| 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" <Joyce_B@email.msn.com> on Apr
16, 1998
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