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Shrimp with Spring Vegetables

By Fiona Haynes, About.com

Shrimp and Spring Vegetables

Shrimp and Spring Vegetables

Fiona Haynes
Enjoy a deliciously light yet satisfying shrimp and vegetable dish, making the most of spring leeks, sweet-tasting peas and zucchini.

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

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