Saucy Shrimp and Veggies
Zesty chili-garlic sauce and orange juice flavor the shrimp, broccoli, honey and tomatoes for a quick-and-easy weeknight dinner.
Ingredients
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1 12-oz. pkg. peeled fresh baby carrots
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8 oz. broccoli, trimmed and cut up (3 cups)
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1 Tbsp. cooking oil
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1 lb. peeled and deveined medium shrimp
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1 cup cherry tomatoes
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1/3 cup honey
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2 Tbsp. bottled chili-garlic sauce
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2 Tbsp. orange juice
Directions
1.
In large saucepan cook carrots, covered, in lightly salted boiling water 5 minutes. Add broccoli; cook 3 to 4 minutes more or just until vegetables are tender. Drain.
2.
Meanwhile, heat oil in large skillet; add shrimp and tomatoes. Cook and stir 3 to 4 minutes or until shrimp are opaque. Transfer to serving platter with vegetables. For sauce, in skillet combine honey, chili sauce, and juice; heat through. Spoon over shrimp and vegetables. Serves 4.
Nutrition information
Calories 319, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 2 g, Cholesterol 172 mg, Sodium 361 mg, Carbohydrate 43 g, Total Sugar 34 g, Fiber 5 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 127%, Calcium 13%, Iron 23%.
Percent Daily Values are based on a 2,000 calorie diet
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Scampi refers to shrimp that are split, brushed with garlicky butter and broiled. The recipe here calls for flavoring butter with lemon, garlic, parsley and thyme, then dotting it liberally on shrimp and roasting the shellfish until it sizzles.
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