Spinach and Shrimp
2 servings
Ingredients
- 10 oz. fresh spinach
- 2 carrots
- 1½ c. fresh or thawed frozen peas
- 6 large shrimp (peeled and de-veined)
- 2 T. extra virgin olive oil
- 2 potatoes (washed)
- Pinch of salt
- ¼ t. ground black pepper
Directions
1. Peel the potatoes and carrots and cut into cubes. Bring a 4-quart saucepan or stockpot ¾ filled with water to a boil, add the potatoes and carrots, and cook until tender.
2. Wash spinach thoroughly. Heat a skillet, sauté (frying) pan, add the oil, and then sauté the spinach until limp.
3. Add the peas and shrimp to the pan. Finally, add the potatoes and carrots to the shrimp mixture, and heat thoroughly. Season with salt and pepper.
Nutritional Information – Per Serving
Calories 435
Calories from Fat 134 |
Amount Per Serving |
% Daily Value* |
|
|
Total Fat 14.9g |
23% |
Saturated Fat 2.1g
Trans Fat 0.0g |
11% |
Cholesterol 32mg |
11% |
Sodium 368mg |
11% |
Total Carbohydrates 61.7g |
21% |
Dietary Fiber 16.6g
Sugar 11.5g |
66% |
Protein 17.9 g
Vitamin A 521%
Vitamin C 163%
Calcium 22%
Iron 42% |
|
* Based on a 2000 Calorie Diet |
Source: Woodhull Hospital / North Brooklyn Health Network |
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