This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it." -Winston Groom, Author of Forrest Gump
This recipe is quick, easy and very elegant. It has a lovely Mediterranean flavor and goes great over Saffron Rice. There's a higher fat content than some Dr. Gourmet recipes, but these are healthy monounsaturated fats from the olive oil and the pistachios.
Servings: 2 | Serving size: 4 ounces shrimp with sauce and veggies
Cooking Time: 30 Minutes
This recipe can easily be multiplied and would make good leftovers for salads or sandwiches.
Preheat the oven to 400°F. Place a medium skillet in the oven.
While the oven is preheating mix together the olive oil, pistachios, oregano, mint, lemon zest, lemon juice, salt, pepper and honey in a bowl.
When the oven is hot spray the pan with a light coating of olive oil. Add the peppers and onions and return the pan to the oven. Cook for about 5 minutes and toss. Cook for another 5 minutes and toss.
Add the shrimp and the lemon / mint mixture toss to coat well and return the pan to the oven. After 5 minutes toss to make sure that the shrimp and veggies are well coated with sauce.
Cook for approximately 5 more minutes until the shrimp are just cooked through.
Serve over rice.
Serving size: 4 ounces shrimp with sauce and veggies
|Calories 369||Calories from Fat 180|
|% Daily Value|
|Total Fat 20g||26%|
|Saturated Fat 3g||13%|
|Monounsaturated Fat 12g|
|Trans Fat 0g|
|Total Carbohydrates 21g||8%|
|Dietary Fiber 6g||21%|
|Vitamin K 10mcg|