| 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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