Shrimp is an excellent and often overlooked protein source. It's low in fat, rich in quality protein, provides a small dose of zinc, and helps regulate your testosterone levels. This pesto recipe is relatively easy to cook and contains a nice balance of the three main macronutrients.
- 1 cup baby spinach
- 1 cup fresh basil leaves
- ¼ cup flat-leaf parsley
- ½ tomato, finely diced
- ¼ cup cashews, chopped
- 1 tbsp lime juice
- ⅛ cup low-fat Parmesan cheese
- 2 clove garlic, minced
- 1 tbsp olive oil
- 1 cup brown rice
- 15 asparagus spears
- 1 lb small shrimp, peeled and deveined
- 1 tbsp sesame seed oil
- 1 salt and pepper to taste
- Place a pot with 3 cups of water on high heat to boil. Once water boils, add rice, cover and simmer for 10 minutes or according to package directions.
- Heat a skillet over medium heat. Add enough water to cover the bottom of the skillet 1/2-inch deep. Add spinach and parsley leaves. Cook for about 2 minutes.
- Drain and transfer leaves along with the basil, tomato, cashews, lime juice, salt and pepper, Parmesan cheese, one clove of garlic, and olive oil to a food processor.
- Blend until well mixed. Set aside.
- Slice asparagus spears into bite-sized pieces. Place them in skillet filled with 1/2 inch of boiling water. Cook for 4-5 minutes or until tender.
- Next, heat sesame oil in a skillet over medium heat. Add second clove of garlic and shrimp, adding salt and pepper to taste.
- Cook for 3-4 minutes or until shrimp is no longer pink. Remove from stove and mix in a bowl with the cooked rice.
- Drain the asparagus and add to the bowl, topping with pesto. Stir gently and serve.