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Shrimp with Spinach recipe (Seafood)

Yield: 4 servings

1 cup long-grained white rice
2 tablespoons unsalted butter
2   cloves of garlic
1 cup dry white wine (such as Sauvignon Blanc)
1 can 28 oz. diced tomatoes, drained
¼ teaspoons Kosher Salt
¼ teaspoons Black pepper
1 lb medium shrimp, peeled and deveined
1 package 5 oz. baby spinach
1 tablespoon fresh tarragon, chopped

Posted by ML on Jan 27, 2011


1. Cook the rice according to the package directions.

2. Melt the butter in a large saucepan over medium-high heat. Add the garlic and cook for 1 minute. Add the wine, tomatoes, ¼ t. salt and ¼ t. pepper. Simmer for 3 minutes, until the sauce had thickened slightly.

3. Stir in the shrimp and simmer until cooked through, about 4 minutes. Add the spinach and stir until wilted.

4. spoon the rice into a serving dish or divide among individual plates. top with the scampi and sprinkle with the tarragon.

Calories: 436

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