LEMON-DILL SHRIMP

Lemon-Dill Shrimp image

Number Of Ingredients 6

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2 tablespoons lemon juice
1 tablespoon olive or vegetable oil
1 1/2 teaspoons chopped fresh dill weed
1/4 teaspoon salt
1 pound uncooked peeled devained medium shrimp, thawed if frozen
Hot cooked rice, if desired

Steps:

1. Mix lemon juice, oil, dill weed and salt set aside. 2. Spray 10-inch nonstick skillet with cooking spray heat over medium heat. Cook shrimp in skillet over medium heat about 5 minutes, stirring frequently, until pink and firm. Remove shrimp from skillet, using slotted spoon. Drain well on paper towels. 3. Wipe out skillet with paper towel. Add shrimp and lemon juice mixture to skillet. Cook about 1 minute over medium heat, stirring frequently, until heated through. Serve with rice. NUTRITION INFORMATION 1 Serving Calories 85 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 105mg Sodium 125mg Carbohydrate 1g (Dietary Fiber 0g) Protein 11g % DAILY VALUE: Vitamin A 2% Vitamin C 4% Calcium 2% Iron 10% DIET EXCHANGES: 1 1/2 Lean MeatFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves