Singapore Spicy Shrimp over Spinach (Cooking Light)

Singapore Spicy Shrimp Over Spinach




1 tablespoon vegetable oil, divided
1 (10-ounce) bag spinach, coarsely chopped
1 1/2 pounds peeled and deveined medium shrimp
1 cup red bell pepper strips (about 1 medium)
1/4 cup sake (rice wine) or sweet white wine
1/4 cup oyster sauce
2 teaspoons bottled minced garlic
1 teaspoon brown sugar
1 teaspoon Thai chili paste

Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium heat. Add chopped spinach, and stir-fry for 1 minute or until wilted. Remove from pan, and keep warm.

Heat 2 teaspoons oil in pan over medium-high heat. Add shrimp and bell pepper; stir-fry 2 minutes. Combine sake and the remaining ingredients. Add sake mixture to shrimp. Bring to a boil; cook 1 minute. Serve shrimp over spinach.


Yield: 4 servings (serving size: about 1 cup shrimp mixture and 1/2 cup spinach)

CALORIES 257 (24% from fat); FAT 6.8g (sat 1.2g,mono 1.5g,poly 3g); IRON 6.5mg; CHOLESTEROL 259mg; CALCIUM 172mg; CARBOHYDRATE 9.1g; SODIUM 730mg; PROTEIN 37.2g; FIBER 3.3g

Cooking Light, JULY 2000