Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Crisp Italian bread rounds out the menu. Using bagged broccoli florets cuts several minutes of preparation time.

Barbara Seelig Brown
Recipe by Cooking Light March 2004

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Credit: Randy Mayor; Jan Gautro

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Cook broccoli in boiling water for 3 minutes or until crisp-tender. Drain and rinse with cold water.

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  • While broccoli cooks, heat oil in a large nonstick skillet over medium heat. Add garlic, and cook 5 minutes or until golden, stirring frequently. Remove garlic with a slotted spoon; drain on paper towels. Pour excess oil from pan into a small bowl. Add juice, dill, salt, and pepper; stir with a whisk.

  • Heat pan over medium-high heat. Add shrimp, and cook 3 minutes or until done, stirring frequently.

  • Combine broccoli, lemon mixture, shrimp, beans, and cheese, tossing gently to coat. Sprinkle with garlic. Garnish with dill sprigs, if desired.

Nutrition Facts

403 calories; calories from fat 27%; fat 12.1g; saturated fat 3.2g; mono fat 6.2g; poly fat 1.7g; protein 38.7g; carbohydrates 36.3g; fiber 8.5g; cholesterol 180mg; iron 7.5mg; sodium 509mg; calcium 322mg.
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