Shrimp with Dijon-Caper Cream
Roasted Squash and Tomatoes
Ingredients
- 2 lb peeled and deveined, large raw shrimp
- 2 Tbsp olive oil
- ½ cup mayonnaise
- 1 Tbsp Dijon mustard
- 1 Tbsp lemon juice
- 1 Tbsp capers
- 1 Tbsp minced garlic
- ½ tsp smoked paprika (or use regular)
Instructions
- Cook shrimp in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until shrimp turn pink.
- Meanwhile, stir together mayonnaise and remaining ingredients. Serve sauce with shrimp.
Side Dish Ingredients
- 1 (1½-lb) pkg sliced zucchini, yellow squash, and onion medley
- 1 pint grape tomatoes
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 4 sprigs fresh thyme
- ½ tsp salt
- ¼ tsp crushed red pepper
Side Dish Instructions
- Preheat oven to 400°F. Toss together zucchini medley, tomatoes, garlic, and oil on a large greased rimmed baking sheet; spread in a single layer. Top with thyme sprigs; sprinkle with salt and red pepper.
- Bake 15 minutes; stir, and bake 5 minutes longer.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
278
|
88
|
366
|
| Fat (g) | 20 | 5 | 25 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 21 | 2 | 23 |
| Carb (g) | 2 | 10 | 12 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 434 | 199 | 633 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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