Friday, June 17, 2011

Cooking Light [on-line] Supper Club

As mentioned earlier, I'm adding a new 'feature' [lol] to my blog. Every few weeks I'll be choosing a [usually] quick 7 easy menu from Cooking Light to share with the hopes that you, too, will have a cooking light night and let me know what your family thinks of the meal as well.

Tonight's menu is Roasted Broccoli & Shrimp and corn on the cob with garlic basil butter from Cooking Light [next time I'll have a link to the recipe -

Roasted Shrimp and Broccoli

· YIELD: 4 servings (serving size: 1 cup broccoli and about 9 shrimp)


· COURSE: Main Dishes

Time: 30 minutes

Time-Saver: Purchase fresh, trimmed corn on the cob that has been cleaned of silks.

Serve with Garlic-Basil Corn: Combine 2 tablespoons softened butter, 1 tablespoon chopped fresh basil,
and 1 minced garlic clove in a small bowl. Place 4 ears shucked corn into a large saucepan of boiling water; cook 4 minutes. Drain. Spoon 1 teaspoon butter mixture over each ear of corn. Yield: 4 servings. CALORIES 130; FAT 6.8g (sat 3.8g); SODIUM 55mg


5 cups broccoli florets- 1 tablespoon grated lemon rind - 1 tablespoon fresh lemon juice - 1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided and 1 1/2 pounds peeled and deveined large shrimp

Cooking spray - 2 tablespoons extra-virgin olive oil -1/4 teaspoon crushed red pepper


1. Preheat oven to 425°.

2. Cook broccoli in boiling water 1 minute. Drain and plunge into ice water; drain.

3. Combine 1 1/2 teaspoons rind, juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. Add shrimp; toss to combine. Arrange broccoli and shrimp in a single layer on a jelly-roll pan coated with cooking spray. Bake at 425° for 8 minutes or until shrimp are done.

4. Combine oil, remaining 1 1/2 teaspoons rind, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and crushed red pepper in a large bowl. Add broccoli; toss to combine.

Amount per serving:

Calories: 268- Fat: 10g - Saturated fat: 1.5g - Monounsaturated fat: 5.4g - Polyunsaturated fat: 2g - Protein: 37.3g - Carbohydrate: 7g - Fiber: 2.9g - Cholesterol: 259mg - Iron: 5mg - Sodium: 571mg - Calcium: 135mg

My take: Fresh corn with the garlic basil butter was very good. We use Smart Balance for our butter substitute so I picked some fresh basil, did a quick chop and placed it in my small food processor with some dried garlic slivers and the smart balance - it was so good I used it on the shrimp [corn isn't a favorite of mine.] Instead of broccoli I used mixed veggies [normandy, in the freezer] - a favorite of ours roasted in the oven with a little olive oil and herbs... and I added [basmatti] rice. Our boys and a friend joined us for dinner and most said that the shrimp and veggies would be a 'repeat.' - Meaning that they would ask for it again. The shrimp was delicious! And so easy to prepare in the oven in less than ten minutes... although some said they thought it would be better if I'd used smaller pepper flakes so there would be some on each shrimp [and I agree.] It will definitely be repeated here at our house.

If you join in with my supper club I'd love to hear what you thought of this meal - just leave a comment here and we can 'talk' about the pros and cons...
I look forward to hearing what you think -

1 comment:

Marianne - Fiskateer #6701 said...

Yummy! I can understand why the boys say it will be a repeat. It looks delicious!