Mediterranean Shrimp with Spinach: 5 Bold Steps to Delight

A delicious Mediterranean-style shrimp dish served over wilted spinach.

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Thaw shrimp overnight in the fridge (or you can thaw in the plastic bag in cool water in a pinch).
Peel away shells and remove the vein that runs along the back if needed.
Drain the tomatoes into a colander placed in the sink and let most of the juice drain off.
Chop green pepper and onion, and get the garlic, capers, and Italian Herb Blend ready.
Dissolve the Knorr Shrimp Bouillon cube in hot water.
Heat 1 tablespoon of oil in a large frying pan, add the green bell pepper and onion and sauté over medium-high heat until starting to slightly brown, about 3-4 minutes.
Add the minced garlic and Italian Herb Blend and cook 1-2 minutes more.
Add the drained tomatoes and 1/2 cup shrimp bouillon mixture and simmer over low heat for about 10 minutes.
Wash the spinach in a salad spinner if needed.
Heat the second tablespoon of oil in another large frying pan, add the spinach all at once, and use a large turner to turn over until wilted, about 1-2 minutes.
Add the shrimp and capers to the tomato mixture and cook just until the shrimp is pink and firm, about 3-4 minutes.
Season to taste with salt and fresh-ground black pepper.
Divide the wilted spinach into four bowls and top each with 1/4 of the shrimp mixture.
Serve hot.