Lemon-Herb Seafood

lemon-herb-seafood
Photo by Anna Williams
Rating
4.0 stars based on 35 reviews
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 216.07 calories
    • Calories 39 calories from fat
    • Fat 9.59 g
    • Sat Fat 1.42 g
    • Cholesterol 168.05 mg
    • Sodium 753.03 mg
    • Protein 20.98 mg
    • Carbohydrate 11.83 g
    • Fiber 1.87 g
    • Iron 4.7 mg
    • Calcium 90.18 mg
  • September 2005

Ingredients

  1. Check 1cup long-grain white rice
  2. Check 1/4cup light (low-sodium) soy sauce
  3. Check 2 1/2 to 3tablespoons fresh lemon juice
  4. Check 1 1/2tablespoons minced garlic
  5. Check 1 1/2tablespoons sugar
  6. Check 1 1/2tablespoons chopped fresh basil leaves
  7. Check 1 1/2tablespoons chopped fresh cilantro leaves
  8. Check 2 1/2tablespoons olive oil
  9. Check 1pound medium peeled and deveined shrimp or sea scallops
  10. Check 1/3pound (1 1/2 cups) sugar snap peas
  11. Check 6ounces spinach or watercress

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, in a small bowl, combine the soy sauce, lemon juice, garlic, and sugar and stir until the sugar dissolves. Add the basil and cilantro. Set aside.
  3. Heat a wok or large skillet over high heat. Add 2 tablespoons oil and heat for 30 seconds. Add the seafood and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Wipe out the pan.
  4. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the peas and 2 tablespoons water. Cover partially and cook, stirring occasionally, until bright green, about 1 minute.
  5. Add the spinach or watercress and sauce. When it starts to bubble, add the seafood. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice.