A Month-of-Mediterranean: Lemony Shrimp with Spinach

Who doesn’t love shrimp? And while breaded and deep fried might appeal to some, it’s never been a favorite at our house except with Son One. When I make coconut shrimp, the “breading” is coconut with a bit of egg white and flour, and they are baked. Otherwise, we eat our shrimp “naked” or in a marinade.

I came across this Scampi-like recipe for an easy, lighter. and more healthful shrimp dinner at the “My Recipes” site. Simple and sophisticated at the same time, this is a pretty dish that is company-worthy. And you no doubt have all the ingredients on hand.  

The change I made was to add ¼ cup of white wine and to reduce the broth to ¼ cup. I love scampi with wine! I served it with leftover Zucchini Rice Pilaf. A satisfying dinner all around with a Caesar salad and crusty bread.

Lemony Shrimp and Spinach (serves 4)

1 pound unpeeled, large raw shrimp (31/35 count)

3 garlic cloves, minced

2 tablespoons olive oil

¼ cup chicken broth

¼ cup white wine

1 teaspoon lemon zest

3 tablespoon fresh lemon juice

1/4 to 1/2 teaspoon dried crushed red pepper

6-ounce package fresh baby spinach

Salt and pepper to taste

Shaved parmesan, optional

Peel shrimp; de-vein, if desired.

Sauté shrimp and garlic in hot oil in a large skillet over medium-high heat 3 to 4 minutes or just until shrimp turn pink. Remove shrimp from skillet; keep warm.

Add chicken broth and next 4 ingredients to skillet, stirring to loosen particles from bottom of skillet. Cook 4 to 5 minutes or until liquid is reduced by half.

Add spinach, and cook 2 minutes or just until spinach is wilted. Stir in shrimp. Season with salt and pepper to taste. Add parmesan if using. Serve immediately.

DH’s Rating: 5 Tongues Up

“This doesn’t take as greasy as your usual shrimp scampi. I like this lighter version better. And the spinach is a nice touch.” “No butter,” I told him. “Only a bit of EVOO, wine, and broth. The spinach and the lemon make for a fresher taste, too.”