Snow Peas and ShrimpDone right, stir-frying adds a smoky flavor – but not a lot of fat. Add other vegetables for variety, like carrots, then toss the finished dish over whole-grain rice.
Saturated fat: 0.7g
Monounsaturated fat: 1.9g
Polyunsaturated fat: 0.8g
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1 teaspoon olive oil
¾ pound peeled and deveined large shrimp
1 small garlic clove, minced
1 cup snow peas, ends trimmed
¼ cup chopped fresh flat-leaf parsley
2 green onions, thinly sliced
2 teaspoons fresh lemon juice (1/2 small lemon)
⅛ teaspoon salt
⅛ teaspoon coarsely ground black pepper
1. Heat oil in a large nonstick skillet or wok set over medium-high heat.
2. Add shrimp and garlic, and sauté for 5 minutes or until shrimp are pink but not rubbery and overdone.
3. Add snow peas and remaining ingredients, sautéing for 30 more seconds to heat all ingredients through.
Serves 2: (1½ cups each)
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