Sautéed Asparagus and Shrimp with Gremolata

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Sauté the two main ingredients separately to avoid overcrowding the pan. A fresh lemon-herb topping rounds out the flavors in this entrée. You could also try this recipe with chicken and broccoli.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 240
Caloriesfromfat 29 %
Fat 7.6 g
Satfat 1.2 g
Monofat 3.7 g
Polyfat 1.7 g
Protein 36.1 g
Carbohydrate 5.2 g
Fiber 1.6 g
Cholesterol 259 mg
Iron 5.6 mg
Sodium 403 mg
Calcium 115 mg

Ingredients

Gremolata:
1/4 cup finely chopped fresh flat-leaf parsley
2 teaspoons grated lemon rind
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 garlic cloves, minced
Shrimp:
4 teaspoons olive oil, divided
3 cups (1 1/2-inch) slices asparagus (about 1/2 pound)
1 1/2 pounds peeled and deveined medium shrimp
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation

1. To prepare gremolata, combine first 5 ingredients; set aside.

2. To prepare shrimp, heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan, swirling to coat; heat 20 seconds. Add asparagus to pan; sauté 3 minutes, stirring frequently. Remove asparagus from pan; keep warm.

3. Add remaining 2 teaspoons oil to pan, swirling to coat; heat 20 seconds. Add shrimp to pan; sauté 3 minutes or until done, stirring occasionally. Add asparagus, 1/8 teaspoon salt, and 1/8 teaspoon pepper to pan; sauté 1 minute or until thoroughly heated. Sprinkle evenly with gremolata.

Note:

Lorrie Hulston,

April 2008