Garlicky Shrimp and Spinach
Crusty Bread and Hummus
Wine Recommendation
Matua Lighter Sauvignon Blanc
Ingredients
- 3 Tbsp minced garlic
- 2 Tbsp olive oil
- 1 (16-oz) container refrigerated salsa
- 1 (8-oz) can no-salt-added tomato sauce
- 1½ lb peeled and deveined, large raw shrimp
- 1 (5-oz) pkg baby spinach
- ¾ cup crumbled feta cheese
Instructions
- Sauté garlic in hot oil in a large nonstick skillet over medium-high heat 30 seconds or until fragrant. Add salsa and tomato sauce; bring to a simmer. Season with pepper, if desired.
- Nestle shrimp into simmering sauce. Cover and cook 3 to 5 minutes or until shrimp turn pink. Gradually stir in spinach; cook 1 to 2 minutes or just until wilted. Sprinkle with cheese.
Side Dish Ingredients
- 1 (14-oz) loaf ciabatta bread, sliced
- 2 Tbsp olive oil
- 1 (10-oz) container hummus
Side Dish Instructions
- Preheat broiler. Arrange bread slices on a large baking sheet. Drizzle or brush with oil. Broil on second oven shelf 2 to 3 minutes or until toasted.
- Serve hummus on toast. Leave some toast plain for dipping in pan juices, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
240
|
257
|
497
|
| Fat (g) | 10 | 10 | 20 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 19 | 8 | 27 |
| Carb (g) | 11 | 35 | 46 |
| Fiber (g) | 3 | 4 | 7 |
| Sodium (mg) | 647 | 469 | 1116 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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