Food Network Magazine - (01)January 2021

weeknight

cooking

SHRIMP SALAD WITH COCONUT

GREEN GODDESS DRESSING

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

2 oranges

1 cup fresh cilantro and/or parsley

2 scallions, chopped

¼ cup canned unsweetened coconut cream

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1½ pounds large shrimp, peeled and deveined

2 romaine lettuce hearts, chopped (about 12 cups)

1 avocado, diced

¼ cup unsalted roasted cashews, roughly chopped

6 radishes, thinly sliced

1. Peel the oranges with a paring knife, removing any white pith.

Slice between the membranes to remove the segments; set aside.

Squeeze out the excess juice from the membranes into a blender.

Add the herbs, scallions and coconut cream and puree until

smooth. Add 1 tablespoon olive oil, ½ teaspoon salt and a few

grinds of pepper and puree until creamy. Set the dressing aside.

2. Season the shrimp generously with salt and pepper. Heat a

medium skillet over medium-high heat. Add 1 tablespoon olive oil,

then add half the shrimp and cook, turning once, until opaque,

5 to 6 minutes. Remove to a large bowl. Repeat with the remaining

1 tablespoon olive oil and shrimp.

3. Add the romaine, avocado, cashews, radishes and orange

segments to the bowl with the shrimp; toss. Drizzle with the

dressing and season with salt and pepper.

Per serving:Calories 490; Fat 30 g (Saturated 11 g); Cholesterol 238 mg;

Sodium 440 mg; Carbohydrate 25 g; Fiber 10 g; Sugars 12 g; Protein 35 g

CHICKEN PARM ROLLATINI

ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4

1 cup fat-free low-sodium chicken broth

1 clove garlic, thinly sliced

1 14.5-ounce can no-salt-added crushed tomatoes

5 or 6 fresh basil leaves, torn into small pieces

Kosher salt and freshly ground pepper

4 thin chicken cutlets (⅛ inch thick; 4 ounces each)

¼ cup chopped fresh parsley

6 ounces shredded part-skim mozzarella cheese (about 1 cup)

¼ cup grated parmesan cheese

¼ cup breadcrumbs

1 large egg white

Cooking spray

Polenta, for serving

1. Position a rack in the upper third of the oven and preheat to

450 ̊. Cook the broth, garlic, tomatoes and basil in a skillet over

medium-high heat, stirring occasionally, until thickened, about

15 minutes. Season with salt and pepper. Cover to keep warm.

2. Season the chicken with salt and pepper; place smooth-side

down on a work surface. Sprinkle with the parsley and mozzarella.

Starting at a short end, roll up to enclose the filling. Secure

with a toothpick.

3. Mix the parmesan and breadcrumbs in a shallow dish. Beat the

egg white in another dish until foamy.

4. Mist a cast-iron skillet with cooking spray. Dip the chicken rolls in

the egg white, then coat with the breadcrumb mixture. Place in the

skillet, seam-side down. Sprinkle with any remaining breadcrumbs

and mist with cooking spray. Bake until cooked through, about

20 minutes. Serve with the tomato sauce and polenta.

Per serving:Calories 350; Fat 14 g (Saturated 7 g); Cholesterol 94 mg;

Sodium 788 mg; Carbohydrate 17 g; Fiber 2 g; Sugars 6 g; Protein 39 g

48 FOOD NETWORK MAGAZINE ●JANUARY/FEBRUARY 2021

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