Skinny Shrimp in a Light Lemon Wine Sauce
By
Nor Mac
@Adashofloverecipepage
17
This is a low fat recipe I put together to be low fat. The dish is lemony with a little kick from crushed red pepper. If you don't like wine. You may substitute with chicken stock. enjoy!
Ingredients
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1 lbraw shrimp peeled with tails removed( frozen thawed or fresh)
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6 clovegarlic divided
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5 cbroccoli florets fresh or asparagus
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1large red bell pepper chopped large pieces
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·the zest of 1 lemon
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2 Tbspfish sauce ( found in ethnic isle at store)
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1 cdry white wine, or chicken stock
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3 Tbspfresh lemon juice
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1/2 tspcrushed red pepper flakes
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1 tspcorn starch
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1/4 colive oil
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1 tspbasil
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·salt and pepper to taste
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2 Tbspcapers optional
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1/2 lboptional pasta of choice( i used bow tie)
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4 Tbspparmesan cheese optional for serving
How to Make Skinny Shrimp in a Light Lemon Wine Sauce
- Heat 1/2 of oil in large pan. Sauté Brocolli, peppers and lemon zest together. Add 1 clove grated garlic. Cook until vegetables soften while stirring. Should take about 5 minutes. Remove vegetables to platter. Cover, and set aside.
- Add remaining garlic to pan with olive oil. Add the shrimp. Cook and stir until shrimp is nearly cooked. will turn pink, and inside will Still be slightly shiny. Remove shrimp from pan.
- Mix fish sauce and wine together. Add to the pan. Add crushed Red pepper, and basil, and lemon juice. Cook about 2 minutes on high heat stirring. Mix corn starch with 2 teaspoon of water. Add to pan.
- Add shrimp and vegetables back to pan with sauce. Cook until thickened and shrimp is cooked through. About 2-3 minutes. Add capers, Salt and pepper to taste. Serve alone or over Cooked pasta.
