Shrimp and Tomato Piccata

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Makes:

4 servings
Start to Finish:

30 mins
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Shrimp and Tomato Piccata

Ingredients
1 1/3
pounds fresh or frozen medium shrimp in shells
3
tablespoons olive oil
8
ounces fresh French string beans (haricot verts) or other small, thin green beans, trimmed
3
medium tomatoes, cut into wedges
 1
teaspoon finely shredded lemon peel
3
tablespoons lemon juice
1
tablespoon capers, drained
2
cups hot cooked pasta (optional)

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 die