1/2 lb raw shrimp, rinsed, peeled, toweled dry
1 lb fresh asparagus spears, trimmed and cut into 1-inch pieces
4 garlic cloves, minced
1/4 tsp red pepper flakes
1/3 cup chopped cilantro
3 1/2 tbsp lime juice
1 tbsp canola oil
1/2 tsp salt
Heat a large skillet coated with nonstick cooking spray over medium-high heat. Add the shrimp and cook two minutes, stirring often. Add the asparagus and continue to cook for another 4 minutes or until the asparagus is just crisp-tender. While mixture cooks, stir often with two large silicon spatulas. Add the garlic and cook about half a minute.
Remove the skillet from the heat and add the red pepper flakes, cilantro, lime juice, oil, and salt. Toss mixture gently to combine.
Serve immediately for the best flavor, color, and texture.
Yield: 4-servings
Per serving: 120 calories, 5 g fat (0 g saturated), 14 g protein, 7 g carbs, 3 g dietary fiber, 86 mg cholesterol
4 garlic cloves, minced
1/4 tsp red pepper flakes
1/3 cup chopped cilantro
3 1/2 tbsp lime juice
1 tbsp canola oil
1/2 tsp salt
Heat a large skillet coated with nonstick cooking spray over medium-high heat. Add the shrimp and cook two minutes, stirring often. Add the asparagus and continue to cook for another 4 minutes or until the asparagus is just crisp-tender. While mixture cooks, stir often with two large silicon spatulas. Add the garlic and cook about half a minute.
Remove the skillet from the heat and add the red pepper flakes, cilantro, lime juice, oil, and salt. Toss mixture gently to combine.
Serve immediately for the best flavor, color, and texture.
Yield: 4-servings
Per serving: 120 calories, 5 g fat (0 g saturated), 14 g protein, 7 g carbs, 3 g dietary fiber, 86 mg cholesterol
Note: This is a file photo of a similar recipe.
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