Tomato Shrimp Delight

The Washington Post, August 15, 2007

• • Course: Appetizer, Main Course
• • Features: Fast, Healthy

Summary:

Light and easy with definite peppery heat, this can be put together quickly. If you prefer your spinach cooked, microwave the spinach on high for 1 minute. For a little less heat, seed the jalapeños.

4 appetizer servings or 1 or 2 lunch servings

Ingredients:

• • 10 to 12 cooked (peeled and deveined) large shrimp, thawed
• • 2 cups loosely packed spinach leaves, stemmed
• • 1/4 teaspoon salt, plus more to taste (optional)
• • 2 medium salad tomatoes, cored
• • 2 to 3 tablespoons olive oil
• • 1 tablespoon minced garlic
• • 1/3 cup minced shallots (about 3 medium shallots)
• • 1 small jalapeño pepper, minced and not seeded
• • 1 1/2 tablespoons sugar
• • 2 tablespoons freshly squeezed lime juice

Directions:

Drain the shrimp, pat them dry and place in a medium bowl.

Spread the spinach on a serving platter and sprinkle with the 1/4 teaspoon salt.

Cut the tomatoes in 1/2-inch dice; reserve the juice and seeds.

Heat 2 tablespoons of the oil in a medium nonstick skillet over medium heat. Add the garlic and shallots and cook for about 2 minutes, until lightly browned. Pour the sauteed garlic and shallot mixture on top of the shrimp. Mix well and season with salt to taste, if desired.

In a medium saucepan over medium-high heat, combine the tomato, jalapeño pepper, sugar and lime juice. Cook for 2 to 4 minutes or until the mixture has softened. Remove from the heat and add to the bowl with the shrimp-garlic mixture, along with the reserved tomato juices and seeds.

Pour the tomato-shrimp mixture over the bed of spinach, and drizzle the remaining tablespoon of olive oil, if desired, over the dish. Serve immediately.

Recipe Source:

From Ming Soo Hoo of Gaithersburg.

127 calories, 7g fat, 1g saturated fat, 27mg cholesterol, 188mg sodium, 12g carbohydrates, 1g dietary fiber, n/a sugar, 5g protein.