Garlic Shrimp with Spinach and Shiitake

Although someone recently told me that I am too young to be reading Prevention magazine, it is nonetheless one of my favorite magazines. One of the great things about it is the recipes. I tried this one last week and it was a winner:

Garlic Shrimp with Spinach and Shiitake

Makes 4 servings, 200 calories each

• 2 T reduced sodium soy sauce


• 2 T sherry or 1 T rice wine vinegar (I used Shaoxing Cooking Wine)


• 1 t packed brown sugar


• 2 1/2 t toasted sesame oil


• 1/2 lb fresh shiitake mushroom caps, sliced 1/4 inch thick


• 1 lb medium shrimp, peeled and deveined


• 4 cloves garlic, minced (I crushed mine with a garlic press)


• 1 T finely shopped fresh ginger


• 9 oz baby spinach leaves

1. Whisk together the soy sauce, sherry, and sugar in a small bowl.


2. Heat oil in a wok or large nonstick skillet over high medium-high heat. Add mushrooms and stir-fry 2 minutes. Add shrimp, garlic, and ginger and stir-fry 1 minute. Add spinach and soy mixture and continue stir-frying until spinach has just wilted (shrimp will be cooked), about 1 minute.
3. Serving recommendation: serve with brown Basmati or Jasmine rice and sprinkle with toasted sesame seeds.