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Prep Time: 25 minutes
Cooking Time: 15 minutes
Yield: 6 servings
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Related recipes: Citrus,
Corn-Free,
Dairy-Free, Delicious Living Magazine, Egg-Free, Garlic, Greens, Low-Fat, Mushrooms, Onions, Rice, Seafood, Soy-Free, Sweet Pepper,
Wheat-Free
Ingredients
3 Tbsp (45mL) olive oil
2 garlic cloves, peeled, whole
1 pound (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
Directions
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.
Nutrition Facts
Calories: 269
Fat: 9g
% fat calories: 29%
Cholesterol: 147mg
Carbohydrate: 28g
Protein: 20g
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. 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 March 2005.
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