 Garlic Shrimp with Wilted Spinach
Makes about 4 servings
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Image © Publications International, Ltd.
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Garlic Shrimp with Wilted Spinach
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Ingredients
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2
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teaspoons BERTOLLI® Olive Oil
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1
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pound uncooked medium shrimp, peeled and deveined
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1/4
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cup diagonally sliced green onions
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2
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tablespoons sherry or dry white wine (optional)
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1
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envelope LIPTON® RECIPE SECRETS® Savory Herb with Garlic Soup Mix*
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1-1/2
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cups water
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1
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large tomato, diced
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2
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cups fresh trimmed spinach leaves (about 4 ounces)
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1/4
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cup chopped unsalted cashews (optional)
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*Also terrific with LIPTON® RECIPE SECRETS® Golden Onion Soup Mix.
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In 12-inch skillet, heat oil over medium heat and cook shrimp 2 minutes or until pink. Remove and set aside.
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In same skillet, cook green onions, stirring occasionally, 2 minutes or until slightly soft. Add sherry and bring to a boil over high heat, stirring frequently. Stir in soup mix blended with water. Bring to a boil over high heat. Reduce heat to low and simmer 5 minutes or until sauce is thickened. Stir in tomato and spinach. Simmer, covered, stirring once, 3 minutes or until spinach is cooked. Return shrimp to skillet and cook 1 minute or until heated through. Sprinkle with cashews.
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Menu Suggestion
Serve with hot cooked rice and fresh fruit for dessert.
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© Unilever
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Printed
from fbnr.com
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