Рецепт Sautéed Shrimp, Snap Peas & Pistachios with Basil Recipe
There are times when random ingredients in my kitchen play nicely with each other to produce a healthy recipe that is nothing short of spectacular, such as this sautéed shrimp with snap peas, pistachios and basil. Rummaging through the fridge and pantry can shake out some surprising flavor combinations, and this was one that truly shocked the heck out of me.
And then there were the pistachios that my husband and I nibbled away on as we sat side-by-side, working on our computers (a typical evening activity for us…whatever happened to 9 to 5 hours?!)
Collision of ideas + collision of flavors = happy kitchen accident.
The recipe:
In a medium bowl, toss the shrimp with 1/4 tsp salt and the ground pepper.
Heat 2 teaspoons of the olive oil in a large nonstick skillet set over medium-high heat. Add the shrimp and cook until the shrimp are just cooked through, about 1 minute per side. Transfer the shrimp to a plate.
Add the remaining 1 teaspoon olive oil to the skillet and add the shallots. Cook, stirring, until the shallots are soft, about 2 minutes. Stir in the red pepper flakes.
Add the snap peas and cook until the snap peas are just tender, about 3 minutes.
Remove the skillet from the heat and stir the shrimp (and accumulated juices), pistachios, lemon zest, basil and the remaining salt into the snap peas. Serve immediately.
- Other shrimp recipes:
- Cookin’ Canuck’s Salad Cups with Quinoa, Shrimp, Avocado & Lemon Dressing
- Cookin’ Canuck’s Fisherman’s Soup with Tilapia, Shrimp, Tomatoes & Capers
- White on Rice Couple’s Avocado Shrimp Noodle Salad with Creamy Ginger Vinaigrette
- The Perfect Pantry’s Roasted Shrimp Appetizer with Spicy Peanut Sauce
- Savoury Table’s Spanish-Style Toasted Pasta & Shrimp
- Sautéed Shrimp, Snap Peas & Pistachios with Basil Recipe
- From the kitchen of Cookin Canuck. www.cookincanuck.com
- Ingredients
- 1 1/4 lb. medium shrimp, shells & tails removed
- 1/2 tsp salt, divided
- 1/4 tsp ground pepper
- 4 tsp olive oil, divided
- 1 large shallot, minced
- 1/4 tsp red pepper flakes
- 4 cups snap peas, trimmed
- 1/3 cup shelled pistachios, chopped
- 1 1/2 tsp lemon zest
- 6 leaves fresh basil, thinly sliced
Instructions
In a medium bowl, toss the shrimp with 1/4 tsp salt and the ground pepper.
Heat 2 teaspoons of the olive oil in a large nonstick skillet set over medium-high heat. Add the shrimp and cook until the shrimp are just cooked through, about 1 minute per side. Transfer the shrimp to a plate.
Add the remaining 1 teaspoon olive oil to the skillet and add the shallots. Cook, stirring, until the shallots are soft, about 2 minutes. Stir in the red pepper flakes.
Add the snap peas and cook until the snap peas are just tender, about 3 minutes.
Remove the skillet from the heat and stir the shrimp (and accumulated juices), pistachios, lemon zest, basil and the remaining salt into the snap peas. Serve immediately.
Notes
Calories 278.4 / Total Fat 11.3g / Saturated Fat 1.6g / Cholesterol 215.3mg / Sodium 563.7mg / Total Carbohydrates 10.1g / Fiber 2.7g / Sugar 3.9g / Protein 32.5g / WW (Old Points) 6 / WW (Points+) 7
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