Sharing my love for health & food...good food that is!
Frontier Kitchen creations!
Garden Fresh Italian Stir-fry Shrimp
1 - 2lb. bag of raw shrimp detailed
1 medium red bell pepper, sliced
1/2 cup of sliced portabella mushrooms
1/2 bag of fresh green beans, ends cut off
All-Greek seasoning to taste
garlic powder to taste
1/4 to 1/2 cup of Itailian dressing
box of angel hair pasta
Grated Parmesan for topping
3 tbsp. olive oil for stirfry
1 fresh lime, quartered
Note: thaw and prep shrimp (if you forgot to set out shrimp just use a strainer and run warm to warm-to-hot water over shrimp until thawed), let shrimp sit and strain for about 5 minutes, heat olive oil over medium in a large skillet (I prefer my Caraway ceramic skillet it is amazing!!!), once heated spread 1/3 of the thawed shrimp evenly the skillet sprikle seasonings over shrimp, heat each side for only a minute max (shrimp should be light pink on each and tail just starting to curl), be sure to season each side as you flip, in a large bowl remove shrimp from heat and take 1 quarter of lime and squeeze evenly over cooked shrimp, cook all shrimp in same fashion until you are finished, set shrimp aside
Next steps - add more olive oil if needed and in heated pan put in green beans, mushrooms, and sliced red bell pepper, continueally stir until somewhat tender and pour in italian dressing, turn down to medium/low heat, once bubbling turn off remove from heat, add shrimp into the stirfry and coat
Next: cook pasta as per usual with boiling water until tender, pour in strainer and run cool water over it after shrimp stir-fry is ready
You are ready to serve!
Servings as a side: 6
These are the 2 counts for nutrition I heavily look at when working with mostly fresh food. However feel free to explore the My Food Diary website! It is an amazing free resource for quick calorie counting and nutritional facts.