Healthy Cooking while #Stayingathome!
With the new ultra-contagious and fast spreading COVID-19 virus taking center stage around the world, there is little doubt that every aspect of our lives has already been dramatically affected. Observing public health measures and reducing the exposure to the virus have become our top priority and has most of us trying to adapt and deal with the changes this pandemic is having on our homes, families, friends and colleagues.
It’s a tough situation but also the ideal time for us to come together and make a difference. Together we can get through this and I’m thrilled to hear, every day, about endless examples on how people are helping one another and reaching out to the needy and their neighbors; many in self-isolation.
Unfortunately, no one knows for how long all these safety measures that have been taken will need to stay in place. Thus why not use this time to improve our health by, for example, developing healthier eating habits by cooking lots of tasty and easy2make nutritious homemade meals that will help keep our immune system in top condition . . . while we practice social distancing!
Today’s healthy recipe, Shrimp with Spinach & Tomatoes, is ultra-easy to make and only takes a few minutes to cook. If you don’t have shrimp, just substitute them with white cannellini beans or other pulses (canned or home cooked) that you have at hand . . . hopefully in your cupboard or freezer!
Either way, I can promise you an impressive and delicious meal, like seen in photo, which I relished on my balcony in Athens on a beautiful warm spring day earlier this week . . . and honestly, it was a truly satisfying way of enjoying #stayingathome and trying to stay healthy!
For more recipes check out the COOK section of the website: https://www.cook-eat-go.com/cook
For those who like to read more about making health and nutrition a priority during the coronavirus 19 pandemic here is a link I think will be very helpful:
Shrimp with Spinach & Tomatoes
160 g or 10 - 12 large cooked shrimp, deveined and peeled
2 tblsp olive oil
A few handfuls of baby spinach, to taste
1 can (400 g) diced tomatoes with onions
In a large skillet, warm olive oil and then add the spinach. Stir the diced tomatoes with onions (with liquid) into spinach and cook until spinach starts to wilt.
Now add the shrimp and cook for another minute or two until shrimp are warmed through.
Season to taste with salt and coarse black pepper and serve immediately with bread of choice or cooked rice.
Yield: 2 main course servings
If you don’t feel like pre-cooking your shrimp, use shelled and deveined shrimp (if frozen, thaw and bring to room temperature) but remember to adjust the cooking time. Note that your spinach will be a bit more cooked which some might like even more! If you like your spinach less cooked, add the tomatoes with onions to oil, then shrimp and last but not least, the spinach.
If you like rice, you could also add some cooked rice to this dish which, of course, would make it more filling.
For a vegetarian version, replace shrimp with 1 can of drained & rinsed cannellini beans.
If you like a bit of garlic, add a small clove to the oil and remove before serving. For a stronger garlic taste, chop the garlic glove or mince it and add to oil at the beginning.
©KaritasM – March 2020