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Shrimp Sauteed with Parsley and Garlic, Sugar Snaps, Carrots and Onions on the Side – Gluten-free

Enjoying the sun and the daffodils today, encouraging the dog to chase off those voracious squirrels that make our birdfeeder their all-day banquet, cleaning up some winter litter from the yard — this is not a day that I want to spend much time cooking.

Time to pull out the shrimp from the freezer and make a quick meal that will be on the low-fat side.  Not completely low-fat — after all, I can’t make it too low-fat or my husband will rebel against such “healthy” eating!

The shrimp and garlic dish is excellent as is, and the sugar snap peas with carrots and onions is also wonderful as it is, so I’ll actually cook them as two separate dishes, with some rice for the third dish.  We’ll combine them in each forkful if we want — well, I don’t usually take much rice, but Al does — and the flavors blend beautifully.  Be sure to time the other dishes so that they finish just before the shrimp, so it doesn’t have to get tough while waiting.

Shrimp Sauteed with Parsley and Garlic, with Sugar Snaps, Carrots and Onions on the Side

Ingredients:

1 1/2 pounds Shrimp, peeled and deveined

2 Tablespoons Peanut Oil, or olive oil, divided

1/4 teaspoon Salt

1/4 teaspoon Freshly Ground Pepper

1 Teaspoon Peanut Oil, or olive oil

1/4 cup Flat Leaf Parsley, chopped

2 cloves Garlic, minced

1 Teaspoon Soy Sauce, Tamari, gluten-free, or more to taste

Sugar Snap Peas, Carrots and Onions With Garlic, partially thawed

1/2 teaspoon minced garlic

Rice, Cooked, or cooked noodles, if you prefer

Directions:

If making steamed rice, start first since it will take the longest. (Whatever side dish you choose, time it to finish just before the shrimp will be done.)

Then, open a package of partially thawed Sugar Snap Peas, Carrots and Onions; put in a microwavable dish with a half-teaspoon of minced garlic (or garlic salt instead).  Microwave about 5 or 6 minutes (stirring once during cooking), or until crisp-tender.  Meanwhile, start the shrimp cooking.

Large-size shrimp are best for this recipe, if possible (about 16 per pound).  Rinse and drain well.  Sprinkle shrimp with salt and pepper.  Heat half of oil in large nonstick skillet over medium-high heat.  Add half of the shrimp;  saute for 2-1/2 minutes on each side or until browned. Set aside, and keep warm.  Repeat procedure with remaining shrimp.  Wipe pan clean with a paper towel.

Add remaining oil to pan; reduce heat, cook until butter melts.  Stir in parsley and garlic, and cook 15 seconds.  Return shrimp to pan; add soy sauce; toss to coat.

Serve with rice or noodles, if desired.

Makes 4 to 6 servings.

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