Tuesday, July 9, 2013

Shrimp & Spinach with White Wine Mustard Sauce

By Lisa VanWilliams
Are you tired of the same old way to cook your shrimp? Can't get the kids to like any seafood? Try this spectacular creation from my wife Chef Lisa Vanwilliams! Our daughter loved it and I can say so did her dad. This was just a fabulous dinner and yes we complemented our meal off with a nice glass of chardonnay. What a great night!!


  • 1/4 cup finely chopped onion
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1/4 cup white wine
  • 2 tablespoons Dijon mustard
  • 1-2 tablespoons Horseradish depending on preference
  • 1/8 teaspoon pepper
  • 3/4 pound uncooked medium shrimp, peeled and deveined
  • Garnished with parsley and chives
  • Lemon for flavor


  • In a blender puree the onion, garlic, olive oil, white wine, horseradish, and pepper
  • In a nonstick skillet, saute the shrimp in oil and add the wet mix. Bring to a boil. Reduce heat to medium-low. Add shrimp; cook and stir until shrimp turn pink, about 5 minutes. Lastly, add bag of spinach.
  • serve with rice

Yield: 2 servings.
Nutritional Analysis: 1 serving equals 193 calories, 6 g fat (1 g saturated fat), 202 mg cholesterol, 598 mg sodium, 5 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

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