| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | 1 | Servings | |
INGREDIENTS
| 1 1/2 | tb | Chopped peeled fresh lemon grass |
| 1 | ts | Chopped fresh or 1/4 tsp. dried thyme |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | Minced garlic clove | |
| 1 1/2 | ts | Olive oil; divided |
| 12 | md | Shrimp; peeled & deveined, (about 8 oz.) |
| 4 | ts | Finely chopped seeded mild chiles; divided |
| 1/3 | c | Finely diced lean Canadian bacon; (about 3 oz.) |
| 1/4 | ts | Ground nutmeg |
| 1 1/2 | c | Chopped green onions |
| 12 | c | Prepackaged spinach; (about 8 oz.) |
| 2 | ts | Balsamic vinegar |
| 1 | ts | Cornstarch |
| 1 | tb | Chopped fresh parsley |
INSTRUCTIONS
>From COOKING LIGHT magazine - Appetizer Combine first 5 ingreds. in small bowl. Heat 1 tsp. olive oil in a large non-stick skillet over med.-high heat. Add 2 tsp. lemon grass mixture and shrimp to skillet and saute 1 min. Stir in 1 tsp. chile and saute 30 sec. Remove shrimp from skillet and keep warm. Add 1 1/2 tsp. oil to Dutch oven. Add bacon, remaining lemon grass mixture, nutmeg, 2 tsp. chile and onions and saute 1 min. Stir in spinach, cover and cook 1 min. Firmly press spinach mixture in a sieve over a bowl, reserving liquid. Combine vinegar and cornstarch. Combine spinach liquid and vinegar mixture in skillet over med. heat, and bring to a boil (mixture will be thick). Add shrimp, tossing to coat. Remove skillet from heat. Combine the parsley and 1 tsp. chile. Divide spinach mixture evenly among 6 plates, and top each with 2 shrimp. Sprinkle with parsley mixture. PER SERVING - 101 Cals. 3.1 G. fat 7.5 G. carbs. 50 mg. chol. 5.2 G. fiber Posted to TNT Recipes Digest by rdpatrick@juno.com (Robert D. Patrick) on May 6, 1998
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