Friday, June 25, 2010

Tropical Shrimp with Ginger-mango Relish

This recipe also makes one serving of Couscous with Shrimp and Asparagus.
From Shape magazine, August 2007

Tropical Shrimp with Ginger-Mango Relish
-serves 4

  • 4 teaspoons extra virgin olive oil, divided
  • 1/4 cup chopped parsley
  • 2 teaspoons minced garlic
  • 1 1/4 teaspoons each salt and ground pepper
  • 1 1/4 pounds large shrimp, peeled, deveined, and patted dry (I used frozen pre-cooked--I don't recommend taking that route)
  • 1 large ripe mango, peeled and diced
  • 1/4 cup minced red onion
  • 4 tablespoons crystallized ginger, slivered
  • zest of 1 line
  • 1 tablespoon lime juice
  • Lime wedges (optional)
Preheat oven to 350F.
In a large shallow bowl, combine 2 teaspoons oil, parsley, garlic, salt, and pepper. Add shrimp and toss to combine, then spread in a single layer on a large cookie sheet lined with aluminum foil. Bake 8 to 10 minutes or until shrimp are just cooked.
Meanwhile, in a medium bowl, combine mango, red onion, ginger, lime zest, lime juice, and remaining two teaspoons oil and toss to coat.
Place 5 of the cooked shrimp in a covered container and refrigerate until you're ready to prepare them for the Couscous dish.
Divide remaining shrimp among four dinner plates and top with mango relish. Serve with lime wedges if desired.

Nutrition (5 shrimp and 1/3 c relish)
-218 calories
-7 g fat
-14 g carbs
-25 g protein
-1 g fiber
-79 mg calcium
-3 mg iron
-330 mg sodium

The shrimp and relish alone is NOT dinner in my opinion. 218 calories? I don't think so. I ate this with quinoa. Tasty and full of great nutrients, including protein.

Couscous with shrimp and asparagus
Serves 1
  • 1/3 cup plus 1 tablespoon reduced-sodium chicken broth
  • 6 medium asparagus spears, ends trimmed and cut into 2-inch pieces
  • 3 tablespoons couscous
  • 1 tablespoon chopped parsley
  • 2 teaspoons lime juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon lime zest
  • 5 cooked Tropical Shrimp, cut into 3/4-inch pieces
In a 1-quart saucepan, bring broth to a boil. Add asparagus and return to a boil. Stir in couscous. Cover, remove from heat, and let stand 8 minutes. Fluff lightly with a fork.
In a medium bowl, combine parsley, lime juice, mustard, oil, and lime zest. Stir in shrimp and couscous mixture. Serve warm or chilled.

302 calories
8 g fat
38 g carbs
19 g protein
5 g fiber
83 mg calcium
5 mg iron
599 mg sodium

Okay. I loved both of these. The relish is delicious. But of the two, I preferred the second. So I might just make the Tropical Shrimp and relish, and use all of the shrimp in the second recipe, then serve it with the relish on top.

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