Succulent shrimp and tomato with absolutely no butter! What you're seeing is a lovely sauce of white wine, garlic, and shallots. So simple to make (you'll learn how if you're a guest at Pritikin -- this recipe is part of the cooking presentation), and "clean eating."
Ingredients
2tablespoonsshallots chopped
2tablespoonsgarlic finely minced
1largetomato (diced, but see note)
1poundshrimp(medium) peeled and deveined
½cupdry white wine
¼teaspoonblack pepper (freshly ground)
1tablespoonfresh dill, chopped
Spinach or other Greens
Instructions
In a medium-hot NONSTICK skillet, sauté shallots and garlic until soft. Add diced tomato and shrimp, and sauté for 2 minutes. Use a spray of aerosol cooking spray if needed.
Add wine and pepper, and cook about 4 minutes more (till shrimp turns pink). Finish with dill.
Remove Shrimp, add and toss fresh spinach or greens into the pan with juices remaining, and saute quickly and lightly.
Serve shrimp over wilted greens.
Freeze what you don’t eat and use as a base for a homemade marinara sauce for a future pasta dinner.