Sunday, July 24, 2011

{Healthy Bee} Lemon-Garlic Shrimp & Vegetables

I don't know about you, but I am always looking for recipes that will satisfy the entire family and when I come across one it is like striking gold and it instantly becomes saved in my recipe holder! I recently struck gold when I made Lemon-Garlic Shrimp & Vegetables on Linguine for my family. Not only did my husband like it, but my one year old son devoured it!

I found this recipe on the Eating Well website, and although I do have a subscription to the magazine, it is nice to be able to go back and search their online archives and look for new and different recipes at my convenience. This dinner generously serves four and only takes about 35 minutes to make. Quick, easy, delicious, and nutritious! What else could you ask for?

Lemon-Garlic Shrimp & Vegetables
(From EatingWell: March/April 2008)

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/ frozen shrimp will also work
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 (or unfrozen if using frozen cooked shrimp) and cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp, sauce, vegetables over linguine, quinoa or brown rice. Enjoy!

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

1 comment:

  1. Looks YUMMY! I love asparagus in my pasta - it's so good!