By Todd Barron @ FoodieCuisine.com
Healthy Steak and Shrimp
Ingredients for 3 Servings
- 3 cloves garlic
- 2 ounces shrimp
- 3 Filet mignons @ 5 ounces each
- Package Raw spinach 10 ounces
- Package Raw mushrooms (1 lb package)
- Worcestershire Sauce, 1 TBS
- 1 Head of Cauliflower
- 1/2 TSP Land O Lakes Butter with Olive Oil and Sea Salt
- 1 Can Quartered Artichoke Hearts (14 ounce can)
- Garlic salt, salt, and pepper to taste.
- 2 TBS lemon juice
I prepared this meal by cooking everything at the same time. For example, I started the water boiling for the cauliflower and then started the mushrooms reducing and then started the grill for the steaks and shrimp. Lay out your ingredients and have everything ready to go before you start. The total time for me to prepare the meal was under 45 minutes due to this.
Cauliflower and Spinach
Place a large pot of water on the stove at high boil.
Trim the core out of the head of cauliflower, resulting in 3-4 large pieces.
Trim the garlic cloves if not skin-free.
Once boiling, add the garlic and the cauliflower to the pot.
Boil for 10 minutes.
Remove the cauliflower and garlic to the side to rest for 5 minutes. Do not drain the water!
Add the cauliflower and garlic to a blender, add garlic salt and pepper to taste, add the butter, and blend for a few minutes until smooth.
Remove to the side and cover to keep warm.
Add the spinach to the boiling water and let boil for 1 minute.
Remove the spinach with a slotted spoon and put in a strainer over the sink or bowl (if you sink is dirty.) Let drain while you finish everything else.
Mushrooms and Artichokes
In a medium sauce pan add the mushrooms and artichokes to the pan over low heat.
Add the Worcestershire over the mushrooms. Salt with garlic salt and pepper to taste.
Let cook on low until it boils and reduces to where the mushrooms are tender (about 20 minutes.) Stir as needed.
Remove from heat once cook and cover to keep warm.
Shrimp & Steaks
Remove the steaks from the oven before you start cooking and let them get to room temperature. If you do not do this, they will not cook properly!
Light the grill and bring to a temp of 400-500 degrees F.
Drizzle lemon juice, garlic salt, and pepper over the shrimp.
Place the shrimp on a skewer.
Add garlic salt and pepper to both side of each steak. Add this liberally as much of it will cook off.
Grill shrimp on each side until they are done (or dark red if pre-cooked.)
Remove shrimp from the grill and cover on a plate.
Add the steaks to the grill and grill until they reach an internal temperature of 135-145 degrees F depending on how done you like them. You can go higher if you want but personally 135 is my favorite.
Remove from the grill.
Pour 1.5 cups of the puree onto the plate.
Add 3.3 ounces of cooked spinach to the middle of the puree.
Place a steak on the spinach.
Add the mushroom and artichoke mixture over the top (about 156g of mushrooms and 3 pieces of artichoke in total per serving.)
Add 2 pieces of the jumbo shrimp to the top.
Nutrition Information from MyFitnessPal
21 grams carbohydrates
23 grams fat
51 grams of protein