Lemon Shrimp and Spinach
Serves: 4
A lovely variation on the classic scampi preparation of
shrimp.
Calorie: 206, Proteins: 26 g, Total Fat: 8 g, Fiber: 3 g, Sugar 2 g.
Preparation
Rinse shrimp well.
Wash spinach leaves and chop into 3 inch (8cm) pieces.
Heat oil in a nontick skillet. Add garlic cloves and sauté for 2
minutes. Add chopped tomato and shrimp and cook for 5 minutes, just until shrimp are pink.
Pour in lemon juice and lemon zest, and add spinach leaves. Season with
salt and pepper and cook, uncovered, over medium heat until spinach leaves are wilted.
Serve over white or brown rice.