Healthful Eating For Two
This week American Profile presents two recipes that make a tasty and healthful meal for two.
Waneta Stephens of Mount Pulaski, Ill., sent in her recipe for Easy Coleslaw. She’s prepared this recipe for as many as 200 people, but the quantities given here make four servings. Any leftovers can be kept for more than a month stored in an airtight container in the refrigerator.
Joe Bradford’s recipe for Shrimp Feast is perfectly portioned for two healthy appetites. And when the Sea Island, Ga., resident entertains, he simply doubles, triples or quadruples the recipe.
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Shrimp Feast
High Cotton Food Styling & Photography
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2 quarts water
11⁄2 teaspoons salt
1 (12-ounce) can beer, optional
2 tablespoons seafood seasoning,
such as Old Bay
2 medium red potatoes,
cut into quarters
1 medium sweet onion, cut into wedges
1⁄3 pound turkey kielbasa or lean smoked
sausage, cut into 2-inch lengths
2 ears fresh corn, cut in half
3⁄4 pound raw, unpeeled large shrimp
Cocktail sauce, optional
Melted butter, optional
Lemon wedges, optional
Instructions
11⁄2 teaspoons salt
1 (12-ounce) can beer, optional
2 tablespoons seafood seasoning,
such as Old Bay
2 medium red potatoes,
cut into quarters
1 medium sweet onion, cut into wedges
1⁄3 pound turkey kielbasa or lean smoked
sausage, cut into 2-inch lengths
2 ears fresh corn, cut in half
3⁄4 pound raw, unpeeled large shrimp
Cocktail sauce, optional
Melted butter, optional
Lemon wedges, optional
1. Combine water, salt, beer, if using, and seafood seasoning in a large stockpot. Bring to a boil. Add potatoes and onion; cook over high heat 8 minutes. Add sausage and cook over high heat 5 minutes. Add corn and boil 7 minutes. Stir in shrimp and cook 4 minutes, or until opaque in the center. Drain well and ladle into large bowls. Serve with cocktail sauce, melted butter and lemon wedges, if desired. Serves 2.
Nutrition facts per serving: 370 calories, 7g fat, 37g protein, 38g carbohydrates, 7g fiber, 770mg sodium.
Easy Coleslaw
High Cotton Food Styling & Photography
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1/2 cup sugar
1/4 cup white vinegar
1/2 teaspoon prepared mustard
1/4 cup water
2 cups chopped cabbage
2 medium celery stalks, sliced
1/2 medium red bell pepper, chopped
1/4 medium green bell pepper, chopped
1 tablespoon salt
1 1/2 cups ice water
Instructions
1/4 cup white vinegar
1/2 teaspoon prepared mustard
1/4 cup water
2 cups chopped cabbage
2 medium celery stalks, sliced
1/2 medium red bell pepper, chopped
1/4 medium green bell pepper, chopped
1 tablespoon salt
1 1/2 cups ice water
1. Combine sugar, white vinegar and mustard in a medium saucepan. Add water and cook, whisking, over medium-high heat until sugar and mustard dissolve. Remove from the heat and let stand 1 hour. 2. Combine cabbage, celery, bell peppers, salt and ice water in a large bowl; mix well. Cover with plastic wrap and refrigerate 1 hour. 3. Drain cabbage mixture, squeezing out excess liquid. Return to bowl and add dressing. Cover with plastic wrap and refrigerate at least 2 hours before serving. The slaw will keep in the refrigerator for 6 to 8 weeks in an airtight container. Serves 4.
Nutritional Information
Nutrition facts per serving: 80 calories, 0g fat, 1g protein, 22g carbohydrates, 2g fiber, 340mg sodium.
first appeared: 5/18/2008
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