Roasted Balsamic Shrimp and Feta
Calories 324 (31% from fat)
Fat 11 gram
Saturated Fat 2.3 gram
Trans Fat 0 gram
Cholesterol 174 mg.
Sodium 558 mg.
Carb. 23 gram
Fiber 7 gram
Sugar 2.4 gram
Sugar Alcohol 0 gram
Protein 32 gram
1 Tbsp. & 4 tsp. olive oil, divided
3 Tbsp. lemon juice, divided
1/4 tsp. kosher salt, divided
1 pound peeled and deveined large shrimp
1 cup finely chopped red onion
1 (15-ounce) can low sodium cannellini beans, drained and rinsed
1/4 cup unsalted chicken stock
1 tsp. finely grated lemon rind
4 tsp. balsamic vinegar
1/2 tsp. Dijon mustard
1/4 tsp. black pepper, ground
1/4 cup fresh mint, chopped
1 ounce (about 1/4 cup) lowfat feta cheese, crumbled
This was a recipe we liked from Cooking Light Magazine. It was good, but we made a couple little changes to reduce the fat and calories. If you're a fan of shrimp, baking is a great way to prepare them without overcooking.
1. Preheat oven to 450 degrees Fahrenheit.
2. In a medium sized mixing bowl, combine 2 teaspoons oil, 1 tablespoon lemon juice and 1/8 teaspoon salt. Rinse off the shrimp, then add it to the bowl and toss to coat. Set aside.
3. Heat a non-stick frying pan over medium-high heat. Once it's hot, add 2 teaspoons oil and the onion to the pan. Sauté for approximately 2 minutes. Then stir in the beans, chicken stock and remaining 1/8 teaspoon salt. Cook for an additional 3 minutes.
4. Lay the shrimp out on a baking sheep in a single layer. Roast at 450 degrees Fahrenheit for 4 minutes.
5. In a small bowl mix together remaining tablespoon of oil, remaining 2 tablespoons lemon juice, lemon rind, balsamic vinegar, mustard and black pepper in a bowl. Pour half the mixture over the beans and toss them. Then stir in the mint.
6. Serve up the beans by dividing them evenly between 4 plates. Arrange the shrimp (typically 5-6 shrimp) per plate.
7. Spread the feta cheese over each serving. Then sprinkle the remaining oil mixture over the top. Serve before it gets cold!
Yield: 4 Servings (Approximately 6 Shrimp Per Serving)