Recipe of the Week - Lemon-Garlic Shrimp & Vegetables
From EatingWell: March/April 2008
Here's a healthy twist on shrimp scampi. Leave out the butter and load the dish up with red peppers and asparagus for a refreshing spring meal. I like to add crushed red pepper flakes to this dish as well. I love the spiciness, and I believe it speeds up the metabolism. I would also leave out the cornstarch. I don't really think it is necessary - just use less broth because it won't thicken.
4 servings
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 Preparation 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. Nutrition per serving: 227 calories; 7 g fat (1 g sat, 4 g mono); 174 mg cholesterol; 14 g carbohydrates; 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). | 
