Wednesday, June 4, 2014

Shrimp Asparagus Stir-Fry with Baked Pear

The Stir Fry recipe was inspired by a recipe in the June issue of Clean Eating Magazine.

Shrimp Asparagus Stir Fry
(Serves 2)

1/4 cup Wild Rice
1/4 cup Brown Rice
I cooked the brown rice in double the amount of water for about 45 minutes, then added the brown rice (instant) and 1/4 cup water and cooked 5 more minutes just prior to serving.

1 tsp. Sesame Oil
1/2 pound Shrimp, raw
1/2 tsp. Five Spice Powder
Peel the shrimp and remove tails.  Heat oil in a small non-stick saucepan.  Add shrimp and spice.  Cook and brown on both sides for about 5 minutes.  Remove shrimp from pan.

1 tsp. Sesame Oil
12-14 Asparagus Spears, peeled and cut into 3 inch pieces
Heat oil in same non-stick pan.  Add asparagus and cook 1 minute.

1 1/2 Tbsp. Water
1 tsp. reduced sodium Soy Sauce
1 Tbsp. Orange Juice
1 1/2 tsp. Honey
1/2 tsp. Rice Vinegar
1/8 tsp. Ginger
Mix and add to pan.

3/4 cup Grape Tomatoes, halved
Add to pan along with shrimp and heat.

1/2 Mandarin Orange, segmented and membranes removed
Garnish Stir Fry with oranges.  Served over rice.

I substituted a pear for the apple in our signature recipe served in the Health CafĂ©.

Baked Pear
(Serves 2)

1 large Bartlett Pear, halved and seeded
3 oz. Moscato Wine
2 tsp. Brown Sugar
1 1/2 Tbsp. Whole wheat Flour
2 Tbsp. Dry Oats
1/8 tsp. Cinnamon
Cut pear in half.  Seed with a melon scoop. 
Place wine in bottom of small baking pan.  (I used a small bread loaf pan.)  Place pear cut side down in wine to cover, then turn right side up.  Mix dry ingredients and sprinkle over top of pear.  Bake at 350 degrees for 30 minutes. 

After plating, I poured the juice in the pan over the top of the pears.

Thanks again to Sharon Palmer, RD and USA Pears for the gift box prize from a blog giveaway! 

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