Spiced Spinach and Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 tablespoons chopped peeled fresh lemon grass |
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 garlic clove, minced |
1 1/2 teaspoons olive oil, divided |
12 medium shrimp, peeled and deveined (about 8 ounces) |
4 teaspoons finely chopped seeded serrano chile, divided |
1/3 cup finely diced lean canadian bacon (about 3 ounces) |
1/4 teaspoon ground nutmeg |
1 1/2 cups chopped green onions |
12 cups prepackaged spinach (about 8 ounces) |
2 teaspoons balsamic vinegar |
1 teaspoon cornstarch |
1 tablespoon chopped fresh parsley |
Directions:
1. Combine first 5 ingredients in a small bowl. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add 2 teaspoons of lemon grass mixture and shrimp to skillet; sauté 1 minute. Stir in 1 teaspoon chile; sauté 30 seconds. Remove shrimp from skillet; keep warm.
2. Add 1/2 teaspoon oil to Dutch oven. Add bacon, remaining lemon grass mixture, nutmeg, 2 teaspoons chile, and onions; sauté 1 minute. Stir in spinach; cover and cook 1 minute.
3. 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 medium heat, and bring to a boil (mixture will be thick). Add shrimp, tossing to coat. Remove skillet from heat.
4. Combine the parsley and 1 teaspoon chile. Divide spinach mixture evenly among 6 plates, and top each with 2 shrimp. Sprinkle with parsley mixture.
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