Thursday, April 30, 2009

Shrimpy Goodness

Last night's dinner was a HUGE culinary success and I figured I'd share - I made shrimp for the first time ever! The best part? It was super easy and came out delish!

I found it on EatingWell and it clocks in at 4 WW points per serving. Add a cup of brown rice (3 pts) and you've got a very filling 7 point dinner.


Lemon-Garlic Shrimp, copied and pasted directly from HERE:

About 35 minutes to prepare. Makes 4 servings.

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 zest1/2 teaspoon salt, divided
5 cloves garlic, minced
1 pound raw shrimp (26-30 per pound), peeled and deveined
1 cup reduced-sodium chicken broth (I actually used beef cause it's all I had. Amazing)
1 teaspoon cornstarch
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley


Directions:
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.


My dinner, as photographed by me. I like rice, and I counted all the points. So hush.

NUTRITION INFORMATION: Per serving: 226 calories; 7 g fat (1 g sat, 4 g mono); 174 mg cholesterol; 14 g carbohydrate; 28 g protein; 4 g fiber; 514 mg sodium; 670 mg potassium. Nutrition bonus: Vitamin C (210% daily value), Vitamin A (80% dv), Folate (53% dv), Iron (25% dv).1 Carbohydrate ServingExchanges: 2 vegetable, 3 lean meat, 1 fat

6 comments:

Mrs. Jetplane said...

Hi thanks for the kind words. In the post and previous posts I mentioned that these pictures are going to be used for upcoming xmas cards, mother's day gifts, our moving announcements later this summer, etc.

We also wanted to get pics with the dogs and of the dogs.

I adore Michelle and since we're moving we probably won't get another opportunity.

Clausewitz said...

Oi. Parabéns por seu excelente blog. Gostaria de lhe convidar para visitar meu blog e conhecer alguma coisa sobre o Brasil. Abração

~K~ said...

Both my husband and I love shrimp.. can't wait to try this! Thanks for the recipe!

katie said...

this looks amazing!

Anonymous said...

Okay, now I'm really impressed....ya can write and now you're a culinary cook...you go girl!!

Southern Aunt

Molly said...

Looks delish. I will have to try it for sure. Thanks for the recipe!