Hope everyone enjoyed a nice long weekend! The sun was out, the air was warm ... it was absolutely beautiful! The winter doldrums were hitting me hard, so this was a weekend to warm the heart! My little Valentine's even came though with their special homemade cards... a mother's favorite for sure!To top it off...CrossFit did not disappoint with its "Overhead Fran" WOD today. Who doesn't like to start their week off with overhead squats and pull-ups???
Tonight's dinner was a very enjoyable, and celebratory finale to the extended weekend! Hope you enjoy! :-)
Recipe:
1 lb. Shrimp, I used extra large tiger shrimp
3 cloves garlic, minced
1 shallot, minced
2 stalks celery, finely chopped
1/4 C white wine
2 T lemon juice
1- 14.5 oz. can diced tomatoes, no added salt
3 T flat leaf Italian parsley, chopped
fresh ground black pepper to taste
pinch celtic grey sea salt (optional)
2-3 tsp. olive oil
Heat olive oil in skillet, and saute garlic and shallots. When shallots are translucent, add celery and saute a couple minutes more. Add shrimp to skillet and add a tsp. more olive oil, if needed.
Cook at medium heat until shrimp is pink. Add wine and lemon juice. Keep at medium temperature and let the liquid cook down a little. Add canned tomatoes and Italian parsley, let simmer for about 8-10 minutes. Sprinkle with a little ground black pepper and grey salt.
I served this with some steamed broccoli, and a side salad. Serves about 4.
This is a satisfying, but pretty light meal! 1-1/2 C serving (about 5-6 shrimp) is only about 3 Zone blocks. Make sure to add some avocado, or almond slivers to your salad to keep that healthy fat content! :-)
*New paleo-zone 3 month challenge to start March 1st!
More information on the way! ...Just in time for Summer!
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