Firstly, a huge thank you for all the thoughtful, kind comments on yesterday’s post. I really appreciate the time and thought that was put into your responses, and I even learned a few things myself about undergraduate and graduate DPD programs! 🙂 I truly do hope and believe that being a dietitian is a feather in my cap as to my credibility in Blogland. And I hope you do, too!
Anyways, the “Prevention Kitchen” has been BUSY! One of my New Years Resolutions was to continue trying new recipes and blogging about them, so I am wasting no time!
Shrimp Sauteed with Fresh Tomatoes, Wine, and Basil
3 1/2 cups water
1/2 cup kosher salt
1 cup ice cubes
1 1/4 lbs large shrimp (uncooked)
1 1/2 Tbsp. olive oil
1/4 cup thinly sliced green onions (about 3)
1/2 cup dry white wine
1 cup coarsely chopped, seeded tomatoes
1/4 tsp kosher salt
1/4 tsp black pepper
3 cups hot cooked vermicelli pasta (~6 oz uncooked)
1/4 cup fresh basil, chopped
1. Combine water and 1/2 cup salt in a large bowl, stirring until salt dissolves. Pour salt mixture into a large zip-top bag. Add ice and shrimp; seal. Refigerate 30 minutes. Remove shrimp from bag; discard brine. Peel shrimp.
2. Heat oil in a large non-stick skillet over medium-high heat. Add onions and garlic; saute 15 seconds. Add shrimp and saute 1 minute. Add wine; cook 1 minute. Add tomatoes, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook 3 minutes or until shrimp are done. Remove from heat; serve over pasta. Sprinkle with basil.
Yield: 4 servings (2/3 cup shrimp mixture over 3/4 cup pasta)
Nutrition Information (per serving): 380 calories, 8.4 g. fat (1.3 g. saturated fat, 4.2 g. monounsatured fat, 1.2 g. polyunsaturated fat); 34.5 g. protein; 35 g. carbohydrate; 2.7 g. fiber; 216 mg. cholesterol; 5.4 mg.. iron; 1,137 mg. sodium; 100 mg. calcium
My only compliant: high in sodium. Next time, I think I will omit the salt-soaking. While I have NOT A CLUE how much that will lower the sodium content, I imagine it would be significant. I don’t think the salt water soak drastically added any flavor, but we’ll see!
Corn, Crab, and Tomato Salad with Lemon-Basil Dressing
1 Tbsp grated lemon rind
5 Tbsp fresh lemon juice, divided
1 Tbsp olive oil
1 tsp honey
1/2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp ground black pepper
1 cup corn kernels
1/4 cup thinly sliced basil
1/4 cup finely chopped red bell pepper
2 Tbsp finely chopped red onion
1 pound lump crab meat, shell pieces removed
8 (1/4-inch-thick) slices ripe tomatoes
2 cups cherry tomatoes, halved
1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.
Yield: 4 servings
Nutrition Information (per serving): 242 calories; 5.6 g. fat (0.6 g. saturated fat, 2.7 g. monounsaturated fat, 0.7 g. polyunsaturated fat); 30 g. protein; 17.7 g. carbohydrate; 3.6 g. fiber; 128 mg. cholesterol; 1.8 mg. iron; 613 mg. sodium; 161 mg. calcium
While this dish was really good, it’s definitely very light and summery!
Does anyone else LOVE to receive mail? It always makes me feel special!
Thank you, Shannon! <3, Nicole, Mark, and Lily
Question: Bloggers, do you post in the mornings or evenings?
I didn’t get to see Biggest Loser last night (I was catching up on blogs!), but am looking forward to watching tonight! Since work blocked EVERYTHING online I am STRUGGLING to keep up with everyone! Forgive me! I comment as much as I can, I promise! 🙁