Healthy, delicious, and versatile, shrimp is an all-time favorite in restaurants and kitchens from coast to coast. We've taken the Italian-inspired classic and added fresh garden vegetables to boost its taste and goodness. What could be better?Serves: 4
Time to Table: 30 minutes
Healing Nutrient Spotlight
Excellent source of vitamin A, vitamin D, vitamin B6, vitamin B12, copper, vitamin C, iron, niacin, folate, magnesium, selenium, manganese
Good source of calcium, riboflavin, zinc, vitamin E, thiamin
Wheat and dairy free
Ingredients*
1 lb. medium-sized shrimp, peeled and deveined
1 lb. spinach or chard, washed, tough stems removed and coarsely chopped
4 Roma tomatoes, seeded and diced
1/2 bulb garlic (approximately 6 medium to large cloves), minced or pressed
2 T. extra virgin olive oil
1 to 2 tsp. turmeric
1/4 tsp. sea salt or to taste
1/8 tsp. ground black pepper or to taste
*Select organic ingredients for optimum nutrition.
Preparation
In large non-reactive skillet over low to medium heat, saute¢ tomatoes and garlic until soft. Add turmeric and spinach and cook until spinach leaves are wilted and bright green. Add shrimp and continue to cook until shrimp turns pink (about 4 to 5 minutes). Remove from heat and stir in olive oil. Season with sea salt and pepper to taste.
Nutrition
230 calories, 10 g total fat, 1 g saturated fat, 5 g monounsaturated fat, 2 g polyunsaturated fat, 170 mg cholesterol, 10 g carbohydrate, 4 g fiber, 2 g sugar, 25 g protein, 8200 IU vitamin A, .2 mg thiamin, .3 mg riboflavin, 4 mg niacin, .6 mg pantothenic acid, .4 mg vitamin B6, 230 mcg folate, 1.3 mg vitamin B12, 50 mg vitamin C, 170 IU vitamin D, 5 mg vitamin E,.5 mg copper, 180 mg calcium, 140 mg magnesium, 1.2 mg manganese,1000 mg potassium, 6 mg iron, 45 mcg selenium, 400 mg sodium, 2 mg zinc.
Recipe by: Laura B. LaValle, RD, LD.
[Laura B. LaValle, RD, LD is presently the director of dietetics nutrition at LaValle Metabolic Institute (formerly part of Living Longer Institute). She offers personal nutritional counseling at LMI for clients who need help with their diet in relation to illness or disease. Laura also provides educational services in the areas of health promotion, wellness, and disease prevention.]