Description
A delicious dish featuring jumbo shrimp sautéed with fresh spinach and seasoned vegetables, served hot.
Ingredients
Scale
- 1 can (14 oz.) petite diced tomatoes, drained
- 2 tablespoons olive oil
- 1 large green bell pepper, diced in 1/2 inch pieces
- 1/2 large onion, diced in 1/2 inch pieces
- 1 teaspoon finely minced garlic
- 1 teaspoon Italian Herb Blend
- 1/2 cup water with one cube Knorr Shrimp Bouillon
- Salt and fresh-ground black pepper to taste
- 1 pound raw jumbo shrimp, thawed and shelled and deveined if needed
- 2 tablespoons capers
- 24 oz. spinach leaves
Instructions
- Thaw shrimp overnight in the fridge or in a plastic bag in cool water in a pinch.
- Peel away shells and remove the vein that runs along the back if needed.
- Drain the tomatoes into a colander and let most of the juice drain off.
- Chop green pepper and onion, and prepare the garlic, capers, and Italian Herb Blend.
- Dissolve the Knorr Shrimp Bouillon cube in hot water, or if using chicken or fish stock, measure 1 cup and reduce to 1/2 cup over medium heat.
- Heat 1 tablespoon of oil in a large frying pan, add the green bell pepper and onion, sauté over medium-high heat until slightly browned, about 3-4 minutes.
- Add the minced garlic and Italian Herb Blend; cook for 1-2 minutes more.
- Add the drained tomatoes and 1/2 cup shrimp bouillon mixture, simmer over low heat for about 10 minutes.
- Wash spinach in a salad spinner if needed and set aside.
- In another frying pan, heat the second tablespoon of oil, add the spinach, and sauté until wilted, about 1-2 minutes.
- Add the shrimp and capers to the tomato mixture and cook until shrimp is pink and firm, about 3-4 minutes.
- Season with salt and pepper to taste.
- Divide wilted spinach into four bowls and top each with 1/4 of the shrimp mixture.
- Serve hot.
Notes
- If you don’t have shrimp bouillon, you can use 1 cup of chicken or fish stock reduced to 1/2 cup.
- Most shrimp comes deveined now, but check if they need to be cleaned.
- This recipe is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for a couple of days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 220mg