Spiced spinach and shrimp

1 Servings

Ingredients

Quantity Ingredient
1½ tablespoon Chopped peeled fresh lemon grass
1 teaspoon Chopped fresh or 1/4 tsp. dried thyme
¼ teaspoon Salt
¼ teaspoon Pepper
1 Minced garlic clove
1½ teaspoon Olive oil; divided
12 mediums Shrimp; peeled & deveined, (about 8 oz.)
4 teaspoons Finely chopped seeded mild chiles; divided
⅓ cup Finely diced lean Canadian bacon; (about 3 oz.)
¼ teaspoon Ground nutmeg
1½ cup Chopped green onions
12 cups Prepackaged spinach; (about 8 oz.)
2 teaspoons Balsamic vinegar
1 teaspoon Cornstarch
1 tablespoon Chopped fresh parsley

Directions

>From COOKING LIGHT magazine - Appetizer Combine first 5 ingreds. in small bowl. Heat 1 tsp. olive oil in a large non-stick skillet over med.-high heat. Add 2 tsp. lemon grass mixture and shrimp to skillet and saute 1 min. Stir in 1 tsp. chile and saute 30 sec.

Remove shrimp from skillet and keep warm. Add 1½ tsp. oil to Dutch oven.

Add bacon, remaining lemon grass mixture, nutmeg, 2 tsp. chile and onions and saute 1 min. Stir in spinach, cover and cook 1 min. Firmly press spinach mixture in a sieve over a bowl, reserving liquid. Combine vinegar and cornstarch. Combine spinach liquid and vinegar mixture in skillet over med. heat, and bring to a boil (mixture will be thick). Add shrimp, tossing to coat. Remove skillet from heat. Combine the parsley and 1 tsp. chile.

Divide spinach mixture evenly among 6 plates, and top each with 2 shrimp.

Sprinkle with parsley mixture.

PER SERVING - 101 Cals. 3⅒ G. fat 7½ G. carbs. 50 mg. chol. 5⅕ G. fiber Posted to TNT Recipes Digest by rdpatrick@... (Robert D. Patrick) on May 6, 1998

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