This is similar to a classic Northern Italian dish. The beans and pesto blend so well with the olives and grilled shrimp.
Six ounces (175 g) of shrimp gives 34 grams of protein, which is over half your daily protein requirement. This amount also contains over 100% of your daily tryptophan requirement, which is responsible for your sleep, mood and appetite.
12 oz large shelled shrimp (tail left on)
2 tsp vegetable oil
1 cup chopped onion
1 tsp minced garlic
1½ cups canned white navy beans or kidney beans, drained and rinsed
¼ cup store-bought or homemade pesto
1⁄3 cup low-sodium chicken stock
1½ Tbsp lemon juice
¼ cup chopped black olives
1⁄3 cup crumbled reduced-fat feta cheese (1½ oz)
½ cup diced tomatoes
1. Either grill or sauté shrimp in a skillet sprayed with vegetable oil just until cooked (about 5 minutes). Set aside.
2. In a large skillet sprayed with vegetable spray, add the oil and sauté the onion and garlic for 5 minutes on medium heat until soft and lightly browned. Add the beans, pesto, stock, lemon juice, and olives and cook for 2 minutes until the dish is warm.
3. Place on serving plate and top with shrimp, feta and tomatoes.
Makes 4 servings.
Preparation time: 15 minutes
Cooking time: 12 minutes
Nutritional Information per Serving
Carbohydrates 19 g
Fibre 1.3 g
Protein 20.5 g
Total fat 5.3 g
Saturated fat 1.6 g
Cholesterol 110 mg
Sodium 350 mg