Sauteed Spinach and Shrimp: Test Kitchen Series

Sautéed Spinach and Shrimp with Feta Crumbles

One 9 oz. bag of Baby Spinach
3 cups of Shrimp
1 cup of Feta Cheese crumbles
Crushed or powdered garlic
Juice of one Lime
2 Tbs of dried Cilantro
Salt, Pepper to taste
Non-stick cooking spray

Spray a deep sauce pan with a non-stick, non fat cooking spray. Add heat and add shrimp stirring often when it becomes hot. Add lime juice, garlic and cilantro to sautéing shrimp and continue to stir. When the shrimp first turn “pink,” add fresh spinach to the pan in thirds or until it all fits. Lower the heat and sauté until the spinach is “just tender,” but not over-cooked. Top each plated serving with 1-2 tablespoons of crumbled feta cheese. Makes four servings.

Nutritional summary: 204 calories, 25 grams of protein, 2 grams of fiber and 5 carbohydrates.

Spinach is a great choice for the vegetable you eat “after” you have gotten your protein in. It has high water content, so it does crowd your pouch. It reduces quickly, but is obscenely high in vitamins and nutrients – including *more protein.* It is also a good source of Niacin, and a very good source of dietary fiber, protein, Vitamin A, Vitamin C, Vitamin E, Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.

The meal shown is served with guacamole and a dab of fat free sour cream, adding 150 more calories, 3 more grams of fiber and about 2 more protein grams. While high in “heart-healthy fats,” the avocado is another power house of nutrients and taste.

This recipe was featured in "New Views," the newsletter of the bariatric support group New U. Thanks to Cindee for taking this picture of me as we went to cheer on our newest OH and New U member Bejai.