Spicy Thai Shrimp on Spinach
Serve with a rice if desired.

Serves 4 (about 1 cup shrimp& 1/2 cup spinach)

• 1 tablespoon vegetable oil, divided
• 10 ounces fresh spinach, coarsely chopped
• 1 1/2 pounds peeled and deveined medium shrimp
• 1/4 cup sweet white rice wine
• 1/4 cup oyster sauce
• 2 teaspoons minced garlic
• 1 teaspoon brown sugar
• 1/4 teaspoon Thai chili paste

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
over spinach.

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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