Sunny Spinach and Shrimp |
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Ingredients
| 1/2 | cup
reduced-sodium chicken broth
| | 1 | tsp.
cornstarch
| | 2 | tsp.
olive oil or vegetable oil
| | 1 | cup
julienne carrot strips (1/4x1/4x2 inches)
| | 1/2 | medium onion, thinly sliced
| | 2 | cloves garlic, minced
| | 3/4 | lb.
large shelled, deveined raw shrimp
| | 2 | tsp.
grated lemon peel or orange peel
| | 1/2 | tsp.
oregano
| | 1/4 | tsp.
thyme leaves
| | 3 | cups
fresh spinach
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Directions- Blend chicken broth and cornstarch in small bowl; set aside. Heat oil in large nonstick skillet over medium heat. Add carrot, onion, and garlic; stir-fry 3 minutes. Add shrimp; cook and stir 3 to 5 minutes or until shrimp is opaque.
- Stir in broth mixture, lemon peel, oregano and thyme. Cook and stir until broth has slightly thickened.
- Arrange spinach on serving platter or individual plates; spoon shrimp over spinach; season to taste with salt and pepper.
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