Serving suggestion: If you like, turn this into a one-dish dinner by tossing the shrimp and its sauce with a bowl of pasta. Serve a salad on the side.
Makes 4 servings
2 teaspoons vegetable oil, such as olive or canola oil
2 scallions, thinly sliced
3 cloves garlic, slivered
1 pound large shrimp, shelled and deveined
2 cups halved cherry tomatoes (red and yellow)
¼ cup chopped fresh basil
½ teaspoon salt
¼ cup chopped fresh mint
1. In a large nonstick skillet, heat the oil over medium heat. Add the scallions and garlic, and cook until the scallions are slightly softened, about 1 minute.
2. Add the shrimp and cook until opaque on the outside but still a bit translucent in the center, about 3 minutes. With a slotted spoon, transfer the shrimp to a plate.
3. Add the cherry tomatoes, basil and salt to the skillet and cook until the tomatoes are softened and begin to get juicy, about 4 minutes.
4. Return the shrimp to the skillet. Stir until opaque throughout, about 1 minute. Stir in the mint and serve.
Nutrition per serving: 108 calories, 3.3g total fat (0.6g saturated), 135mg cholesterol, 1g dietary fiber, 4g carbohydrate, 15g protein, 454mg sodium.
Good source of: selenium, vitamin B12, vitamin D.
From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.