Description
A delicious and healthy Mediterranean dish featuring shrimp and spinach tossed with diced tomatoes and seasoning.
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
- 1 pound raw jumbo shrimp, thawed and shelled
- 2 tablespoons capers
- 24 oz. spinach leaves
- Salt and fresh-ground black pepper to taste
Instructions
- Thaw shrimp overnight in the fridge or in a plastic bag in cool water.
- Peel away shells and remove the vein if needed.
- Drain the tomatoes into a colander and let most of 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, 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 until slightly brown.
- Add the minced garlic and Italian Herb Blend, cooking for another 1-2 minutes.
- Add the drained tomatoes and 1/2 cup shrimp bouillon mixture; simmer over low heat for about 10 minutes.
- While simmering, wash the spinach in a salad spinner if needed.
- In another frying pan, heat the second tablespoon of oil, add the spinach, and cook until wilted, about 1-2 minutes.
- Add the shrimp and capers to the tomato mixture and cook until shrimp are pink and firm, about 3-4 minutes.
- Season with salt and black pepper to taste.
- Divide the wilted spinach into bowls and top with shrimp mixture.
- Serve hot.
Notes
- For a non-stick pan, use slightly less oil.
- Most shrimp are deveined, but check and remove the vein if necessary.
- If you don’t have shrimp bouillon, substitute with chicken or fish stock.
- To keep the spinach hot, add it towards the end of the cooking time for the tomato mixture.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dishes
- Method: Saute
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg