Don't skimp on the garlic in this dish...it really makes the sauce flavorful. I used to think the jarred preminced garlic was just as good as the fresh stuff straight from the head...but I was mistaken. Don't get me wrong, the preminced jarred garlic has it's place. It gets rid of the nasty peeling and chopping and doesn't make your hands smell for days....and it perfect for dishes that just need a bit of garlic for flavor. But in dishes where garlic is one of the main flavors...opt for the fresh stuff. You will be glad you did.
Lemony-Garlic Shrimp with Vegetables adapted from EatingWell
Servings - 4 Serving Size - 1/4th of recipe + 1 cup rice or pasta Points Plus per svg - 9 points+ ( for lemon-garlic shrimp with vegetables alone 4 points+)
Nutritional information for Lemony-Garlic Shrimp with Vegetables and NO rice or pasta - Calories - 181.7, Total Fat - 5.3g, Carb. - 8.4g, Protein - 24.6g, Fiber - 1.8g
Cooking spray or misto
2 large red bell peppers, large diced or sliced
2 pounds of fresh asparagus, trimmed and cut into 1- inch lengths
zest of one medium sized lemon
salt and pepper, as desired for vegetables
1/4 tsp. salt
1 shallot, minced
5 cloves garlic, roughly minced
1 pound raw shrimp, ( 26 -30 count per pound ), peeled and deveined
1 cup low or no fat, reduced sodium chicken broth
2 tsp. cornstarch
juice of one medium lemon
1 TBS. unsalted butter
1 TBS. fresh chopped parsley
1. Spray a large nonstick skillet with cooking spray or misto and cook the peppers, asparagus, and the lemon zest on med heat until crisp tender, stirring occasionally, about 6 minutes. Season with salt and pepper as they cook. When done, remove to a bowl, cover and keep warm.
2. Spray the skillet again, and add the garlic and the shallots, cook about 1 minute, or until fragrant. Add shrimp and cook for about another minute or so, until it begins to get pink. Whisk broth and cornstarch in a small bowl until smooth and add to hot pan along with 1/4 tsp. salt. Cook, stirring until the sauce thickens and the shrimp are pink and just cooked through, about 2 more minutes. Remove from heat and stir in lemon juice and swirl in butter until it is melted. Mix reserved vegetables back into skillet. Top with parsley. Serve immediately.
We really enjoyed this dish. Even though the weather has not been a great example of spring around here ( it's been sunny but wayyyyyy cold) this really is the perfect spring meal. Asparagus and lemon are two ingredients that immediately make me think spring! I used the small asparagus spears because they were on special at my store last week. They were so tender. What ingredients or dishes make you think spring?
This post has been linked to Tasty Tuesdays