So it’s been a goal of mine in 2009 to cook more for my family, and to eat healthy. Occasionally there is a bowl, or three, of queso to be had but for the most part I’m doing pretty good. The trick for me has been to go grocery shopping on the weekends and plan the menu for the entire week. I thought I’d share what I’m making tonight with everyone in case they want to give it a try as well. Bon Appetite!
Thai Pesto Shrimp:
1 1/2 lb. unpeeled, large raw shrimp
1 cup loosely packed cilantro leaves
3 tbsp fresh lime juice
2 tbsp unsalted dry-roasted peanuts (I’m using pine nuts)
2 tbsp minced fresh ginger
2 garlic cloves, minced
1 tsp kosher or 3/4 tsp regular salt
2 tsp honey
1/2 tsp. dried crushed red pepper
1/4 cup olive oil
Coconut Lime rice (recipe below)
1. Peel shrimp. Prepare coconut lime rice.
2. Proceses cilantro, next 7 ingredients, and 3 tbsp olive oil in a food processor 15 to 20 seconds or until smooth, stop to scrape sides.
3. Saute shrimp in remaining 1 tbsp hot oil in a large skillet over medium high heat 3 to 5 minutes. Stir in cilantro mix and server over rice.
Coconut Lime Rice:
1 cup light coconut milk
1/2 tsp salt
1 1/2 cups uncooked jasmine rice
1 tsp lime zest 1 1/12 tbsp fresh lime juice
1. Bring coconut milk, salt, and 2 cups of water to a boil in a saucepan over medium heat. Stir in rice, cover, reduce heat to low and simmer, stirring occasionally, 20 to 25 minutes until liquid is absorbed and rice is tender. Stir in lime zest and juice.
Per serving (including rice): 300 calories, 13.3g fat