Sauteed Shrimp With Parsley Sauce Recipe

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   1.

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   To make the parsley sauce: Drop the parsley into boiling water for 5 seconds.

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   Pour into a strainer and run under cool water for 10 seconds to stop cooking.

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   Drain well, then shake off the remaining water.

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   2.

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   Transfer to a blender.

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   Add in the stock, oil, mustard, garlic and lemon juice.

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   Blend till smooth.

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   Set aside.

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    3.

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    To make the shrimp: Heat the oil in a large no-stick frying pan over medium heat.

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    Add in the zucchini, squash and carrots.

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    Stir, cover and cook for 2 to 3 min, stirring occasionally.

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    Transfer the vegetables to a platter and set aside.

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    4.

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    Increase heat to medium high.

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    Add in the shrimp and cook for about 1 minute per side.

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    Add in the stock, parsley, lemon juice, garlic, lemon rind and cooked vegetables.

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    5.

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    Cook for another minute, or possibly till the vegetables are reheated and the shrimp is cooked through.

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    6.

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    Divide among 4 dinner plates.

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    Top each portion with parsley sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.