6 jumbo shrimp, halved, with tails 3 oz cherry tomatoes, cut in halves 1 oz spinach, steamed 1 oz coriander, chopped 1 tbsp shallots, finely diced 1 tbsp garlic, finely diced 1 tbsp dried oregano 1 tbsp unsalted butter 1 tbsp extra virgin olive oil 1 tbsp low-sodium soy sauce 1 oz mushrooms salt and pepper to taste 6 oz mashed potatoes 1 oz water
In a medium bowl, marinate shrimp with soy sauce, oregano, garlic and shallots.
Add oil to a non-stick skillet, over medium heat, place the shrimp face down.
Let shrimp sauté for 1 minute on each side.
Remove from heat and place in warm oven heated at 250°F.
In the same skillet, add water and the rest of the marinade.
Add the tomatoes and mushrooms and simmer for 1 minute. Lower heat and add the butter.
When the butter is completely melted, add the coriander and stir. Adjust seasonings.
To serve, arrange mashed potatoes and shrimp on plate and drizzle sauce on top.
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