SCAMPI WITH SPINACH AND BROWN RICE
1/4 cup fat-free, reduced-sodium chicken broth
2 tbsp. dry white wine
1 tbsp. fresh lemon juice
2 1/2 tsp. minced garlic, divided use
1/8 tsp. red pepper flakes, or to taste
4 tsp. extra-virgin olive oil, divided use
1 (6 oz.) pkg. baby spinach, rinsed, shaken almost dry
1 lb. (25 to 30) large shrimp, peeled, deveined
Salt and freshly ground black pepper, if desired
3 cups cooked brown rice (for serving)
1 tsp. butter
In measuring cup or small bowl, combine broth, wine, lemon juice, 2 teaspoons garlic and red pepper.
In medium skillet, heat 2 teaspoons oil over medium-high heat. Add spinach with some water clinging to it. Mix in remaining 1/2 teaspoon garlic. Cook and stir 2 minutes until spinach is just tender. Place spinach in bowl.
Wipe out pan with paper towel and return it to medium heat. Add butter and remaining 2 teaspoons oil. Add shrimp in one layer. Cook 2 minutes. Turn over shrimp and cook 2 minutes longer.
Add broth mixture. Cook 4 minutes until shrimp are white in center. Remove pan from heat. Season mixture with salt and pepper to taste.
TO SERVE:
Form bed of 3/4 cup rice in center of individual dinner plates. Mound spinach in center. Arrange shrimp around spinach. Spoon some of the pan sauce over shrimp.
Makes 4 servings
Source: Suburban Journals of the St. Louis Post-Dispatch, April 18, 2007 |