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.
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.
Serve over rice if desired.
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.