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Garlic Shrimp over Teff
Garlic Shrimp over Teff
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From: Diabetic Living Magazine
Teff is a grass seed native to Ethiopia that's high in fiber, calcium and protein. Enjoy its mild, nutty flavor in this recipe with garlic shrimp, sautéed spinach and toasted pine nuts.
- By: Diabetic Living Magazine
Ingredients 6 servings
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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 3¾ cups water
- 1 cup whole-grain teff (6 ounces)
- 4 teaspoons grated Parmesan cheese
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon ground black pepper
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried parsley flakes, crushed
- ½ teaspoon dried thyme, crushed
- ¼ teaspoon crushed red pepper
- 1 5- to 6-ounce package fresh baby spinach or arugula
- 2 ounces pine nuts, toasted (see Tip)
Preparation
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Prep
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Ready In
- In a large saucepan, bring the water to boiling. Whisk in teff. Reduce heat. Simmer, uncovered, about 25 minutes or until thickened, stirring frequently to prevent sticking.
- Remove from heat. Stir in Parmesan cheese, butter, 2 cloves garlic, Italian seasoning and black pepper. Set aside.
- Meanwhile, for shrimp-spinach topper, thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Place shrimp in a large resealable plastic bag. Add lemon juice, oil, the 4 cloves garlic, the parsley, thyme and crushed red pepper. Seal bag; turn to coat shrimp. Let stand at room temperature for 5 to 10 minutes.
- In a very large skillet, cook shrimp with marinade over medium-high heat about 3 minutes or until shrimp are opaque. Add spinach; cook and stir for 1 minute more.
- Divide teff mixture among six dinner plates. Top with shrimp mixture and pine nuts.
- Tip: To toast pine nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 7 minutes or until golden, shaking pan once or twice.
- Serving size: 1 serving
- Per serving: 287 calories; 11 g fat(3 g sat); 3 g fiber; 28 g carbohydrates; 21 g protein; 20 mcg folate; 125 mg cholesterol; 1 g sugars; 1,794 IU vitamin A; 10 mg vitamin C; 161 mg calcium; 5 mg iron; 580 mg sodium; 326 mg potassium
- Nutrition Bonus: Vitamin A (36% daily value), Iron (28% dv)
- Carbohydrate Servings: 2
- Exchanges: 2½ lean protein, 2 starch, ½ fat
