Title: Spiced Spinach and Shrimp
Categories: None
Yield: 1 Servings

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

>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