Tomato and spinach add a splash of flavor and color to a hearty (and healthy!) meal of shrimp over wild rice. This recipe is part of O's roundup of celebrity chef food resolutions
Servings: Serves 4
Ingredients 2 Tbsp. olive oil1 1/4 pounds large (20 to 25 per pound) shrimp , peeled and deveined3 cloves garlic , minced1/8 tsp. crushed red pepper flakes , or more to taste3/4 cup dry white wine1 1/2 cups grape tomatoes , halved1/4 cup finely chopped fresh basil2 cups coarsely chopped spinach1/4 tsp. salt1/4 tsp. freshly ground black pepper , to taste3 cups cooked wild rice or other whole grain , for serving
Total time: 15 minutes
Warm oil in a large heavy skillet over medium-high heat until hot but not smoking. Add shrimp and cook, turning over once, until just cooked through, about 2 minutes. Using a slotted spoon, transfer shrimp to a large bowl, leaving excess oil in skillet.
Add garlic and red pepper flakes to skillet and cook until fragrant, about 30 seconds. Carefully add wine and cook over high heat, stirring occasionally, for 2 minutes. Stir in tomatoes, basil, spinach, salt, and pepper.
Return shrimp to pan and cook over medium high heat, just until heated through. Divide wild rice or other whole grains among 4 bowls, top with shrimp, and serve.
Per serving: 411 calories, 37 grams protein, 11 grams fat, 2 grams saturated fat. Plus 199 percent Daily Value of vitamin A.