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asparagus

Shrimp and Asparagus Stir-Fry

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Shrimp and Asparagus Stir-Fry

4 ½ OZ. PROTEIN, 1 VEGGIE, AND 1 CARB PER SERVING

Ingredients:

  • 5 oz medium or large peeled, raw shrimp

  • 1½ cup asparagus, in 1" pieces

  • 1 tbsp garlic, minced

  • 1 tbsp ginger root, minced

  • juice and zest of ½ lemon *

  • ½ cup brown rice, cooked

Instructions:

  1. Preheat pan on MED heat

  2. Add shrimp, garlic, and ginger into preheated pan

  3. Stir-fry for 3-4 minutes (Add small amount of water if necessary)

  4. Snap off the woody ends of asparagus and discard. Cut remaining asparagus into 1" pieces

  5. Remove shrimp and add asparagus and sprinkle with the lemon juice

  6. Stir-fry for 2-3 minutes

  7. Put the shrimp back into the pan and heat for 1 minute or until all ingredients are the same temperature

  8. Serve over rice and sprinkle with the zest of the ½ lemon

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Spicy Cajun Scallops

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Spicy Cajun Scallops

4 ½ OZ. PROTEIN, 1 VEGGIE, AND 1 CARB PER SERVING

Ingredients:

  • 4 ½ oz. fresh or defrosted scallops

  • ½ tsp dry mustard

  • 1 tsp pepper flakes (adjust to your spice level)

  • 2 garlic cloves, minced

  • ¼ tsp pepper

  • juice of one lemon *

  • ½ cup water

  • 1 ½ cup fresh or defrosted asparagus

  • 3" long potato, sliced

Instructions:

  1. Mix together lemon juice, dry mustard, pepper flakes, garlic, pepper & scallops.

  2. Fill a non-stick frying pan with ½ cup water and place in scallops.

  3. Cover with lid and cook on MED for 10 minutes, turning them once.

  4. While scallops cook, slice a 3" long potato into ¼ - ½" slices and cook on a grill or lightly sprayed grill-pan until tender.

  5. Take the asparagus and steam it for 5-10 minutes, depending on thickness, or until tender.

  6. When scallops are done, remove from the pan and place on a plate with the grilled potatoes and asparagus. Spoon any remaining pan juices over the asparagus and scallops.

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