Welcome to the first instalment of the Becker Living ‘Meal of the Month’. Once each month, I’ll be sharing one of my favourite recipes with you, giving you ideas to help spice up your diet in a healthy, nutritious but (most importantly) tasty way.
I believe that nutrition is at the heart of who we are, impacting on our moods, shape, complexion and wellbeing. With the right balance, you can eat yourself to optimal health, create a firm base for the new, improved you, and have a lot of fun along the way.
What I love about this recipe…
For my first recipe, I’ve decided to go for something that’s incredibly simple, quick and convenient. It’s full of the freshest ingredients, and will fill your home with the irresistible scent of the sea.
Here’s the main features of the recipe at a glance:
- Preparation time = 10 minutes
- Cooking time = 20 minutes
- Serves = 6 people
And, these are the ingredients that you’ll need to gather together:
- 4x cups of green beans, trimmed (around 340g)
- 3x tablespoons of extra-virgin olive oil
- 1/4 cup of minced garlic
- 2x teaspoons of paprika
- 455g of raw shrimp, peeled and deveined
- 2x 450g cans of large butter beans or cannellini beans, rinsed
- 1/4 cup of sherry or red-wine vinegar
- 1/2 teaspoon of salt
- 1/2 cup of chopped fresh parsley, divided
- Seasoning to taste (freshly ground pepper and sea salt)
It’s time to get cooking…
This recipe really is a cinch. Just a couple of quick steps and you’ll have a fresh, tasty and (best of all) nutritious meal to share with five of your nearest and dearest.
Boil the kettle and pour about 3cm into the bottom of a large saucepan. Place the luscious green beans into a steamer basket, and add this to the pan. Cover, put on a medium heat and steam until their tender, but with an al dente snap (around 4 – 6 minutes).
Pour the oil into a large frying pan, and heat on medium/high. Add the garlic and stir in the paprika until you’ve created a rich, scented infusion that’s just short of browning (approximately 20 seconds).
Now, add the shrimp to the frying pan and cook for around 2 minutes per side, until they’re pink, opaque and filling the room with mouth-watering aromas. Stir in the beans, vinegar and salt and keep cooking for a further 2 minutes. Then, just before you’re ready to serve, mix in ¼ cup of parsley.
To serve, divide the green beans out across 6 plates. Top this with the seafood-scented shrimp mixture, apply seasoning to taste and give it a fresh edge with the remaining ¼ cup of parsley.
Tips and tricks
- Shrimp is usually sold by the amount that would make up a certain weight (e.g. ’15 count’ = 15 shrimp per kg), rather than on the basis of size, which isn’t standardised.
- Peel the shrimp by grasping the legs and holding onto the tail while twisting off the shell. De-vein the shrimp by using a paring knife to cut along the length of the shrimp under cold water, and removing the vein with the knife tip.
- 245 calories
- 8g fat (1g sat, 6g mono)
- 115mg cholesterol
- 26g carbohydrates
- 0g added sugars
- 23g protein
- 8g fibre
- 596mg sodium
- 855mg potassium
- Selenium (43% rda)
- Fiber (33% rda)
- Vitamin C (30% rda)
- Iron (25% rda)
- Potassium (24% rda)
- Vitamin A (20% rda)
- 1 starch
- 1 vegetable
- 3 very lean meat
- 1 fat
Contact me today to find out how simple and enjoyable nutritional changes could help you discover your full potential.