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Tender Shrimp & Fresh Spinach


RICHMOND, Va. – Chef Tom Schumaker was back in the our kitchen with another delicious and easy to make recipe featuring succulent Shrimp with Sauteed Spinach. He calls it Shrimp Piccata. For more information you can visit http://www.commonwealthal.com/

SHRIMP PICCATA WITH SAUTEED SPINACH
275 CALORIES
SERVES FOUR (4) PEOPLE

INGREDIENTS:
• 1 ½ POUNDS OF FRESH PEELED AND DEVAINED SHRIMP (16 TO 18)
• 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
• 2 TABLESPOONS BUTTER
• 1 SMALL GARLIC CLOVE MINCED
• JUICE OF ONE (1) LEMON
• 4 TEASPOONS CAPERS
• 10 OUNCES OF BABY SPINACH
• ½ CUP WHITE WINE
• SALT AND PEPPER TO TASTE

PREPERATION:
IN A LARGE SKILLET, SAUTE SHRIMP IN OLIVE OIL, BUTTER AND MINCED GARLIC… ADD CAPERS AND JUICE OF ONE (1) LEMON…. ADD BABY SPINACH AND “WILT”….. DEGLAZE WITH WHITE WINE…. SALT & PEPPER TO TASTE….

SERVE:
SERVE ON A BED OF PASTA OR RICE IF DESIRED