Creamy Lemon Shrimp

Name: Creamy Lemon Shrimp
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters arugula; 0 teaspoons freshly ground black pepper; 473 milliliters broccoli florets, cut into 1/2-inch pieces; 2 teaspoons Dijon mustard; 59 milliliters chopped fresh chives; 59 milliliters chopped fresh tarragon; 2 cloves garlic, finely chopped; 2 mediums lemons; 59 milliliters reduced-fat sour cream; 1 teaspoon olive oil; 118 milliliters nonfat plain yogurt; 1 teaspoons salt; 454 grams cooked shrimp (any size); 2 teaspoons sugar; 227 grams bag tofu noodles, rinsed and drained (found in the Asian section of grocery store)

Creamy Lemon Shrimp might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 32g of protein, 6g of fat, and a total of 250 calories. If you have nonfat yogurt, tarragon, salt, and a few other ingredients on hand, you can make it. To use up the lemons you could follow this main course with the Blackberry Lemon Chess Pie w/ Honey Jumbleberry Sauce. How I won the SF Food Wars – Pie or Die Competition as a dessert. It is a good option if you're following a gluten free and pescatarian diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Place yogurt, sour cream, chives, tarragon, garlic, mustard, oil, sugar, salt and pepper in a bowl. Zest lemons over bowl. Juice 1 lemon into bowl.

Ingredients you will need

Salt And Pepper

Sour Cream

Tarragon

Mustard

Chives

Garlic

Lemon

Yogurt

Juice

Sugar

Cooking Oil

Equipment you will use

Bowl

Whisk until smooth.

Equipment you will use

Whisk

Add shrimp, broccoli, arugula and noodles. Toss to coat and serve with remaining lemon, cut into wedges, if desired.

Ingredients you will need

Broccoli

Arugula

Pasta

Shrimp

Lemon

Self

Equipment

Bowl

Whisk

Ingredients

Servings:

473milliliters

arugula 0teaspoons

freshly ground black pepper 473milliliters

broccoli florets, cut into 1/2-inch pieces 2teaspoons

Dijon mustard 59milliliters

chopped fresh chives 59milliliters

chopped fresh tarragon 2cloves

garlic, finely chopped 2mediums

lemons 59milliliters

reduced-fat sour cream 1teaspoon

olive oil 118milliliters

nonfat plain yogurt 1teaspoons

salt 454grams

cooked shrimp (any size)2teaspoons

sugar 227grams

bag tofu noodles, rinsed and drained (found in the Asian section of grocery store)

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.