Spicy Seafood with Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 c. chopped green pepper (frozen is fine)1 c. chopped onion (frozen is fine)1/2 c. celery, finely chopped6 cloves garlic, minced3 c. shrimp or seafood stock1 bottle (16 oz) clam juice8 roma (plum) tomatoes, chopped2 cans Rotel diced tomatoes and green chilis1 T fresh oregano, finely diced1 tsp Tony Chachere's Cajun Spice1/2 tsp. freshly ground black pepper16 oz Cod (fish) 16 oz Shrimp, raw, peeled and deveined (thawed, if frozen)4 cup Baby Spinach (raw) 1/2 c. chopped scallions
In non-stick skillet, sauté green pepper, onion, celery, and garlic in just enough stock to keep it from sticking, until veggies are softened. Add remaining stock, clam juice, tomatoes, Rotel, and seasonings. Bring to a boil, lower heat, and simmer for 15" to 30". Bring back to low boil, add fish and shrimp, and boil (just barely a boil to keep fish from breaking up) for 5"-6”, until shrimp is opaque. Stir in spinach, cover, and simmer 3”. Top with chopped scallions just before serving.
For accurate nutritional info, divide into 8 equal servings. Each serving will provide 4 oz. of protein.
Serving Size: Makes 8 servings.
For accurate nutritional info, divide into 8 equal servings. Each serving will provide 4 oz. of protein.
Serving Size: Makes 8 servings.
Nutritional Info Amount Per Serving
- Calories: 172.1
- Total Fat: 2.0 g
- Cholesterol: 303.0 mg
- Sodium: 575.0 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 2.8 g
- Protein: 26.5 g
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