Food is One of my favorite things! If you are of the same mind, I have a simple and delicious, multiple sclerosis healthy, recipe.
I have recently done some reading about the Mediterranean diet. Many of the foods that are included in the Mediterranean diet are conducive to foods recommended for M.S. sufferers, containing omega 3’s, heart healthy oils, a variety of vegetables, legumes and whole grains. Here is a little ditty that I put together a few weeks ago. It Brought accolades from my hubby which doesn’t hurt! I hope you try it and let me know what you think!
I boiled 1pound of medium size, deveined, shell on, frozen shrimp. Why shell on? Well it isn’t mandatory, but shrimp cooked with shell on have more flavor. I peeled the shrimp then sat them off to the side until I was ready for them. I added 2 table spoons of olive oil to a skillet with some sliced white button mushrooms and 1 to 2 cloves of garlic. I added 1/4 cup of white wine and 2 tables spoons of fresh Lemmon juice and about a half teaspoon of salt. I also like to put in a couple of table spoons of capers from a jar. They just give it a little more depth of flavor, plus some added salt. I sauté for a couple minutes. Finally, I add the shrimp. They are already cooked, so just make sure they are heated through! Don’t over cook them. No one wants rubbery shrimp! Fresh shrimp may be used. There is no need to prepare them ahead of time. Just toss them in when you are finishing up the sauce. When they turn pink, it is done.
It is your choice whether you choose rice or pasta. I suggest whole grain pasta or brown rice. My favorite is whole wheat fettuccine! The sauce goes further. There is always a chance with rice that it will quickly absorb all the sauce. If you measure out one serving of rice instead of going free style, you will be fine. With Pasta, the flavorful sauce will gently coat the noodles and leave you with a robust, winey, lemony, and garlicky flavor. Yum! There, I said it!
Kathy’s Lemony Garlic Shrimp!
- 1 pound medium frozen shrimp, deveined and shell on. Boil until they turn pink. Rinse in cool water. Then peal.
- Two Table spoons olive oil
- One to two cloves garlic
- One cup sliced white button mushrooms
- Two table spoons jarred capers
- 1/4 cup white wine
- 2 table spoons fresh lemon juice
Heat 2 table spoons olive oil in a low to medium heat skillet. Add garlic, mushrooms and capers then sauté until garlic is fragrant and mushrooms are el dente. Next add the white wine, lemon and salt. Toss in the shrimp. Cook until the sauce is warmed through.
4 large servings