Skip to main content

Baked Shrimp in Lemony Garlic Sauce

Baked Shrimp in Lemony Garlic Sauce from WeightWatchers.com

PointsPlus® Value: 5
Servings: 4
Preparation Time: 8 min
Cooking Time: 8 min
Level of Difficulty: Easy

This no-fuss shrimp dish comes together in minutes.

Ingredients
1¼ pound(s) Shellfish, shrimp, raw, peeled and deveined
1 spray(s) Cooking spray
¼ cup(s) Juice, lemon, fresh
2 Tbsp Butter, light, melted
3 clove(s) Garlic, fresh, minced
1 tsp Sauce, worcestershire
¾ tsp Lemon pepper
¼ tsp Pepper, red, ground
2 Tbsp Parsley, chopped

Instructions
1. Preheat oven to 425°F.
2. Arrange shrimp in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine lemon juice and next 5 ingredients; pour over shrimp.
3. Bake at 425°F for 8 to 10 minutes or until shrimp are done. Sprinkle parsley over shrimp; serve immediately. Yield: 4 servings (serving size: 3 ounces shrimp and 2 tablespoons sauce).

From weight watchers


Comments

Post a Comment

Popular posts from this blog

Baked Eggplant Parmesan Stacks from Skinnytaste Fast and Slow

Serves 4 olive oil spray 2 lg. eggplants 1/2 t kosher salt ground pepper 1 c part-skim ricotta 3/4 c shredded part-skim mozzarella 1/2 c freshly grated pecorino cheese 3 T finely chopped fresh basil 1 1/2 c marinara sauce 32 (or more) baby spinach leaves Preheat oven to 450.  Spray 2 baking sheets with oil. Slice each eggplant crosswise into 12 1/2 inch thick rounds (to get approx 24 rounds total.)  Arrange eggplant onto baking sheets.  Lightly spritz both sides with olive oil and season with s & p. Bake until golden brown on both sides (8-10 mins approx) on each side.  Transfer all but the 8 biggest pieces onto a plate. Meanwhile, combine ricotta, mozzarella, pecorino and basil. Make stacks by ladling 1 T marinara onto each of the eggplant slices.  Top with 1 T cheese mixture and spinach leaves.  Repeat layers. Bake until cheese is melted 8-10 mins.
Post a Comment
Read more

Curtis Stone's Prosciutto-Wrapped Pork with Sage and Capers

Serves 4 Work: 20 minutes Total: 35 minutes Ingredients 4 1/2-inch-thick boneless center-cut pork chops (6 ounces each) 1 teaspoon kosher salt Ground black pepper 4 slices prosciutto 3 tablespoons olive oil 12 sage leaves 2 tablespoons drained capers 1 tablespoon unsalted butter Zest and juice of 1 lemon 1 6-ounce bag baby spinach leaves Directions 1. Heat oven to 300 degrees F. Season pork with salt and pepper and wrap a slice of prosciutto around each chop's center. 2. Heat 2 tablespoons oil in a large nonstick skillet over high heat. Add chops and cook until golden brown and cooked through, 2 to 3 minutes on each side. Place on a rimmed baking sheet in the oven to keep warm. Do not wipe out the skillet. 3. Add 1 tablespoon oil and the sage leaves to the skillet and cook for 1 minute over medium-high heat; remove sage. Remove pan from heat and whisk in the capers, butter, lemon juice, and zest. Transfer sauce to a dish. 4. Add spinach to the pan and cook until it wilts, about 2 m...
Post a Comment
Read more