Sauteed Shrimp with Spinach & Beans

Servings: 4

Ingredients:

• Frozen Leaf Spinach - 1 lb (450)
• Shrimp (50-60 count size) - 1 lb (450)
• Red Kidney Beans - 1 lb can, rinsed and drained
• Onion - 1 med, chopped
• Garlic cloves - 2, minced
• Chili powder - 1 tsp
• Cumin powder - 1/2 tsp
• Coriander powder - 1 tsp
• Turmeric powder - 1/3 tsp
• Nutmeg powder - 1/2 tsp (optional)
  
• Salt - to taste

Methods:

• 1. Clean and devein the shrimp, set aside.
• 2. In a non-stick pan, heat 3 tbsp of oil. Add the garlic, saute for a min. Add the onions and salt. Saute till the onions are translucent.
  
• 3. Add the shrimps and the dry spices (except the nutmeg powder). Saute for 3-5 min, till the shrimps are cooked. Do not over cook the shrimp, just saute till they curl up and change to a rich pinkish-red colour. Remove from the pan, set aside.
• 4. Add the drained kidney beans to the onions. If needed, add a bit more oil. Saute for 3-4 min.
  
• 5. Add the spinach and the nutmeg powder. Saute on high heat for 7-10 min, till the excess moisture from the frozen spinach has evaporated and it riches a dark green colour.
• 6. Return the shrimps to the spinach. Stir to combine. Saute for 2-3 min, turn of the heat.
• 7. Serve with flavoured or plain white rice.