Entrees
Primavera Shrimp Sauté
Makes about 7 cups
Primavera Shrimp Sauté
Makes about 7 cups
A colorful and light dish that takes very little time to prepare.
Nutritional information per serving (1 cup): Calories 98 (20% from fat)
carb. 9g
pro. 11g
fat 4g
sat. fat 0g
chol. 82mg
sod. 715mg
carb. 9g
pro. 11g
fat 4g
sat. fat 0g
chol. 82mg
sod. 715mg
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper, divided
- 2 teaspoons olive oil, divided
- 1cup broccoli florets
- 1 garlic clove, peeled and sliced
- ½cup chicken broth, low sodium
- ¼ teaspoon crushed red pepper flakes
- 1 small red onion, peeled, halved and sliced lengthwise
- 1small yellow bell pepper, sliced
- ½cup snow peas, trimmed
- ½cup sugar snap peas, trimmed
- ½ cup peas, fresh or frozen
- 6ounces asparagus (about ½ small bunch), trimmed and cut into 2-inch pieces
- ½ teaspoon grated lemon zest
- ¼cup fresh basil, thinly sliced
Preparation
- 1.Season the shrimp on both sides with half of the salt and pepper.
- 2.Heat 1 teaspoon of the oil in the cooking pot of the Multicooker and set to Brown/Sauté at 400°F. Once preheated, add half the shrimp and lightly brown on each side until cooked through, about 2 minutes per side. Remove and reserve. Repeat with remaining shrimp.
- 3. Reduce the temperature to 300°F and put the remaining teaspoon of oil into the pot. Add the broccoli and garlic and sauté until garlic becomes slightly golden. Add the chicken broth and crushed red pepper flakes. Cover and simmer until the broccoli is crisp-tender, about 4 to 5 minutes. Remove from pot and set aside.
- 4. Add the onion and pepper and sauté until softened and slightly golden, about 2 to 3 minutes. Add the snap peas, snow peas and the asparagus; stir until they become bright green, about 3 to 5 minutes.
- 5. Return the shrimp and broccoli to the pot and add the peas, remaining salt, lemon zest and basil. Cook until warmed through, about 1 to 2 minutes.
- 6. Adjust seasoning. Serve immediately.
