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    Chilean Spiced Spinach & Shrimp


    Source of Recipe


    SheHuffer

    List of Ingredients




    1 1/2 tablespoons chopped peeled fresh lemon grass
    1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
    1/4 teaspoon pepper
    1 garlic clove, minced
    Salt free Chicken Stock (to sauté)
    12 oz (or a little more) medium shrimp, peeled and deveined
    4 teaspoons finely chopped seeded Serrano chile, divided
    1/4 teaspoon ground nutmeg
    1 1/2 cups chopped green onions
    12 cups prepackaged spinach (about 8 ounces)
    2 teaspoons balsamic vinegar
    1 teaspoon cornstarch
    1 tablespoon chopped fresh parsley

    Recipe



    1. Combine first 4 ingredients in a small bowl. Heat a little chicken stock in a large nonstick skillet over medium-high heat. Add 2 teaspoons of lemon grass mixture and shrimp to skillet; sauté 1 minute. Stir in 1-teaspoon chile; sauté 30 seconds.

    2. Remove shrimp from skillet; keep warm.

    3. Add 1/2 teaspoon oil to Dutch oven. Add a little more chicken stock, remaining lemon grass mixture, nutmeg, 2 teaspoons chile, and onions; sauté 1 minute. Stir in spinach; cover and cook 1 minute.

    4. Firmly press spinach mixture in a sieve over a bowl, reserving liquid. Combine vinegar and cornstarch. Combine spinach liquid and vinegar mixture in skillet over medium heat, and bring to a boil (mixture will be thick). Add shrimp, tossing to coat. Remove skillet from heat.

    5. Combine the parsley and 1 teaspoon chile. Divide spinach mixture evenly among 6 plates, and top each with 2 oz shrimp. Sprinkle with parsley mixture.

 

 

 

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