Spicy Thai Shrimp on Spinach
• 1 tablespoon vegetable oil, divided
Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium heat. Add chopped spinach, and stir-fry for 1 minute or until wilted. Remove from pan, and keep warm.
Heat 2 teaspoons oil in pan over medium-high heat. Add shrimp and bell pepper; stir-fry 2 minutes. Combine
sake and the remaining ingredients. Add rice wine mixture to shrimp. Bring to a boil; cook 1 minute. Serve shrimp
Per Serving: 253 Calories; 7g Fat (25.5% calories from fat); 1g Saturated Fat; 37g Protein; 6g Carbohydrate; 2g Dietary Fiber; 259mg Cholesterol; 420mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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