Description
A delicious Mediterranean dish featuring shrimp and spinach.
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
- to taste salt and fresh-ground black pepper
- 1 pound raw jumbo shrimp, thawed and shelled and deveined
- 2 tablespoons capers
- 24 oz. spinach leaves
Instructions
- Thaw shrimp overnight in the fridge (or you can thaw in the 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 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, or if using chicken or fish stock, measure 1 cup and simmer until reduced to 1/2 cup.
- Heat 1 tablespoon of oil in a large frying pan, add the green bell pepper and onion and sauté over medium-high heat until starting to brown, 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 if needed.
- In another frying pan, heat the second tablespoon of oil, add the spinach, and turn until wilted, about 1-2 minutes.
- After 10 minutes of cooking the mixture, add the shrimp and capers, cooking just until shrimp are pink and firm, about 3-4 minutes.
- Season to taste with salt and pepper.
- Divide the wilted spinach into four bowls and top with 1/4 of the shrimp mixture.
- Serve hot.
Notes
- The Italian Herb Blend can be adjusted according to personal taste.
- Most shrimp comes deveined; check if additional cleaning is needed.
- Using chicken or fish stock is an acceptable substitute for shrimp bouillon.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 200mg