Szechuan Shrimp with Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve this tasty dish with hot cooked rice to soak up the garlicky sauce. Ingredients:
2 tablespoons bottled minced garlic |
2 tablespoons dry sherry |
1 1/2 tablespoons bottled ground fresh ginger (such as spice world) |
1 1/2 tablespoons low-sodium soy sauce |
1 tablespoon chili garlic sauce (such as lee kum kee) |
1 teaspoon sugar |
24 large shrimp, peeled and deveined (about 1 pound) |
1/2 cup fat-free, less-sodium chicken broth |
2 teaspoons cornstarch |
1 tablespoon canola oil |
2 (6-ounce) packages fresh baby spinach |
Directions:
1. Combine first 6 ingredients in a bowl, stirring well. Add shrimp to bowl; toss to coat. Let stand for 5 minutes. Remove shrimp with a slotted spoon, and reserve marinade. Combine broth and cornstarch in a small bowl, stirring with a whisk.
2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp to pan; sauté 3 minutes or until done. Remove shrimp from pan. Add reserved marinade to pan; cook 1 minute or until slightly thick. Add broth mixture to pan; bring to a boil. Add spinach to pan; cook 1 minute or until spinach wilts. Serve with shrimp.
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