ThirteenthLook meets the Six Pack Chef

This past summer I was determined to make some simple lifestyle changes so that I could feel more energetic and be healthier.  As many of you know, the solution to feeling healthier is not a secret. Eat better and be active, but that is easier said than done.

For me, getting active would be as simple as short but frequent walks.  Walks are manageable and it gives me the opportunity to chat with my husband S while getting some fresh air with our daughter.  My second challenge would be to limit eating out from 6 times to 3 times a week.  Eating out is a social addiction and can be very delicious, but it can add hundreds to thousands of extra calories a week!

I teamed up with Wallace Wong of The Six Pack Chef, winner on The FoodNetwork’s Chopped Canada (watch episode) and we talked about a number of healthy meal ideas. Eating well can definitely be tasty and the shrimps we prepared were fresh and mouth watering. @hypebelly was on site to capture some shots for his, equally mouth watering, photoblog.

The recipe is below, and I hope you enjoyed the video. It was produced and directed by my talented big brother, Burman and his amazing team.

tumblr_nusvf9HT741u52x3ro1_1280(Photo credit: @hypbelly)

Sicilian Garlic and Chili Sautéed Shrimp with Lemon Caper Dill Yogurt

Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes

Makes 4 servings

Macronutrients ( per 5oz shrimp with 3/4 cup sauce)

  • Calories : 496 kcal (257 without olive oil)
  • Fats: 31g  (4 without olive oil)
  • Carbohydrates : 16g (16 without olive oil)
  • Protein: 39g  (39 without olive oil)
  • Ingredients
    • For the Shrimp
      • 25 lb of Shrimp, head removed, de shelled and tail on
      • 2 Cloves of Garlic, minced or grated finely
      • 1 Tsp Chili Powder
      • 1 Tsp Olive Oil, can be substituted with cooking spray equivalent
      • 2 Lemons, zest and juice
      • 1 Tbsp Spicy Chili Peppers, sliced thinly
      • 1/4 Cup Manzanilla olives, sliced thinly
      • Salt and Pepper
    • For the Yogurt Sauce
      • 3 1/4 cup of Non fat Plain Yogurt
      • 1 1/2 Cup Fresh Dill, picked
      • 1 Lemon, juiced
      • Salt and Pepper
      • 1/4 Cup Capers, drained and roughly chopped
    • Garnish
      • 1/4 Cup Fresh Dill, roughly chopped
  • Method
    • Yogurt Sauce
      • In a blender add yoghurt, lemon juice and fresh dill
      • Puree until smooth and incorporated and pour into a bowl
      • Add in the chopped capers and mix
      • Season with salt and black pepper
      • Chill and reserve until serving
    • Shrimp
      • In a bowl mix the shrimp with salt, pepper, chili powder, garlic, lemon zest and olive oil or cooking spray equivalent and let marinade minimum 10 minutes. It can be kept overnight in the fridge as well.
      • Heat a large nonstick skillet with olive oil or cooking spray equivalent on medium high heat
      • Add the shrimp and cook for 1 minute or until the edges of the shrimp start to turn pink and has a golden appearance.
      • Flip the shrimp and add the sliced garlic and sliced chili peppers
      • Add the sliced olives and garlic.
      • Cook for additional 1 minute or until the shrimp turns pink and golden in appearance
      • Turn off the heat and add the reserved lemon juice to the pan, using a spoon or spatula to get the bits of shrimp, garlic and chili peppers stuck to the bottom of the pan
    • Plating
      • In a deep bowl or plate spoon the lemon caper dill yogurt onto the bottom
      • Pile on the shrimp, garlic and chili peppers
      • Spoon on any residual liquid from the pan onto the shrimp
      • Garnish with the chopped dill and chili powder
    • Serve immediately

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