Pan-Seared Shrimp with Peas (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Pan-Seared Shrimp with Peas

http://www.eatingwell.com/recipes/pan_seared_shrimp_with_peas.html

From EatingWell:  April 1998, The EatingWell Diabetes Cookbook (2005)

Prepeeled shrimp can be worth their weight in gold for the amount of time they'll save on a harried weeknight. Make it a meal: Spoon the shrimp over fresh lo mein noodles or rice.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Combine 7 scallions, garlic and ginger in a food processor; pulse until finely chopped. Set aside. Slice remaining scallion and set aside.
  2. Toss shrimp with 1 1/2 teaspoons curry powder in a bowl.
  3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, stirring, until firm and pink, 2 to 4 minutes. Transfer shrimp to a plate.
  4. Reduce heat to low and add remaining 1 teaspoon oil. Add reserved chopped scallion mixture and remaining 1 1/2 teaspoons curry powder; cook, stirring, until fragrant, about 2 minutes. Add peas and broth, increase heat to medium-high and bring to a simmer. Cook until peas are heated through, about 3 minutes. Add shrimp and cook about 1 minute more. Season with salt and pepper. Garnish with reserved sliced scallion and serve.

Nutrition

Per serving : 162 Calories; 4 g Fat; 0 g Sat; 2 g Mono; 143 mg Cholesterol; 12 g Carbohydrates; 20 g Protein; 4 g Fiber; 354 mg Sodium; 895 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 3 lean meat