A Perfect Pair for dinner! It sounds complicated but its not!

Today it's Shrimp Piccata and Balsamic Broiled Asparagus! Sounds difficult, but don't worry! you can do it and you will look like a master in the kitchen! Sometimes certain ingredients are a perfect pair and putting them together always results in a delicious dish. Lemon, parsley and white whine prove yet again that they are an ideal match in this dish and a spoonful of vinegar makes your asparagus shine! Serve with a crusty bread and a glass of white wine or lemonade!


Balsamic Broiled Asparagus

Prep/ Total time: 25 min. Serves: 4

• 1 lb. fresh asparagus, trimmed
• 3 Tbs. balsamic vinegar
• 2 Tbs. olive oil
• 1/2 tsp. salt
• 1/4 tsp. pepper

1. Place asparagus in a 15 in. x 10 in. x 1 in. baking pan. Combine the vinegar, oil, salt and pepper. Brush half of the mixture over asparagus.
2. Broil 4 in. from the heat for 8-10 min. or until tender, stirring occasionally. Brush with remaining mixture.

Nutrition Facts: 1 serving equals 81 CAL, 7 g FAT (1 g SAT), 0 CHOL, 304 mg SODIUM, 4 g CARB, 1 g FIBER, 2 g PRO, DIABETIC EXCHANGES: 1 1/2 fat, 1 vegetable.




Shrimp Piccata

Prep/ Total time: 25 min. Serves: 4

• 1/2 lb. uncooked angel hair pasta
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 2 Tbs. olive oil
• 1 lb. uncooked large shrimp, peeled and deveined
• 1 tsp. dried oregano
• 1/8 tsp. salt
• 1 c. chicken broth
• 1 c. white wine or additional chicken broth
• 4 tsp. cornstarch
• 1/3 c. lemon juice
• 1/4 c. capers, drained
• 3 Tbs. minced fresh parsley

NOTE: How to peel & devein shrimp.

1 Pull off the head (if it is still attached) and legs.
2 Starting with the head end, pull off the outer shell. Depending on how you intend to present the shrimp, you can keep the last segment of shell and the tail tip on, for decorative purposes. Place shells in a plastic bag, securely close, and either discard or freeze for making shellfish stock.
Alternatively, you can leave the shell on and use a pair of kitchen scissors to cut along the outer edge of the shrimp's back, cutting the shell so you can get to the vein. The shells hold a lot of flavor, so there is something to be said for cooking shrimp with their shells on.
3 Using a small paring knife, cut along the outer edge of the shrimp's back, about 1/4-inch deep.
4 If you can see it, remove and discard the vein the runs along right under the surface of the back, with your fingers or the tip of your knife. If you can't see the vein, don't bother with it.
Return the peeled and deveined shrimp to your bowl of ice or ice water until you are ready to cook.

 

 

1. Cook pasta according to package directions. Saute shallots and garlic in oil in a large skillet for 1 min. Add shrimp, oregano and salt; cook and stir until shrimp turn pink. Combine broth wine and cornstarch in a small bowl; gradually stir into pan. Bring to a boil; Cook and stir for 2 min. or until thickened. Remove from heat.
2. Drain pasta, lemon juice, capers and parsley into skillet.

 

NUTRITION FACTS: 1 1/2 c. equals 295 CAL. 9 g FAT (1 g SAT) 139 mg CHOL, 715 mg SODIUM, 27 g CARB, 2 g FIBER, 22 g PRO. DIABETIC EXCHANGE: 3 lean meat, 1 1/2 starch, 1 fat.