Shrimp Veracruz
Lemony Sautéed Spinach
Ingredients
- ½ onion, chopped
- 2 cloves garlic
- 2 organic jalapeño peppers, seeded and minced
- ⅓ cup olive oil
- 1 (14.5-oz) can BPA-free diced organic tomatoes
- ¼ cup sliced pitted green olives
- 1½ lb peeled and deveined, large raw shrimp
- ¼ cup chopped fresh parsley
- ½ tsp pepper
- ¼ tsp salt
- Lime wedges
Instructions
- Sauté onion, garlic, and jalapeños in hot oil in a Dutch oven over medium heat 5 minutes or until tender.
- Add tomatoes and olives; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened.
- Add shrimp, parsley, pepper, and salt. Cook 5 minutes or until shrimp turn pink. Serve with lime wedges.
Side Dish Ingredients
- 2 Tbsp olive oil
- 1 (10-oz) pkg baby spinach
- ½ lemon
- ½ tsp salt
Side Dish Instructions
- Heat oil in a large nonstick skillet over medium heat. Gradually add spinach, stirring until wilted. Remove from heat, and squeeze juice from lemon over spinach. Sprinkle with salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
219
|
72
|
291
|
| Fat (g) | 14 | 7 | 21 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 16 | 1 | 17 |
| Carb (g) | 6 | 2 | 8 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 472 | 230 | 702 |
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