Shrimp with Lemon, Mint, and Goat Cheese

Randy Mayor; Jan Gautro
Serve over thin pasta, such as linguine, if you need a substitute for garlic bread.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 286
Caloriesfromfat 22 %
Fat 7.1 g
Satfat 2.7 g
Monofat 2.6 g
Polyfat 1.2 g
Protein 40.3 g
Carbohydrate 11.8 g
Fiber 2.6 g
Cholesterol 337 mg
Iron 7.3 mg
Sodium 660 mg
Calcium 125 mg

Ingredients

1 tablespoon olive oil
6 small garlic cloves, minced
2 1/4 pounds peeled and deveined large shrimp
1 cup frozen green peas, thawed
3/4 cup thinly sliced green onions
1/4 cup mirin (sweet rice wine)
2 tablespoons fresh lemon juice
1 teaspoon grated lemon rind
1/2 teaspoon salt
4 plum tomatoes, diced (about 1 pound)
1/2 cup chopped fresh mint
1/2 cup (2 ounces) crumbled goat cheese

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute or until browned. Add shrimp; cook 1 to 2 minutes, stirring constantly. Add peas and next 6 ingredients (through tomatoes); cook 8 minutes or until shrimp are done. Top each serving with 4 teaspoons mint and 4 teaspoons goat cheese.

Note:

Lorrie Hulston Corvin,

September 2004