Description
A delicious dish featuring shrimp and spinach in a savory mix of tomatoes, bell peppers, 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
- 1 pound raw jumbo shrimp, thawed and shelled and deveined if needed
- 2 tablespoons capers
- 24 ounces spinach leaves
- Salt and fresh-ground black pepper to taste
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.
- 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, 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 olive oil in a large frying pan, add green bell pepper and onion, and sauté over medium-high heat until slightly browned, about 3-4 minutes.
- Add minced garlic and Italian Herb Blend, and cook 1-2 minutes more.
- Add drained tomatoes and 1/2 cup shrimp bouillon mixture, and simmer over low heat until flavors concentrate, about 10 minutes.
- While this simmers, wash the spinach as needed.
- Heat the second tablespoon of olive oil in another frying pan, add spinach, and stir until wilted, about 1-2 minutes.
- After the mixture has cooked about 10 minutes, add shrimp and capers, and cook until shrimp is pink and firm, about 3-4 minutes.
- Season to taste with salt and fresh-ground black pepper.
- Divide wilted spinach into four bowls and top each with 1/4 of the shrimp mixture.
- Serve hot.
Notes
- For a non-stick pan, consider using slightly less olive oil.
- Many shrimp are sold already deveined, but check to be sure.
- If you don’t have shrimp bouillon, chicken or fish stock can be used instead.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 200mg