Description
A delicious Mediterranean dish featuring shrimp and spinach, perfect for any seafood lover.
Ingredients
Scale
- 1 can (14 oz.) petite diced tomatoes, drained
- 2 tablespoons 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 teaspoon finely minced garlic
- 1 teaspoon Italian Herb Blend (see note)
- 1/2 cup water with one cube Knorr Shrimp Bouillon (or 1 cup chicken or fish stock reduced to 1/2 cup)
- to taste salt and fresh-ground black pepper
- 1 lb. raw jumbo shrimp, thawed and shelled and deveined if needed (see notes)
- 2 tablespoons capers (or less)
- 24 oz. spinach leaves
Instructions
- Thaw shrimp overnight in the fridge (or you can thaw in a 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 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 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 saute over medium-high heat until starting to slightly 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 (or reduced stock) and simmer over low heat until 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, about 1-2 minutes.
- After the tomato mixture has cooked for about 10 minutes, add the shrimp and capers and cook just until the shrimp are pink and firm, 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 hot.
Notes
- This recipe uses Knorr Shrimp Bouillon for flavor; you can substitute with chicken or fish stock.
- Ensure shrimp is fully thawed before cooking for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg