Related recipes: Citrus, Corn-Free, Dairy-Free, Delicious Living Magazine, Egg-Free, Garlic, Greens, Low-Fat, Main Dishes, Mushrooms, Onions, Rice, Seafood, Shrimp, Soy-Free, Sweet Pepper, Wheat-Free
Add these dishes to make a full meal:
Couscous with Broccoli and Sesame-Garlic Sauce
Fresh Baby Spinach with Wild Mushrooms
Cooking Time: 15 minutes
Prep Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
3 Tbs (45mL) olive oil
2 garlic cloves, peeled, whole
1 lb (455g) medium shrimp, peeled and deveined
1 green pepper, cored, deseeded and sliced lengthwise
5 stalks bok choy, greens removed and sliced
1/2 cup (45g) sliced button mushrooms
1 medium onion, chopped
Juice from 2 lemons
Fresh ground pepper and salt to taste (sea salt if on a corn-free diet*)
3 cups (600g) rice, cooked
Heat olive oil in a sauté pan. As oil is heating, smash the garlic cloves with the side of a knife blade. Add smashed cloves to the oil and let cook for a minute. Add shrimp to pan.
Let the shrimp cook until it’s bright pink. Add the green peppers, bok choy, mushrooms and onions. Stir frequently.
Turn down the flame, add the lemon juice and liberal amount of ground pepper. Add salt to taste. Serve over cooked rice.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.