Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Victoria Abbott Riccardi
Recipe by Cooking Light July 2000

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Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings (serving size: about 1 cup shrimp mixture and 1/2 cup spinach)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium heat. Add chopped spinach, and stir-fry for 1 minute or until wilted. Remove from pan, and keep warm.

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  • Heat 2 teaspoons oil in pan over medium-high heat. Add shrimp and bell pepper; stir-fry 2 minutes. Combine sake and the remaining ingredients. Add sake mixture to shrimp. Bring to a boil; cook 1 minute. Serve shrimp over spinach.

Nutrition Facts

257 calories; calories from fat 24%; fat 6.8g; saturated fat 1.2g; mono fat 1.5g; poly fat 3g; protein 37.2g; carbohydrates 9.1g; fiber 3.3g; cholesterol 259mg; iron 6.5mg; sodium 730mg; calcium 172mg.
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