1 ¼ pounds large shrimp (about 20 per pound), peeled and deveined, tails on
3 large cloves garlic
5 cups lightly packed baby spinach leaves (5 ounces)
3 tablespoons olive oil
2 teaspoons smoked paprika
¼ teaspoon salt
Pinch cayenne pepper
Rinse the shrimp and pat dry with a paper towel. Thinly slice the garlic. Coarsely chop the spinach.
Place the oil in a large non-stick skillet and heat over a medium-high heat. Reduce the heat to medium-low, add the garlic and cook, stirring frequently, until the garlic is golden, about 5 minutes. Watch closely so the garlic does not burn. Transfer the garlic to a small dish using a slotted spoon, leaving the oil in the skillet.
Raise the heat on the skillet to medium-high, add the shrimp, paprika, salt and cayenne and cook until the shrimp turns pink and is nearly cooked through, about 3 minutes. Stir in the spinach and return the garlic to the pan and cook until the shrimp is opaque throughout and the spinach is wilted, 1-2 minutes more.
Makes 4 servings
Serving size: 1 ¼ cups (6-7 shrimp)
Calories 260; Total Fat 13 g; (Sat Fat 2 g, Mono Fat 7.8 g, Poly Fat 2.1 g); Protein 30 g; Carb 6 g; Fiber 2 g; Cholesterol 215 mg; Sodium 410 mg
Excellent Source of: protein, vitamin A, vitamin B12, iron, phosphorus, selenium
Good Source of: niacin, vitamin B6, vitamin C, calcium, copper, magnesium, zinc