DirectionsStep1Thaw shrimp overnight in the fridge (or you can thaw in the plastic bag in cool water in a pinch.)Step2Peel away shells and remove the vein that runs along the back if needed (most shrimp comes deveined now, even when they’re in the shell.)Step3Drain the tomatoes into a colander placed in the sink and let most of the juice drain off.Step4Chop green pepper and onion, and get the garlic, capers, and Italian Herb Blend (affiliate link) ready.Step5Dissolve the Knorr Shrimp Bouillon (affiliate link) cube in hot water (in the microwave if needed), or if using chicken or fish stock, measure 1 cup and simmer over medium heat until reduced to 1/2 cup.Step6Heat 1 tablespoon of oil in a large frying pan, add the green bell pepper and onion and saute over medium-high heat until it’s starting to slightly brown, about 3-4 minutes.Step7Add the minced garlic and Italian Herb Blend and cook 1-2 minutes more.Step8Add the drained tomatoes and 1/2 cup shrimp bouillon mixture (or reduced stock) and simmer over low heat until the flavors concentrate a little, about 10 minutes.Step9While this simmers, wash the spinach in a salad spinner (affiliate link) if needed.Step10Heat the second tablespoon of oil in another large frying pan, add the spinach all at once, and use a large turner to turn over and over until the spinach is wilted.Step11This won’t take more than 1-2 minutes. (Do it towards the end of the 10 minutes cooking time for the pepper mixture so the spinach will stay hot.)Step12After the mixture has cooked about 10 minutes, add the shrimp and capers and cook just until the shrimp is pink and firm, only about 3-4 minutes. (Don’t overcook!)Step13Season to taste with salt and fresh-ground black pepper.Step14Divide the wilted spinach into four bowls and top each with 1/4 of the shrimp mixture.Step15Serve hotIngredientsIngredients1 14.5-ounce canPetite Dice Tomatoes (drained)1 tablespoonOlive Oil (or slightly less for non-stick pan, +1 T)1 Large Green Bell Pepper (diced in 1/2 inch pieces)½ Large Onion (diced in 1/2 inch pieces)1 teaspoonGarlic (finely minced)1 teaspoonItalian Herb Blend (see note)½ cupWater (with one cube Knorr Shrimp Bouillon, Use 1 cup chicken or fish stock reduced to 1/2 cup if you do n't have shrimp bouillon)add Salt And Fresh-Ground Black Pepper1 poundRaw Jumbo Shrimp (thawed and shelled and deveined if needed, see notes)2 tablespoonsCapers (or less)add Salt And Fresh-Ground Black Pepper24 ouncesSpinach LeavesSee moreNutritionalNutritional174 Calories4.4 gTotal Fat143 mgCholesterol15 gCarbohydrate1,120 mgSodium22 gProteinFrom kalynskitchen.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Low-Fat Shrimp Chowder
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