High Protein Cookbook

Roasted Shrimp with Fresh Ginger on Wilted Watercress The sweet flavor of shrimp is complemented by the complex blend known as five-spice powder, which is in turn counterbalanced by peppery watercress. A completely satisfying meal. Makes 2 Servings 2 tablespoons olive oil 1 tablespoon chopped fresh ginger 1 large garlic clove, finely chopped teaspoon five-spice powder teaspoon kosher salt teaspoon freshly milled black pepper 12 ounces large shrimp, peeled 4 cups watercress, rinsed and rough stems removed Preheat the oven to 350 F. Stir together the oil, ginger, garlic, five-spice powder, salt, and pepper in a medium bowl. Toss in the shrimp, coating evenly, then cover and let stand for 10 minutes or so. Arrange the shrimp in one layer on a baking sheet. Roast until the shrimp turns pink, 3 minutes. Remove the shrimp from the oven and set aside on a warm plate, covered, to keep warm. Place the watercress (still wet from washing) in a hot skillet and stir-fry just until wilted, about 1 minute. Divide the watercress between two dinner plates and top with hot roasted shrimp. Serve at once. Nutritional Analysis: 263 calories, FAT 16 g, PROTEIN 28 g, CARB 3 g, FIBER 1 g, CHOL 242 mg, IRON 5 mg, SODIUM 888 mg, CALC 141 mg -------------------------------------------------------------------------------- Thai Style Beef Mint Salad This dazzling green salad is truly mouthwatering. It combines salty, sour, and sweet flavors for a completely satisfying meal. The dressing recipe is a basic Thai sauce that can be used on many other mixed greens, bean sprouts, and cabbage. Some theorize that crunchy food is so appealing because it allows us to vent our frustrations; better to crunch on a salad than on potato chips . . . or your coworkers or your partner. Makes 2 servings Dressing cup fresh lime juice (about 2 limes) 2 tablespoons fish sauce (nuoc mam) teaspoon sugar 2 teaspoons vegetable oil One 6-inch piece fresh lemongrass (tender center cut into three 2-inch pieces) One 10-ounce New York strip steak 1 tablespoon chili powder (we love Gebhardt's) 2 cups romaine lettuce, washed, dried, and sliced into 1-inch-thick ribbons cup fresh mint leaves, cut into ribbons cup fresh basil leaves, cut into ribbons 1 large hard-cooked egg, sliced Mix together the dressing ingredients in a large salad bowl and set aside. Heat an indoor or outdoor gas grill or a dry cast-iron skillet for 5 minutes, or light a charcoal fire. Grill the steak until medium-rare, 3 to 4 minutes on each side (if using a black skillet, you will want to spray it with cooking spray). When the meat is cooked, cut it into thin slices and toss with the dressing. Remove to a plate and sprinkle the steak slices with chili powder. Remove the lemongrass stalks from the dressing. Now, in the same bowl, toss in the romaine lettuce, mint leaves, and basil leaves. Toss the greens thoroughly and divide them equally between two plates. Top with slices of steak and sliced eggs. Sprinkle the eggs with chili powder. Nutritional Analysis: 573 calories, FAT 33 g, PROTEIN 57 g, CARB 11 g, FIBER 3 g, CHOL 246 mg, IRON 7 mg, SODIUM 1,549 mg, CALC 133 mg -------------------------------------------------------------------------------- Shirley's Sauteed Sherry Chicken Keep packages of chicken tenders or boneless, skinless chicken breasts handy for quick, brightly flavored dinners you can have on the table in a flash. Makes 2 servings 2 boneless, skinless chicken breasts (10 ounces total), split and pounded to -inch thickness teaspoon kosher salt teaspoon freshly milled black pepper 1 teaspoon olive oil 1 teaspoon unsalted butter cup finely chopped onion 2Eckhardt, Linda W. is the author of 'High Protein Cookbook' with ISBN 9780609806739 and ISBN 0609806734.