Lemon Shrimp and Spinach

Yield: 4 servings

Related recipes: Citrus, Corn-Free, Dairy-Free, Easy, Egg-Free, Garlic, Low-Fat, Low-Sodium, Seafood, Soy-Free, Spinach, Tomatoes, Wheat-Free

A lovely variation on the classic scampi preparation of shrimp.

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Ingredients

1 pound (455g) shrimp, uncooked, peeled and deveined

1 pound (455g) spinach leaves, fresh

2 Tbsp (30mL) olive oil

3 cloves garlic, minced

1 medium tomato, chopped coarsely

1/2 cup (120mL) lemon juice, freshly squeezed

1 tsp (2g) lemon zest

1/2 tsp (3g) salt (sea salt if on a corn-free diet*)

1/2 tsp (2g) pepper

Directions

Rinse shrimp well.

Wash spinach leaves and chop into 3 inch (8cm) pieces.

Heat oil in a nontick skillet. Add garlic cloves and sauté for 2 minutes. Add chopped tomato and shrimp and cook for 5 minutes, just until shrimp are pink.

Pour in lemon juice and lemon zest, and add spinach leaves. Season with salt and pepper and cook, uncovered, over medium heat until spinach leaves are wilted.

Serve over white or brown rice.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.

Nutrition Facts
Calories: 216
Total Fat: 9g
% Calories from fat: 36%
Protein: 26g
Carbohydrate: 9g
Cholesterol: 173mg
Sodium: 503mg