Saturday, January 19, 2008

On My Hearth: Sauteed Shrimp and Roasted Vegetables

Sautéed Shrimp

POINTS® Value: 3
Servings: 4
Preparation Time: 10 min
Cooking Time: 5 min
Level of Difficulty: Easy

This lemon-herb shrimp recipe is part of our Perfectly Simple series. Click here to view other recipes in this series.

Ingredients

* 2 tsp olive oil
* 1 pound shrimp, large, peeled and deveined
* 2 Tbsp fresh lemon juice
* 1 tsp Spice Islands No Salt Lemon Herb Seasoning, or other brand
* 1/2 tsp table salt
* 1/4 tsp black pepper, freshly ground
* 2 Tbsp parsley, fresh, chopped

Instructions

* Heat oil in a large skillet over medium heat. Add shrimp and sauté 1 minute. Add lemon juice, lemon herb seasoning, salt and pepper; stir to coat shrimp. Sauté until shrimp are bright pink and cooked through, about 3 minutes more.

* Remove from heat and stir in parsley. Yields about 3 ounces of shrimp per serving.

Notes

* Fresh lemon juice and dried herbs provide simple yet wonderful flavor for this easy sauté. Serve the shrimp over brown rice with a side of roasted vegetables for a complete, nutritious meal.


Roasted Vegetables


POINTS® Value: 0
Servings: 8
Preparation Time: 15 min
Cooking Time: 25 min
Level of Difficulty: Easy

This foolproof vegetable recipe is part of our Perfectly Simple series. Click here to view other recipes in this series.

Ingredients

* 4 sprays olive oil cooking spray, divided
* 2 medium sweet red pepper(s), seeded and quartered
* 1 medium green pepper(s), seeded and quartered
* 1 medium summer squash, halved lengthwise
* 1 medium zucchini, halved lengthwise
* 1 cup red onion(s), sliced
* 12 oz canned artichoke hearts, without oil, drained
* 1 tsp dried thyme
* 1/2 tsp table salt
* 1/4 tsp black pepper, freshly ground

Instructions

* Preheat oven to 450ºF. Coat 2 large baking sheets with cooking spray.

* Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets, flesh side up, and coat vegetables with cooking spray; sprinkle with thyme, salt and black pepper.

* Roast until vegetables are tender and golden brown, shaking pan once or twice during cooking, about 20 to 25 minutes. Chop vegetables into bite-size pieces and serve. Yields about 3/4 cup per serving.

Notes

* Serve these slightly sweet, delicious roasted vegetables with chicken, turkey, pork or seafood. Or chop them up and toss the vegetables into cooked pasta and rice dishes. They’re chockfull of fiber, vitamins, minerals and disease-fighting antioxidants.

2 comments:

Anonymous said...

Excellent recipes -- hope this one will work with frozen shrimp! A bit cheaper at Walmart. And to add to your bookshelf -- try looking at "Eat This, Not That!" by David Zinczenko. Fascinating reading about all kinds of restaurant, fast food and grocery shopping options and choices! Bought my copy at Amazon.com -- love this book! It advocates grilled shrimp or fresh shrimp choices whenever possible!

Jan at Rosemary Cottage

Karla (Grace) said...

That sounds so delightful! I just love roasted veggies.