As a kid, it’s always seems as though Christmas was 364 days away, as was my birthday…that is in July. Well, that was the story of my childhood, anyways…always anxious, always impatient.
As for today, I’m having trouble sleeping because I’m not sure when the laundry is going to get done, or heck…when my house will get cleaned for the parental unit + brother that arrive a week from tomorrow. I apologize in advance, mom…it won’t be up to yours — or dad’s — standards, but there will be clean sheets, clean towels, and an abundance of homemade food. How I see it is this: after you were subjected stepping foot into any college dorm, sorority house, or better-off-demolished campus apartment, this little life of mine has got to be one (little-ish) step up. Or at least let’s pretend, okay?
Because instead of cleaning I like to do things like sit out on the deck with a cold adult beverage and one of my regularly delivered cooking magazines, after catching some rays and sweating out some stress as I hit the pavement after work. In short, I have been thoroughly enjoying every waking moment of this July-in-March Ohio weather. Another thing on the to-do list that trumps cleaning: getting my car’s A/C recharged. Last night was a sweaty trip home, to say the least…
Until we fired up the grill for the season, I had about
a million five Cooking Light recipes I was dying to try. With the spring asparagus in full force, I was more than happy to see this recipe accompanied by these Panko-battered shrimp.
And let’s not forget the chive aioli. Mmmmmm.
At least I can pat myself on the back over dinner being an accomplishment — this was filling, protein-powered, and on the lower-carb side of things. To make this an outdoor meal, consider using a cast iron skillet on the grill (I am beating myself up over not coming up with that idea ahead of time). As for the asparagus, there isn’t a more grill-worthy vegetable (yum!).
My only major change to this recipe was the portion. There was no way a pound of asparagus would feed 4 in this house – we love the stuff far too much to spread it that thin. And when it comes to shrimp, Mr. Prevention tends to hoard them (ironically, I accidentally served him a plate of Shrimp Pad Thai on Sunday night that had ZERO shrimp…I sure got an earful of whining after that oversight!).
So, Cooking Light said this was a 4-portion meal…I made it a 3-portion meal. And heck, it still comes in at 450 calories per serving…450 delicious and nutritious calories, that is!
Crispy Herbed Shrimp with Chive Aioli and Roasted Asparagus and Tomatoes slightly adapted from Cooking Light
1 lb asparagus, fibrous ends snipped 1 cup grape tomatoes 2 tsp olive oil 1/4 tsp salt 1/4 tsp black pepper
3/4 cup panko (Japanese breadcrumbs) 1 Tbsp fresh parsley, chopped 1 tsp fresh thyme, chopped 1/8 tsp crushed red pepper 3 Tbsp cornstarch 2 large egg whites, lightly beaten 1 lb large shrimp, peeled and deveined 1/4 tsp salt 1/4 tsp freshly ground black pepper 2 Tbsp olive oil, divided 3 Tbsp 2% Greek yogurt 3 Tbsp low-fat canola mayonnaise 1 Tbsp fresh chives, chopped 1/2 Tbsp fresh lemon juice 1/4 tsp ground red pepper
Preheat oven to 400 F.
Line a baking sheet with tin foil and spray with non-stick cooking spray. Put the asparagus and tomatoes on the baking sheet and mist or drizzle with olive oil. Sprinkle with salt and pepper. Set aside.
Combine yogurt, mayonnaise, chives, lemon juice, and crushed red pepper in a small bowl; set aside.
Combine panko, parsley, thyme, and crushed red pepper in small bowl. Place cornstarch and egg whites each in individual shallow dishes. Sprinkle shrimp with salt and black pepper. Dredge shrimp in cornstarch, shaking off excess; dip into egg whites. Dredge shrimp in panko mixture; press to adhere. Repeat procedure with remaining shrimp. Note: do not begin pan frying until you have dredged and breaded all of the shrimp
Bake the asparagus for 7-9 minutes, depending on thickness of the stalks.
Heat a large, nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of shrimp to pan; cook 3 minutes on each side or until done. Repeat with remaining oil and shrimp.
Serve asparagus and tomatoes topped with shrimp and aioli.
Yield: 3 servings (6-7 stalks of asparagus with tomatoes, 6-8 shrimp, and 2 Tbsp aioli).
Nutrition Information (per serving): 451 calories; 19 g. fat; 206 mg. cholesterol; 650 mg. sodium; 31 g. carbohydrate; 3 g. fiber; 39.7 g. protein
Result: I was surprised to read some negative reviews online after Mr. P and I raved about this meal. My only mistake was not having all of the shrimp breaded before beginning my pan frying, so I noted the changes I would make above to make the meal go more smoothly. Cooking Light placed this at a 40-minute meal and I would say that was a close estimate, with a mention that all of that is hands-on time. That said, it’s worth the effort…we loved this! Ideal for those looking for something lighter in carbohydrate and packed with protein. Enjoy!
It’s my Friday…yayyayayayaya!