|
SINGAPORE
SPICY SHRIMP OVER SPINACH
1
tablespoon vegetable oil, divided
1 (10-ounce) bag spinach, coarsely chopped
1 1/2 pounds peeled and deveined medium
shrimp
1 cup red bell pepper strips (about 1 medium)
1/4 cup sake (rice wine) or sweet white
wine
1/4 cup oyster sauce
2 teaspoons bottled minced garlic
1 teaspoon brown sugar
1 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
sake mixture to shrimp. Bring to a boil; cook
1 minute. Serve shrimp over spinach.
Serves
4.
1
Serving - About 1 cup shrimp mixture and 1/2 cup
spinach: Calories: 257 (Cal. from fat: 24%), Fat:
6.8g (Saturated: 1.2g), Cholesterol: 259mg, Sodium:
730mg, Carbohydrate: 9.1g, Protein: 37.2g.
[Cooking
Light, July 2000]
|
