1½ cups frozen chopped spinach (10-ounce package), thawed
2 medium tomatoes
½ teaspoon salt
1 cup water
½ cup clam juice
1 tablespoon parsley
1 tablespoon wine vinegar
1 pound shelled, deveined shrimp
Cook spinach according to package directions; drain. Cut a then slice off the top of tomatoes. Gently remove pulp; reserve. Sprinkle cavities with salt. Mix tomato pulp with spinach. Combine water, clam juice, parsley, and vinegar in saucepan. Simmer 5 minutes. Add shrimp. Cook gently just until shrimp turn pink, about 3 minutes. Fill each tomato shell with ¼ of the drained shrimp. Divide spinach mixture evenly onto 2 individual serving dishes. Place tomatoes in center of spinach; surround each with half the remaining shrimp. Makes 2 dinner servings.
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