Steamed Vegetables with Shrimp
- Total Time
- 0:20
- Prep
- 0:10
- Cook
- 0:10
- Serves
- 4
- Difficulty
- Moderate
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.