Lemon Pepper Shrimp Scampi

Who DOESN’T love a good shrimp scampi? It’s one of my favorites, but since it’s usually swimming in butter and oil and piled onto a heap of white pasta, it’s not something I eat regularly.

Yet, by making just a few quick modifications,  you get THIS – using whole wheat orzo, jumbo shrimp, and just enough butter to leave you with a big smile on your face. If you’ve steered away from Shrimp Scampi of late, it may be time to revisit the idea.

Incidentally, if you’re not eating pasta because you’re eating Paleo or Gluten Free, this would be great over “zucchini pasta ribbons” like the ones I’ve linked to here in place of the orzo.

 

Lemon Pepper Shrimp Scampi
adapted from Cooking Light

Serves: 4

Ingredients:

1 cup uncooked whole wheat orzo
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
7 teaspoons unsalted butter, divided
1 1/2 pounds peeled and deveined jumbo shrimp
2 teaspoons minced fresh garlic
2 Tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper

Directions:

1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

 

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Healthier Broccoli Slaw

When it comes to barbecues and picnics, broccoli slaw (or broccoli salad) is a staple. Usually loaded with mayonnaise, cheese,  and bacon, it’s not always a healthy choice, despite its namesake ingredient. This version fixes that.

I’ve kept this vegetarian, using dried cranberries and toasted almonds for texture. Then, I’ve subbed lowfat buttermilk and lowfat mayonnaise to cut some calories without sacrificing the creaminess of the dressing. Pack this for your Memorial Day picnic or barbecue and get ready to collect more than your share of compliments!

Broccoli Slaw
adapted from Smitten Kitchen

Yields: about 6 cups of slaw

Ingredients:
2 heads of broccoli (trimmed and cut into large chunks)
Note: you can also use bagged broccoli slaw for this
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped

Buttermilk dressing:
1/2 cup lowfat buttermilk, well-shaken
1/3 cup lowfat mayonnaise
2 tablespoons apple cider vinegar
1 tsp. stevia (like Truvia)
3 tablespoons finely minced shallot

Directions:

1. Chop the broccoli into thin, bite-sized slices using both florets and stems. (You may want to peel the stems first with a vegetable peeler to make them more tender and less bitter.) You can also use a food processor slicer attachment for this, or a mandoline. Whatever works. Or open a bag of broccoli slaw that you’ll find in the produce section – it’s presliced.
2. Toss the sliced broccoli with almonds, cranberries and red onions.
3. For the dressing, whisk the buttermilk, mayonnaise, cider vinegar, stevia, and shallot in a separate bowl.
4. Pour the dressing over slaw, stir to combine, and season with salt and pepper to taste and then refrigerate. This can be made a day ahead with no issue.

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Introducing The Nourish Weekender

This Memorial Day weekend as we honor the men and women who died in service to our country, we’ll also mark the unofficial kickoff to summer.

My team and I invested some time this spring thinking about how we could better support you through the upcoming season of summer entertaining, and today I’m pleased to introduce The Nourish Weekender!

The Weekender is a package that includes 3-4 meals (breakfast, lunch or dinner) that we’ll prepare before your guests arrive so you can pull them out during the weekend to serve at your leisure. It’s home cooked food with no fuss, and we think it’s the perfect solution whether you are hosting your in- laws, your brother and his family, or your college roommate and hers.

I hope this new option will make easier for you to relax and enjoy your weekend guests; after all, visiting with you is the whole reason they are there!

Beyond any food related worries, sometimes getting the house ready can also be daunting. Yet when you arrive as a guest at the home of someone who’s taken extra care to prepare for your arrival, it’s such a delight!

I still remember spending the night at my Aunt Linda’s home as a child and finding a basket of hotel-sized amenities waiting for me in the guest bathroom. I was literally like a kid in candy store sampling each lotion and treat. If you look in my guest bath today you’ll find a similar basket ready for guests and I hope it brings them a similar moment of delight.

I remember staying at my dear friend Rhonda’s and noticing special touches like a hotel-style folding rack to hold my suitcase, an extra hair dryer in the drawer, and a stack of magazines she knew I’d love waiting on the nightstand.

My friend Angie set up a coffee station for me in her kitchen with a pretty mug and spoon, so with the push of a button I could start my day on my own timing.

And my mother is the grande-dame of hospitality, sparing no effort or expense to make sure her guests have all their favorites at their fingertips during a stay with her and my dad. Absolutely everyone I know loves spending a weekend with them in the country retreat they call home.

If you’re hosting guests this summer, I’ve compiled a few articles for you that will help you add some special touches to your home that are sure to be noticed and appreciated.

 

Happy hosting!

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