Shrimps and leeks pastas, healthy version
15
15
5 to 6
No
Ingredients
- 500 gr of beans sprouts
- 30 ml (2 tablespoons) of olive oil
- 1 medium sized carrots into juliennes
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 125 ml (1/2 cup) of chopped green pepper
- 250 ml (1 cup) of chopped fresh mushrooms
- A pinch of nutmeg
- 450 gr (1 pound) of shelled, cooked, frozen then thawed northerns small shrimps
- 1 peeled, seeded and chopped tomato
- 160 ml (2/3 cup) of 5% dairy mix
- Finely chopped fresh parsley
- Salt and pepper up to taste
Preparation
Side-by-side mode
- Set 30 ml of olive oil in a large pan. At medium high heat, cook carrots, leeks, pepper and mushrooms. Caution : do not brown. Season with nutmeg, then salt and pepper. Add shrimps and tomato. Continue cooking until shrimps are hot. Add dairy mixture and heat at low heat.
- Meanwhile in a non-stick pan, brown beans sprouts for 3 to 4 minutes.
- Serve sauce over beans sprouts and garnish with parsley.
Chef’s note
Nutritional note
Bean sprouts are an interesting alternative for pastas. And so, it decrease the amount of carbohydrates in meals, an advantage for diabetics who need to care about the amount of carbohydrates eaten per meal. In addition, this dish provides four servings of vegetables, ideal for people which haves difficulties in eating sufficient quantity of fruits and vegetables!
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