You Have O-“FISH”-ally Stolen My Heart!

Valentine’s Day is coming up—why not sweep your other half off of their feet with a delicious meal… for two! With this easy peasy recipe, you’ll have dinner ready in under an hour. Who needs to go out when you can have a cozy, fun night in? This Lemon Garlic Shrimp with Roasted Balsamic Parmesan Vegetables will satisfy you both!


By Kristen Gherkins

Did you know that fish is a great source of lean protein? Protein does not just serve a purpose of building muscle but it also helps develop strong hair, skin, and nails. In just three ounces of baked or broiled shrimp, you get 20g of protein. Not only does help shrimp provide a great daily source of protein but it also contains an import

o-fish-ally

ant nutrient called selenium. Selenium is a powerful antioxidant that contributes to a healthy immune system and helps protect your cells from damaging particles called free radicals that cause inflammation. Want to know another cool fact? The pigment in shrimp is contributed to another antioxidant present called astaxanthin that has also been shown to fight off inflammation. These shrimp are bursting with a sweet flavor from the addition of lemon juice and also have a bit of spice from some crushed red pepper.

 

Don’t miss out on the flavor party that takes place in your mouth!

We can’t forget about the veggies! I’m sure you’ve heard that green vegetables are good for you. But do you know why? Asparagus, in particular, contains an abundance of health promoting vitamins like vitamins A, D, E, and K . They are also good sources of folate, iron, and calcium. Asparagus is also full of anthocyanins that help your body fight free radicals, just like the antioxidants in the shrimp! A tangy balsamic reduction and sprinkle of salty Parmesan cheese really bring out the flavor in the asparagus and the mushrooms. The roasted tomatoes top off this dish with a sweet pop of flavor! No more boring vegetables! Although this recipe serves two people, feel free to double it so you can have leftovers for lunch!


Lemon Garlic Shrimp with Roasted Balsamic Parmesan Vegetables

Yield: 2 Servings | Total Time: 40 Minutes

Ingredients:

Shrimp:

  • 1/2 lb. (8 oz.) Large (defrosted) peeled, cooked shrimp
  • 1 Lemon
  • 1 Tbsp. Extra Virgin Olive Oil
  • 1 tsp. red pepper flakes (or more if you want it HOT HOT HOT!)
  • 3 cloves of garlic, minced
  • Salt/Pepper to taste
  • 1 bunch parsley

Roasted Balsamic Parmesan Vegetables:

  • 1 Bunch of asparagus
  • 8 oz. mushrooms of your choice (I used pre sliced white mushrooms)
  • ½ pint grape tomatoes, cut in half
  • ¼ cup balsamic vinegar
  • ¼ cup shredded Parmesan cheese (or more if you’d like!)

fish recipe pic

Instructions:

For the Vegetables:

  • Pre heat oven to 400 degrees
  • Trim the ends of the asparagus and cut the tomatoes in half while the oven is preheating
  • Cover a metal baking sheet in foil and spray with non-stick cooking spray
  • Combine asparagus, tomatoes, and mushrooms on the baking sheet and add a generous amount of salt and pepper
  • Sprinkle Parmesan cheese on top and pop in the oven for 20 minutes or until vegetables are slightly browned
Start preparing the shrimp and balsamic reduction while veggies are cookin’!

For the Balsamic Reduction:

  • Heat a small skillet over medium heat
  • Add in balsamic vinegar
  • Stir occasionally until vinegar thickens
  • Simmer until veggies are done
  • *Once vegetables are done, drizzle this thick reduction on top!

For the Shrimp:

  • Coat a medium skillet with olive oil over medium heat for 2 minutes.
  • Add in garlic and cook about 5 minutes or until garlic is slightly browned.
  • While garlic and oil are cooking, chop up some fresh parsley (I used a lot because I love parsley!) and slice ½ a lemon. You will use one half to slice to put into the skillet and juice from the other half
  • Once garlic is browned, add in shrimp, lemon slices, red pepper flakes, and squeezed lemon juice
  • Sauté and stir every so often until shrimp is slightly browned, about 7 minutes
  • Take off heat and serve!

References:

  1. McWilliams M. Foods: experimental perspectives. 7th ed. Upper Saddle River, NJ: Pearson Prentice Hall; 2012.
  2. Healthline.com. Various pages.

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