So far she's playing well and having fun, although she doesn't understand why she has to bat 4th. She's downright angry about it despite it being a position that she should be proud of - she just doesn't "get" that yet. Nonetheless, she's cute in the uniform....don't you think?
The other thing that comes along with softball season is quick meals. There's not a lot of time for cooking big dinners with either practice or games 3 nights a week. Last night was a "travel day", so to speak. No practice. No game. Hallelujah.
There's been some talk on the Cooking Light food boards about a recipe from the March issue of the magazine - Lemon Pepper Shrimp Scampi. It's gotten good reviews and seemed like a pretty simple meal to put together, so last night that's what we had. The weeone and I are big shrimp fans so I figured this had a good chance of being a winner for both of us.
I altered the recipe a bit, in that I added some chopped zucchini to it to up the veggie factor and I used about 1/2 the amount of butter that it calls for in the recipe. They suggest sauteed asparagus as a side, but we opted for the broiled grape tomatoes topped with parmesan cheese that I've come to crave on a regular basis! This was a GREAT meal! This is a definite to-be-repeated in our house.
Here's the original recipe....
from March 2009 Cooking Light Magazine
4 servings (serving size: 1/2 cup orzo mixture and about 7 shrimp)
- 1 cup uncooked orzo
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt, divided
- 7 teaspoons unsalted butter, divided
- 1 1/2 pounds peeled and deveined jumbo shrimp
- 2 teaspoons bottled minced garlic
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon black pepper
1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.
2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.
3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.
- Calories:403 Fat:10.4g (sat 4.8g,mono 2.2g,poly 1.4g) Protein:40.1g Carbohydrate:34.7g Fiber:1.7g Cholesterol:276mg Iron:4.3mg Sodium:549mg Calcium:97mg