Recipe created by Cabot Creamery
Servings: Four (4) Prep Time: 30 min. Cook Time: 10 min
Ingredients
12 medium raw shrimp
1/2 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon fresh lime juice
2 tablespoons water
4 cups fresh spinach, stems removed
2 green onions, trimmed and sliced diagonally
1 teaspoon vegetable or canola oil
salt and black pepper to taste
1/4 cup sweet yellow frozen corn, thawed
4 ounces Cabot 50% Light Jalapeño Cheddar cheese, cubed
2 tablespoons snipped fresh chives
Directions
Preheat oven to 450º. Halve shrimp lengthwise and spread in single layer in shallow baking pan. Combine chili powder and salt and sprinkle evenly over shrimp. (Shrimp may be prepared to this point up to 3 hours ahead and refrigerated, covered.) Drizzle shrimp with lime juice and roast in middle of oven until just cooked through, about 5 minutes. In large non-stick skillet, bring water to simmer over medium heat; add spinach and cook, stirring, until slightly wilted, about 20 seconds. Remove from heat and immediately stir in green onions and oil until well combined. Season with salt and pepper. Divide spinach among 4 plates, mounding it in center, and surround with smaller mounds of shrimp, corn and cheese. Sprinkle all over with chives.
Nutrition Information
Calories: 161
Fat: 6 g
Saturated Fat: 3 g
Cholesterol: 42 mg
Sodium: 307 mg
Calcium: 20% Daily Value
Protein: 14 g
Carbohydrates: 12 g
|
