ARF/5-A-Day #58

With it being Fat Tuesday and the official kick-off to Mardi Gras celebrations, I felt it only fitting to cook up some Shrimp Jambalaya. Cooking Light actually has a few different recipes for it, and I went with one from 1995, a new one for me. Low-fat and low-calorie, but high in flavor, it will definitely be repeated. A couple minor changes, dinner was on the table in about 30 minutes. Bursting with protein and veggie goodness, it was perfect to tonight’s ARF/5-A-Day roundup.

On with the show…

A year ago today … finally back.

Blog Appetite is up first, recreating some tasty Las Vegas memories with her Cauliflower and Poblano Chile “Jackpot” Gratin:

Soup’s on at Cucina Bella with the very antioxidant-friendly Chicken Basil Soup with Carrots:

Cook. Craft. Enjoy. takes dessert this week with Barefoot Contessa’s delicious Plum Tart:

Soup his the kitchen of Albion Cooks as well with Dinosaur Kale and Jalapeno Soup – a definite recipe with a kick:

I keep meaning to try and make Stuffed Peppers, and Claire’s recipe might be just the inspiration I need. Stuffed Pepper and White Chocolate Banana Cream Pie come by way of Cooking Is Medicine:

I think Glenna from A Fridge Full of Food serves up this week’s most unusual contribution with her Kumquat Bread:

Shrimp Jambalaya
Courtesy of Cooking Light, March 1995

1/2 pound medium unpeeled shrimp
Vegetable cooking spray
1 tablespoon vegetable oil (I used a little more when adding the vegetables)
1 tablespoon all-purpose flour
1 cup chopped onion
1 cup chopped celery (I omitted)
1 cup chopped green bell pepper
1/4 pound lower-salt, lean ham, diced (I used three sausages instead)
2 garlic cloves, minced
2 1/2 cups no-salt-added chicken broth
1/4 cup chopped fresh parsley
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 cup long-grain white rice, uncooked

Peel and devein shrimp; set aside. Coat a large nonstick skillet with cooking spray; add the oil, and stir in flour. Cook over medium-high heat 1 1/2 minutes or until brown, stirring constantly. Add onion and the next 4 ingredients; sauté 7 minutes or until tender. Add chicken broth and next 7 ingredients; stir well, and bring to a boil. Add rice; stir well. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Stir in shrimp; cover and cook 5 minutes or until shrimp is done.

Yield: 4 servings (serving size: 1 1/2 cups)

NUTRITION PER SERVING
CALORIES 356(16% from fat); FAT 6.4g (sat 1.4g,mono 1.9g,poly 2.3g); PROTEIN 19.7g; CHOLESTEROL 79mg; CALCIUM 111mg; SODIUM 625mg; FIBER 2.7g; IRON 5mg; CARBOHYDRATE 53.1g