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May 1999 Issue
When You're on the Move
by Ronda L. Halpin
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Greek Shrimp

Talk about a one dish meal! This one actually lets you toss everything into a deep skillet and it's practically done.
  • 2 (28 oz.) cans chopped tomatoes
  • 2 T. dried parsley
  • 2 T. dried oregano
  • 1 T. dried rosemary
  • 2 T. lemon juice
  • 5 cloves garlic, minced
  • 1 c. frozen spinach, thawed and drained
  • 1 lb. precooked shrimp, peeled
  • pepper to taste
Combine all ingredients in a deep skillet and heat, stirring frequently, over medium heat until thoroughly cooked. Serve immediately over hot couscous.
  • Yields: 4-6 servings
  • Preparation Time: 15 minutes
 
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