This easy-to-make yet gourmet dish is perfect for the holidays. The combination of the crunchy pecans and the slightly tart cranberries add a festive flare to the stuffing.Number of Servings: 4Ingredients: 1 pound large raw shrimp (U-15), shelled and deveined1 tablespoon extra virgin olive oil1 garlic clove, mincedOne 6-ounce bag baby spinach1/2 cup panko bread crumbs1/4 cup grated Parmesan cheese1/4 cup pecans, finely chopped1/4 cup dried cranberries, coarsely chopped2 tablespoons lemon juice 1 tablespoon unsalted butter, melted1/4 teaspoon kosher salt Freshly ground black pepper to tasteNutrition Information: 270 calories, 14g fat (4g saturated, 0.4g omega-3), 180mg cholesterol, 450mg sodium, 16g carbohydrates, 3g fiber, 22g protein, 35% vitamin A, 20% vitamin C, 15% calcium, 25% iron
Instructions: Lightly oil or coat a 9x13-inch baking pan with nonstick cooking spray and set aside. Preheat the oven to 375°F.
With a sharp knife, slit the shrimp down the back without cutting all the way through. Open the shrimp halves to form a butterfly shape and flatten gently, using a mallet or rolling pin. Place shrimp on the prepared baking pan and set aside.
Heat the olive oil in a nonstick skillet over medium heat. Add the garlic and cook until golden, 1 minute. Add the spinach and cook until the spinach is wilted, about 3 minutes. Remove the spinach from the skillet, place on a cutting board, and finely chop.
Return the spinach to the skillet and add the breadcrumbs, Parmesan cheese, pecans, dried cranberries, lemon juice, butter, salt and black pepper to taste. Divide the stuffing mixture evenly and place on top of the shrimp, pressing down gently. Bake until the topping is golden brown and the shrimp are cooked through, 12 to 14 minutes.
Recipe by Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Authors, The Moms' Guide to Meal Makeovers
www.MealMakeoverMoms.com
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Perfect for a fall evening, this colorful and hearty risotto is rich in flavor as well as immune-boosting vitamin A.Number of Servings: 6Ingredients: One 32-ounce carton all-natural chicken broth (4 cups)2 tablespoons extra virgin olive oil, divided1 medium onion, finely chopped (about 1 cup)2 cups Arborio rice (risotto)1 cup white wine or apple juice1 cup canned pure pumpkin1/2 teaspoon ground nutmeg1/2 cup grated Parmesan cheese1 pound jumbo shrimp, raw (16 to 20 count), shelled and de-veined Salt and freshly ground pepper1 tablespoon chopped fresh parsley, optionalNutrition Information: 450 calories, 9g fat (2g saturated, 0.4g omega-3), 680mg sodium, 59g carbohydrate, 5g fiber, 28g protein, 130% vitamin A, 10% vitamin C, 15% calcium, 20% iron
Instructions: Pour the chicken broth into a saucepan and bring to a simmer. Adjust the heat to keep the broth hot. Heat one tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the rice and stir well to coat. Add the wine and stir until the liquid is absorbed. Start to add the chicken broth, about ½ cup at a time, stirring frequently. Allow the broth to be absorbed into the rice before adding the next ½ cup. When all the broth has been added and absorbed (this should take about 20 minutes), stir in the pumpkin, nutmeg, and Parmesan cheese. Reduce the heat to low. Meanwhile, heat the remaining tablespoon of the oil in a large nonstick skillet or wok over high heat. Add the shrimp and cook about 2 minute per side or until just cooked through. Season with salt and pepper to taste. Divide the risotto evenly between plates or pasta bowls and top with the shrimp. Sprinkle with the parsley as desired.
Recipe by Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Authors, The Moms' Guide to Meal Makeovers
www.MealMakeoverMoms.com
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