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Creamy Shrimp and Spinach Stew

Serves: 4
Total Calories: 171

Ingredients

8 ounces fresh or frozen shrimp, peeled, deveined
1 cup sliced fresh mushrooms
1 medium onion, chopped (1/2 cup)
1 garlic clove, minced
2 tablespoons margarine or butter
3 tablespoons all-purpose flour
1 bay leaf
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 (14 1/2-ounce) can vegetable broth
1 cup half and half, light cream, or milk
2 cups torn fresh spinach
3/4 cup shredded gruyére cheese (3 ounces)

Directions:

Thaw shrimp, if frozen; rinse and set aside. In medium saucepan, cook mushrooms, onion, and garlic in margarine or butter until tender. Stir in flour, bay leaf, nutmeg, and pepper. Add vegetable broth and half-and-half, light cream, or milk all at once. Cook and stir until mixture is thickened and bubbly. add shrimp. Cook for 2 minutes more. Add spinach and Gruyère cheese. Cook and stir until spinach wilts and cheese melts. Remove and discard bay leaf.


Fun Fact: Did you know…

  • That spinach became the third most popular children’s food, after turkey and ice cream, when cartoon character Popeye the Sailor Man made his debut on January 17, 1929? He was portrayed as having a strong affinity for spinach, becoming physically stronger after consuming it.

  • That spinach grows quickly? It can be harvested and eaten after only 37 to 45 days!

  • That when cooked, spinach will shrink in size by 90%?

    • Nutritional Facts:

    Serves: 4
    Total Calories: 171
    Calories from Fat: 82

    This Creamy Shrimp and Spinach Stew recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.


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