Spring is right around the corner, and some of the season’s best vegetables are already available. One spring favorite, asparagus, is an excellent source of several vitamins, including A, C, E and K, and is also low in calories.
During this Lenten season, shrimp are a great way to add protein. Try this great recipe with your family!
Shrimp and Asparagus over Quinoa
1 tablespoon olive oil
1 pound asparagus, trimmed and cut into 1-inch pieces
2 cloves garlic, minced
1 pound medium shrimp, peeled
1 (14 ounce) can chopped fire-roasted tomatoes, drained
1 cup low-sodium fat-free chicken broth
2 teaspoons cornstarch
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon pepper
2 cups cooked quinoa
1 lemon, cut in half
Heat oil in a large skillet over medium-high heat. Add asparagus and garlic, and cook about 2 minutes, stirring frequently. Add shrimp and continue to cook for 5 minutes. Reduce heat to medium-low and stir in tomatoes.
In a small bowl, combine broth and cornstarch. Slowly pour mixture into skillet with shrimp and vegetables, cooking gently until thickened. Add thyme, salt and pepper. Squeeze lemon over all.
Serve shrimp mixture over quinoa.
Per serving: Calories 290, Fat 7 grams, Carbohydrate 32 grams, Fiber 7 grams, Protein 24 grams
For more nutrition information, click here.