Tangy Shrimp and Spinach Soup (Brown Bag)

Coat a small nonstick pot with cooking spray. Add shallot and spinach and cook over medium-high heat until spinach is limp, stirring constantly, about 3 minutes; add broth. Pour mixture into blender and puree (or puree in pot with an immersion blender); return mixture to pot. Stir in sour cream, nutmeg, pepper flakes, salt and pepper; simmer until hot and stir in shrimp.