When previewing a recipe book on Amazon, I like to be able to view the recipes, rather than the whole ‘preview’ being the introduction or guide. That way you can see what you are getting. Below is one of the delicious recipes included in the book to help you decide if you want to download it.
Ingredients
Essentials
- 2 teaspoon freshly ground black pepper, or as needed to taste
- 2 teaspoon salt, or as needed to taste
- 1 tablespoon of extra virgin olive oil
How to Make It
- Mix the shrimp, lemon juice and lemon zest together in a mixing bowl and season to taste with black pepper and salt. Ensure that the shrimp is evenly coated with the ingredients.
- Add the olive oil to a large skillet or cast iron pan over a medium-high heat. Once the oil is hot, add the shrimp and most of the parsley. Stirring often, sauté the shrimp and parsley for about 5 or 6 minutes, until the shrimp is opaque and cooked through.
- Add the zoodles (zucchini noodles) and sauté for 2-3 minutes or until al dente. Make sure not to overcook. Mix well to get the juices well distributed into the zoodles.
- Remove the skillet from the heat and stir in half of the remainin parsley. Divide the shrimp and zoodles evenly between four plates and garnish with the remaining fresh parsley along with the quartered cherry tomatoes on top and lemon wedges on the side.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 169 kcal Calories from Fat: 45 kcal |
|
% Daily Value*
|
| Total Fat 5 g 14% |
Trans Fat g |
carbohydrates 6 g 5% |
Dietary Fiber 1 g 3% |
Protein 24 g 48% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |