Here's the recipe for our supper last night. Chris gets weekly emails from work with healthy living tips and recipes. This was one of the recipes from a few weeks ago.
Spicy Shrimp and Asparagus Stir-Fry
1/2 cup instant brown rice (measured dry)
1 tsp. canola or other cooking oil
1/2 onion chopped
1 cup chopped bell pepper
2 garlic cloves
1 cup chopped raw asparagus
8 oz. frozen shrimp, defrosted
1 T. low-sodium soy sauce
Salt and black pepper
Cook the rice according to package directions. Add the oil to a large skillet or wok and place over high heat. When the oil is smoking, add the onion, bell peppers, garlic and asparagus. Stir-fry for five minutes until the vegetables have browned slightly. Stir in the shrimp, soy sauce and hot sauce to taste; cook for an additional three minutes. Season with salt and pepper and serve half of it over the brown rice.
Per serving: 592 calories, 11 grams fat (2 saturated), 36 grams protein, 88 grams carbohydrates, 9 grams fiber
I doubled the recipe and it was plenty for us for supper with some left over for lunch today. This was a really good recipe and very easy to make. I don't follow measurements when I'm using vegetables. I used 2 bell peppers (green and yellow), about 20 spears of asparagus, 1/4 white onion, and 3 or 4 scallions.
Ease: This recipe was super easy to make! It took me about 25 minutes total to prep and cook. That also included a brief intermission to clean up after the dog. Chopping up the vegetables was the most labor-intensive part.
Cost: When I first found this recipe, I didn't know if I would try it because shrimp can be kind of expensive. Thankfully, I found it on sale last week for less than $5 for a 16 oz bag. Asparagus has also been on sale lately. I can't remember how much I paid for it, but I think it was around $2.50 for big bundle and I only used 1/2. The peppers were cheap from Sam's and everything else I already had on hand.
Taste: This was really good! I wasn't sure at first because I'm not a huge fan of soy sauce. But, the 2 tablespoons isn't too overwhelming. I didn't have any hot sauce, but I did add some black pepper and cayenne while the vegetables were cooking. I was hesitant to add salt, because I didn't have low sodium soy sauce. After it was done cooking and I tasted it, I did add a little salt to it.
The taste wasn't overwhelming, but it was good. The vegetables were cooked enough, but still had a good crunch to them. I didn't serve it with anything (other than the brown rice), but I wished I had some fresh pineapple and some strawberries to go on the side.
Nutrition: If I had used low sodium soy sauce and didn't add the extra salt, this would have been a very healthy meal. Even with the salt content, I feel like it was very nutritious. Protein, whole grain, fresh vegetables....doesn't get much better than that! I have a hard time understanding how each serving has 592 calories, but maybe that's right.
Overall: 4 1/2 out of 5 stars...We really enjoyed this meal, but it isn't something that I would crave. I would definitely make it again and enjoy it!