Change things up with this calorie-wise meal. Sweet potatoes or rice would go great with is as a side.
Ingredients
- Canola oil 1 tsp (5 ml)
- Mushrooms, sliced 1 pkg (227 g)
- Onion, diced 1
- Celery, diced 2 stalks
- Carrot, diced 1 large
- Cloves garlic, minced 2
- Chopped parsley 2 Tbsp (20 ml)
- Hot pepper flakes ¼ tsp (1 ml)
- Pinch each salt and fresh ground pepper
- All purpose flour 1 Tbsp (15 ml)
- Sodium-reduced vegetable
or chicken broth 1 cup (250 ml)
- Large raw shrimp, peeled 1 lb (454 g)
Directions
- In a large nonstick skillet heat oil over medium heat. Cook mushrooms, onion, celery, carrot, garlic, parsley, hot pepper flakes, salt and pepper for about 8 minutes or until liquid evaporates and vegetables start to become golden.
- Stir in flour until absorbed. Add broth and bring to a simmer, stirring.
- Stir in shrimp and cook, stirring gently for about 5 minutes or until shrimp are pink and firm.
Nutrition Information per serving:
- Calories: 201 kcal
- Protein: 28 g
- Fat: 5 g
- Carbohydrate: 11 g
- Fiber: 2 g
- Sodium: 426 mg
This recipe can be found along with many others at Unlock Food, which is provided by Dieticians of Canada.
