Made this for dinner last night and was very impressed! This might be the perfect quick dinner. I followed the recipe exactly and thought it is perfect as is. The sauce is like velvet and this recipe makes plenty of it to cover your rice/pasta/quinoa, etc.
Lemon-Garlic Shrimp & Vegetables
From EatingWell: March/April 2008
Here's a healthy twist on shrimp scampi. We left out the butter and loaded the dish up with red peppers and asparagus for a refreshing spring meal. Serve with quinoa.
30 Reviews for Lemon-Garlic Shrimp & Vegetables
Loved this recipe. Very tasty, very easy, although it took more than one set of hands - maybe if you were better prepared than we were... we paired with parmesan couscous and it was wonderful.
I followed the directions pretty much to the tee with the recipe.. It turned out great. Had great flavor, the sauce was like melted butter...... I made the Quinoa too and used chicken stock instead of plain water. Next time we are going to omit the peppers, as my family is not really fond of them, but the asparagus was great. I did adjust the cooking times for the veggies and the shrimp a bit, but that is really the only changes I made.
Instead of plain regular shrimp, I used the Margaritaville brand Caribbean Jerk flavored shrimp (2 sm. boxes= 20 oz. total for recipe). I added a small container of fresh mushrooms, then over angel hair. Wonderful with the caribbean flair and kick of added flavor!
This is definitely on my 'must cook again list'. I coupled this with a serving of quinoa that I heated through with a touch of chicken stock (the same as I used in the shrimp recipe). I didn't thicken the dish with the corn starch but used less stock instead so it had a light broth rather than a 'sauce' this went well with the quinoa - also I seasoned it with salt right at the end but used less than the recipe states as the vegetables I used were so fresh and sweet tasting. Very simple and quick to make but very tasty.