Lemony-Garlic Shrimp with Vegetables

adapted from EatingWell


Servings - 4   Serving Size - 1/4th of recipe + 1 cup rice or pasta   Points Plus per svg - 9 points+  ( for lemon-garlic shrimp with vegetables alone 4 points+)

Nutritional information for Lemony-Garlic Shrimp with Vegetables and NO rice or pasta - Calories - 181.7,   Total Fat - 5.3g,   Carb. - 8.4g,   Protein - 24.6g,   Fiber - 1.8g

Cooking spray or misto

2 large red bell peppers, large diced or sliced

2 pounds of fresh asparagus, trimmed and cut into 1- inch lengths

zest of one medium sized lemon

salt and pepper, as desired for vegetables

1/4 tsp. salt

1 shallot, minced

5 cloves garlic, roughly minced

1 pound raw shrimp, ( 26 -30 count per pound ), peeled and deveined

1 cup low or no  fat, reduced sodium chicken broth

2 tsp. cornstarch

juice of one medium lemon

1 TBS. unsalted butter

1 TBS. fresh chopped parsley

1.  Spray a large nonstick skillet with cooking spray or misto and cook the peppers, asparagus, and the lemon zest on med heat until crisp tender, stirring occasionally, about 6 minutes.  Season with salt and pepper as they cook.  When done, remove to a bowl, cover and keep warm.  

2.  Spray the skillet again, and add the garlic and the shallots, cook about 1 minute, or until fragrant.  Add shrimp and cook for about another minute or so, until it begins to get pink.  Whisk broth and cornstarch in a small bowl until smooth and add to hot pan along with 1/4 tsp. salt.  Cook, stirring until the sauce thickens and the shrimp are pink and just cooked through, about 2 more minutes. Remove from heat and stir in lemon juice and swirl in butter until it is melted. Mix reserved vegetables back into skillet with shrimp and sauce.  Top with parsley.  Serve immediately.