| 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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