Think garlic, lemon, roasted vegetables, and autumn. Add some perfectly pink shrimp and you’ve got yourself an easy, healthy dish to make.
I could literally write this recipe as, “Throw the first half of the ingredients in a dutch, roast them, stir them, roast them, add the second half, roast some more, stir, and again, roast.” I think the most difficult part about this is pulling the dutch in and out of the oven, or, if you’re using a roasting pan (which works as well), leaning into the oven to stir. Other than that, it’s pretty simple.
I crafted this recipe from a couple of different The 17 Day Diet book recipes to be more to my liking. Thus, it’s perfectly 17 Day Diet approved. Technically, the shrimp makes this recipe a Cycle 2 meal because of the shellfish. But I used it on Cycle 1 with good results, so it’s up to you if you’re following the 17 Day Diet.
One of these days I plan to write about that book, because I find it fascinating, simple, and effective. With all the weddings we had this summer, my weight has yo-yo’ed like mad, but that book really helped with the downswing. Otherwise, there might not have been a downswing.
But I digress.
This recipe calls for Brussels sprouts, which I used to hate. I thought the only way to make them taste good involved adding lots and lots of butter or cheese sauce. And even then, I wasn’t a fan. All the added calories never seemed worth it.
Since picking up that diet book and venturing into new unknowns with fresh vegetables (yes, even I have a few vegetable unknowns), I’ve found that Brussels sprouts have all sorts of possibilities that, surprise surprise, taste good!
Maybe Brussels sprouts are an acquired taste.
Or maybe I’m just a better cook. 🙂
Yields: 4 servings
Cook Time: 44 minutes
Roasted Garlic Shrimp | SweetPeas and Soybeans
2 Tbsp olive oil
1 lb Brussels sprouts, stems trimmed
2 bunches of fresh broccoli florets, stems trimmed
1 garlic head, broken into cloves and peeled, plus
2 minced garlic cloves or 2 tsp prepared minced garlic
½ tsp salt
1 Tbsp Italian herb seasoning
1 lb (about 30) raw shrimp, peeled and deveined, tail off
2 Tbsp lemon juice
Preheat the oven to 375 degrees. In a large dutch oven, combine 1 Tbsp olive oil, brussel sprouts, broccoli, and garlic cloves. Toss to coat with the oil, then roast in the oven for 25 minutes. Stir the vegetables, then roast for another 10 minutes. Pull the dutch out of the oven. Add the remaining 1 Tbsp olive oil, minced garlic, salt, Italian herb seasoning, shrimp, and 1 Tbsp lemon juice. Toss to coat, then put in the oven to roast for 6 minutes. Stir, then roast an additional 3 minutes, or until shrimp are pink and firm. Remove dutch from oven. Working quickly, add the remaining 1 Tbsp of lemon juice and stir to scrape up any browned bits. Then serve immediately to avoid the shrimp overcooking.
Nutrition Disclaimer: I am not a certified nutritionist…these are just the calculations I’m pretty sure are close to correct. I use SparkRecipes to generate my information.
Dietary Exchange: 4 Meat, 3 Vegetable servings
Jenny Craig: A little high in protein and low in carbs. You may consider eating less shrimp and adding 2/3 cup of rice or a small baked potato.
Weight Watchers PointsPlus: 6 Points (using calculatorcat.com).