Here it is:
1 lb medium shrimp, shelled and deveined (I used more for my crew)
1 1/2 tsp grated lemon zest
1 T fresh lemon juice
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 T plus 1 tsp olive oil
6 garlic cloves (or more – I like lots of garlic)
10 cups of loosely packed fresh spinach (spinach cooks down to nothing, so while this may sound like a lot, we needed more)
1 T chicken broth, sodium and fat free
1 Cup bottled, roasted re peppers, rinsed, drained and cut into strips
Toss the shrimp with lemon zest, lemon juice and 1/4 tsp pepper and salt
In a large deep nonstick skillet, or wok, warm the oil and add the garlic, saute, stirring until golden, 2 – 3 minutes. Transfer with a slotted spoon to a plate.
Add the shrimp to the skillet and sauteuntil the shrimp are pink and just opaque in the center, 2 – 3 minutes. With tongs, transfer shrimp to a plate.
Add the spinach to the skillet in handfuls, adding another handful as the spinach cooks down; drizzle with broth as it cooks. When all the spinach has been added, season with remaining salt and pepper then add the roasted bell peppers and cook until just heated.
Return the shrimp and garlic to the skillet and toss to mix.
(I served with leftover pasta for my boys, but I was quite happy with just the shrimp and spinach)
Makes 4 servings
Total fat: 7 G
Saturated fat: 1 G
fiber: 4.6 G
Calcium: 236 MG
Iron: 7.9 MG
HOPE YOU ENJOY ON A BUSY NIGHT!
Is there a way to get that little comma to work over the e so it doesn’t look like sauteed