Sunday, August 9, 2009

Recipe of the Day

Lemon-Garlic Shrimp & Vegetables Recipe

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins

Nutritional Info (Per serving): 4
Calories: 226, Saturated Fat: 1g, Sodium: 514mg, Dietary Fiber: 4g, Total Fat: 7g, Carbs: 14g, Cholesterol: 174mg, Protein: 28g
Carb Choices: 1


4 teaspoon oil, olive, extra virgin, divided 2 large pepper(s), red, bell, diced 2 pounds asparagus, trimmed and cut into 1-inch lengths 2 teaspoon lemon zest, freshly grated 1/2 teaspoon salt, divided 5 clove(s) garlic, minced 1 pounds shrimp, raw, peeled and deveined, (26-30 per pound) 1 cup(s) broth, reduced-sodium chicken 1 teaspoon cornstarch 2 tablespoon lemon juice 2 tablespoon parsley, fresh, chopped


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.

3. 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.