For the past few nights we have been staying in an accessible yurt in Ridgway State Park in Colorado. It’s very comfortable, and it allows us to do some healthy cooking on the road. We made a menu before we left on our five week-plus road trip, and will be stopping to shop along the way. Of course some things (like spice mixes) we brought from home, but the perishable and easy-to-find items we will get along the way.
Last night we had our healthy version of shrimp scampi, with green beans and rice. We cooked the shrimp on our camp stove, and when it was done we threw on a chicken breast marinated in salsa for our picnic lunch today. We packed along some tortillas, refried beans and a little rice and had a pretty healthy lunch. And tonight we will enjoy grilled shrimp tacos for dinner.
And for those of you who just don’t believe I have a healthy shrimp scampi recipe, I’ve included it below. One serving is a very healthy 160 calories and 170 mg. of sodium. And it’s so good, you’d never guess it was low calorie! Give it a try!
1 pound shrimp
3½ T olive oil
3 t minced garlic
1½ T white wine
1½ T water
1½ T parsley, chopped
Heat olive oil in large skillet over low heat. Add garlic and cook for about two minutes, until garlic turns golden.
Raise heat to medium-high and add the shrimp in an even layer. Turn the shrimp as it gets pink on one side, and continue to cook until it’s pink all over. Add a few drops of oil to the pan if it seems too dry.
Stir in the water and the wine and cook until the sauce is lightly thickened, about 30 seconds. Stir in parsley and serve.
Sodium: 171 mg.