Tasty Tuesday

Here are a couple of yummy shrimp recipes!  Enjoy!

Lemon-Garlic Shrimp & Vegetables

Ingredients

4 teaspoons  extra-virgin olive oil, divided

2   large red bell peppers, diced

2 pounds  asparagus, trimmed and cut into 1-inch lengths

2 teaspoons  freshly grated lemon zest

1/2 teaspoon  salt, divided

5 cloves  garlic, minced

1 pound  raw shrimp, (26-30 per pound), peeled and deveined

1 cup  reduced-sodium chicken broth

1 teaspoon  cornstarch

2 tablespoons  lemon juice

2 tablespoons  chopped fresh parsley

Directions

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.

2. Add the remaining 2 teaspoons oil and garlic to the pan 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 pan 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.

 

Nutrition Facts

Calories 226, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Cholesterol 174 mg, Sodium 514 mg, Carbohydrate 14 g, Fiber 4 g, Protein 28 g, Potassium 670 mg. Daily Values: Vitamin A 80%, Vitamin C 210%, Iron 25%. Exchanges: Vegetable 2,Lean Meat 3,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet

 

Zesty Lime Shrimp and Avocado Salad

 

Servings:4 • Serving Size:7/8 cup • Old Points:4 pt • Points+:5 pt
Calories:210.4 • Fat:9.2 g • Protein: 25.1 g • Carb:7.8 g • Fiber:3.6 g • Sugar:0.6
Sodium without salt: 260.8 mg

• 1 lb jumbo cooked shrimp, peeled and deveined, chopped*
• 1 medium tomato, diced
• 1 hass avocado, diced
• 1 jalapeno, seeds removed, diced fine
• 1/4 cup chopped red onion
• 2 limes, juice of
• 1 tsp olive oil
• 1 tbsp chopped cilantro
• salt and fresh pepper to taste

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinateat least 5 minutes to mellow the flavor of the onion.

In a large bowl combinechopped shrimp, avocado, tomato, jalapeño. Combineall the ingredients together, addcilantro and gently toss. Adjust salt and pepper to taste.

Makes 3 1/2 cups.