Wednesday, August 18, 2010
In a Rush? This Supper's a Snap
This is an awesome recipe that happens to be healthy and delicious and can be made in a snap when you're short on time and need a quick dinner. Red pepper and asparagus not only give this dish its colorful appearance but they also contribute a host of important nutrients, including heart-healthy lycopene and folic acid. You can use frozen shrimp if you can't get to the store to buy fresh. Serve with a healthy whole grain like quinoa or whole-wheat couscous and you've got a balanced meal.
Lemon-Garlic Shrimp and Vegetables
- 4 teaspoons extra-virgin olive oil, divided
- 2 large red bell peppers, diced
- 2 pounds asparagus, trimmed and cut into 1-inch pieces
- 2 teaspoons freshly grated lemon zest
- 1/2 teaspoon salt, divided
- 5 cloves garlic, minced
- 1 pound raw shrimp (26–30 shrimp per pound), peeled and deveined
- 1 cup reduced-sodium chicken broth
- 1 teaspoon cornstarch
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley
- Heat 2 teaspoons oil in a large skillet over medium-high heat. Add bell peppers, asparagus, lemon zest, and 1/4 teaspoon salt and cook, stirring occasionally, until vegetables are 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 skillet 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 skillet 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.