Page 13

My Products 2017

11 Lemon Dill Shrimp, Zucchini & Peas Approximate Nutritional Info 1 lb of large shrimp – deveined & patted dry Approximate Nutritional Info 3 zucchini – chopped Servings: 6 2 cups of green peas – fresh or thawed Amount Per Serving: 1 ¼ cups 1 cup of grape tomatoes – halved Calories: 218 2 cups of spinach Total Fat: 10 g 2 cloves of garlic – minced Cholesterol: 125 mg Sodium: 558 mg 1 large lemon – zest and juice Carbs: 13 g 3 tbsp of fresh dill – finely chopped Dietary Fiber: 4 g 2 tbsp of olive oil Protein: 19 g 1 tsp of dried oregano salt ¼ tsp of ground black pepper 1. Preheat a non-stick skillet on medium heat and coat with 1 tbsp of olive oil. 2. Add shrimp in a single layer, sprinkle with salt, ground black pepper and cook for 3 minutes. 3. Flip shrimp over and sprinkle with salt, ground black pepper, and dried oregano, and cook for another 3 minutes. Transfer to a bowl and set aside. 4. Return skillet to medium heat and coat with 1tbsp of olive oil. Add garlic and let sizzle for a few seconds and then add zucchini. Cook for 4-5 minutes stirring occasionally until cooked but firm. 5. Turn off the heat and add the peas, grape tomatoes, spinach, lemon juice and zest, and salt stirring gently. 6. Sprinkle with dill and serve warm on its own or on a bed of brown rice, quinoa, couscous or whole wheat pasta. JUNE • 17 wellth.xyz


My Products 2017
To see the actual publication please follow the link above