Recipe of the day Shrimp pesto

Shrimp is an excellent, but often overlooked, source of protein. They are low in fat, high in quality protein, provide some zinc and are even said to help regulate hormone levels. This pesto recipe is quite easy to make and contains a good balance of the three main macronutrients

Preparation time: 25 min

Servings: 8

Ingredients:

• 1 cup baby spinach
• 1 cup fresh basil leaves
• ¼ cup parsley
• ½ tomato finely diced
• ¼ cup chopped cashews
• 1 tablespoon lime juice
• 1/8 cup parmesan cheese
• 2 chopped garlic cloves
• 1 tablespoon olive oil
• 1 cup brown rice
• 15 asparagus spears
• 500 grams small shrimps
• 1 tablespoon sesame oil
• Salt and pepper to taste

Preparation

1. Bring a pan with 3 cups of water to the boil. As soon as the water boils, add the rice and cook for 10 minutes, covered with a lid.
2. Heat a frying pan over a medium heat. Pour enough water into the pan to cover the bottom with just over 1 cm of water. Add the spinach and parsley and cook for about 2 minutes.
3. Drain the leaves and put them in a food processor with the basil, tomatoes, cashews, lime juice, Parmesan cheese, a clove of garlic, olive oil and salt and pepper.
4. Blend well and set aside.
5. Cut the asparagus into bite-sized pieces and place them in a pan with 1 cm of boiling water. Cook the asparagus for 4 to 5 minutes or until tender.
6. Next, heat the sesame oil in a frying pan over a medium heat. Add the second clove of garlic and the shrimps, as well as some pepper and salt.
7. Cook for 3 to 4 minutes or until the shrimps are no longer pink.
8. Mix the shrimps with the cooked rice in a bowl.
9. Drain the asparagus and add it to the bowl with the pesto.
10. Mix well before serving.

Nutritional values:

• Calories: 223
• Carbohydrates: 28 g
• Protein: 14g
• Fat: 7g