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Ingredients
- 1 c. light packed minced fresh parsley leaves
- 2 tbsp. defatted chicken stock
- 2 tbsp. extra virgin olive oil
- 2 teaspoon Dijon mustard
- 1/2 teaspoon chopped garlic
- 1/2 teaspoon lemon juice
Directions
- 1. To make the parsley sauce: Drop the parsley into boiling water for 5 seconds. Pour into a strainer and run under cool water for 10 seconds to stop cooking. Drain well, then shake off the remaining water.
- 2. Transfer to a blender. Add in the stock, oil, mustard, garlic and lemon juice. Blend till smooth. Set aside.
- 3. To make the shrimp: Heat the oil in a large no-stick frying pan over medium heat. Add in the zucchini, squash and carrots. Stir, cover and cook for 2 to 3 min, stirring occasionally. Transfer the vegetables to a platter and set aside.
- 4. Increase heat to medium high. Add in the shrimp and cook for about 1 minute per side. Add in the stock, parsley, lemon juice, garlic, lemon rind and cooked vegetables.
- 5. Cook for another minute, or possibly till the vegetables are reheated and the shrimp is cooked through.
- 6. Divide among 4 dinner plates. Top each portion with parsley sauce. Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 97g | |
| Calories 268 | |
| Calories from Fat 246 | 92% |
| Total Fat 27.86g | 35% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 146mg | 6% |
| Potassium 338mg | 10% |
| Total Carbs 4.76g | 1% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.64g | 0% |
| Protein 2.22g | 4% |
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