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

Canadian Living - Quick & Easy - - FISH & SEAFOOD -

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.

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