Creamy Shrimp and Spinach Stew
A dash of nutmeg brings out the best in the shrimp and emphasizes the slightly sweet, nutty taste of Gruyere cheese.
Ingredients
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8 ounces fresh or frozen, peeled, deveined small shrimp
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1 cup sliced fresh mushrooms
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1 medium onion, chopped (1/2 cup)
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1 clove garlic, minced
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2 tablespoons margarine or butter
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3 tablespoons all-purpose flour
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1 bay leaf
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1/8 teaspoon ground nutmeg
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1/8 teaspoon pepper
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1 14-1/2-ounce can vegetable or chicken broth
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1 cup half-and-half, light cream, or milk
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2 cups torn fresh spinach
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3/4 cup shredded Gruyere cheese (3 ounces)
Directions
1.
Thaw shrimp, if frozen. Rinse shrimp; set aside.
2.
In a medium saucepan cook mushrooms, onion, and garlic in margarine or butter until tender. Stir in flour, bay leaf, nutmeg, and pepper. Add vegetable or chicken broth and half-and-half, light cream, or milk all at once. Cook and stir until mixture is thickened and bubbly.
3.
Add shrimp. Cook for 2 minutes more. Add spinach and Gruyere cheese. Cook and stir until spinach wilts and cheese melts. Remove and discard bay leaf. Makes 4 servings.
Nutrition information
Calories 370, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 135 mg, Sodium 965 mg, Carbohydrate 22 g, Protein 22 g.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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