Richmond Shrimp Saute Recipe

Name: Richmond Shrimp Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 12 lbs shrimp, shelled and deveined; 2 medium beets, cooked and quartered; 1 cup cooked corn; 2 garlic cloves, chopped; 1 tablespoon fresh tarragon, chopped; 1 avocado, peeled, cut in wedges; 1 teaspoon fresh parsley, chopped; 1 lemon, juice of; salt, to taste; black pepper, to taste

Servings: persons

1 tablespoon olive oil
1 12 lbs shrimp, shelled and deveined
2 medium beets, cooked and quartered
1 cup cooked corn
2 garlic cloves, chopped
1 tablespoon fresh tarragon, chopped
1 avocado, peeled, cut in wedges
1 teaspoon fresh parsley, chopped
1 lemon, juice of
salt, to taste
black pepper, to taste

1
heat oil in frying pan over high heat.
2
add shrimp and season well, cook for 2 minutes.
3
turn shrimp over and conitune cooking for 2 to 3 minutes.
4
remove shrimp from pan and set aside.
5
add vegetables and garlic to hot pan.
6
cook 1 minute over high heat.
7
return shrimp to pan and season if nessasary.
8
add tarragon and cook 2 minutes.
9
serve shrimp and vegetables garnished with wedges of avocado.
10
sprinkle with lemon juice and parsley and serve.

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 12 lbs shrimp, shelled and deveined, 2 medium beets, cooked and quartered, 1 cup cooked corn, and more.

Yes, Richmond Shrimp Saute falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Richmond Shrimp Saute

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