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Lemon-Garlic Shrimp & Vegetables

EatingWell

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.

Yield: 4 servings

Preparation Time: 35 minutes

Ingredients

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

Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 226
Calories From Fat: 63
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 174mg
Sodium: 514mg
Total Carbohydrates: 14g
Dietary Fiber: 4g
Protein: 28g

Vitamin C (210% daily value), Vitamin A (80% dv), Folate (53% dv), Iron (25% dv).

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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.

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Price Chopper Recipes

http://www.pricechopper.com/Recipes/Detail/30181/

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