Description
A delightful combination of shrimp, spinach, and tomatoes, perfect for a quick and healthy meal.
Ingredients
Scale
- 1 can (14 oz.) petite diced tomatoes, drained
- 2 T olive oil (or slightly less for non-stick pan)
- 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 (or less)
- 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 (most shrimp comes deveined now, even when they’re in the shell).
- 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 (in the microwave if needed), or 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 it’s starting to slightly 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 the flavors concentrate a little, 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 and over until the spinach is wilted (this won’t take more than 1-2 minutes).
- After the mixture has cooked about 10 minutes, add the shrimp and capers and cook just until the shrimp is pink and firm, only about 3-4 minutes (don’t overcook!).
- 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 Mediterranean Shrimp with Spinach hot.
Notes
- Use chicken or fish stock as a substitute for shrimp bouillon if preferred.
- Most shrimp comes deveined now; however, check for the vein if you buy shrimp with shells.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 220mg