Ingredient: reduced-sodium chicken broth

Lemon-Garlic Shrimp and Vegetable

This lemon-garlic shrimp and vegetable recipe is a healthy twist on shrimp scampi. The Eating Well Test Kitchen (recipe credit) left out the butter and loaded the dish up with red peppers and asparagus for a refreshing spring meal. Serve with quinoa and enjoy!

Buying local seafood from a trusted source is one of the small, simple steps you can take to improve not only your physical health but the health of communities and industries in North Carolina. Check out this link for local seafood FAQs that walks you through the basics of buying local seafood. We reprinted our favorites below.

What can you do to support local and sustainable seafood?

  • Buy local! Removing links in the supply chain and purchasing from regional sources makes it easier to know which boat the fish came off, how long the boat had been out, and how and where the fish were caught. Buying local also means that your fish will be fresher and taste better.
  • Eat fish that looks like fish! Stay away from overly processed fish that is turned into squares or fingers or some other shape. And don’t be afraid of whole, bone-in fish. Good cooks know that’s where the flavor is!
  • Avoid fake or imitation seafood products. The majority of fake seafood products comes from factory-style fishing operations.
  • Be flexible and try diverse varieties.
  • Ask how, where, and when your fish was caught. Doing so lets your waiter or chef know you care about their buying choices.

When in doubt…just ask. If you are not happy with the answer, it’s time to go somewhere else.

As we say time and time again, “Fresh is best.” Buy fresh. Buy local. Buy here at Motts Channel Seafood.

Lemon-Garlic Shrimp and Vegetable
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Lemon-Garlic Shrimp and Vegetable
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Instructions
  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and ¼ teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
  2. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining ¼ teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
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Garlicky Black Pepper Shrimp with Black-Eyed Peas

Garlicky Black Pepper Shrimp with Black-Eyed Peas
Print Recipe
Servings Prep Time
6 people 25 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 25 minutes
Cook Time
40 minutes
Garlicky Black Pepper Shrimp with Black-Eyed Peas
Print Recipe
Servings Prep Time
6 people 25 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 25 minutes
Cook Time
40 minutes
Instructions
For Black-Eyed Peas
  1. Cook bacon in a 12-inch heavy skillet over medium heat until browned but not crisp. Transfer bacon to a plate, then tear into small pieces.
  2. Cook scallions, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon pepper in fat in skillet over medium heat, stirring occasionally, until vegetables are pale golden, about 10 minutes.
  3. Add black-eyed peas and broth and simmer 5 minutes.
  4. Transfer to a bowl.
For Shrimp
  1. Heat oil in skillet over medium-high heat until it shimmers.
  2. Season shrimp with 1/4 teaspoon salt and 1/2 teaspoon black pepper.
  3. Cook shrimp with garlic, stirring occasionally, until just opaque (shrimp will not be fully cooked), about 3 minutes.
  4. Add wine and bring to a boil, then briskly simmer 2 minutes.
  5. Add bacon and black-eyed-pea mixture and simmer until just heated through (mixture will be juicy).
  6. Discard bay leaves.
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