Are you bored with your same-old dinner recipes? Wouldn’t it be great to find the perfect combination of healthy, satisfying, and out-of-this-world amazing, all in one dish? Our Shrimp Scampi with Arugula and Sorghum has it all! Perfect for a quick weeknight dinner or weekend at home with the family, this meal is filling, healthy, and delicious, thanks to its satiating and nutritious qualities. And the best part about this recipe is that it features arugula and sorghum–two of our favorite ingredients. While the arugula in this recipe may help you “see” why this supper is a new favorite, the sorghum will fill your body with health and happiness.
Nutrient Booster: Sorghum + Arugula
This recipe features sorghum, one of our favorite grains with which to cook. While sorghumis rich in flavor, it has an abundance of health benefits, making it an ideal whole grain to include in an every day diet. This gluten free grain boasts high levels of vitamins, minerals, protein and fiber, which can provide a great boost of nutrition to almost any meal. Sorghum is the perfect staple to have in your kitchen too, as you can batch cook it, store it, and add it to soups, salads or muffins throughout the week.
While arugula may look simply like fancy lettuce, don’t be fooled by its beautiful green color. Arugula has a wide range of health benefits that it adds to this dish and it is teeming with nutrition. Arugula is high in carotenoidslike beta carotene, lutein and zeaxanthin. These carotenoids are known to promote healthy eyes and protect against macular degeneration. They also help absorb blue light that can enter and damage your eyes from laptop screens, tvs and cell phones.
Shrimp Scampi with Baby Greens and Sorghum
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 pound uncooked, medium shrimp, peeled and devained
- 1/2 cup white wine
- 3 tablespoons lemon juice
- 3 cups whole grain sorghum, cooked
- 1/2 cup sun dried tomatoes, sliced and drained
- 4.5 ounces baby super green salad blend
- 1 tablespoons fresh parsely, minced
- 1/2 teaspoon lemon zest
- 1/4 teaspoon crushed red pepper flakes, to taste
In a large saute pan over medium heat, add olive oil and garlic. Cook until lightly golden, then add shrimp. Cook and stir occasionally until light pink. Add in wine and lemon juice, and mix until combined. Bring to a simmer, then add sorghum, sun-dried tomatoes, and baby greens. Stir until the greens are wilted. Remove pan from heat, and add parsley, lemon zest, and red pepper flakes. Serve warm.
Serving size: 1 serving Calories: 400 calories, Fat: 9 grams, Saturated fat: 1 gram, Carbohydrates: 40 grams, Sugar: 1 gram, Sodium: 230 milligrams, Fiber: 6 grams, Protein: 30 grams, Cholesterol: 172 milligrams
Disclosure: Triad to Wellness went on an Aero Farms tour and received samples of their greens.