So on our adventure to eat healthier, I still want to eat well. It's taking some exploring of the internet, but with this weather I don't mind being in my living room, sipping coffee and cruising the information highway. =)
Tonight we're having Shrimp Scampi, it sounds like it's butter loaded and bad for you. But it's not. It's baked. I found this great site, Laa Loosh with great food that's not too bad for you. Nice combination!
- 1 lb uncooked shrimp, peeled and de-veined
- 1/4 cup lemon juice
- 2 tbsp butter
- 4 garlic cloves, minced
- 1 tsp onion powder
- 1 tsp Kosher salt
- 1/4 tsp black pepper
-1 TBSP lemon juice
- 1/4 teaspoon crushed red pepper flakes
- 2 tbsp parmesan cheese
Lay the shrimp in a 9x13 pan, sprayed with olive oil or cooking spray. Single layer, nobody crowding each other.
Melt the butter. Add all of the ingredients, except the parmesan cheese. Pour over the shrimp. Stir it up well, get that buttery goodness all over every shrimp. Then lay them back down so they can cook evenly.
Sprinkle the parm on top of it all.
Bake at 425 for 8-10 minutes.
Serve all that buttery, seafood-y yumminess.
And then for our new favorite, quinoa.
1 tablespoon olive oil
2 teaspoons chopped garlic
1 cup uncooked quinoa
2 cups chicken broth
1/2 tablespoon chopped fresh thyme
1/4 teaspoon salt
dash fresh lemon juice
Heat olive oil over medium heat, and add the garlic and quinoa. Cook for about 5 minutes, toasting the quinoa.
Add the chicken broth. Bring to a boil and then simmer for 15 minutes.
Add the thyme, salt and lemon juice.
Serve. Preferably under the scampi.
We loved this meal. Even Little Man gave it a "yum, yum, yum!" Next time I think I'd add a can of diced tomatos to the scampi and then serve it on top of the same quinoa.
(this recipe was shared on Eat at Home Spotlight: Rice, Barley and Quinoa)