Healthy Summer Recipes
Gazpacho with Lemon-Garlic Shrimp
- 1 (10 oz) container grape tomatoes, divided
- 1 1/2 C sliced cucumbers, divided
- 1 C diced red pepper, divided
- 3/4 C diced sweet or vidalia onion, divided
- 3 tbs extra virgin olive oil, divided
- 2 tbs sherry vinegar (or, rice vinegar, champagne vinegar or white wine vinegar, as alternates)
- 5/8 tsp kosher salt, divided
- 1/2 tsp ground black pepper
- 3 garlic cloves
- 1 (28 oz) can San Marzano tomatoes, drained (or other canned no added salt tomatoes)
- 1 tbs fresh lemon juice
- 1 tsp minced fresh garlic
- 20 medium shrimp, peeled and deveined (about 8 oz)
Cut 8 grape tomatoes into quarters. Combine quartered tomatoes, 1/4 cup cucumber, 1/4 cup bell pepper, and 1/4 cup onion in a small bowl; set aside.
Combine remaining grape tomatoes, remaining 1 1/4 cups cucumber, remaining 3/4 cup bell pepper, remaining 1/2 cup onion, 2 tablespoons oil, vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic cloves, and canned tomatoes in a food processor; pulse until almost smooth or until desired consistency. Refrigerate 25 minutes.
Combine remaining 1 tablespoon oil, juice, minced garlic, remaining 1/4 teaspoon pepper, remaining 1/8 teaspoon salt, and shrimp in a medium bowl. Heat a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 3 minutes or until done, stirring occasionally.
Place about 1 cup soup into each of 4 bowls. Top each serving with 5 shrimp and 1/4 cup cucumber mixture.
Recipe adapted from Cooking Light, August 2013
Mahi Mahi with Tomato, Mango & Corn
- 2–4 oz mahi mahi filets (fresh or thawed from frozen)
- 2 tbs extra virgin olive oil
- Generous ½ C grape tomatoes, diced
- Generous ½ C ripe mango, diced
- ½ C corn (cut off from cob or canned OK)
- 2 tsp fresh dill, minced (fresh parsley OK, too)
- 2 tsp fresh cilantro, minced (fresh basil OK, too)
- 2 garlic cloves, minced
- Salt & pepper to taste
- Red pepper flakes or cayenne pepper to taste (optional)*
Rinse mahi mahi filets. Pat dry and place on baking sheet. Use cooking brush or paper towel to rub olive oil onto both sides of filets. (Using less than ½ of the oil.)
Top filets with ½ of the minced garlic and sprinkle a pinch of salt and pepper. Bake filets at 400 degrees for 15 minutes.
While cooking, mix in small bowl the rest of the ingredients (remainder of olive oil and minced garlic, fresh herbs, diced tomatoes, diced mangos, corn and fresh herbs).
Take fish out of the oven and top filets with mixture. Optional to shake a scant amount of pepper flakes or cayenne pepper for more heat.* Broil fish for another 5 minutes or until fully cooked.
Mahi mahi can be served on a green salad, and with a side of hearty grain like whole wheat couscous or whole grain rice.
Recipe by Emily G Samuels, MS, RD, LDN
- Do not add extra salt unless needed and once fish is plated.
- For more flavor, add fresh squeezed lime or lemon.
Bariatric Registered Dietitian at BIDMC
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