Sauteed Shrimp and Asparagus

Sauteed Shrimp and Asparagus

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From: Diabetic Living Magazine

Cook asparagus in white wine to make this sophisticated shrimp dinner. Try it the next time you're entertaining.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound fresh or frozen large shrimp in shells
  • 2 teaspoons canola oil
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons minced fresh garlic
  • 2 teaspoons grated fresh ginger root
  • ¼ cup dry red wine or reduced-sodium chicken broth
  • 8 ounces fresh asparagus spears, trimmed
  • ¼ cup finely chopped green onions
  • Lemon Herbed Orzo Pasta (see associated recipe)

Preparation

  • Prep

  • Ready In

  1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels.
  2. In a large nonstick skillet, cook shrimp in hot canola and sesame oil over medium-high heat for 2 minutes. Add garlic and ginger; cook 1 to 2 minutes more or until shrimp are opaque, turning occasionally. Remove shrimp from skillet; set aside.
  3. Carefully add wine and asparagus to hot skillet. Cover and cook 2 to 3 minutes or until asparagus is crisp-tender. Add shrimp and green onions to skillet; heat through. Serve with Lemon Herbed Orzo Pasta.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 304 calories; 6 g fat(1 g sat); 3 g fiber; 36 g carbohydrates; 24 g protein; 196 mcg folate; 129 mg cholesterol; 2 g sugars; 593 IU vitamin A; 7 mg vitamin C; 76 mg calcium; 4 mg iron; 257 mg sodium; 327 mg potassium
  • Nutrition Bonus: Folate (49% daily value), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ lean protein, 2 starch, 1 vegetable, ½ fat

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