One Skillet Creamy Shrimp and Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 269.0
  • Total Fat: 8.3 g
  • Cholesterol: 57.7 mg
  • Sodium: 164.8 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 7.7 g
  • Protein: 16.4 g

View full nutritional breakdown of One Skillet Creamy Shrimp and Vegetables calories by ingredient


Introduction

I am not a cook. I am sure that you could make many alterations of this recipe, including using chicken or steak in place of the shrimp. I wanted something rich and creamy so I could get more veggies into my meal. You can also cook it without the olive oil and use fat free cream cheese and non-fat evaporated milk. Yukon Gold is my potato of choice. I am not a cook. I am sure that you could make many alterations of this recipe, including using chicken or steak in place of the shrimp. I wanted something rich and creamy so I could get more veggies into my meal. You can also cook it without the olive oil and use fat free cream cheese and non-fat evaporated milk. Yukon Gold is my potato of choice.
Number of Servings: 4

Ingredients

    Ingredients:

    * Milk, canned, evaporated, 0.25 cup
    * Parsley, dried, 3 tbsp
    * Pepper, black, 1 tbsp
    * Asparagus, fresh, 20 spear, medium (5-1/4" to 7" long)
    * Broccoli, fresh, 2 cup, chopped
    * Garlic, 5 tsp
    * Mushrooms, fresh, 2 cup, pieces or slices
    * Onions, raw, 0.50 cup, chopped
    * Green Peppers (bell peppers), 0.50 cup, chopped
    * Yukon Gold Potato, raw, 2 medium
    * Peppers, sweet, red, fresh, 0.50 cup, chopped
    * Yellow Peppers (bell peppers), 0.50 pepper, large
    * Shrimp, raw, 20 medium
    * Philadelphia Light cream cheese, 4 tbsp
    * Extra Virgin Olive Oil, 1 tbsp
    * Mrs. Dash (R) Original Blend, 9 tsp

Directions

I chop up all the veggies small- about the same size so they will all cook around the same time frame. I heat a skillet on medium heat, once its warm I add one tablespoon of Extra Virgin Olive Oil and swirl around the pan. When its warm I add the veggies and move the veggies around so they are coated with oil then I add the garlic and spices and turn the veggies around so they are coated on all sides. I then put the lid on a cook for several minutes turning the veggies often until the onions are clear , then I add the precooked-de-veined shrimp.When the shrimp are warmed through. I check how firm the potatoes are. I want them firm, but not crunchy.Then I add the Cream Cheese and Evaporated Milk and stir until everything is evenly coated. You can test and decide if you would like more spices or salt. I also recommend a little freshly squeezed lemon at the end.


About 1.25 cups per serving.

Number of Servings: 4

Recipe submitted by SparkPeople user QUAKER-LOVE.

TAGS:  Fish | Dinner | Fish Dinner |