|St. Augustine Shrimp|
So, as you may already know I take holidays and celebrations pretty seriously regarding food - I am not about deprivation particularly on special days! So needless to say I indulged all weekend on delicious well deserved treats (if I say so myself!) I somehow managed to eat pizza multiple times, in widely differing forms, and enjoy cake and ice cream in the midst of all that! Here is a pic of my yummy Mother's Day pizza lunch, in downtown Philly - YUM!
|Mediterranean Pizza Lunch in Philly!|
So by last night, I was ready to create something that was low calorie and low carb, yet still a delicious Mother's Day worthy dinner (Hubbie had already made me my favorite breakfast that morning, his forte!) My first thought, as it usually is for special meals at home was: Shrimp! Delicious, low cal, and easy to cook into any type of cuisine or dish. I saw my leftover Artichokes in the fridge and the Tomatoes on the counter and remembered back to a yummy dish from a restaurant where I worked in high school: Pasta St. Augustine. Tons of Garlic, Olive Oil, Artichoke Hearts, and Tomatoes - all perfect to go with Shrimp! So I got busy making my version of it - subbing in White Cannellini Beans and Zucchini for the Pasta, and serving it all over a bed of Arugula. YUM!
Amy's Shrimp St. Augustine Recipe
1. Cook the Augustine Sauce: in Dutch Oven over medium to high heat, add: 1-2 Tbsp Olive Oil and 1 Sweet Onion, chopped. Sautee for a few minutes then add: 2 large Zucchinis, chopped. Once that all begins to brown add: 6 diced Roma Tomatoes and 6 large cloves of Garlic, chopped. Add Salt to taste. When you can smell the Garlic cooking up, add: 1 cup White Cannellini Beans and 1.5 cups chopped Artichoke Hearts (canned, rinsed, drained). Cover and turn off heat.
2. Cook Shrimp: Clean Shrimp if necessary, rinse and then pat dry on a kitchen towel. Season with Salt, Garlic Powder and Turmeric. Turn another pan on medium high, when it is hot add 1 Tbsp Olive Oil and start gently placing the Shrimp into the oil; you should hear the sizzle as you put them in. Be careful not to crowd the Shrimp - you want them to cook up fast and almost crispy on the outside. Turn after a couple minutes and finish on the other side.
3. Serve it up and EAT! I started with a handful of Arugula on my plate, then topped with the Augustine Veggies and placed the Shrimp up on top. Also, I added a touch of water to the Shrimp cooking pan to make a little sauce which I drizzled on top of the whole plate. DELICOUS!
Happy Mother's Day to me! And the hubbie loved it too!