Description
A delicious shrimp dish with spinach and a blend of Mediterranean 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
- to taste salt and fresh-ground black pepper
- 1 pound raw jumbo shrimp, thawed, 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.
- Purge the shrimp of shells and veins.
- Drain the tomatoes into a colander and let the juice drain off.
- Chop green pepper and onion, and prepare garlic, capers, and Italian Herb Blend.
- Dissolve the Knorr Shrimp Bouillon cube in hot water or reduce chicken/fish stock.
- In a large pan, heat 1 tablespoon of oil and sauté the green bell pepper and onion over medium-high heat for about 3-4 minutes.
- Add minced garlic and Italian Herb Blend, cooking for 1-2 minutes more.
- Add drained tomatoes and bouillon, simmering over low heat for about 10 minutes.
- While this simmers, wash spinach as needed.
- Heat the second tablespoon of oil in another pan, adding the spinach until wilted, about 1-2 minutes.
- After 10 minutes, add shrimp and capers, cooking until shrimp is pink and firm, about 3-4 minutes. Season to taste.
- Divide wilted spinach among bowls, topping each with 1/4 of the shrimp mixture. Serve hot.
Notes
- Most shrimp is deveined when sold.
- Use chicken or fish stock if shrimp bouillon is unavailable.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Method: Sauté
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 200mg