Shrimp with Garlic Scapes and Veggies
This is a very tasty, easy dinner!
2 tsp. olive oil
1/4 c. thinly sliced garlic scapes
1/2 lb. raw shrimp, peeled and deveined
1/4 lb. bias-cut 1½” asparagus pieces, snap peas, tiny broccoli florets, or halved/quartered summer squash rounds
1/2 tsp. lemon zest
1 Tbsp. lemon juice
1 Tbsp. chopped parsley, optional
1 Tbsp. butter, melted
In a large pan, sauté scapes in olive oil for 3-5 minutes over medium heat until tender.
Add shrimp, asparagus or peas, salt and lemon zest. Cook about 5 minutes more, until shrimp is cooked through and is no longer pink.
Combine lemon juice, parsley and butter and toss with shrimp mixture in pan.
Serve on a bed of brown or jasmine rice.
Recipe created or adapted by Liz Talley, Urban Graze
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