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Hot and Sour Shrimp on Fresh Wilted Spinach

UW Health Services
 

This Hot and Sour Shrimp on Fresh Wilted Spinach recipe won second place in the Main Dishes category in the Heart Smart Recipe Contest at UW Health's Heart Fair 2007.

 

Chef: Donna Noel

 

Ingredients

2 Tbsp. dry (or cooking) sherry
2 tsp. minced pared fresh ginger root
2-3 garlic cloves, minced
15 oz. very large shrimp, cleaned
½ cup low sodium chicken broth
1 Tbsp. white wine vinegar
1 Tbsp. soy sauce
1 Tbsp. ketchup
2 tsp. granulated sugar
2 tsp. cornstarch
¼ tsp. ground red pepper
1 Tbsp. plus 1 tsp. peanut oil
4 cups thoroughly washed and drained spinach leaves
2 cups julienne red bell peppers
8 scallions cut in 1-inch pieces

Instructions

 

In medium bowl, combine sherry, ginger root and garlic; add shrimp and toss to coat. Cover and refrigerate for half an hour. In small bowl, combine broth, soy sauce, vinegar, ketchup, sugar, cornstarch and ground red pepper; stir well until cornstarch is dissolved.

 

In large skillet (or wok) heat oil; stir in spinach and cook over medium heat until just wilted, about 1 minute. Remove to heated serving platter. In same skillet, combine bell pepper and scallions. Cook over high heat, stirring constantly for about 1 minute. Add shrimp and broth mixture; stir quickly and constantly until shrimp turn pink, about 3 minutes. Serve over spinach.

 

Nutritional Analysis

Serving Size: ¼ of the recipe

Calories: 190
Total Fat: 6 gm
Saturated Fat: 1.2 gm
Cholesterol: 168 mg
Carbohydrates: 13 gm
Fiber: 2.6 gm
Sodium: 641 mg