SAUTEED SPINACH AND MUSHROOMS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
- Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.
SPINACH-STUFFED MUSHROOMS
Try these Spinach-Stuffed Mushrooms as tasty Thanksgiving appetizers! These Spinach-Stuffed Mushrooms are savory, flavorful & simple crowd pleasers.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 35m
Yield 40 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Add hot water to stuffing mix in large bowl; stir just until moistened.
- Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems and garlic; cook and stir 5 min. or until tender. Add to stuffing with spinach and cheeses; mix well.
- Spoon stuffing mixture into mushroom caps; place, filled sides up, in shallow pan.
- Bake 20 min. or until mushrooms are tender and filling is heated through.
Nutrition Facts : Calories 50, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
ONE-SKILLET SHRIMP AND RICE WITH SPINACH AND ARTICHOKES
A hearty meal made in one skillet. Serve with a crusty bread. Great for an easy weeknight dinner, but special enough for holidays or dinner parties. Sprinkle grated Parmesan cheese on each serving as desired.
Provided by sarahhorton
Categories Seafood Shellfish Shrimp
Time 37m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-high heat. Add garlic; saute until fragrant, about 2 minutes. Add shrimp, lemon zest, and lemon juice; saute until shrimp turn opaque, about 2 minutes.
- Stir chicken broth, basmati rice, butter, and salt into the skillet. Reduce heat to low; simmer until rice absorbs broth, about 15 minutes. Add artichokes on top; simmer until heated through, about 5 minutes. Spread spinach and green onion over artichokes. Cook until spinach wilts, 3 to 5 minutes; fold into the rice mixture.
Nutrition Facts : Calories 369.7 calories, Carbohydrate 43.9 g, Cholesterol 182.4 mg, Fat 11.6 g, Fiber 2.8 g, Protein 24.2 g, SaturatedFat 3.2 g, Sodium 1321.2 mg, Sugar 0.9 g
CREAMY PARMESAN AND SPINACH SHRIMP
Protein rich shrimp are pan seared then tossed with a creamy spinach sauce that's perfectly flavored with fresh garlic and rich parmesan. Then finish it off with a bed of pasta and steamed or roasted asparagus or broccoli to complete the meal.
Provided by Jaclyn
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Sprinkle shrimp with basil, season lightly with salt and pepper and toss.
- Melt 1 Tbsp butter in a 12-inch non-stick skillet over medium-high heat.
- Add shrimp in a single layer and cook until bottom is pink, then flip and cook opposite side of shrimp until cooked through and pink, about 3 minutes total.
- Transfer shrimp to a plate then melt remaining 1 Tbsp butter in same skillet over medium heat.
- Add garlic and saute until just lightly golden brown, about 30 seconds then pour in chicken broth.
- Add spinach and stir and cook until it starts to wilt, about 1 minute.
- Stir in cream and cornstarch mixture and cook, stirring constantly, until mixture starts to simmer and thicken slightly, about 2 minutes.
- Stir in parmesan cheese and cook until cheese has melted, season lightly with salt if needed.
- Remove from heat and toss in shrimp. Serve over spaghetti or spaghetti squash if desired.
- Recipe source: Cooking Classy
Nutrition Facts : Calories 356 kcal, Carbohydrate 4 g, Protein 33 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 420 mg, Sodium 487 mg, ServingSize 1 serving
SHRIMP AND SPINACH OMELET
Ok, folding over an omelet, French-style, isn't easy and for the longest time, I wouldn't try it. But, really, I found it's pretty simple once you try a few times. Now, I do it daily. Also, don't be fooled by restaurants who offer 3-egg omelets: in the average, 9" pan, that many eggs will result in an omelet too thick to easily fold over the ingredients. Stick with two eggs, and you'll fare better.
Provided by David J Rust
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Using a non-stick, 9" skillet or omelet pan, heat the oil over medium-low heat and add the minced garlic.
- In a bowl, whisk together the eggs, skim milk, and thyme. Season the eggs with a pinch of salt and a few grinds of fresh, black pepper.
- When the garlic is just barely browning on the edges, pour the egg mixture into the skillet and, tilting it slightly or stirring, slosh it around so it covers all the garlic and the bottom of the pan.
- Keep an eye on the omelet as the eggs stiffen. When the bottom of the eggs are fairly solid but there is still a good amount of liquid eggs on top, sprinkle the feta cheese over the eggs.
- Continue cooking for about 2-3 more minutes and , then, make a thin line of shrimp about one-third of the way across the eggs. On top of that, sprinkle the finely chopped spinach in a row (reserving a pinch for garnish).
- With a slender spatula (or turner), loosen the edges of the eggs from the skillet. Then, slide the spatula under the third of the omelet that has the shrimp and spinach on it. Fold the eggs over the ingredients towards the center of the omelet and hold, there, for just a few moments.
- Over the serving plate, slide the omelet out -unfolded side first- and roll the already folded section over the flatter portion. You may have to do this several times on subsequent attempts to get the hang of it.
- Sprinkle the top of the omelet with the reserved spinach and serve.
SHRIMP ALFREDO WITH SPINACH
-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook fettuccine according to package directions. Saute mushrooms and onion in butter in a large skillet until tender. Stir in Alfredo sauce, spinach and shrimp; heat through. Drain fettuccine; add to sauce and toss to coat.
Nutrition Facts : Calories 519 calories, Fat 18g fat (10g saturated fat), Cholesterol 244mg cholesterol, Sodium 810mg sodium, Carbohydrate 50g carbohydrate (3g sugars, Fiber 6g fiber), Protein 39g protein.
SKILLET FISH WITH SPINACH
Tender fish fillets get a burst of flavor from seafood seasoning and a dash of salt and pepper. Paired with dressed-up spinach, this simple main course from our Test Kitchen is sure to impress!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle fillets with seafood seasoning. In a large skillet, cook fillets in oil and butter over medium heat for 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., Add mushrooms to the skillet; cook, uncovered, for 2-3 minutes or until tender. Add spinach and broth; cook 3-4 minutes longer or until spinach is heated through. Season with salt and pepper. Serve with fish.
Nutrition Facts : Calories 219 calories, Fat 14g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 547mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
MUSHROOM-SPINACH STUFFED SHELLS
Provided by Food Network Kitchen
Time 2h10m
Yield 8 servings
Number Of Ingredients 21
Steps:
- 1 large egg, lightly beatenMake the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until slightly softened but still firm, about 7 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the mushrooms and cook, undisturbed, until golden in spots, about 2 minutes. Add 1/4 teaspoon salt and continue cooking, stirring occasionally, until the mushrooms are soft, about 5 more minutes. Add the spinach and stir until heated through, about 2 minutes. Let cool completely.
- Finely chop the spinach-mushroom mixture and combine in a bowl with the cottage cheese, mozzarella, parmesan, egg, basil and 1/4 teaspoon salt. Stuff each shell with about 2 tablespoons of the filling; set aside.
- Preheat the oven to 350 degrees F. Make the tomato sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until lightly golden, about 30 seconds. Add the tomatoes, then rinse out the can with 1 cup water and add to the skillet; add 1/4 teaspoon salt. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth. Return to the skillet and rinse out the blender.
- Make the cheese sauce: Combine the cottage cheese, mozzarella, parmesan and egg in the blender and puree until smooth.
- Brush a 9-by-13-inch flameproof baking dish with olive oil and pour in half of the tomato sauce. Add the stuffed shells, then top with the remaining tomato sauce. Cover with aluminum foil and bake 25 minutes; uncover and continue baking until bubbly, 15 to 20 more minutes. Turn on the broiler; drizzle the shells with the cheese sauce and broil, about 2 minutes.
Nutrition Facts : Calories 368 calorie, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 80 milligrams, Sodium 884 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 20 grams
SHRIMP AND GRITS WITH SPINACH
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Low Cal High Fiber Dinner Bacon Shrimp Spinach Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Bring milk, 1 garlic clove, and salt to boil in medium saucepan. Gradually whisk in grits. Reduce heat to medium-low and simmer until grits are very tender, whisking often, about 8 minutes. Season to taste with salt and pepper.
- Meanwhile, cook bacon in large nonstick skillet over medium heat until crisp, stirring often. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon drippings. Add shrimp to drippings in skillet. Sauté until shrimp are pink, stirring often, about 1 minute. Sprinkle shrimp with salt and pepper. Add shallots and remaining garlic to skillet. Sauté until shallots are translucent and shrimp are cooked through, about 2 minutes. Add clam juice to skillet and bring to boil, scraping up any browned bits. Add spinach to skillet and toss just to wilt. Season to taste with salt, pepper, and hot pepper sauce.
- Divide grits among 6 plates. Top with shrimp mixture and sprinkle with bacon. Garnish with lemon wedges for squeezing over and serve.
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