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Balsamic Garlic Roasted Green Beans & Mushrooms

November 28, 2017

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FITness:  194 cal., 25g protein, 5g fat, 10g carbs.

 

What You’ll Need:

  • 1 ½ lb jumbo shrimp, shelled and deveined

  • Salt and pepper

  • 1 Tbsp. unsalted butter

  • 1 tsp. minced garlic

  • ¼ c. dry white vermouth

  • 1 Tbsp. freshly squeezed lemon juice

  • 2 tsp. finely chopped flat parsley leaves

  • ¼ tsp. grated lemon zest

  • 4 c. sliced zucchini

How To:

  • Heat large skillet over medium heat. Season shrimp with salt and pepper. Add butter to skillet. Raise heat to high and add the shrimp.

  • Cook for 1 minute without moving shrimp. Add garlic and cook an additional minute. Turn shrimp over and cook another 2 minutes. Transfer shrimp to bowl.

  • Add vermouth and lemon juice to skillet and boil until thickened; about 30 seconds. Scrape up browned bits and stir in zest and parsley.

  • Pour sauce over shrimp, season with salt and pepper and toss.

  • Slice zucchini long ways and steam until tender. Top with pepper and lemon.


 


 

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