Happy September everyone, we are getting closer to the end of deployment my husband turns 26 this month and we have our 6 year anniversary on the 15th i'm not sure what i'm going to get him yet. I had this dish for dinner tonight i wanted something light,this takes about 20 mins so its good for a fast weekday dinner or lunch.
per serving (1 1/2 cups); 225 calories,fat 9,fiber 2,sodium 586,protein 29
1 pound of asparagus, trimmed
2 Tablespoons of lemon juice
1 Tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound of medium shrimp, (cooked)
1 cup tomatoes sliced
1/2 red onion, thinly sliced
2 hard boiled eggs, sliced
Fill a large skillet with 1 inch of water and bring to a boil over high heat. Add the asparagus and cook,covered,until crisp, about 5 mins; drain and rinse under cool water.
Then, whisk together the lemon juice,oil,salt, and pepper in a bowl; set aside.
Transfer the asparagus to a large bowl. add the shrimp,tomatoes and onions. Drizzle with the dressing and toss. top with the hard boiled eggs.
How many servings does the whole recipe make?
ReplyDeletetotally forgot to put that its 4.
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