One night last month, I was in the mood for some shrimp (This was after coming back from San Francisco, where I indulged in everything seafood. I even had shrimp n' grits for breakfast one morning and it was fantastic! I highly recommend Brenda's in SF for breakfast any day.) So, I went to the grocery store, bought a bag of frozen shrimp and experimented away. This dish is so easy to cook and can be made into a healthy meal as well, minus all the parmesan cheese and butter (substitute olive oil for the butter). Shrimp are great source of protein and low in fat. However, they do have a high content of cholesterol, so for those of you conscious of your cholesterol intake, keep this in mind. A 4 oz. serving of shrimp contains 28% of your daily intake of vitamin B12, which helps to keep homocysteine levels in your body low. This molecule, if high, can damage blood vessels and is also associated with cardiovascular disease. Shrimp = happy blood vessels :) And do I really have to mention the all the benefits of broccoli? Cook away............
Ingredients
1/2 bag of frozen shrimp (cooked or uncooked)
1 head of broccoli or 1 bag frozen broccoli
1/2 - 3/4 cup white wine
Juice from 1/2 of a lemon
3 - 4 tbs. of butter (heart healthy - use olive oil)
2 cloves of fresh minced garlic
1/4 - 1/2 cup of parmesan cheese
Seasonings: ground black pepper and sea salt to taste
1. Place butter in sauce pan and melt. Add minced garlic and seasonings. Cook until you can smell the garlic, then add the white wine. Next, add thawed shrimp and broccoli (only if shrimp are cooked). Simmer for 7 - 10 minutes. If shrimp are uncooked, make sure to cook thoroughly before adding broccoli.
2. Cook until broccoli is slightly tender. Next, add most of the parmesan cheese (leave a little to sprinkle on top of pasta, once it has been plated) and simmer for 5 minutes.
3. Serve with fettucini pasta and sprinkle with parmesan cheese!
Yum!
May the shrimp be with you (shout out to my bf),
L
