Herbed Shrimp Skillet


This dish is fast, simple and delicious.  When I made it for the photo, I had peppers, fresh basil and fresh French thyme in the garden, so it used some of that delicious aromatic garden flavor.  My shrimp were large; I think medium ones are usually more tender.   We served this with some of our garden tomatoes - next time, in winter; we recaptured some of that garden flavor again using dehydrated herbs.             
Herbed Shrimp Skillet
  1              small  Onion -- chopped
  1              small  Green Pepper -- chopped
  3             tablespoons  Butter
  3             cups  Frozen Corn -- or fresh
  2             teaspoons  Sugar
     1/2      teaspoon  Salt
     1/2      teaspoon  Dried Basil
     1/2      teaspoon  Dried Thyme
     1/4      teaspoon  Pepper
  12           ounces  Shrimp -- medium, peeled and deveined

In a large skillet, sauté onion and green pepper in butter for 2 minutes (I used my wok).  Stir in the corn, sugar, salt and basil, thyme and pepper.  Cover and cook over medium low heat for 5-8 minutes until corn is tender.
Add shrimp, cook and stir for 3-4 minutes or until shrimp turn pink.
4 Servings
  "Taste of Home Busy Family Favorites"
Per Serving: 302 Calories; 11g Fat (31.4% calories from fat); 22g Protein; 33g Carbohydrate; 4g Dietary Fiber; 153mg Cholesterol; 486mg Sodium.  Exchanges: 1 1/2 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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