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Lemon-Herb Seafood

Photo: Anna Williams
Prep time 15 mins
Yield Makes 4 servings


  • 2 1/2 tablespoons olive oil
  • 1 pound medium shrimp, peeled and deveined, or sea scallops
  • 1/3 pound (1 1/2 cups) sugar snap peas
  • 2 tablespoons water
  • 6 ounces spinach or watercress
  • 1 recipe Lemon-Herb Sauce
  • Cooked rice

Nutrition Information

  • calcium 90.18 mg
  • calories 216.07
  • caloriesfromfat 39 %
  • carbohydrate 11.83 g
  • cholesterol 168.05 mg
  • fat 9.59 g
  • fiber 1.87 g
  • iron 4.7 mg
  • protein 20.98 mg
  • satfat 1.42 g
  • sodium 753.03 mg

How to Make It

  1. Heat a wok or large skillet over high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the seafood and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Wipe out the pan. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the peas and water. Cover partially and cook, stirring occasionally, until bright green, about 1 minute. Add the spinach or watercress and the Lemon-Herb Sauce. When it starts to bubble, add the seafood. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice.

    Tip: Chicken or tofu can stand in for the seafood, and asparagus can substitute for the snow or sugar snap peas.