Main Dishes

Edamame Shrimp

245
6
1 lb. shrimp, shelled/deveined
2 tbsp. lemon juice
2 tsp. quinoa flour
1 tsp. dried basil leaves
1 tbsp. olive oil
3 cups edamame
4 cups fresh kamut egg noodles, boiled
Pepper and salt to taste
In a bowl, marinate the shrimp in the lemon juice, mixed with quinoa flour and of pepper and salt. Chill in the refrigerator for. In a saucepan, heat the olive oil over medium heat. Stir in the edamame and sauté for a couple of minutes. Stir in the marinated shrimps and continue sautéing for a few seconds more. Reduce the heat, cover the pan and simmer for about 2 to 3 minutes. Turn the heat off and add the dried basil leaves. Heap a cupful of your cooked mixture over parboiled kamut egg noodles set on individual plates.
Nutritions

Calories
590

Sodium
436mg
18% DV

Fat
8g
12% DV

Protein
37g
74% DV

Carbs
97g
33% DV

Fiber
16g
64% DV
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Cheesesteak Crescent Braid Recipe

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Try a new beef recipe with our Cheesesteak Crescent Braid Recipe. It is packed with cheese, cooked steak, peppers, onions and cooked to perfection.  This is our take on a Philly Cheesesteak Braid and it makes for a great crescent dough recipe. I will often buy them when they are on sale and pull the ...

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