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2 tbsp30 mLCrisco® Canola or Vegetable Oil
1 lb500 graw shrimp, peeled and deveined
1 cup250 mLmushrooms, sliced
1clove garlic, chopped
salt and pepper to taste
3 tbsp45 mLRobin Hood® All Purpose Flour
1 can354 mLCarnation® Regular, 2% or Fat Free Evaporated Milk
1 cup250 mLchicken broth
6 cups1.5 Lbaby spinach
2 cups500 mLMozzarella cheese, shredded
1 : Heat oil in a large deep skillet or Dutch oven over medium heat. Add shrimp and cook until starting to turn pink, about 3-5 minutes. Remove from pan and set aside.
2 : Add mushrooms, onion, garlic, salt and pepper to hot pan and cook 3-5 minutes or until vegetables are tender. Sprinkle with flour and cook 2-3 minutes.
3 : Stir in evaporated milk and chicken broth. Bring to a boil over medium heat. Reduce heat, simmer uncovered for 2 minutes. Stir in shrimp, spinach and cheese; cook for 1-2 minutes or until shrimp is fully cooked, spinach is wilted and cheese is melted. Serve with your favourite rice.
Replace shrimp with pre-cooked chicken or sliced sweet Italian sausage.
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