Shrimp & Sauteed Spinach
Recipe: #21173
October 02, 2015
Categories: Shrimp, Spinach, Asian, Wok/Stir-Fry, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Wine, more
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Ingredients
Nutritional
- Serving Size: 1 (173.1 g)
- Calories 186.2
- Total Fat - 11.4 g
- Saturated Fat - 1.5 g
- Cholesterol - 142.8 mg
- Sodium - 801.1 mg
- Total Carbohydrate - 3.6 g
- Dietary Fiber - 0.7 g
- Sugars - 0.7 g
- Protein - 16.5 g
- Calcium - 90.5 mg
- Iron - 1.1 mg
- Vitamin C - 8.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat oil in a wok.
Step 2
Add onion, bell pepper, garlic, ginger. Add shrimp; cook until just pink. When just pink, add sesame seeds, soy sauce and spinach and wine. cook down toss around.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for large shrimp that are already peeled, deveined, and shelled for convenience.
- Fresh spinach is preferred, but frozen spinach can also be used.
- Instead of shrimp, use tofu. This substitution is beneficial for those who follow a vegetarian or vegan diet, as it provides a similar texture and flavor to shrimp without the animal product.
- Instead of dry white wine, use vegetable stock. This substitution is beneficial for people who do not consume alcohol, as it provides a similar flavor without the alcohol content.
Thai-Style Shrimp & Sauteed Spinach Heat oil in a wok. Add onion, bell pepper, garlic, ginger, and Thai red curry paste. Add shrimp; cook until just pink. When just pink, add sesame seeds, soy sauce, fish sauce, and spinach and wine. Cook down and toss around.
Coconut Rice: A fragrant, fluffy accompaniment to the shrimp and spinach that adds a creamy sweetness to the meal.
Garlic Roasted Broccoli: A simple yet flavorful side dish that pairs perfectly with the coconut rice and shrimp. The garlic and olive oil provide a savory flavor that complements the sweetness of the coconut rice. The broccoli is also a great source of fiber and vitamins, making it a healthy addition to the meal.
FAQ
Q: How do I prepare the shrimp?
A: Start by cleaning, deveining, and shelling the shrimp. Then, cook the shrimp in a wok with olive oil, onion, bell pepper, garlic, ginger, and sesame seeds until it's just pink.
Q: How long should I cook the shrimp?
A: Cook the shrimp until it is just pink, which should take about 5 minutes. Be careful not to overcook the shrimp as it will become tough and rubbery.
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Fun facts:
Fun Fact 1: The combination of shrimp and spinach has been popularized by celebrity chef Emeril Lagasse, who has featured it in many of his famous recipes.
Fun Fact 2: The combination of shrimp and spinach is believed to have originated from Chinese cuisine and has been around for centuries.