Jalapeno Shrimp and String Bean Toss |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Simple and tasty dish. From Diabetic Cooking magazine. Ingredients:
1/4 cup water |
6 ounces green beans, trimmed |
1 red bell pepper, cut into thin strips |
1 tablespoon olive oil |
8 ounces medium raw shrimp, peeled tails intact |
1 tablespoon fresh lemon zest, grated |
3 tablespoons butter |
1 jalapeno pepper, sliced crosswise |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon salt |
Directions:
1. Place water, green beans, and red bell pepper strips into a large skillet and heat over medium high heat to boiling; cover and cook until beans are crisp tender and water has evaporated, about 4 to 6 minutes; set aside.
2. Heat oil in skillet over medium heat and cook shrimp and jalapeno slices until shrimp is pink and opaque, about 3 minutes.
3. Season with salt and pepper then add butter, once melted toss to coat.
4. Return vegetables and toss to combine; serve.
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