On Tuesday, I went to town in the kitchen making pan seared steak, garlicky shrimp and fresh asparagus. Unfortunately, I completely forgot to document the process–just this one photo exists– kind of a sad one because I had already started feasting.
Anyway, I thought I would share the how to and recipes here so you could take a stab at making this awesome meal (seriously, the reviews were literarlly that it was awesome… and yes I asked opinions beyond myself!) I have a lot of friends that are adhering to a low-carb diet, if you are as well, this is right up your alley.
- 1 lb large shrimp, peeled, deveined and butterflied
- 1 Tbsp olive oil
- 3 garlic cloves, minced
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1/2 cup dry white wine
- 1/2 cup reduced sodium chicken broth
- 3 scallions, sliced
- 2 Tbsp chopped fresh parsley
- 2 Tbsp fresh lemon juice
- 1/4 plain dry breadcrumbs
Preheat your broiler. Heat oil in large nonstick pan, with an oven proof handle, on medium-high heat. Add shrimp, garlic, salt and pepper. Add shrimp to the pan, stirring frequently, just as the shrimp begin to turn pink, about 3 minutes.
Add wine, broth, scallions, parsley, lemon juice; bring to a boil. Reduce heat and simmer, uncovered untl liquid begins to thicken slightly and the shrimp are just opaque in the center, about 3 minutes.
Top the shrimp mixture with the breadcrumbs. Place the skillet in the oven under the broiler and heat until the topping is golden, about 2 minutes.
Pan Seared Steak
- steaks about 1 inch thick
- olive oil
- salt, pepper, garlic powder to taste
Marinate the steaks in olive oil overnight. Drain off any excess oil and salt the steaks on both sides. Heat a cast-iron skillet over a high setting. When hot add the steaks and sear on one side. Turn the heat down to medium and continue cooking for about 3 minutes for medium rare. Turn the steaks with tongs and turn up the heat to high. Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare. Remove immediatley.
Now head to the grocery and then off to your kitchen and get cookin’!
*note- recipes modified from Weight Watchers