Recipes For 2008

Alternative Shrimp Scampi

4 tsps extra virgin olive oil
1 large red bell pepper, diced
2 pounds asparagus, trimmed and cut
2 tsps grated lemon zest
1/2 tsp salt
5 cloves minced garlic
1 pound cleaned shrimp
1 cup reduced sodium chicken broth
1 tsp cornstarch
2 tbsps fresh lemon juice
parsley for garnish

Heat olive oil in pan. Add peppers, asparagus, lemon zest and 1/4 tsp salt. Stir until vegetables are softened, about 6 minutes. Remove.
Add 2 tsps olive oil and garlic to pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring for 1 minute. Whisk broth and cornstarch in a bowl until smooth and add to pan. Cook, stirring until thickened and shrimp are pink and cooked, about 2 minues. Stir in lemon juice and parsley. Serve with the vegetables.

Served this way with no added ingredients = 226 calories (4 servings)

Breaded Mozzarella

4 slices fresh mozzarella, about 1/4" thick
salt and pepper
1 cup panko crumbs
2 beaten eggs
3 tbsps. flour

Place panko, eggs and flour in separate bowls. Season both sides of cheese with slat and pepper. Dredge each slice in flour, then egg and then panko. Dip cheese a second time in egg and panko for a double crust.

Healt 1/4 cup oil in pan over high. Add cheese and fry until golden, about 2-3 minutes per side. Transfer to a paper towel lined plate.

To Serve

Boil 1/2 lb of thin spaghetti according to package directions. Drain and put on a large platter. Top with the breaded mozzarella. Pour shirmp and vegetable mixture over the top and serve immediately.