This is a meal Brian found in Runner’s World while we were training for our half marathon. I was shocked that he wanted to try it because it has beans in it. It is very quick cooking and is a great post run or post workout dinner. I used basil instead of a bay leaf, I reduced olive oil to 2 TBSPs, and I used fire roasted diced tomatoes to give it even more of a smoky flavor.
We all liked the flavor but I think Brian and Jackson left a few of the beans in the bowl. Still trying to get used to all these foreign foods (to them) around here. It is a work in progress. I am just so happy they are willing to try. They are both in the process of training for a half and a full marathon. It should be an exciting season. This will be Jackson’s first time running a race farther then a 5k. I cannot wait to cheer them on from the sidelines and join them in a few training runs.
Shrimp is high in protein and selenium, a mineral that aids in recovery.
Source : Runners World (I adapted it to our taste)
1 pound medium peeled and deveined shrimp
4 tablespoons olive oil, divided (I reduced this to 2)
1 teaspoon pimenton (smoked paprika)
3 garlic cloves, minced and divided
1/2 teaspoon hot red pepper flakes
1 bay leaf, broken into pieces ( I used fresh basil instead)
1 14.5-ounce can petite-diced tomatoes, drained
1 tablespoon tomato paste
2 15-ounce cans white beans, drained
1 cup chicken broth
2 tablespoons chopped fresh parsley
Heat a large skillet over medium-high. Toss shrimp with 1 tablespoon oil and pimenton. Add shrimp to skillet; sauté 1 to 2 minutes; add half the garlic the last few seconds of cooking. Spoon shrimp into a bowl and set aside. Return skillet to heat; add 2 tablespoons oil, pepper flakes, bay leaf, and remaining garlic. Cook till garlic is golden, a few seconds. Add tomatoes; cook till most of the liquid evaporates, 2 minutes. Add tomato paste; cook till tomato mixture darkens. Add beans and broth; simmer till it’s a thick stew, 5 minutes. Stir in shrimp and parsley; cook till heated through. Drizzle with remaining oil. Serves 4.
I served it with a garden salad and steamed broccoli.
Calories per serving: 436
Carbs: 37 G
Fiber: 9 G
Protein: 35 G
Fat: 17 G