Shrimp with Spring Vegetables

If you're looking for a quick and easy low fat dinner recipe, try this Shrimp with SpringVegetables. It allows you to enjoy a deliciously light yet satisfying shrimp and vegetable dish making the most of spring leeks, sweet-tasting peas and zucchini.

Ingredients

3/4 pound medium shrimp, de-veined

2 garlic cloves, crushed

Juice of 2 large lemons

2 sprigs of rosemary

1 large leek, white part only, sliced

1 medium zucchini, halved lengthwise and sliced

1 red and yellow cherry tomatoes

1 cup peas

Preparation

1. Place shrimp in a large plastic bag with lemon juice, garlic and rosemary. Marinate in the refrigerator for 15 minutes.

2. Coat a large nonstick skillet with nonstick cooking spray. Saute leeks and zucchini on medium heat until softened and leeks are fragrant-about 4 minutes. Add peas and tomatoes cook for 2-3 more minutes.

3. Add shrimp and marinade to skillet and cook until shrimp are no longer pink-about 3 minutes. Transfer to a large shallow platter and garnish with sprigs of basil and lemon. Serve with rice or noodles. Enjoy!

Per Serving: Calories 152, Calories from Fat 15, Total Fat 1.8g (sat 0.3g), Cholesterol 128mg, Sodium 174mg, Carbohydrate 14g, Fiber 3.1g, Protein 20.3g

It is ineteresting to note that seafood recipes are typically very easy to prepare using many of the common ingredients that you may already have in your house. They are usually prepared very quickly so it's a very attractive yet tasteful dish that you can whip up in no time at all.

Nutritionists indicate that shrimp is a great choice for individuals and a family as it is low in calories and total fat. Along with other seafood dishes, shrimp is very high in protein & calcium. This dish is simple to prepar only taking 15 minutes and acooking time of only 10 minutes!

(Source: about.com)