From Cook This, Not That!
6 strips bacon (I use turkey bacon), cut into small pieces
1/2 red onion, sliced
1 c. sliced mushrooms
8 oz. shrimp, peeled and deveinded
Salt & black pepper to taste
2 Tbsp pine nuts
1 Tbsp Dijon mustard
3 Tbsp red wine vinegar
Olive oil (optional)
1 bag (6oz) baby spinach
2 hard-boiled eggs, sliced
How to Make It:
- Heat a large skillet or saute pan over medium heat. Cook the bacon until crispy, 5-7 minutes. Use a slotted spoon to transfer to a paper towel on a plate and reserve.
- Add the onion and mushrooms to the hot pan and cook until the onions begin to brown, about 3 minutes. Season the shrimp with salt and pepper and add to the hot pan, along with the pine nuts. Cook until the shrimp are pink and firm, no more than 4 minutes. Stir the mustard and vinegar into the pan; season with salt and pepper. If the pan looks dry, add a splash of olive oil.
- Divide the spinach and egg among 4 plates and top with the hot shrimp mixture and some of the liquid in the pan Sprinkle with the bacon.
Makes 4 servings/ 220 calories, 11g fat (3g saturated)