| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Catalan | Catalonia | 4 | Servings |
INGREDIENTS
| 3 | tb | Olive oil |
| 3 | Cloves garlic, mashed | |
| 1 | lb | Fresh spinach, trimmed and coarsely chopped |
| 1/2 | c | Small stuffed green olives, rinsed |
| 3 | c | Chicken broth |
| 4 | md | Tomatoes, seeded and coarsely chopped |
| 1 | c | Coarsely chopped fresh basil |
| Salt to taste | ||
| Freshly ground pepper | ||
| 16 | Jumbo shrimp,shelled and deveined | |
| 2 | tb | Chopped parsley for garnish |
INSTRUCTIONS
source: Class Spanish Cooking with Chef Ef In a large casserole , heat oil and saute the garlic, spinach and olives, until spinach begins to wilt. Add the broth, tomatoes, basil, and salt and pepper to taste. Mix well and bring to a boil. Add the shrimp and cook uncovered until the shrimp is cooked. Serve in individual soup bowls and garnish with chopped parsley Posted to FOODWINE Digest 24 Jan 97 by LeiG@aol.com on Jan 23, 1997.
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