No surprise that, at this time of year, a recent issue of Prevention magazine would feature citrus (which covered everything from limes to kumquats) as its monthly focus and tub-thumped consuming these rich sources of vitamin C and fiber.While we were visiting my son’s home in the epicenter of citrus country, where lemons the size of dinner plates and other citrus grow by the thousands in the yard, we had been given some lovely grapefruit. One of Prevention’s featured recipes in the citrus promo caught my eye, so some sections of this gigantic grapefruit immediately went into creating this dinner entrée of Grapefruit, Avocado, & Citrus.
This made a lovely meal that couldn’t have been more simple, from start to finish, to get on the table. It became an attractive presentation on the plate also. Some peeled, deveined shrimp, tossed with spices, were sautéed in oil in a skillet until cooked through. Sections from a grapefruit and slices from an avocado, along with the shrimp, went on the plate.
The whole preparation/serving process took me the whole of 10 minutes from tossing the shrimp with the spices to setting the filled plates on the table. Who can argue with that kind of time frame—without skimping on health benefits?
Grapefruit, Avocado, & Shrimp
3/4 pound peeled, deveined shrimp
1/2 teaspoon cumin
1/2 teaspoon paprika
1 tablespoon olive oil
1 grapefruit
1 large avocado
In a medium bowl toss peeled, deveined shrimp with cumin and paprika. In skillet over medium-high heat sauté shrimp in oil. Stir until shrimp is cooked, about 4 minutes. Remove peel and pith from 1 grapefruit and slice into sections. Divide sections among 4 plates. Slice avocado. Top grapefruit sections with 1 chopped avocado and shrimp. Makes 4 servings.
(Courtesy Prevention, December 2011)
No comments:
Post a Comment