Use the remaining Lemon Grass Oil from this recipe to infuse other dishes with fresh flavor. Plain olive oil and 1/2 teaspoon lemon zest can be substituted.

Chef Gus Martin
Recipe by Cooking Light July 1998

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Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler. Cut bell peppers in half lengthwise, discarding the seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 15 minutes or until blackened. Place in a large zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1/2-inch strips.

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  • Combine the shrimp, 2 teaspoons Lemon Grass Oil, crushed red pepper, and minced garlic in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the shrimp mixture, and sauté for 1 1/2 minutes on each side. Remove shrimp from skillet. Heat 1 teaspoon Lemon Grass Oil in skillet, and add spinach. Cook spinach 1 minute or until spinach wilts, stirring frequently. Place spinach in center of each of 4 plates, and top evenly with bell peppers and shrimp.

Source

New Orlean's Palace Café

Nutrition Facts

213 calories; calories from fat 27%; fat 6.5g; saturated fat 0.7g; mono fat 2.7g; poly fat 0.8g; protein 29.7g; carbohydrates 10g; fiber 5.6g; cholesterol 194mg; iron 7mg; sodium 277mg; calcium 180mg.
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