Chive Butter Shrimp
Corn-Arugula Salad and Toasted Baguette
Wine Recommendation
Kim Crawford Sauvignon Blanc
Ingredients
- 1 small shallot, diced
- 1 tsp olive oil
- ½ lb peeled and deveined, large raw shrimp
- 1 Tbsp minced garlic
- ⅓ cup low-sodium chicken broth
- 1 Tbsp butter
- 1 Tbsp chopped fresh chives
Instructions
- Cook shallot in hot oil in a skillet over medium-high heat 3 minutes or until fragrant and lightly browned. Add shrimp and garlic; cook 2 minutes per side.
- Add broth, butter, and chives; cook 5 minutes or until sauce thickens and shrimp turn pink.
Side Dish Ingredients
- 2 ears corn, shucked
- 1 Tbsp olive oil, divided
- 1 Tbsp chopped fresh chives
- 2 cups arugula
- ¼ cup crumbled feta cheese
- 3 Tbsp lemon vinaigrette
- 3 oz French baguette
Side Dish Instructions
- Preheat broiler. Cut kernels from cobs; discards cobs. Cook corn in ½ Tbsp hot oil in a large skillet over medium-high heat 5 minutes or until lightly browned. Stir in chives.
- Toss together arugula, corn, cheese, and vinaigrette.
- Cut baguette in half lengthwise; place on a baking sheet. Brush with ½ Tbsp oil. Broil 2 to 3 minutes or until toasted.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
170
|
391
|
561
|
| Fat (g) | 9 | 20 | 29 |
| Sat. Fat (g) | 4 | 5 | 9 |
| Protein (g) | 16 | 12 | 28 |
| Carb (g) | 5 | 45 | 50 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 227 | 636 | 863 |
Quick & Healthy Meal Plan
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