Spinach and Cilantro Chimichurri Shrimp
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- ¾ cup tightly packed spinach
- ¾ cup packed cilantro leaves
- 2 small cloves garlic, minced
- ¼ tsp salt
- ⅛ tsp crushed red pepper
- 2 Tbsp red wine vinegar
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 lb peeled and deveined, large raw shrimp
- 1 (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 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 | 2 | |
| Calories |
426
|
426
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 35 | 35 |
| Carb (g) | 11 | 11 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 764 | 764 |
Low Carb Meal Plan
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