Garlic-Turmeric Shrimp
Jasmine Rice with Spinach
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 2 tsp minced garlic
- 1 tsp honey
- ¼ tsp ground turmeric
- ⅛ tsp ground cumin
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ lb peeled and deveined, large raw shrimp
- 2 tsp olive oil
- ⅓ cup heavy cream
- ¼ cup low-sodium chicken broth
- 2 Tbsp chopped fresh basil (optional)
Instructions
- Stir together garlic, honey, turmeric, cumin, salt, and pepper.
- Cook shrimp in hot oil in a skillet over medium-high heat 3 minutes. Reduce heat to medium, stir in garlic mixture, cream, and broth; cook 3 to 5 minutes or until shrimp turn pink and sauce is thickened. Sprinkle with basil, if desired.
Side Dish Ingredients
- 1 (3.5-oz) pouch boil-in-bag jasmine rice
- 2 cups spinach
- ⅛ tsp salt
Side Dish Instructions
- Cook rice according to package directions. Drain and return to pot.
- Add spinach and salt to rice, stirring until spinach wilts.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
314
|
190
|
504
|
| Fat (g) | 25 | 0 | 25 |
| Sat. Fat (g) | 11 | 0 | 11 |
| Protein (g) | 17 | 5 | 22 |
| Carb (g) | 6 | 41 | 47 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 334 | 189 | 523 |
Quick & Healthy Meal Plan
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