Related recipes: Citrus, Corn-Free, Dairy-Free, Delicious Living Magazine, Egg-Free, Garlic, Greens, Low-Fat, Main Dishes, Mushrooms, Onions, Rice, Seafood, Shrimp, Soy-Free, Sweet Pepper, Wheat-Free
Make it a Meal
Add these dishes to make a full meal:
Couscous with Broccoli and Sesame-Garlic Sauce
Fresh Baby Spinach with Wild Mushrooms
Wine Pairings
Preparation facts
Cooking Time: 15 minutes
Prep Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Ingredients
3 Tbs (45mL) olive oil
2 garlic cloves, peeled, whole
1 lb (455g) medium shrimp, peeled and deveined
1 green pepper, cored, deseeded and sliced lengthwise
5 stalks bok choy, greens removed and sliced
1/2 cup (45g) sliced button mushrooms
1 medium onion, chopped
Juice from 2 lemons
Fresh ground pepper and salt to taste (sea salt if on a corn-free diet*)
3 cups (600g) rice, cooked
Directions
Heat olive oil in a sauté pan. As oil is heating, smash the garlic cloves with the side of a knife blade. Add smashed cloves to the oil and let cook for a minute. Add shrimp to pan.
Let the shrimp cook until it’s bright pink. Add the green peppers, bok choy, mushrooms and onions. Stir frequently.
Turn down the flame, add the lemon juice and liberal amount of ground pepper. Add salt to taste. Serve over cooked rice.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
