So, the holiday heyday and subsequent aftermath is finally coming to a close. Time to get back on track. Time to burn more calories, consume less, and try not to sacrifice all sense of culinary joy in the process.
The good news? It's definitely possible. Healthy eating doesn't necessarily equate to bland, boring eating. For me, it's all about lean but flavorful ingredients and smaller portions. Shrimpy portions, actually!
Shrimp has always been one of our favorite quick and easy protein choices. It's incredibly versatile, low in fat, and most importantly...delicious! We use shrimp in all sorts of dishes, from these mini-tostadas to Greek-inspired pita wraps with tzatziki sauce.
Today, we got a good deal on a pound of jumbo shrimp (I know, what an oxymoron...jumbo shrimp) so we kept the flavors simple since the big ones are so succulent. Ryan marinated them in olive oil, lemon zest, garlic, and S&P. After he roasted them at 400 (with the shells on--our favorite method for cooking them because it keeps them juicy and flavorful), he finished them with a bit of lemon juice, olive oil, and fresh dill.
Served atop a bed of whole wheat couscous with some sauteed asparagus on the side, shrimpy portions never tasted so good!
What dish do you turn to when you need some tasty, lighter fare?
p.s. I had to immediately put the extras in the fridge for fear that my portion size would jump from shrimpy to jumbo. We all have our battles, right?
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