Strawberries, a 1-cup serving of these sweet delights has only 45 calories but packs 3 grams of fiber, 140 percent of your daily need for vitamin C, plus folate and potassium.
Prep: 25 minutes Cook: 3 minutes
1 1/2 lbs fresh or frozen large shrimp
3 cups organic strawberries
1/4 cup canola oil
1/4 cup organic balsamic vinegar
1/2 teaspoon plus 1/4 teaspoon lemon-
pepper seasoning, divided
3 tablespoons organic butter
2 cloves garlic, minced
1 tablespoon snipped fresh parsley
1/4 teaspoon salt
3 cups hot cooked brown rice
-Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired; set shrimp aside. Remove stems from berries. Halve or quarter any large berries; place berries in a large bowl. In a small bowl whisk together oil, balsamic vinegar, and 1/2 teaspoon lemon-pepper seasoning; add to strawberries and toss to coat. Set strawberry mixture aside.
-In a very large skillet, melt butter over medium-high heat. Add shrimp and garlic. Cook, stirring frequently, for 3-4 minutes or until shrimp are opaque. Stir in parsley, salt, and the 1/4 teaspoon lemon-pepper seasoning.
-Spoon shrimp mixture over rice. Spoon the strawberry mixture over shrimp. Makes 6 servings.
Nutrition Facts per serving: 369 cal., 17 g total fat (5 g sat. fat), 146 mg chol., 408 mg sodium, 32 g carbo., 3 g dietary fiber, 20 g protein