Weeknight Shrimp Dinner
A quick and easy shrimp dinner for a busy weeknight
Ingredients
- 12 large shrimp
- 2 pats butter
- 1 bell pepper cut into strips
- 1/2 medium size onion cut into strips
- 1 1/2 cups sliced mushrooms
- 4 cloves garlic chopped or sliced devided
- 1 lemon 1/2 for cooking 1/2 for serving
- lemon pepper optional
Instructions
- If your shrimp are frozen just put them in a bowl of water and they will thaw while you get your vegetables going. Put two skillets on at medium high and add just enough olive oil to coat the bottom. And a pad of butter to each skillet.
- Cut the onions and the peppers into about 3/8" wide strips and put them and the mushrooms into their skillet. Chop up the garlic and add half of it to with the skillet .
- When the veggies are starting to soften up lay the shrimp out in their skillet. Squeeze in some lemon juice and toss the lemon rind into the mix. And the rest of the chopped garlic. Sprinkle whatever spices that you like on your shrimp. I just added some lemon pepper tonight. Toss or stir a few times as they cook.
- After about a minute and a half turn over the shrimp. Toss the veggies a few times as they cook. When the shrimp are pink on the outside and white in the middle serve up your Weeknight Shrimp Dinner.
Nutrition
Calories: 114.9kcalCarbohydrates: 10.6gProtein: 9gFat: 4.9gSaturated Fat: 2.7gTrans Fat: 0.2gCholesterol: 101.5mgSodium: 319.9mgPotassium: 254.1mgFiber: 2.9gSugar: 3.9gVitamin A: 2000.3IUVitamin C: 107.9mgCalcium: 82.5mgIron: 1.4mg
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