Lemon-Herb Seafood

Lemon-Herb Seafood
Anna Williams
RealSimple.com
Serves 4
preparation
15
minutes
cooking
15
minutes

Ingredients

1
cup
long-grain white rice
1/4
cup
light (low-sodium) soy sauce
2 1/2 to 3
tablespoons
fresh lemon juice
1 1/2
tablespoons
minced garlic
1 1/2
tablespoons
sugar
1 1/2
tablespoons
chopped fresh basil leaves
1 1/2
tablespoons
chopped fresh cilantro leaves
2 1/2
tablespoons
olive oil
1
pound
medium peeled and deveined shrimp or sea scallops
1/3
pound (1 1/2 cups)
sugar snap peas
6
ounces
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.
Nina Simond
September 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 39 %
  • Calcium 90.18 mg
  • Carbohydrate 11.83 g
  • Cholesterol 168.05 mg
  • Fat 9.59 g
  • Fiber 1.87 g
  • Iron 4.7 mg
  • Protein 20.98 mg
  • Sat Fat 1.42 g
  • Sodium 753.03 mg
What does this mean? See Nutrition 101.