| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/4 | c | Fresh parsley; chopped |
| 1 | tb | Shallots; minced |
| 2 | ts | Garlic; minced |
| 1 | ts | Olive oil |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper; freshly ground |
| 1/4 | ts | Lemon peel; grated |
| 1 1/4 | lb | Medium shrimp; peeled and deveined |
| 1 | lb | Fresh spinach; rinsed, stems removed |
| Lemon wedges; for garnish | ||
| Steamed rice; (optional) | ||
| Crusty bread; (optional) |
INSTRUCTIONS
Recipe By: LHJ ONLINE http://www.lhj.com 1. Combine parsley, shallots, garlic, oil, salt, pepper and lemon peel in 9-inch microwaveproof pie plate. Add shrimp and toss to coat evenly. Refrigerate 15 minutes. 2. Meanwhile, place spinach with water clinging to its leaves in 2-quart microwaveproof casserole. Cover and microwave on High 5 to 8 minutes, stirring once after 3 minutes; set aside. 3. Cover shrimp and microwave on Medium (50% power) 5 to 8 minutes, just until pink. Let stand 2 minutes. 4. Drain spinach and place on serving platter; top with shrimp. Garnish with lemon wedges and serve with steamed rice and crusty bread, if desired. Makes 4 servings. PER SERVING WITHOUT RICE AND BREAD Calories 180 Total Fat 4 g Saturated Fat 1 g Cholesterol 209 mg Sodium 543 mg Carbohydrates 5 g Protein 30 g This perfect marriage of flavors tastes like scampi--without the fattening butter. Tip: Microwaving shrimp on Medium power prevents it from cooking too quickly and getting tough. Prep time: 15 minutes plus standing Microwave time: 10 to 16 minutes Degree of difficulty: easy Low-calorie Low-fat Posted to MC-Recipe Digest by "Joyce Bennis" <[email protected]> on Apr 16, 1998
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