A renaissance gal passionista and her amazing family.

In our quest to eat better we have embraced Clean Eating (think Clean Eating Magazine and Jamie Oliver) which is eating food in it’s most natural state or as close as possible (and this is waaaaay different than Raw Food – we tried that and it’s very hard to do).

Last night we had a great recipe from Clean Eating Magazine, Shrimp & Vegetable Saute. It was pretty delish, but I had some leftovers for lunch today and it was even better.

Ingredients:

(Maked 6 servings)
Olive oil cooking spray
1 cup quick-cook grits
4 oz low-fat garlic and herb spreadable cheese
3 large fresh egg whites
1 lb. medium shrimp, peeled and deveined
1 tsp milk chili powder
1/3 tsp sea salt, divided
Fresh ground black pepper, to taste
2 tbsp olive oil, divided
2 small zucchini, quartered lengthwise and cut into 1/2 inch pieces
1/2 red onion, chopped
3 cloves garlic, chopped
1 can no-salt-added diced tomatoes, with juice
1 tbsp chopped basil

Method:

Preheat oven to 325 and coat a baking dish with nonstick spray.  Cook the grits according to package directions.  When it’s done, take off of the heat and add in the cheese, stir until well combined.  Let cool a little.

Add the egg whites to a stainless bowl and use an electric hand mixer to beat until stiff peaks form.  Fold in one-third of the egg whites into the grits, then once that’s well incorporated add in the rest.  Pour and spread evenly into a baking dish and bake for 40 minutes.

To cook the shrimp, season with the chili powder, 1/4 tsp salt and black pepper.  Place a heavy skillet  over medium high heat and add 2 tsp oil.  Cook the shrimp on both sides in a single layer.  Set shrimp aside on a plate.

Add the zucchini and onions, season a little with salt and pepper and cook until soft and turning golden, stirring occasionally.  Add the garlic and cook another minute.  Stir in the can of tomatoes and cook until the sauce has thickened. Add the shrimp back to the pan and allow to reheat.  Sprinkle basil over the sauce and serve the sauce over the grits.

Nutritional info per original recipe (1 cup grits and 3/4 cup shrimp mix):
Calories:  284
Total Fat:  8 g
Sat. Fat:  2 g
Carbs:  26g
Fiber:  2 g
Sugars:  3 g
Protein:  22g
Sodium:  511 mg
Cholesterol:  124 mg

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Comments on: "Shrimp and Vegetable Saute" (1)

  1. Thanks for following! Would you be willing to share your experience with switching from public to homeschool in our upcoming issue? I would love to have a piece in our education section that deals with the issues that cause a family to switch education methods.

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