Wednesday, April 2, 2014

Herbed Shrimp Saute

  • 6 1/4 ounces (US or Canada) shrimp, uncooked
  • 1 teaspoon garlic, chopped
  • 1 teaspoon parsley, fresh, chopped
  • 1 teaspoon rosemary, fresh
  • 1/4 teaspoon thyme, ground
  • 1 3/4 teaspoons extra virgin olive oil
  • 1 teaspoon lemon juice
  • 2 tablespoons chicken broth, fat-free, low-sodium
  • 1 teaspoon margarine, canola-based, trans-fat free
  • 1/8 teaspoon black pepper

  • In a medium bowl, toss the shrimp with the garlic, parsley, rosemary, thyme and 1/2 tsp. of the olive oil; set aside for 15 minutes.
  • Place the remaining 1/2 teaspoon of oil in a medium non-stick skillet and heat over medium-high heat. Add the shrimp along with the sauce. Sauteé, stirring constantly, until shrimp are cooked through, about 3 to 5 minutes.
  • Add the lemon juice and broth to the skillet, scraping up any browned bits on the bottom of the skillet. Cook over medium-high heat, stirring frequently, until reduced by half. Add the margarine and continue to cook until melted. Pour sauce over shrimp and rice, and serve hot; season with pepper.
Prep Time: 5 minutes or less
Total Time: 15 minutes
Cook Time: 10 minutes

  • 1/2 teaspoon extra virgin olive oil
  • 1 2/3 cups zucchini, fresh, sliced

  • Heat olive oil to medium.
  • Add zucchini and sauté until tender.Season with salt and pepper to taste.
Macaroni Pasta & Vegetable Salad
Prep Time: 10 minutes
Total Time: 10 minutes
Cook Time: 0 minutes

  • 1/3 cup pasta, macaroni noodles, cooked
  • 2 tablespoons salad dressing, Italian, 1/3 less fat
  • 1 1/2 tablespoons balsamic vinegar
  • 2 tablespoons mushrooms, sliced
  • 2 tablespoons bell pepper, green, chopped
  • 5 tomatoes, cherry

  • Toss pasta with dressing, vinegar, mushrooms, peppers and tomatoes.
  • Enjoy with entree.

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