When you crave a gourmet breakfast, try this simple dish with fresh herbs and low-fat, quick-cooking shrimp. Shrimp, like other shellfish, contains omega-3 fatty acids, which are good for the heart and help lower blood pressure. Shrimp is also high in vitamin B, which is needed for a daily brain boost; vitamin B deficiency can result in memory loss, confusion, slow reflexes, and fatigue.
Recipe Ingredient Details:
1 teaspoon extra-virgin olive oil, divided
1 teaspoon minced or crushed garlic
3 ounces raw, large, peeled, and deveined shrimp, chopped
4 large egg whites (or 1/2 cup egg substitute), lightly beaten
Pinch of kosher salt (optional)
1/2-1 tablespoon chopped fresh cilantro
1/3 cup low-sodium pico de gallo or salsa, drained
Add 1/2 teaspoon oil to a small nonstick frying pan and place over medium-high heat. When pan is hot, add garlic and shrimp. Turn shrimp frequently until bright pink and cooked through, 2–3 minutes.
Meanwhile, coat a large, nonstick frying pan lightly with cooking spray and heat remaining 1/2 teaspoon oil. Add egg whites and season with salt, if desired. When egg is set—there should be no liquid remaining in the center—spoon cooked shrimp evenly over one half. Sprinkle with cilantro. Fold empty half over shrimp. Carefully transfer to a serving plate and drizzle with salsa.
Recipe Additional Notes:
PER SERVING: 213 cal, 27% fat cal, 6g fat, 1g sat fat, 130mg chol, 33g protein, 4g carb, 0g fiber, 613mg sodium
Mon, 2012-08-20 17:26