Shrimp with Lemon, Mint, and Goat Cheese

1 Review
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Randy Mayor; Jan Gautro
Yield
6 servings (serving size: 1 cup)
By Lorrie Hulston Corvin
September 2004
RECIPE BY Cooking Light

Serve over thin pasta, such as linguine, if you need a substitute for garlic bread.

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

Nutritional Information

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

How to Make It

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.

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Ratings & Reviews

rmiller2's Review

rmiller2
December 19, 2013
This was delicious! Would definitely make again. Shrimp definitely cook faster than 10 minutes though! I dissolved a bit of sugar in white wine to substitute for the mirin and also didn't put in the peas and used regular onion that I sauteed with the garlic instead of scallions. Also, could top with thin slices of fresh mozzarella cheese instead of goat cheese, both are good!
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