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Shrimp and Tomato Piccata

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4.0 by 7 people
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  • Makes: 4 servings
  • Start to Finish: 30 mins

Shrimp and Tomato Piccata

Ingredients

Directions

  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Set aside.
  2. In a 12-inch skillet heat 1 tablespoon of the olive oil over medium-high heat. Add green beans to skillet; cook and stir for 3 minutes. Add shrimp; cook and stir about 3 minutes or until shrimp are opaque. Add tomatoes; cook for 1 minute more.
  3. For sauce, in a small bowl whisk together the remaining 2 tablespoons olive oil, the lemon peel, lemon juice, and capers.
  4. If desired, serve shrimp mixture over hot cooked pasta. Drizzle sauce over shrimp and vegetables.

Nutrition Facts (Shrimp and Tomato Piccata)

    Per serving:
  • 244 kcal cal.,
  • 12 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 172 mg chol.,
  • 239 mg sodium,
  • 10 g carb.,
  • 4 g fiber,
  • 3 g sugar,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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