Scampi, one of the best ways
to enjoy garlic, also has a national day devoted to it, on April
29. Traditionally made with butter, I use olive oil instead,
plus a little garlic, and serve it with spinach. Although I keep
this quick sauté lean, I do add a bit of butter with the
broth, which also gets infused with garlic flavor.
Good scampi needs something
to soak up the great sauce. Instead of the garlic bread we once
used, cooked brown rice does this nicely and more healthfully.
Scampi with Spinach - Makes 4 servings.
1/4 cup fat-free, reduced-sodium
2 Tbsp. dry white wine
1 Tbsp. fresh lemon juice
2 1/2 tsp. minced garlic, divided
1/8 tsp. red pepper flakes, or to taste
4 tsp. extra-virgin olive oil, divided
One package (6 oz.) baby spinach, rinsed and shaken almost dry
1 lb. large shrimp (25-30), peeled and deveined
Salt and freshly ground black pepper
3 cups cooked brown rice
1 tsp. butter
In a measuring cup, combine the broth, wine, lemon juice, 2 teaspoons
of the garlic and the red pepper. Set aside.
In a medium skillet, heat 2
teaspoons of the oil over medium-high heat. Add the spinach with
some water still clinging to it. Mix in the remaining 1/2 teaspoon
garlic. Cook, stirring constantly, until the spinach is just
tender, about 2 minutes. Transfer the spinach to a bowl. Wipe
out the pan with a paper towel.
Return the pan to medium heat.
Add the butter and remaining 2 teaspoons oil. Add the shrimp
in one layer and cook 2 minutes. Turn and cook 2 minutes. Pour
in the broth mixture and cook until the shrimp are white in the
center, about 4 minutes. Remove the pan from the heat. Season
mixture with salt and pepper to taste.
To serve, make a bed using 3/4
cup of the rice in the center of each of four dinner plates.
Mound one fourth of the spinach in the center of the rice. Arrange
one-quarter of the shrimp around the spinach. Spoon some of the
pan sauce over the shrimp. Serve immediately.
Per serving: 285 calories, 9
g. total fat (2 g. saturated fat), 28 g. carbohydrate, 23 g.
protein, 4 g. dietary fiber, 300 mg. sodium.