I love colorful dishes! If the dish is simple to make, low in fat and calories, then I’m even happier.
I don’t often make Racheal Ray’s recipes. Not that I don’t think they would be good. I’m sure they are. It’s just that she has such long lists of ingredients for her recipes, that I just can’t fathom getting dinner on in 30 minutes. (At least in the cookbooks I have.) I’m sure she can, but I have doubts that I could.
This recipe changed my mind. I found it on Food Network’s website. Finally a recipe with just a few ingredients! I had dinner on the table in less than 30 minutes, and it was light and delicious!
Thank you Rachael Ray!
- 1 pound green beans, trimmed and cut into 2" pieces
- ½ cup brown sugar
- 3 tablespoons fish sauce
- 3 cloves garlic, minced
- ¼ tsp lemon peel
- 1 ½ pounds shrimp , peeled and deveined
- 2 cups brown rice, cooked
- Steam beans until crisp-tender.
- In a saucepan combine 1/2 cup water, brown sugar, fish sauce, garlic and lemon peel. Season with pepper and simmer over low heat until reduced to a syrup consistency, about 12 minutes. Add the shrimp and cook over high heat until fish is pink. Add the beans and heat through.
- Serve over rice.
What’s good for me in this dish?
Shrimp is low in fat, and higher in cholesterol; however, studies show that it can raise HDL and triglyceride levels. It has B12 for hearth health, omega-3 fatty acids for anti-inflammatory effects, and antioxidants selnium, copper and zinc.
Brown rice is high in manganese, selenium, magnesium and tryptophan. You need manganese for healthy nerves and blood sugar regulation. Selenium assists our immune systems and supports the prostate gland.
Amount Per Serving
Total Fat: 2.49g
Total Carbs: 58.19g
Dietary Fiber: 5.66g
Weight Watchers Points 8
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.