Fish

Poached Shrimp and Vegetable Medley is for Dinner.

Poached Shrimp and Vegetable Medley takes 20 minutes to prepare.

Poached Shrimp and Vegetable Medley takes 25 minutes to cook.

Poached Shrimp and Vegetable Medley makes 2 servings.

The ingredients for Poached Shrimp and Vegetable Medley are:

Layer 1/2 inch slices of a full head of cauliflower, 2 large rings of red pepper, diced yellow summer squash, 6 quartered red cherry tomatoes, 6 quartered Kalamata olives (green or black) in a casserole dish. Sprinkle with 1 teaspoon of olive oil. Roast at 425 degrees until almost tender. Meanwhile, saute 1/2 cup chopped sweet onion in 1 teaspoon butter, until lightly colored. Add shrimp and lightly brown shrimp on both sides. Pour 1/2 cup water over shrimp and onion, cover and let shrimp finish cooking for a few more minutes. Remove from heat. When vegetables are nicely colored and approaching tender pour shrimp mixture over everything and return to the oven for a few minutes to allow all the juices and flavors to merge.

Here is how you make Poached Shrimp and Vegetable Medley:

See ingredient list. Combine and roast veggies, prepare shrimp mixture. Combine and finish with 5 minute bake.Serving Size: Serves 2Number of Servings: 2Recipe submitted by SparkPeople user BEACHCOMBER9.

The nutritional information for Poached Shrimp and Vegetable Medley is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 164.5

• Total Fat: 7.2 g
• Cholesterol: 48.0 mg
• Sodium: 227.9 mg
• Total Carbs: 17.5 g
• Dietary Fiber: 5.9 g
• Protein: 10.5 g