Fresh and fast are the two key words that need to be emphasized with this recipe. If we were going to add a third word, beginning with the letter F, I would add FANTASTIC. This was delicious enough for Sunday night dinner, but so easy that it will be making its way into our weeknight dinner rotation. The flavors are so bright and happy. The best part about this is you could really play around with the foundation of the recipe and make it your own. Next time, I'll add even more fresh veggies like asparagus and bell peppers, and maybe even a splash of white wine. I always keep a bag or two of frozen shrimp in our freezer. It's so easy to thaw using warm water and they are peeled and ready in no time. If Shrimp and veggies don't sound like they fill you up, trust me when I say that even Mark was full after eating this. Shrimp is surprisingly filling. And if you still aren't convinced, I'm sure this would be delightful served over quinoa or whole grain cous cous.
Lemony Shrimp with Broccoli and Peas
recipe adapted from Martha Stewart
4 Tbsp. butter (I used half butter, half olive oil)
2-4 cloves of garlic, minced
1 large shallot, thinly sliced
1 Tbsp. grated lemon zest plus 5-6 Tbsp. fresh lemon juice
1 lb. fresh broccoli, cut into small florets
1 lb. shrimp, peeled and deveined
2 cups frozen peas (or one 10 oz. bag)
2 cups frozen peas (or one 10 oz. bag)
In a large skillet with a lid, melt 2 Tbsp. of the butter over medium heat. Add garlic and scallions and saute until fragrant, about 2 minutes. Add broccoli, lemon zest, 1/2 cup water and season with salt a pepper. Toss together and cover until broccoli is steamed and bright green, around 3-4 minutes.
Add shrimp and peas, cover and cook, tossing occasionally, until shrimp is pink.
Add lemon juice, some olive oil and more salt and pepper if needed. Toss and serve.
I have an exciting giveaway tomorrow that you won't want to miss out on! For a sneak peak at what's going to be featured, pop on over to my friend Pam's blog, Our Love Nest to see what's in store!
No comments:
Post a Comment