Description
This vibrant dish combines shrimp and spinach with flavors of garlic and herbs, perfect for a quick and healthy meal.
Ingredients
Scale
- 1 14 oz. can petite diced tomatoes, drained
- 2 T olive oil
- 1 large green bell pepper, diced in 1/2 inch pieces
- 1/2 large onion, diced in 1/2 inch pieces
- 1 tsp. finely minced garlic
- 1 tsp. Italian Herb Blend
- 1/2 cup water with one cube Knorr Shrimp Bouillon
- salt and fresh-ground black pepper to taste
- 1 lb. raw jumbo shrimp, thawed and shelled and deveined if needed
- 2 T capers
- salt and fresh-ground black pepper to taste
- 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 from the shrimp if needed.
- Drain the tomatoes into a colander placed in the sink and let most of the juice drain off.
- Chop green pepper and onion, and get the garlic, capers, and Italian Herb Blend ready.
- Dissolve the Knorr Shrimp Bouillon cube in hot water.
- Heat 1 tablespoon of oil in a large frying pan, add the green bell pepper and onion and sauté over medium-high heat until slightly browned, about 3-4 minutes.
- Add the minced garlic and Italian Herb Blend and cook 1-2 minutes more.
- Add the drained tomatoes and 1/2 cup shrimp bouillon mixture and simmer over low heat until flavors concentrate, about 10 minutes.
- While this simmers, wash the spinach in a salad spinner if needed.
- Heat the second tablespoon of oil in another large frying pan, add the spinach all at once, and turn until wilted, about 1-2 minutes.
- Add the shrimp and capers to the mixture and cook until shrimp is pink and firm, about 3-4 minutes.
- Season with salt and fresh-ground black pepper.
- Divide the wilted spinach into four bowls and top each with 1/4 of the shrimp mixture.
- Serve hot.
Notes
- This recipe works well with chicken or fish stock if shrimp bouillon is unavailable.
- For a non-stick pan, you can use slightly less olive oil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 200mg