A
cross-continental blend of flavors, this dish features a lively sauce that combines
European paprika and sake or mirin (rice wine) from Japan. Turnips, popular in
both European and Asian cuisines, add fiber, potassium, calcium, and vitamin C.
Serve the shrimp over whole-wheat pasta or brown rice.
Ingredients
:
- 2 to 3 tablespoons neutral-tasting oil, such as canola or safflower
- 1 tablespoon minced peeled fresh ginger
- 1½ teaspoons paprika
- 3 tablespoons chopped walnuts
- 20 large shrimp, preferably U.S. farmed, peeled and deveined (about 1 pound)
- 1½ cups cubed (¼-inch) peeled turnips
- 1 tablespoon apple-cider vinegar or sherry vinegar
- 3 tablespoons sake or mirin (rice wine)
- Coarse salt and freshly ground pepper
- ¼ cup chopped fresh flat-leaf parsley (optional)
Method :
- Heat oil in a large skillet over medium-high. Add ginger and paprika; cook, stirring, until fragrant, 20 to 30 seconds. Add walnuts; sauté, stirring, until lightly browned, 2 to 3 minutes.
- Add shrimp; cook, stirring, until pink and opaque throughout, about 2 minutes per side. Stir in turnips, vinegar, sake, and 1 teaspoon salt; season with pepper. Continue to cook, stirring, until heated through, about 2 minutes. Stir in parsley, and serve warm.
per
serving: 253
calories; 1.7 g saturated fat; 10.3 g unsaturated fat; 172 mg cholesterol; 6.4
g carbohydrates; 24.6 g protein; 204 mg sodium; 2.1 g fiber
Tags:
Lunch