One of my new favorite things to do is to take a not-so-healthy recipe, tweak it, and make it work for my diet and nutritional needs. Tonight’s efforts were a huge success and I have to share!
I took two recipes from Pinterest and got rid of the butter and fat. As a result . . .
SHRIMP & ASPARAGUS!
I didn’t take a picture of my finished product because once I tried it, I ate it immediately, but this is close enough.
First, oil a baking pan with a drizzle of 100% olive oil. (Remember, I am a “Pinch” cook, I don’t measure anything.) You want just enough to coat the baking pan.
Next, prepare your fresh asparagus by washing and cutting off the woody ends. I left the pieces otherwise whole. Lay these side-by-side in a single layer on one-half of the pan.
On the other side of the pan, place your shrimp. I refuse to clean and devein the things, so I used Royal Tiger frozen shrimp, already prepared and tails removed. I thawed it prior to preparation.
Next, I lightly coated the tops of both the asparagus and the shrimp with olive oil. Using just a dab on a brush does the trick nicely without overdoing it.
Follow the oil with a light sprinkling of lemon juice. Just a few drops here and there, enough to taste.
Next, season your meal. I used only sea salt and pepper and this was perfect.
Finally, a sprinkle of Parmesan cheese. This is optional, but I highly recommend it!
Prep is done and takes only a few minutes. Bake at 350 degrees for about 15 minutes.
The results? Tender, yet crisp asparagus and perfectly done shrimp. The two complement each other beautifully. And the best part . . .
Calories: 425 calories
Fat: 18 grams
Carbs: 10 grams
Protein: 59 grams
(For 9 ounces of shrimp and 2 cups of asparagus – it was quite filling)