Shrimp, corn and zucchini saute
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Approx 21 raw large shrimp2 ears of corn (corn removed)2 med zucchini, sliced thinly12 grape or cherry tomatoes, sliced in half or quarters2 shallots, sliced thinly1 tbsp olive oil1 tbsp butterSalt and pepper to tasteSqueeze of lemonFresh herbs of choice (optional)
Heat half of olive and butter in large fry pan, add shrimp (peeled and deveined, tails on), sprinkle with salt and pepper, and cook until pink 2-3 minutes. Remove to a plate with it's juices). Add remaining butter and oil, and saute zucchini for a few minutes, then add corn and shallots for a few minutes, followed by tomatoes (for 1-2) minutes. Add shrimp and it's juices back in for a minutes to heat through. Taste for salt and pepper. Before serving squeeze some fresh lemon over the topa along with fresh chopped herbs if desired.
Serving Size: Make 2 big servings
Number of Servings: 2
Recipe submitted by SparkPeople user SCRAPPYGRRL.
Serving Size: Make 2 big servings
Number of Servings: 2
Recipe submitted by SparkPeople user SCRAPPYGRRL.
Nutritional Info Amount Per Serving
- Calories: 307.2
- Total Fat: 14.9 g
- Cholesterol: 127.0 mg
- Sodium: 168.6 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 5.0 g
- Protein: 19.0 g
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