Description
A delicious shrimp dish featuring spinach, tomatoes, and Italian herbs.
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 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 prepare garlic, capers, and Italian Herb Blend.
- Dissolve the Knorr Shrimp Bouillon cube in hot water (in the microwave if needed). If using chicken or fish stock, measure 1 cup and simmer over medium heat 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 slightly brown, about 3-4 minutes.
- Add minced garlic and Italian Herb Blend and cook 1-2 minutes more.
- Add the drained tomatoes and 1/2 cup shrimp bouillon mixture (or reduced stock) 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 use a large turner to turn over until wilted, about 1-2 minutes.
- After about 10 minutes of cooking the mixture, add the shrimp and capers and cook just until shrimp is pink and firm, about 3-4 minutes.
- Season to taste 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
- Most shrimp comes deveined when in shell.
- Use 1 cup chicken or fish stock reduced to 1/2 cup if you don’t have shrimp bouillon.
- Adjust the amount of capers to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-fry
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg