Now that we are done with Thanksgiving, time to get back on track with the better eating.
Fish is great, don’t get me wrong. But I love me some shrimp. They provide key nutrients. Aside from protein, shrimp provide a pretty impressive array of nutrients. Four ounces steamed contains over 100% of the Daily Value for selenium, over 75% for vitamin B12, over 50% for phosphorous, and over 30% for choline, copper, and iodine. You can read more about the health benefits of shrimp here.
- 4 tsp extra-virgin olive oil, divided
- 2 large red bell peppers, diced
- 2 lbs asparagus, trimmed and cut into 1-inch length
- 2 tsp freshly grated lemon zest
- 1/2 tsp salt, divided
- 5 cloves garlic, minced
- 1 lb raw shrimp, (26-30 per pound), peeled and deveined
- 1 cup reduced-sodium chicken broth
- 1 tsp cornstarch/arrowroot
- 2 tbsp lemon juice
- 2 tbsp chopped fresh parsley
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
- Add bell peppers, asparagus, lemon zest and ¼ teaspoon salt and cook, stirring occasionally, until 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 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 ¼ 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.
Looks yummy. We are going to try it at home.