Shrimp is high in selenium, a powerful antioxidant not found in many foods, and it’s anti-inflammatory. This dish goes well with our Artichoke, Bean, and Hazelnut Salad (page 40). Saves in the refrigerator for one day.
Targeted Side Effects: Fatigue, chemo brain, hot flashes/night sweats, peripheral neuropathy
A good source of iron
Calories: 310; Total Fat: 12 g; Saturated Fat: 5 g; Total Carbohydrates: 26 g; Fiber: 1 g; Protein: 24 g
Ovenproof casserole dish.
1½ tablespoons olive oil, divided
3 garlic cloves, minced
1½ pounds shrimp, deveined and tails off
1½ tablespoons nondairy, non-soy margarine (we prefer Earth Balance)
⅛ teaspoon salt
⅛ teaspoon white or black pepper
½ cup gluten-free bread crumbs
¼ teaspoon dried oregano
¼ teaspoon dried basil
1 tablespoon lemon juice
8 ounces cooked rice, gluten-free pasta, or quinoa
Preheat oven to 400°F
1. Heat ¾ tablespoon olive oil in ovenproof casserole dish over medium heat. Stir in minced garlic and margarine. Cook until garlic is golden or just beginning to brown.
2. Add ½ tablespoon olive oil, shrimp, salt, and pepper.
3. In a small bowl, combine bread crumbs, remaining olive oil, oregano, and basil.
4. Sprinkle lemon juice and then bread crumb mixture over shrimp. Bake for five minutes, until shrimp are pink and crumbs are browning. Serve over gluten-free pasta, rice, or quinoa.
Health Tip 101: Oregano has strong antibacterial properties and can help fight oral thrush. It also helps maintain healthy gut motility.