Hannaford homepage

Print This Recipe

Spicy Shrimp Medley

Avreage Rating


Get Ready

Servings: Serves 2 to 16

Cook Time: 8 minutes

Prep Time: 25 minutes


Spicy Shrimp Medley
101/2 oz Fresh shrimp
4 teaspoon Hannaford Inspirations Garlic Dipping Oil
4 teaspoon Scallions, white and green parts, diced
8 teaspoon Diced green bell pepper
1/4 teaspoon red pepper flake
1/3 cup Hannaford Inspirations Baby Spinach
4 teaspoon white wine
2 teaspoon Fresh orange juice
43/4 oz Canned tomatoes, diced
1 each Minced garlic
1/2 teaspoon Fresh orange peel, grated
1/8 teaspoon Cayenne pepper
1/8 teaspoon Inspirations Monterey Citrus Pepper Rub
2 teaspoon Parsley, fresh, minced


1. Peel shrimp and cut lengthwise down the back of each. Rinse, place in a covered container, and refrigerate.
2. Heat Garlic Dipping Oil in a large skillet over medium heat. Add scallions, green pepper, and red pepper flakes, and sauti for 3 minutes. Add Baby Spinach, wine, and juice, and let spinach reduce for about 3 minutes.
3. Stir in tomatoes, shrimp, garlic, orange zest, cayenne pepper, and Monterey Citrus Pepper Rub. Bring to a simmer over medium heat, and simmer until shrimp are pink and firm, about 8 to 12 minutes.
4. Remove from heat and serve over rice, if desired; sprinkle with fresh parsley. (Rice not included in nutritional analysis).
Source: Hannaford fresh Magazine, March - April 2007

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 2 to 16
Base Nutrients
Calories 285 kcal (14%)
Calories from Fat 207 kcal (0%)
Total Fat 23 g (35%)
Saturated Fat 14 g (70%)
Cholesterol 227 mg (75%)
Sodium 349 mg (14%)
Total Carbohydrates 20 g (6%)
Dietary Fiber 12 g (48%)
Protein 44 g (73%)
Vitamin A 4311 IU (86%)
Vitamin C 34 mg (56%)
Calcium 162 mg (3%)
Iron 18 mg (30%)

send to printer