Healthy Balance, Healthy Life

Posts Tagged ‘shrimp

I’ve always liked risotto, except for the rice. Which I know doesn’t really make sense since rice is pretty much the main ingredient. So you can guess how excited I was when I came upon this recipe for Shrimp and Zucchini Barley Risotto on pbfingers.com which she borrowed from health.com. Just like Julie (from Peanut Butter Fingers), I served it over a bed of steamed broccoli.

It smelled and tasted so good and was surprisingly creamy given that there was only a small amount of butter and some parmesan cheese in it. Dan and I had just one serving and we were full.

Mmmmmmm

(Makes four 1-cup servings)

What You Need:

  • 3 1/2 cups fat-free, less-sodium chicken broth
  • 1 tablespoon olive oil
  • 2 cups chopped zucchini
  • 2 cups chopped onion
  • 1 cup lightly pearled barley
  • 1/4 teaspoon salt
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 cup grated fresh Parmesan cheese
  • 1 teaspoon butter
  • 1/8 teaspoon freshly ground black pepper

What You Do:

1. Bring broth to a simmer in a medium saucepan; keep warm.

2. Heat oil in a large non-stick skillet over medium-high heat. Add zucchini and onion; sauté 5 minutes or until tender, stirring frequently. Add barley; cook 1 minute, stirring constantly.

3. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth and salt. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Add shrimp; cook 4 minutes. Stir in cheese, butter, and pepper.

Nutritional Information: Calories 387, Fat 9g, Protein 26g, Carbs 52g, Fiber 10g, Cholesterol 97mg, Iron 3mg, Sodium 653mg, Calcium 200mg

World’s Healthiest Foods: Barley – WHFoods.org

7 Healthy Risotto Recipes – Health.com

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This dinner is so quick and easy to make but it tastes like you slaved away for hours!

Since cream is swapped out for olive oil, this garlic shrimp, broccoli, and fettuccine dish won’t leave you feeling sick like the usual heavy creaminess of scampi does. And I think it tastes better!

4 Servings (dinner for two people)

Ingredients

Half package Fettucine, preferably whole grain! *You can also use a quinoa-corn blend. See my comment below for the link*
1 pound Shrimp, peeled, deveined, de-tailed, and cut in half
½ cup Extra Virgin Olive Oil
¼ cup White Cooking Wine
4 cloves Garlic, minced
1 Lemon (juice of)
2-3 Garlic cloves
2 Broccoli crowns, chopped

Preparation

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and transfer to a large serving bowl.

2. Preheat oven to 400 degrees. Place the olive oil and white wine in 9×13 inch glass baking dish with broccoli and place in oven.

3. Stir the shrimp, garlic, and lemon juice into the baking dish. Return dish to oven. Bake for 3 minutes.

4. Remove from the oven, and season with salt, pepper, and Romano cheese; continue baking until shrimp are opaque, about 2 minutes longer.

5. Spoon the shrimp and sauce over the linguini, and toss to coat the pasta. Serve immediately.

Ingredients

Half package

Fettucine

1 pound

Shrimp, peeled, deveined, de-tailed, and cut in half

½ cup

Extra Virgin Olive Oil

¼ cup

White Cooking Wine

4 cloves

Garlic, minced

1

Lemon (juice of)

2-3

Garlic cloves

2

Broccoli crowns, chopped


Welcome!

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I am a 22 year old social work graduate student living in beautiful Burlington, Vermont. I love do-it-yourself projects, being active, and cooking delicious, healthy food! Feel free to leave comments or email me at AlixandraWest@gmail.com. You can also anonymously ask me questions at http://www.formspring.me/HealthyBalance1 I would love to hear from you!

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