Snow Pea, Shrimp and Carrot Sauté With Brown Butter
Plump shrimp, crisp snow peas and sweet spring carrots are glazed with a rich, nutty brown butter in this stir-fry. Squeezing a little lemon over top at the table adds a bright citrus note that cuts through the richness of the butter. Serve with steamed
HANDS-ON TIME: 15 minutes
TOTAL TIME: 15 minutes
MAKES: 4 servings
In large skillet, melt 2 tsp of the butter over medium-high heat; cook shrimp, stirring, until pink, about 2 minutes. Transfer to plate. Add remaining butter to pan; cook, stirring, until butter is fragrant and browned, about 1 minute. Stir in shallots and garlic; cook, stirring, until fragrant, about 1 minute. Stir in carrots; cook, stirring, just until beginning to soften, about 2 minutes. Stir in snow peas; cook, stirring, until carrots and snow peas are tender-crisp, about 2 minutes. Stir in shrimp, salt and pepper. Serve with lemon wedges. PER SERVING: about 183 cal, 19 g pro, 7 g total fat (4 g sat. fat), 10 g carb (3 g dietary fibre, 3 g sugar), 144 mg chol, 336 mg sodium, 394 mg potassium. % RDI: 8% calcium, 23% iron, 86% vit A, 40% vit C, 12% folate.