Spinach and Cilantro Chimichurri Shrimp
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 1 cup tightly packed spinach
- 1 cup packed cilantro leaves
- 3 cloves garlic, minced
- ½ tsp salt
- ½ tsp crushed red pepper
- ¼ cup red wine vinegar
- ½ cup olive oil
- 3 Tbsp butter
- 1½ lb peeled and deveined, large raw shrimp
- 2 (10-oz) pkg frozen riced cauliflower
Instructions
- Process spinach, cilantro, garlic, salt, and red pepper in a food processor until smooth.
- With processor running, pour vinegar through food chute. Slowly add oil, processing until smooth.
- Melt butter in a large nonstick skillet over medium heat; add shrimp, and cook 2 to 3 minutes per side or until shrimp turn pink.
- Add chimichurri sauce; cook 1 minute, stirring constantly, until thoroughly heated.
- Meanwhile, cook cauliflower according to package directions. Serve shrimp over cauliflower.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
320
|
320
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 18 | 18 |
| Carb (g) | 6 | 6 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 437 | 437 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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