Shrimp with Vegetables

Name: Shrimp with Vegetables
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp canola oil; 2 servings Hot cooked rice, optional; 1 teaspoon cornstarch; 1 teaspoons dried tarragon; 0 teaspoons grated lemon peel; 2 Tbsps reduced-sodium soy sauce; 1 medium onion, halved and sliced; 1 mediums sweet red pepper, cut into strips; 0 teaspoons crushed red pepper flakes; 340 grams uncooked medium shrimp, peeled and deveined; 118 milliliters cold water; 1 mediums yellow summer squash, sliced; 1 mediums zucchini, sliced

Shrimp with Vegetables

Shrimp with Vegetables might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 396 calories, 40g of protein, and 10g of fat per serving. This recipe serves 2. This recipe covers 29% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 25 minutes. Head to the store and pick up water, lemon peel, onion, and

Instructions

In a bowl, combine the cornstarch, water and soy sauce until smooth; set aside. In a nonstick skillet or wok, stir-fry the onion, red pepper, zucchini and summer squash in hot oil for 2 minutes.

Ingredients you will need

Summer Squash

Corn Starch

Red Pepper

Soy Sauce

Zucchini

Onion

Water

Cooking Oil

Equipment you will use

Frying Pan

Bowl

Wok

Add the shrimp, tarragon, lemon peel and crushed pepper flakes. Stir-fry until shrimp turns pink and vegetables are tender, about 2 minutes. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

Ingredients you will need

Lemon Peel

Vegetable

Soy Sauce

Tarragon

Pepper

Shrimp

Equipment you will use

Frying Pan

Serve over rice if desired.

Ingredients you will need

Rice

Equipment

Frying Pan

Bowl

Wok

Ingredients

Servings:

1Tbsp

canola oil 2servings

Hot cooked rice, optional 1teaspoon

cornstarch 1teaspoons

dried tarragon 0teaspoons

grated lemon peel 2Tbsps

reduced-sodium soy sauce 1medium

onion, halved and sliced 1mediums

sweet red pepper, cut into strips 0teaspoons

crushed red pepper flakes 340grams

uncooked medium shrimp, peeled and deveined 118milliliters

cold water 1mediums

yellow summer squash, sliced 1mediums

zucchini, sliced

Recommended wine: Sauvignon Blanc, Riesling, Pinot Grigio

Sauvignon Blanc, Riesling, and Pinot Grigio are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Vina Leyda Sauvignon Blanc. It has 4.6 out of 5 stars and a bottle costs about 21 dollars.

Vina Leyda Sauvignon Blanc

Showcasing expressive minerality, the 2013 Sauvignon Blanc is marked by a powerful aromatic intensity and a wide aromatic spectrum, with herbal, citric and tropical notes. It is fresh on the palate, offering a crisp, tangy acidity and a juicy, citric finish. Pair with crab cakes, chicken tarragon or mussels.