Shrimp Florentine Stir-Fry

 

1

tablespoon canola or soybean oil

1

pound uncooked peeled deveined medium shrimp, thawed if frozen

4

cups lightly packed washed spinach leaves

1

can (14 ounces) baby corn nuggets, drained

1/4

cup coarsely chopped drained roasted red bell peppers (from 7-ounce jar)

1 1/2

teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves

1/2

teaspoon garlic salt

Lemon wedges

• 1 Heat wok or 12-inch nonstick skillet over medium-high heat. Add oil; rotate wok to coat side.
• 2 Add shrimp; stir-fry 2 to 3 minutes or until shrimp are pink and firm. Add spinach, corn, bell peppers, tarragon and garlic salt; stir-fry 2 to 4 minutes or until spinach is wilted. Serve with lemon wedges.