This bright and colorful dish is balanced with lemon
and garlic – serve over freshly steamed rice.
½ pound large shrimp, cleaned and
2 garlic cloves, sliced
½ teaspoon olive oil
½ teaspoon kosher salt, divided
12 green beans, halved
12 yellow beans, halved
½ cup shelled edamame
2 tablespoons water
1 tablespoon dry white wine
Nutritional information per serving:
Calories 368 (16% from fat) • carb. 39g • pro. 38g • fat 6g
sat. fat 1g • chol. 171mg • sod. 773mg • calc. 200mg • fiber 15g
1. Toss the shrimp with the garlic, olive oil and
¼ teaspoon of salt. Refrigerate for at least 30
minutes and up to 1 hour.
2. Once shrimp have marinated, put vegetables
in a shallow, microwave-safe dish with the water,
wine and remaining salt. Microwave, covered, on
the Veggie (S1-1 Fresh Veggie) function.
3. Put the marinated shrimp in a separate
microwave-safe dish and add a squeeze of lemon.
Cover and cook on the Fish (S-5) function.
4. Combine the vegetables with the shrimp and