Carrie Murphy studies poetry in the MFA program at New Mexico State University in Las Cruces, NM. She blogs about eating well in graduate school at Master of Fine Eats.
Being a strapped-for-time-and-energy graduate student, I am always looking for quick, easy and healthful dinner recipes I can make after a long day of class. Eating healthfully as often as possible is important to me, but so is relaxing (which, for the purposes of this post is defined as watching bad TV on Hulu and laying on my couch). So, how to eat well when I'm tired and don't feel like cooking?
I came up with this fast little saute after reading this recipe and wanting something a little bit more substantial (apologies to Martha). I had half a bag of frozen shrimp and some shriveling green onions in the fridge, so I threw this together one night a few weeks ago. The sesame seeds and green onions add a nice crunch and the lemony broth smells heavenly; it turned out flavorful and fresh-tasting without taking a lot of time or effort.
If this looks good, you're gonna love:
- Noodle Salad with Shrimp, Chicken, and Mint
- Roasted Asparagus with Poached Egg and Parmesan
- Sweet and Sour Shrimp with Vegetables
Sauteed Shrimp And Asparagus With Sesame Seeds
Total Time: 10-15 minutes
Hands-On Time: 10-15 minutes
NOTE: This recipe is designed to be eaten over your favorite grain. I served quinoa, but rice or couscous would work just as well.
1 tablespoons garlic
2 tablespoons olive oil
1 large bunch of asparagus chopped into 1 in pieces
20-30 small to medium shrimp (about 10-15 per person, depending on the size)
1/4 cup white wine
1 tablespoon lemon juice
Salt and pepper to taste
Liberal sprinkling of sesame seeds
Liberal sprinkling of chopped green onions
1) Defrost your shrimp and chop your asparagus and green onions.
2) Put the olive oil and garlic in a deep skillet on medium high until heated through.
3) Add in asparagus, thoroughly coat with garlic and oil. Cook for about a minute.
4) Add in shrimp, stir well. Cook for another minute.
5) Add in the wine and lemon juice, stir. Let this cook down, about 5 minutes or so (liquid should be bubbling).
6) Sprinkle on sesame seeds, mix well.
7) Spoon asparagus and shrimp mixture with broth over your selected grain; top with chopped green onions.
Tip #1: I know asparagus and green onions aren't really in season now, but imagine how good this recipe will be when they are!
Tip #2: Substitute sesame oil for olive if you want more of an Asian flavor, or add in some soy sauce near the end. You could also easily omit the sesame seeds or green onions for a slightly simpler recipe.
Asparagus, 27 cals
Ten shrimp: 80 cals
Olive oil in 2 tbsps: approx 238 cals
White wine: approx 40 cals
Garlic: 4 cals
Lemon Juice: 8 cals
Sesame Seeds: 52 cals
Green Onions: 10
Total: 459 calories
Total per serving: 229.5
(not including whatever grain you choose to serve this with)