• Liz Talley - Urban Graze

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

Dash salt

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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