Shrimp, corn and zucchini saute
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Shrimp, corn and zucchini saute calories by ingredient
Introduction
Adapted from the Pioneer Woman Adapted from the Pioneer WomanNumber of Servings: 2
Ingredients
-
Approx 21 raw large shrimp
2 ears of corn (corn removed)
2 med zucchini, sliced thinly
12 grape or cherry tomatoes, sliced in half or quarters
2 shallots, sliced thinly
1 tbsp olive oil
1 tbsp butter
Salt and pepper to taste
Squeeze of lemon
Fresh herbs of choice (optional)
Directions
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.