Well hello friends!!!
I hope you all had a fantastic and productive week! Are you still working on your resolutions or have you stopped already? You know most people only last about 3 weeks! ha! My resolution last year was not to curse at bad drivers and to be more patient with them… well that only lasted 3 days! LOL! It was one of the hardest things I ever did. I did succeed with teenagers & older drivers so it wasn’t a total bust. I’ll be old one day and won’t be as sharp on the road so I have to understand them, and some of the teens are just learning. I usually try not to make resolutions because I forget about them waaay too fast! Instead I make specific goals. This year’s goal is to take this blog and my portrait photography business to the next level. Can’t wait for the rest of 2014!
Now let’s talk about today’s recipe! I think it’s time to add another shrimp recipe to my collection don’t you? I really love all kinds of seafood! However, shrimp is one of my ultimate seafoods as it’s very easy to cook, super high in protein & it’s very healthy!
- 60 g (1/3 cup) dried cranberries
- 4 cups cauliflower florets
- 2 tablespoons extra virgin olive oil
- 3/4 of a yellow onion, chopped
- 2 cloves garlic, finely chopped
- 1 cup cherry tomatoes, halves
- 1 lb shrimp, peeled and deveined (1 lb of raw shrimp = about 250 g cooked shrimp)
- 1/2 cup low-sodium chicken broth
- 1 teaspoon dried basil
- pinch of red pepper flakes
- 30 g (1/4 cup) sliced almonds, toasted
- In a small bowl, place the cranberries and pour warm water to cover them up. Set aside until plumped, about 15 minutes. When ready drain and set aside.
- Steam the cauliflower in a large saucepan with a steamer basket for about 5 minutes or until tender but still firm. Be sure not to over cook them. Drain and set aside.
- In a sauté pan, heat the olive oil over medium-high heat. Add the onions and saute until lightly browned, 8-10 minutes.
- Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes start to break down. About 5 minutes.
- Add the shrimp and saute until bright pink, about 3 minutes. Add the cauliflower, cranberries, chicken broth, basil and red pepper flakes.
- Reduce the heat to medium and cook until the shrimp are opaque throughout, about 3 minutes longer.
- Remove from the heat and stir in the almonds. Transfer to a warmed platter and serve right away.
The calories for this dish are set for two portions but you can easily divide them into 3. Since I eat lots of protein (about 1 g of protein per pound of body weight to be exact), I have to make sure my meals are high in protein. So brace yourself! Lots of high protein dishes coming soon to a blog near you 😉