Sautéed Shrimp and Asparagus


Nutrition Facts Per Serving:
- Servings: 4 servings
- Calories 304
- Total Fat (g) 6
- Saturated Fat (g) 1
- Monounsaturated Fat (g) 2
- Polyunsaturated Fat (g) 2
- Cholesterol (mg) 129
- Sodium (mg) 258
- Carbohydrate (g) 36
- Total Sugar (g) 2
- Fiber (g) 3
- Protein (g) 24
- Vitamin A (DV%) 0
- Vitamin C (DV%) 12
- Calcium (DV%) 8
- Iron (DV%) 25
- Starch (d.e.) 2
- Vegetables (d.e.) 1
- Very Lean Meat (d.e.) 2.5
- Fat (d.e.) .5
Diabetic Exchanges
| 1 | pound fresh or frozen large shrimp in shells |
| 2 | teaspoons canola oil |
| 1 | teaspoon toasted sesame oil |
| 2 | teaspoons minced fresh garlic |
| 2 | teaspoons grated fresh ginger |
| 1/4 | cup dry white wine or reduced-sodium chicken broth |
| 8 | ounces fresh asparagus spears, trimmed |
| 1/4 | cup finely chopped green onions |
| Lemon Herbed Orzo Pasta |
1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels.
2. In a large nonstick skillet, cook shrimp in hot canola and sesame oil over medium-high heat for 2 minutes. Add garlic and ginger; cook 1 to 2 minutes more or until shrimp are opaque, turning occasionally. Remove shrimp from skillet; set aside.
3. Carefully add wine and asparagus to hot skillet. Cover and cook 2 to 3 minutes or until asparagus is crisp-tender. Add shrimp and green onions to skillet; heat through. Serve with Lemon Herbed Orzo Pasta.
Lemon Herbed Orzo Pasta: Cook 1 cup dried orzo pasta according to package directions. Drain pasta, reserving 1/4 cup of the pasta water. Return pasta and reserved pasta water to saucepan. Stir in 1-1/2 teaspoons finely shredded lemon peel, 1 tablespoon thinly sliced fresh basil, 1 tablespoon snipped fresh chives, 2 teaspoons snipped fresh thyme, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Cook and stir over medium heat until water is absorbed. Serve warm.
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