Herb Grilled Shrimp and Wilted Spinach With Fennel

Herb Grilled Shrimp and Wilted Spinach With Fennel
Susie Cushner

Serves 8
preparation
15
minutes
cooking
30
minutes

Ingredients

4
tablespoons
extra-virgin olive oil
2
tablespoons
lemon juice
2
tablespoons
mixed herbs (parsley, thyme, mint, marjoram), roughly chopped
2
teaspoons
salt
1/2
teaspoon
cracked black pepper
3
pounds
medium shrimp, peeled and deveined
40
(8- to 10-inch) wooden skewers
3
(10-ounce) packages baby spinach
2
teaspoons
fennel seeds

Directions

  1. In a large bowl, combine 3 tablespoons of oil, lemon juice, herbs, salt, pepper, and shrimp. Cover and refrigerate for 20 to 30 minutes.
  2. Soak skewers in warm water at least 20 minutes while shrimp is marinating.
  3. Heat remaining oil in a large skillet over low heat and wilt spinach with fennel seeds, about 3 to 4 minutes (do in two batches if necessary). Remove skillet from heat and cover to keep warm.
  4. Heat broiler or grill. Remove shrimp from marinade and thread onto skewers. Broil or grill the shrimp until just done, about 5 to 6 minutes. Serve the shrimp with the spinach.
Rori Spinelli-Trovato and Kay Chun
August 2000

Nutritional Information

  • Per Serving
  • Calories 204
  • Fat 6 g
  • Sat Fat 1 g
  • Cholesterol 214 mg
  • Sodium 1372 mg
  • Protein 26 g
  • Carbohydrate 13 g
  • Sugar 0 g
  • Fiber 5 g
  • Iron 4 mg
  • Calcium 174 mg
What does this mean? See Nutrition 101.