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Healthy Recipes
Here's
an easy, protein rich meal you can toss together in minutes!
Seriously tasty with a nice kick, you won't have leftovers of this one! There
are tons of options for serving - over pasta, spaghetti squash, potato, rice, in
a tortilla... endless possibilities, but I have to say, it's just fine on it's
own if you don't have room for carbs!
Shrimp and Crab Toss
by Chelle Stafford
Prep Time: 10 minutes Ready In: 25 minutes
Cook Time: 15 minutes Yields: 4 servings (311.2g/11.0oz)
Ingredients:
(as always - if you're gluten free, be sure to check those product labels!)
8 oz SHRIMP, RAW, peeled and deveined
5 oz LUMP CRAB MEAT, COOKED
8 oz MUSHROOM, BROWN, RAW, Italian or Crimini, sliced
1 tbsp GARLIC, RAW
1/2 tsp WORCESTERSHIRE
14 oz Muir Glen Fire Roasted Diced Tomatoes with Chipotle Peppers
1 tbsp OLIVE OIL
1 cup Organic Low Sodium Chicken Broth (I used Pacific brand)
1 tsp Mrs Dash Southwest Chipotle
8 oz Greek Yogurt, Plain
Directions:
Saute sliced mushrooms and garlic together in olive oil. Add splash of
Worcestershire sauce.
When mushrooms are almost done, add shrimp (peeled and deveined). Cook about 2-3
minutes, until pink and no longer translucent.
Add crab meat (cooked) and tomatoes (you can use any variety of diced or crushed
tomatoes - each offers a different flavor).
In a bowl, combine 1 cup chicken broth with 1 cup Plain Greek Yogurt and 1 tsp
Mrs Dash Southwest Chipotle.
When smooth, add to skillet and stir well. Allow to heat through, then remove
from heat.
Serve immediately.
Serve over: whole grain pasta, brown rice, quinoa, spaghetti squash, baked
potato, or even in a tortilla!
NUTRITION : Per serving: 195 calories; 23 g protein, 14g carbohydrates, 4
g fat, 2 g fiber.
