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Lemon Mint Shrimp

Servings

2

Serving size

4 ounces shrimp with sauce and veggies
COOKING TIME
30 Minutes

This recipe can easily be multiplied and would make good leftovers for salads or sandwiches.

Serve with Saffron Rice or Jasmine Rice or Jasmine Rice – Low Sodium Version or Saffron Rice – Low Sodium Version or Brown Rice

Lemon Mint Shrimp

Ingredients

1 Tbsp. Olive oil
2 ounces (49 kernels) Pistachios, shelled
1 Tbsp. Fresh oregano
2 Tbsp. Fresh mint
1 Tbsp. Lemon zest (minced)
1 lemon yields Lemon juice
1/4 tsp. Salt
1 to taste Black pepper
1 cup Honey
1 large Green bell peppers (seeded and sliced into strips)
1 small White onions (sliced)
8 Ounces Shrimp, raw (peeled and deveined)

Instructions

Preheat the oven to 400°F. Place a medium skillet in the oven.

While the oven is preheating mix together the olive oil, pistachios, oregano, mint, lemon zest, lemon juice, salt, pepper and honey in a bowl.

When the oven is hot spray the pan with a light coating of olive oil. Add the peppers and onions and return the pan to the oven. Cook for about 5 minutes and toss. Cook for another 5 minutes and toss.

Add the shrimp and the lemon / mint mixture toss to coat well and return the pan to the oven. After 5 minutes toss to make sure that the shrimp and veggies are well coated with sauce.

Cook for approximately 5 more minutes until the shrimp are just cooked through.

Serve.

Serve this recipe with one of these starch side dishes.

Brown Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…

Low Sodium Saffron Rice

In a medium sauce pan, heat the water, salt, saffron and oregano. When the water boils stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 15 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…

Saffron Brown Rice

Place the water and the saffron in a medium saucepan. Stir and bring the water to a boil. Add the salt, pepper, and rice, stir, then reduce heat to a simmer. Add the carrots, stir, and cook, partially covered, for 30-35 minutes. Add the frozen peas and stir to incorporate.…

Saffron Rice

In a medium sauce pan, heat the water, salt, saffron, and oregano. When the water boils stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 15 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

This recipe is quick, easy and very elegant. It has a lovely Mediterranean flavor and goes great over Saffron Rice. There’s a higher fat content than some of our recipes, but these are healthy monounsaturated fats from the olive oil and the pistachios.

"Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it."

Winston Groom, Author of Forrest Gump