Szechuan Shrimp with Spinach
 

Szechuan Shrimp with Spinach

10.8 net carbs
Recipe By :Allison Fishman
Serving Size : 4

2 tablespoons bottled minced garlic
2 tablespoons dry sherry
1 1/2 tablespoons bottled ground fresh ginger (such as Spice World)
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon chili garlic sauce (such as Lee Kum Kee)
1 teaspoon sugar
24 large peeled and deveined shrimp (about 1 pound)
1/2 cup fat-free, less-sodium chicken broth
2 teaspoons cornstarch
1 tablespoon canola oil
2 (6-oz) packages fresh baby spinach

Combine first 6 ingredients, stirring well. Add shrimp to bowl; toss to
coat. Let stand for 5 minutes. Remove shrimp, and reserve marinade.
Whisk broth and cornstarch. Heat oil in a large nonstick skillet over
medium-high heat. Add shrimp; saute about 3 minutes. Remove shrimp from
pan.
Add reserved marinade to pan; cook 1 minute or until slightly thick.
Add broth mixture to pan; bring to a boil. Add spinach to pan; cook 1
minute or until spinach wilts. Serve with shrimp.
Serving size: about 6 shrimp and 1/2 cup spinach.

Calories 216; Fat 5.5g; Protein 26g; Cholesterol 172mg; Calcium 131mg;
Sodium 712mg; Fiber 4.4g; Iron 5.9mg; Carbohydrate 15.2g.

Source:"Cooking Light, OCTOBER 2006"

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Per Serving (excluding unknown items): 63 Calories; 3g Fat (55.4% calories
from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 227mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2
Fat; 0 Other Carbohydrates.



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