Cook Time:35 minsTotal Time:35 minsServings:4Yield:12 oz. shrimp, 6 cups vegetables & 3/4 cup sauceJump to Nutrition Facts
Cook Time:35 minsTotal Time:35 minsServings:4Yield:12 oz. shrimp, 6 cups vegetables & 3/4 cup sauce
Cook Time:35 mins
Cook Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Yield:12 oz. shrimp, 6 cups vegetables & 3/4 cup sauce
Yield:
12 oz. shrimp, 6 cups vegetables & 3/4 cup sauce
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4teaspoonsextra-virgin olive oil, divided2large red bell peppers, diced2poundsasparagus, trimmed and cut into 1-inch lengths2teaspoonsfreshly grated lemon zest½teaspoonsalt, divided5clovesgarlic, minced1 pound raw shrimp, (26-30 per pound), peeled and deveined1cupreduced-sodium chicken broth1teaspooncornstarch2tablespoonslemon juice2tablespoonschopped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
4teaspoonsextra-virgin olive oil, divided
2large red bell peppers, diced
2poundsasparagus, trimmed and cut into 1-inch lengths
2teaspoonsfreshly grated lemon zest
½teaspoonsalt, divided
5clovesgarlic, minced
1 pound raw shrimp, (26-30 per pound), peeled and deveined
1cupreduced-sodium chicken broth
1teaspooncornstarch
2tablespoonslemon juice
2tablespoonschopped fresh parsley
DirectionsHeat 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.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.Originally appeared: EatingWell Magazine, March/April 2008
Directions
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.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.
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.
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.
Originally appeared: EatingWell Magazine, March/April 2008
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Nutrition Facts(per serving)182Calories6gFat12gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
