Saute of Shrimp and Vegetables

(from jerseyjenny’s recipe box)

Nothing is fresher than tender spring vegetables. Treat them simply and with bright flavors as in this sauté of leeks, carrots, peas and shrimp. Use 12 ounces of fresh peas in their pods to get about 1 cup fresh peas. Serve over couscous or rice.

TIP *If using frozen peas, add with shrimp.

PER SERVING: 210 calories, 8 g total fat (1.5 g saturated fat), 20.5 g protein, 14 g carbohydrate, 160 mg cholesterol, 550 mg sodium, 4 g fiber

Source: Cooking Club of America April 2007

Prep time: 5 minutes
Cook time: 10 minutes
Serves 4 people

Categories: CCA, dinner, seafood, shrimp


  • 1/3 cup fresh orange juice
  • 1 tablespoon grated orange peel
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons vegetable oil
  • 3 leeks, julienned
  • 6 baby carrots, quartered lengthwise, or 2 regular carrots, julienned
  • 1 cup fresh or frozen peas
  • 1 lb. shelled, deveined uncooked large shrimp


  1. In small bowl, whisk together all sauce ingredients.

  2. Heat oil in wok or large skillet over medium-high heat until hot. Add leeks, carrots and peas.* Cook 3 to 4 minutes or until crisp-tender. Add shrimp; cook 2 to 3 minutes or until shrimp turn pink, stirring occasionally.

  3. Stir in orange juice mixture; cook 30 seconds or until vegetables and shrimp are coated with sauce, stirring constantly.

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