Nutrition per serving may change if servings are adjusted.
3¾ cups water
1 cup whole-grain teff (6 ounces)
4 teaspoons grated Parmesan cheese
1 tablespoon unsalted butter
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
¼ teaspoon ground black pepper
2 tablespoons lemon juice
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon dried parsley flakes, crushed
½ teaspoon dried thyme, crushed
¼ teaspoon crushed red pepper
1 5- to 6-ounce package fresh baby spinach or arugula
2 ounces pine nuts, toasted (see Tip)
In a large saucepan, bring the water to boiling. Whisk in teff. Reduce heat. Simmer, uncovered, about 25 minutes or until thickened, stirring frequently to prevent sticking.
Remove from heat. Stir in Parmesan cheese, butter, 2 cloves garlic, Italian seasoning and black pepper. Set aside.
Meanwhile, for shrimp-spinach topper, thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Place shrimp in a large resealable plastic bag. Add lemon juice, oil, the 4 cloves garlic, the parsley, thyme and crushed red pepper. Seal bag; turn to coat shrimp. Let stand at room temperature for 5 to 10 minutes.
In a very large skillet, cook shrimp with marinade over medium-high heat about 3 minutes or until shrimp are opaque. Add spinach; cook and stir for 1 minute more.
Divide teff mixture among six dinner plates. Top with shrimp mixture and pine nuts.
Tip: To toast pine nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 7 minutes or until golden, shaking pan once or twice.