Shrimp Provencal Recipe

The idea of this shrimp Provencal recipe was a major excitement for me. Seafood and I have endured a
Long-lasting relationship, so finding new ways to prepare it is always a plus. In this recipe I love the zest of the lemon juice and the saltiness of the capers. The flavor combination is unrivaled.

This recipe is so easy to make and takes no time at all. I like to enjoy it with a side of sautéed escarole. I make the escarole with shallots and garlic. Alternatively it can also be served with some nice crusty bread, which is perfect for sopping up all that garlicky lemon goodness. It’s a simple classic dish that pleases everyone.

The origins of Shrimp Provencal

Provence is an area in the south of France that is in close proximity to the Mediterranean Sea. In this region of France, the preferred cuisine is more Mediterranean than you typical French fair. The local diet will include plenty of seafood, fresh vegetables and fruit, much like the Mediterranean diet we have all heard of. Olive oil, garlic and tomatoes are the staple ingredients found in many of the dishes of Provence. In fact Shrimp Provencal is often made with a tomato based sauce.

Shrimp or Scallop Provencal

This recipe is so good and it can also be made using sea scallops, another of my favored seafood items. When I am making this with the scallops, I like to first give them a nice sear before adding the other ingredients. This just gives them a nice color and texture. Additional recipe ideas could be a nice garden salad, a bed of asparagus or a side of couscous.

Shrimp Provencal

A zesty shrimp provencal that can also be made using sea scallops.

• CourseMain Dish
• CuisineFrench

Servings4 servings

Prep Time5 minutes

Cook Time10 minutes

Ingredients

• 1/4cup Avocado Oil
• 1-1/2lbs shrimppeeled and deveined
• salt and fresh ground pepperto taste
• 3cloves garlicchopped
• 2tbsp capersdrained
• 1/4cup fresh lemon juicemore or less to taste

Instructions

1. In a large skillet, heat 2 tablespoons of the avocado oil until shimmering.
2. Season the shrimp generously with salt and pepper. Add the shrimp to the skillet and cook over high heat until they are lightly browned and barely opaque, about 2 minutes.
3. Add the remaining 2 tablespoons of olive oil to the skillet, along with the garlic and capers, and cook for 30 seconds. Turn the shrimp and add the lemon juice and 1 tablespoon of the chopped parsley. Cover and cook over low heat until the shrimp are cooked through and the sauce is slightly reduced, 4 to 5 minutes. Transfer the shrimp to plates and spoon the Provençal sauce on top. Sprinkle the shrimp with the remaining 1 tablespoon of parsley and serve.
4. Turn the shrimp and add the lemon juice. Cover and cook over low heat until the shrimp are cooked through and the sauce is slightly reduced, 4 to 5 minutes.
5. Transfer the shrimp to plates and spoon the Provencal sauce on top. Sprinkle the shrimp with the remaining 1 tablespoon of parsley and serve.

If you have recently embraced the whole healthy eating plan, this is a good recipe to begin with. With the sautéed escarole this dish clocks in at a little over 400 calories. Not bad!

source https://www.recipecritique.com/shrimp-provencal-recipe/

Healthy Stuffed Shells with Spinach and Cashews

Healthy stuffed shells

I am elated to find a healthy stuffed shells recipe. My relationship with pasta is questionable at best.  While I tend to enjoy the tastes tremendously, I view most recipes that involve pasta as unhealthy. This mindset is due to the carbs and starch in the pasta and the shear amount of cheese that’s usually added. Ricotta cheese contains over 400 calories per cup. Two jumbo stuffed shells that contain ricotta cheese will be approximately two hundred calories. I dont know about you but I can usually enjoy at least three stuffed shells.

So when I came across the idea of creating “ricotta” cheese out of cashew nuts, I thought it was insanely brilliant. I had to try it. So I came up with this easy stuffed shells recipe with spinach and cashews, and a combination of several other stuffed shell recipes, that was actually pretty darn good.

Healthy stuffed shells recipe

This easy healthy stuffed shells recipe calls for you to soak your cashews preferable overnight to soften them up. The following day you then blend them (preferably using our favored blender) into your desired “ricotta” consistency.  I blended until I had a paste-like texture.  I did not want crunchy “ricotta” cheese. Its actually pretty genious.

Once the cashews have been blended, you have the ability to add in any flavor enhancements that you desire. I added a couple cloves of minced garlic and some lemon juice, but really, the options are unlimited as the cashew will absorb any flavor profile that you add to it. If you prefer classic Italian, just add some Italian seasoning to the mix. If you like a little kick in your food combine in some red pepper flakes. I am sure you get the idea.

Stuffed Shells with Spinach and Cashews

• CourseMain Dish, Pasta
• CuisineAmerican, Italian

Ingredients

• 2cups cashew nutspresoaked * see notes
• 5-6 tbsp fresh lemon juice
• 1tsp kosher saltplus some for salting pasta water
• 16oz frozen spinachthawed, excess water removed
• 2-3cloves garlicminced with a press. I used 3 because I like garlic
• 1tbsp dried basil
• 1/2box jumbo pasta shells
• 124 oz jar marinara sauce
• 1cup mozzarella cheeseOptional, omit for vegans
• 1/4cup Parmesan cheeseOptional, omit for vegans

Instructions

1. Pre-soak your cashews a minimum of 8 hours to soften. I soak overnight.
2. When ready to make your shells, preheat oven to 400°
3. Cook 1/2 box of jumbo shells according to package directions. Remove them from the water and set aside to cool.
4. Coat the bottom of a 9X13 baking dish with 1/2 the jar of marinara sauce.
5. Place the cashews, spinach, dried basil and minced garlic in a bowl and combine.
6. spoon the prepared "cashew cheese into the shells and place in the prepared baking dish
7. cover the shells with the remaining marinara sauce, (stop here for vegan recipe) mozzarella and parmesan cheese.
8. Bake in the oven for 15 to 20 minutes, or until cheeses have thoroughly melted. Serve immediately

Recipe Notes

Omit the cheese topping for a delicious vegan meal.

Healthy Stuffed Shells with spinach and cashews

As you can see from the recipe I blended in some chopped spinach to increase nutritional content.  Any excuse to incorporate a leafy green works for me. Although cashews are not high in fiber, they are loaded with antioxidents and minerals. They are rich in vitamins as well.  And of course we all know spinach is a nutritional powerhouse. Rich in the B-Vitamins, folate, manganese and magnesium. What more reason to we need to include this vegetable when we can. Pair this dish with a small garden salad and you have a easy, healthy complete meal.

It is not the easiest thing for me to forgo certain culinary delights (ahem stuffed shells) but small changes will add up and lead to a healthier you.

source https://www.recipecritique.com/healthy-stuffed-shells-with-spinach-and-cashews/