Description
A delicious dish featuring shrimp, spinach, and a blend of flavors.
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 (or 1 cup chicken or fish stock reduced to 1/2 cup)
- 1 pound raw jumbo shrimp, thawed, shelled, and deveined if needed
- 2 tablespoons capers
- 24 oz. spinach leaves
- Salt and fresh-ground black pepper to taste
Instructions
- Thaw shrimp overnight in the fridge or thaw in the plastic bag in cool water if needed.
- Peel away shells and remove the vein that runs along the back if needed.
- Drain the tomatoes into a colander and let the juice drain off.
- Chop the green pepper and onion, and prepare the garlic, capers, and Italian Herb Blend.
- Dissolve the Knorr Shrimp Bouillon cube in hot water (in the microwave if needed) or if using stock, measure and simmer until reduced.
- 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 for 1-2 minutes more.
- Add the drained tomatoes and 1/2 cup shrimp bouillon mixture and simmer over low heat for about 10 minutes.
- While this simmers, wash the spinach if needed.
- Heat the second tablespoon of oil in another large frying pan, add the spinach and turn until wilted, about 1-2 minutes.
- After 10 minutes of cooking the tomato mixture, add the shrimp and capers, cook until the shrimp is pink and firm, about 3-4 minutes.
- Season to taste with salt and pepper.
- Divide the wilted spinach into bowls and top each with 1/4 of the shrimp mixture.
- Serve hot.
Notes
- Most shrimp comes deveined now, even when they’re in the shell.
- Use reduced chicken or fish stock if you don’t have shrimp bouillon.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 180mg