Steamed Vegetables with Shrimp
- Total Time
Layering the vegetables in this order in the steamer basket helps them to cook evenly.
fresh spinach10 oz, cleaned
uncooked zucchini2 medium, sliced crosswise
sweet red pepper(s)2 medium, cut into strips
uncooked shrimp1 pound(s), large, peeled and deveined
basil2 Tbsp, minced
fresh lemon juice2 Tbsp
table salt¼ tsp
black pepper⅛ tsp
canned white beans15 oz, rinsed and drained
- Place spinach, zucchini, bell peppers and shrimp, in that order, in a steamer basket. Set in a saucepan over 1 inch (2.5 cm) of boiling water. Cover and steam until vegetables are tender-crisp and shrimp are cooked through, about 4 to 6 minutes.
- Meanwhile, in a blender, combine and purée basil, lemon juice, salt and pepper.
- In a large bowl, combine basil dressing with beans and shrimp.
- To serve, divide vegetables among 4 plates. Top with shrimp and beans.