Ingredients
- 4 (3 1/2-ounce) soft-shell crabs, cleaned
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 tablespoon butter
Preparation
Sprinkle each crab with salt and pepper. Place flour in a shallow bowl. Dredge each crab in flour, turning to coat; shake off excess flour.
Melt butter in a large nonstick skillet over medium-high heat. Add crabs to pan, top sides down; cook 3 minutes. Turn crabs over; cook an additional 2 minutes.
Serves 4
Nutritional Information: Calories: 124 (30% from fat) Fat: 4.2g (sat 2g,mono 1g,poly 0.6g) Protein: 16g Carbohydrate: 5.8g Fiber: 0.2g Cholesterol: 8mg Iron: 2.4mg Sodium: 320mg Calcium: 2mg
Source & Image: cookinglight.com
Written by Lea Barlow •
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There are two drinks that I consume too much of: 1. wine 2. Crystal Light. We aren’t going to discuss my issue with wine right now…or ever. Besides, in moderation it can be good for you. The more pressing issue lies with that pink poison currently sitting in my fridge. My Crystal Light habit is putting a real crimp in my quest for an all-natural kitchen. So, in an attempt to rid myself of this demon, I went searching for alternatives to naturally sweeten my water. Plain old lemon water just doesn’t do it for me. I’m going to give these three recipes a try. If this doesn’t work, I will be calling Dr. Drew.
Cucumber-Mint Water
Ingredients: Plenty of ice cubes 1 gallon chilled water (purified water preferred) 1 medium cucumber
10 fresh mint leaves, rinsed
Directions:
1. Thin slice cucumber 2. Place cucumber slices in pitcher, punch bowl, or beverage jar 3. Slightly muddle or cut mint leaves to release flavor and place in serving container of choice 4. Add water and ice cubes 5. Stir mixture and let sit in refrigerator for a few hours to allow flavors to infuse into water 6. Mixture will last up to three days. Discard mixture once cucumber slices or mint starts to look slimy.
Strawberry Delight
Ingredients: Plenty of ice cubes 1 gallon chilled water (purified water preferred) 12 strawberries Packets of Stevia
Directions:
1. Thin slice or crush strawberries 2. Place in pitcher, punch bowl, or beverage jar 3. Add water and ice cubes 4. Stir mixture and let sit in refrigerator for a few hours to allow flavors to infuse into water 5. To sweeten your drink, Add the all natural sweetener, stevia to taste
Watermelon & Basil Water
2 cups of seedless watermelon, cubed. Ten to 12 basil leaves. One half gallon of water.
Pour water over melon and basil. Refrigerate for two hours and then serve over ice, garnished with a sprig of basil or watermelon slice.
Written by Lea Barlow •
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Shrimp is an excellent source of low-fat protein and it also provides potassium and vitamin D. Best served with a Sauvignon Blanc. Enjoy!
INGREDIENTS
-
- 1/4 cup extra-virgin olive oil
- 1 1/2 pounds jumbo shrimp, peeled and deveined
- Salt and freshly ground pepper
- 2 large garlic cloves, very finely chopped
- 2 tablespoons small capers, drained
- 1/4 cup fresh lemon juice
- 2 tablespoons finely chopped flat-leaf parsley
DIRECTIONS
- 1. In a very large skillet, heat 2 tablespoons of the olive oil until shimmering. Season the shrimp generously with salt and pepper. Add the shrimp to the skillet and cook over high heat until they are lightly browned and barely opaque, about 2 minutes.2. Add the remaining 2 tablespoons of olive oil to the skillet, along with the garlic and capers, and cook for 30 seconds. Turn the shrimp and add the lemon juice and 1 tablespoon of the chopped parsley. Cover and cook over low heat until the shrimp are cooked through and the sauce is slightly reduced, 4 to 5 minutes. Transfer the shrimp to plates and spoon the Provençal sauce on top. Sprinkle the shrimp with the remaining 1 tablespoon of parsley and serve.
Serves 4
Source & Image: foodandwine.com
Written by Lea Barlow •
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INGREDIENTS
