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
One package (6 oz.) baby spinach, rinsed and shaken almost dry
1 lb. large shrimp (25-30), peeled and deveined
Salt and freshly ground black pepper
3 cups cooked brown rice
1 tsp. butter
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.
- 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