1 Tbsp fresh lemon juice
DIRECTIONS:
Steam broccoli and put aside - heat 1 teaspoon oil in a large
nonstick skillet over medium heat. Add breadcrumbs and cook,
stirring often, until lightly toasted, about 2 to 3 minutes. Scrape
toasted crumbs into a bowl; stir in lemon zest and 1/8 teaspoon
salt.
Heat 1 teaspoon oil in same
skillet over medium-high heat; add shrimp and sauté until shrimp
turn pink, about 2 minutes. Add garlic; sauté until very light
golden, about 1 minute.
Stir in broth, pepper flakes and
remaining 1/8 teaspoon salt; cook, stirring to loosen bits from
bottom of pan, just until shrimp is cooked through, about 1 minute.
Remove skillet from heat and add
cooked broccoli; toss to mix and coat. Drizzle with lemon juice and
remaining teaspoon oil; toss again. Serve shrimp and broccoli
sprinkled with toasted breadcrumbs. Yields about 3/4 cup shrimp with
broccoli and 4 teaspoon breadcrumbs per serving.
Hawaiian
Curried Chicken with Pineapple Salsa (serves 2 or 4)
3 spray(s) cooking spray
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2 tsp peanut oil
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2 tsp ginger root, finely minced
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1 large uncooked onion(s), chopped
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1 Tbsp curry powder, mild-variety recommended
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1/2 tsp sea salt
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1/8 tsp sugar
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1 pound(s) uncooked boneless skinless chicken breast(s), cut into
1- to 1 1/2-in chunks
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1 cup(s) light coconut milk
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2 1/2 cup(s) pineapple, diced
1/4 cup(s) uncooked shallot(s), minced
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1/4 cup(s) cilantro, fresh, minced
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1/4 cup(s) shredded coconut meat, toasted
Coat a large skillet with
cooking spray; set over medium heat. Add oil; heat until oil starts
to shimmer. Add ginger and onions; sauté until onions turn
translucent and start to caramelize, about 5 to 7 minutes. Add curry
powder, salt and sugar; cook, stirring, until curry becomes
fragrant, about 1 minute.
Push vegetables to side of
skillet and sauté chicken until lightly browned, about 1 to 2
minutes. Add coconut milk and reduce heat to low; simmer, partially
covered, stirring occasionally, until chicken is done, about 20 to
30 minutes.
Meanwhile, to make salsa,
combine pineapple, shallots and cilantro; toss well to coat
To serve, top chicken with salsa
and sprinkle with coconut; sprinkle with salt if desired. Yields
about 3/4 cup chicken, rounded 1/3 cup salsa and 2 teaspoons coconut
per serving.
So there you have a couple of recipes. The serving sizes are not for a real dinner, I mean a 1/4 pound of shrimp will not fill up my hubs. Shrimp though are good and not bad to eat calorie wise. I've been making more fish and chicken and staying away from red meat. I do love me a juicy hamburger or steak though. LOL Well peeps got to run and I know you have older blogs to catch up on, LMAO So Ciao For Now peeps Until tomorrow then.
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