This recipe is to die for! My mom found it in Runners World Magazine, and we both gave it a shot. Needless to say, it is a keeper. Shrimp is full of protein and selenium, a mineral that aids in recovery. Perfect recipe post exercise.
I posted this picture on the Facebook page and Instagram, which led to many questions so here is the full recipe.
- 1 pound medium peeled and deveined shrimp (I used 1 bag of frozen shrimp from Trader Joes)
- 4 tablespoons olive oil
- 1 teaspoon paprika
- 3 garlic cloves, minced
- 1/2 teaspoon hot red pepper flakes
- 1 bay leaf, broken into pieces
- 1 14.5 ounce can petite diced tomatoes, drained
- 1 tablespoon tomato paste
- 2 15 ounce cans white beans, drained
- 1 cup chicken broth
- 2 tablespoons chopped fresh parsley
Heat a large skillet over medium-high. Toss shrimp with 1 tablespoon oil and pimenton. Add shrimp to skillet; sauté 1 to 2 minutes; add half the garlic the last few seconds of cooking. Spoon shrimp into a bowl and set aside. Return skillet to heat; add 2 tablespoons oil, pepper flakes, bay leaf, and remaining garlic. Cook till garlic is golden, a few seconds. Add tomatoes; cook till most of the liquid evaporates, 2 minutes. Add tomato paste; cook till tomato mixture darkens. Add beans and broth; simmer till it’s a thick stew, 5 minutes. Stir in shrimp and parsley; cook till heated through. Drizzle with remaining oil. Serves 4.
You can also experiment with any seafood you like, it doesn’t have to be shrimp! I would imagine it would taste phenomenal with chicken as well. This recipe is full of flavor, a little spice, so simple and a perfect meal post exercise.
Calories per serving: 436; Carbs: 37 G; Fiber: 9 G; Protein: 35 G; Fat: 17 G