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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Different take on an old favorite! (much healthier MAY I ADD!!) Ingredients:
1/4 cup chicken broth |
2 tablespoons dry white wine |
1 tablespoon lemon juice |
2 1/2 teaspoons garlic (minced & divided) |
1/8 teaspoon red pepper flakes |
10 ounces baby spinach |
1 lb large shrimp (25-30) |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 cups cabbage (shredded) |
1 1/2 tablespoons olive oil |
Directions:
1. In a measuring cup, combine the broth, wine, lemon juice, 2 teaspoons of the garlic and the red pepper. Set aside.
2. In a medium skillet, heat 2 teaspoons of the olive oil over medium-high heat. Add the spinach & cabbage with some water. Mix in the remaining 1/2 teaspoon garlic. Cook, stirring constantly, until the spinach is just tender, about 2 minutes.
3. Transfer the spinach to a bowl. Wipe out the pan with a paper towel.
4. Return the pan to medium heat. Add 2 teaspoons olive oil. Add the shrimp in one layer and cook 2 minutes. Turn and cook 2 minutes.
5. Pour in the broth mixture and cook until the shrimp are white in the center, about 4 minutes. Remove the pan from the heat. Season mixture with salt and pepper to taste.
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