I made this recipe a few weeks ago and it was a big hit with the hubby, the kids and my taste buds! It’s big on taste, requires only one pot (quick cleanup) and is perfect if you are looking for a healthy meal and are short on time! This recipe lends it self well with whatever veggies are in season or whatever you have in your house at the time. It would be really yummy with asparagus, tomatoes and spinach too. Whatever you have on hand really. Just throw it on the pot and see what happens 😉
I happened to have a red pepper from the garden and some sweet baby broccoli from our local organic market (but really any type of broccoli will do the trick.) I also had some frozen shrimp in the freezer. Our local big box store has frozen wild caught gulf shrimp that is peeled and deveined and I almost always have some in the freezer to throw a quick meal together. Shrimp is packed full of protein and very low in fat. It also is a good source of Vitamin D and Copper, who knew?! Because there are concerns about health issues when it comes to farm raised shrimp, I do suggest trying to buy wild caught shrimp if possible.
So here’s what ya need:
1 Tablespoon of olive oil
4 cloves of minced garlic
1 pound large shrimp, I used precooked, thawed and previously dried shrimp
1 large red pepper or 2 small, sliced
1 lemon, zest grated
2-3 cups fresh broccoli
1/3 cup freshly squeezed lemon juice, 2 lemons or more to your liking
1/2 lemon, thinly sliced into rounds
a dash of hot red pepper flakes, optional (I added it after serving the kids theirs since they are not a fan of spicy food yet)
Grated Parmesan cheese, optional (well, it’s really never more of a necesity than an option for me, but you do you)
Fresh Parsley, chopped and Salt to taste
Heat the oil over medium heat. Add the broccoli and red pepper and saute about 3 minutes. Add the garlic and saute about 1 minute while stirring constantly, being careful not to let it burn. Add the shrimp and cook until heated through. (When shrimp is cooked it will resemble the letter C, if it is overcooked it will look more like the letter O. There’s no harm in overcooking it, it just makes the texture a bit more rubbery.) Remove from heat.
Then add the lemon juice, lemon zest, lemon slices, parsley and red pepper flakes (if using). Stir gently to combine.
Serve over whole wheat past, whole wheat couscous, quinoa, or cauliflower rice. And sprinkle with parmesan cheese. Eat up! Nom, nom, nom…