Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 3/4 pound medium shrimp, de-veined
- 2 garlic cloves, crushed
- Juice of 2 large lemons
- 2 sprigs of rosemary
- 1 large leek, white part only, sliced
- 1 medium zucchini, halved lengthwise and sliced
- 1 cup peas
Preparation:
Place shrimp in a large resealable plastic bag with lemon juice, garlic and rosemary. Marinate in the refrigerator for 15 minutes. Coat a large nonstick skillet with nonstick cooking spray. Sauté leeks and zucchini on medium heat until softened and leeks are fragrant—about 4 minutes. Add peas and cook for 2-3 more minutes. Add shrimp and marinade to skillet and cook until shrimp are no longer pink—about 3 minutes. Serve with rice or noodles.Serves 4.
Per Serving: Calories 152, Calories from Fat 15, Total Fat 1.8g (sat 0.3g), Cholesterol 128mg, Sodium 174mg, Carbohydrate 14g, Fiber 3.1g, Protein 20.3g
