Peanut Shrimp - Healthy Food Tip and Recipe

Today's Recipe

If you don't know what to serve for dinner tonight ...

Include this easy-to-prepare dish you can enjoy in a matter of minutes as part of your Healthiest Way of Eating! The red coloring of shrimp is a reflection of health-promoting phytonutrients that provide anti-inflammatory and antioxidant protection.

Peanut Shrimp

Prep and Cook Time: 15 minutes

Ingredients:

• 2 medium garlic cloves, chopped
• 1/2 lb medium size shrimp, peeled and deveined
• 2 TBS + 1 TBS fresh lemon juice
• Sea salt and pepper to taste
• 3 TBS low-sodium chicken or vegetable broth
• 2 TBS extra virgin olive oil
• 1/4 cup of your favorite peanut sauce

Directions:

1. Chop garlic and let sit for 5 minutes to Promote its Health Benefits
2. Peel and devein shrimp.
3. Rub shrimp with 2 TBS lemon juice, salt, and pepper.
4. Heat 3 TBS broth over medium-low heat in a stainless steel skillet.
5. When broth begins to steam, add shrimp and sauté. Stir frequently. After 2 minutes, turn the shrimp over and add garlic. Sauté until shrimp are pink and opaque throughout (approximately 3 minutes). Cook 4-5 minutes for large shrimp. Shrimp cook quickly, so watch your cooking time or they will become tough.
6. Dress with extra virgin olive oil and the remaining 1 TBS lemon juice.
7. Serve with mixed greens and top with your favorite peanut sauce.

Serves 2 Printer Friendly Version of Peanut Shrimp
In-Depth Nutritional Profile for Peanut Shrimp

Healthy Food Tip

Can you tell me about white tea, and is it true that white tea is even better for you than green tea?

White, green and black tea all come from the same plant (Camellia sinensis), but white tea is made from the unopened leaf buds of the plant, whereas green tea is made from the more mature, opened leaves. (Black tea is also made from mature, opened leaves, but undergoes a controlled fermentation process that results in its darker color.)
Both white and green tea contain a phytonutrient that has been high up on the radar screen in health research. This phytonutrient is a polyphenol called epigallocatechin-3-gallate (EGCG). EGCG is the primary polyphenol in both white and green tea, and it's a key reason why researchers have been interested in the properties of white tea with respect to prevention of cancer development (tumorigenesis). At this point we only have preliminary animal studies and in vivo laboratory studies in this area. These studies not only fail to look at everyday intake of white tea as part of a daily diet but also often involve specialized extracts made from white tea. But I am hoping that researchers will find enough reason in these preliminary studies to move on to large-scale human studies that examine the potential benefits of white tea drinking in an everyday Healthiest Way of Eating.
I would not call white tea "better" or "worse" for you than green tea. I think of both teas as having health benefits and as being different in their composition.
As always, quality is important when you are purchasing white or green tea, and I recommend organic teas produced by companies that have a reputation for high standards.