1
: Heat oil in a large deep skillet or Dutch oven over medium
heat. Add shrimp and cook until starting to turn pink, about 3-5
minutes. Remove from pan and set aside.
2
: Add mushrooms, onion, garlic, salt and pepper to hot pan and
cook 3-5 minutes or until vegetables are tender. Sprinkle with
flour and cook 2-3 minutes.
3
: Stir in evaporated milk and chicken broth. Bring to a boil over
medium heat. Reduce heat, simmer uncovered for 2 minutes.
Stir in shrimp, spinach and cheese; cook for 1-2 minutes or until
shrimp is fully cooked, spinach is wilted and cheese is melted.
Serve with your favourite rice.