Yay! It is almost Friday! We have just about made it through the week. Today was another long day. School was crazy busy and then my phone broke, so I had to go to Verizon – twice. New phone will be here Monday!
In between errands and cleaning for our weekend company 🙂 I managed to try a new recipe! My girlfriend Meg sent me the recipe last week (thanks Meg!) and I changed it a little to go with what I had in the cupboard.
Here are the results:
Garlic Parsley Sauce with Shrimp and Veggies
(adapted from Meg’s recipe from Giada’s new cookbook!)
- 1/3 c. parsley
- 2 cloves roasted garlic
- 1/3 c. EVOO
- 1/3 c. red wine vinegar
- 1 in. cube of fresh parm. chopped
- salt and pepper
- 1 package of frozen stir fry veggies
- 1 lb. shrimp
- pasta or rice or bulgur
Squeeze the garlic into a food processor. Add parsley and vinegar into the processor. Blend together and gradually add in the EVOO. Add parm, salt, pepper and chop until well blended.
Cook shrimp until done in boiling water. Drain shrimp and rinse in cold water. While shrimp are chilling, cook veggies in a stir fry pan. When shrimp are done, add them to the veggies and add parsley sauce. Cook together until done. Serve over your favorite whole grain.
Watch for some upcoming posts on healthy pregnancy!
🙂
