Sunday, March 18, 2012

Nutritious and Delicious



Now more than ever, I feel like my growing, active teenagers need healthy food to refuel their bodies.  Both kids are growing so fast that I can hardly keep them in pants that fit.  They're both athletes with rigorous practice and game schedules and they're burning a ton of calories everyday.  I want them to eat foods that are nutritious but it's not always easy to convince them to eat well.  Like all teenagers, they want food that tastes good - so it's my job to find healthy food that's also delicious.  (Let's face it - we ALL want yummy food.)

One thing that I know that they we all love is shrimp.  A quick dinner of skewered grilled shrimp and brown jasmine rice turned out to be a great weeknight meal.  It didn't take long at all for me to throw this dinner together either. 

Grilled Shrimp
2 Tablespoons soy sauce                   red pepper flakes
1 Tablespoon orange juice                ginger
1 Tablespoon olive oil                      2/3 pound jumbo shrimp
½ teaspoon sugar                             12 cherry tomatoes
1 garlic clove                          





Combine first 7 ingredients.  Cover and refrigerate 2 Tablespoons.  Pour remaining marinade over peeled shrimp.  Refrigerate for at least 1 hour.









Thread onto skewers, alternating with tomatoes.
 
 

 Grill 3 minutes on each side, basting with reserved marinade. 








This dinner was literally this simple: shrimp, rice and tomatoes.









Give this a try on your teenagers and let me know how they like it.

Ciao!

Grilled Shrimp
2 Tablespoons soy sauce                   red pepper flakes
1 Tablespoon orange juice                ginger
1 Tablespoon olive oil                      2/3 pound jumbo shrimp
½ teaspoon sugar                             12 cherry tomatoes
1 garlic clove                          

Combine first 7 ingredients.  Cover and refrigerate 2 Tablespoons.  Pour remaining marinade over peeled shrimp.  Refrigerate for at least 1 hour.  Thread onto skewers, alternating with tomatoes.  Grill 3 minutes on each side, basting with reserved marinade.

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