Tuesday, February 28, 2012

Super Shrimp & Asparagus

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 . . .


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)


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