Friday, June 4, 2010

Lemon-Garlic Shrimp & Vegetables

I found this recipe on website but we have not tried it yet.

Lemon-Garlic Shrimp & Vegetables

From EatingWell: March/April 2008
Here's a healthy twist on shrimp scampi. We left out the butter and loaded the dish up with red peppers and asparagus for a refreshing spring meal. Serve with quinoa, whole-wheat couscous or linguine.

4 servings | Active Time: 35 minutes | Total Time: 35 minutes

•4 teaspoons extra-virgin olive oil, divided
•2 large red bell peppers, diced
•2 pounds asparagus, trimmed and cut into 1-inch lengths
•2 teaspoons freshly grated lemon zest
•1/2 teaspoon salt, divided
•5 cloves garlic, minced
•1 pound raw shrimp, (26-30 per pound), peeled and deveined
•1 cup reduced-sodium chicken broth
•1 teaspoon cornstarch
•2 tablespoons lemon juice
•2 tablespoons chopped fresh parsley
1.Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
2.Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
Per serving : 227 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 174 mg Cholesterol; 14 g Carbohydrates; 28 g Protein; 4 g Fiber; 514 mg Sodium; 670 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 3 lean meat, 1 fat

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