Recipe: Scampi with Spinach (low fat)

SCAMPI WITH SPINACH

"Traditionally made with butter, I use olive oil instead, plus a little garlic, and serve it with spinach. Although I keep this quick saut lean, I do add a bit of butter with the broth, which also gets infused with garlic flavor.

Good scampi needs something to soak up the great sauce. Instead of the garlic bread we once used, cooked brown rice does this nicely and more healthfully."

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
1/8 tsp. red pepper flakes, or to taste
4 tsp. extra-virgin olive oil, divided use
One package (6 oz.) baby spinach, rinsed and shaken almost dry
1 tsp. butter
1 lb. large shrimp (25-30), peeled and deveined
Salt and freshly ground black pepper
3 cups cooked brown rice (for serving)

In a measuring cup, combine the broth, wine, lemon juice, 2 teaspoons of the garlic and the red pepper. Set aside.

In a medium skillet, heat 2 teaspoons of the oil over medium-high heat. Add the spinach with some water still clinging to it. Mix in the remaining 1/2 teaspoon garlic. Cook, stirring constantly, until the spinach is just tender, about 2 minutes. Transfer the spinach to a bowl. Wipe out the pan with a paper towel.

Return the pan to medium heat. Add the butter and remaining 2 teaspoons oil. Add the shrimp in one layer and cook 2 minutes. Turn and cook 2 minutes.

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.

To serve, make a bed using 3/4 cup of the rice in the center of each of four dinner plates. Mound one fourth of the spinach in the center of the rice. Arrange one-quarter of the shrimp around the spinach. Spoon some of the pan sauce over the shrimp. Serve immediately.

Makes 4 servings

Per serving: 285 calories, 9 g. total fat (2 g. saturated fat), 28 g. carbohydrate, 23 g. protein, 4 g. dietary fiber, 300 mg. sodium.

From: Dana Jacobi, author of 12 Best Foods Cookbook and contributor to AICR's New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life
Source: the American Institute for Cancer Research