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I was in the mood for shrimp this week so I decided on shrimp and apples. I left the recipe out for Josh since he was making dinner and he did a great job especially with improvising since we couldn’t grill them like I wanted and I forgot some ingredients…oops!

Shrimp & Apples

Servings: 2

Prep/Total Time: 50 minutes

Nutrition Info: Calories-300; Fat-7g; Cholesterol-64mg; Sodium-135mg; Carbohydrates-68g; Fiber-4g; Protein-10g; Sugar-40g

Ingredients:

  • 3 Tbsp honey
  • 3 Tbsp olive oil
  • 1 Tbsp dried basil
  • 1 Tbsp orange marmalade
  • 1/4 tsp crushed red pepper flakes
  • 1 clove garlic, minced
  • 2 Tbsp red wine vinegar
  • 1 Tbsp lemon juice
  • 2 tsp granulated sugar
  • 2 Gala apples, cored and cut into eighths
  • 12 jumbo shrimp, peeled and deveined

Directions:

  1. Whisk together the honey, olive oil, basil, marmalade, red pepper flakes, garlic, red wine vinegar, lemon juice and white sugar in a small bowl. Place the apples and shrimp into a large resealable plastic bag. Pour the marinade over the shrimp and apples, seal the bag, and shake to coat; refrigerate for 30 minutes.
  2. Add the shrimp and apple mixture to a large pot on the stove on medium-high heat
  3. Cook until the shrimp is no longer see-through and the apples are tender, about 8 min

Roasted Potatoes

Servings: 2

Prep/Total Time: 50 minutes

Nutrition Info: Calories-115; Fat-7g; Cholesterol-0mg; Sodium-380mg; Carbohydrates-13g; Fiber-1g; Protein-2g; Sugar-0g

Ingredients:

  • 1 Idaho potato, cut into chunks
  • 1 Tbsp olive oil
  • 1/2 tsp seasoned salt
  • 1 tsp black pepper
  • 1 tsp oregano
Directions:
  1. Pre-heat oven to 400 F
  2. Toss the potato with olive oil and seasonings
  3. Bake for about 30-45 minutes, flipping potatoes halfway through

Zucchini

Servings: 2

Prep/Total Time: 10 minutes

Nutrition Info: Calories-40; Fat-0g; Cholesterol-0mg; Sodium-6mg; Carbohydrates-8g; Fiber-2g; Protein-2g; Sugar-0g

Ingredients:

  • 1 large zucchini, thinly sliced
  • 1 Tbsp balsamic vinegar
  • 1 tsp crushed red pepper
  • 1/2 tsp seasoned salt

Directions:

  1. Place zucchini in a pot on the stove with balsamic vinegar, and seasonings
  2. Cook until tender, about 5-10 minutes
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