Shrimp with Rémoulade
Wilted Spinach and Tomatoes
Ingredients
- 1½ lb peeled and deveined, large raw shrimp
- 2 Tbsp olive oil
- ¾ cup mayonnaise
- 2 Tbsp Dijon mustard
- 2 Tbsp lemon juice
- 2 Tbsp minced garlic
- 1 Tbsp capers
- ½ tsp smoked paprika
Instructions
- Cook shrimp in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until shrimp turn pink.
- Meanwhile, stir together mayonnaise and remaining ingredients. Serve sauce with shrimp.
Side Dish Ingredients
- 3 Tbsp butter
- 1 cup grape tomatoes, halved
- 2 (6-oz) pkg baby spinach
- 2 Tbsp balsamic vinegar
Side Dish Instructions
- Melt butter in skillet over medium heat. Add tomatoes; sprinkle with ¼ tsp each salt and pepper. Cook 3 minutes.
- Add spinach, in batches, and vinegar; cook 1 to 2 minutes or until spinach is wilted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
319
|
74
|
393
|
| Fat (g) | 26 | 6 | 32 |
| Sat. Fat (g) | 4 | 4 | 8 |
| Protein (g) | 16 | 2 | 18 |
| Carb (g) | 3 | 5 | 8 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 498 | 95 | 593 |
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