Burnt Almond Butter Shrimp With Chiles

Serves 4.

Note: Cooking shrimp under the broiler can be tricky business, but in this preparation, the easy sauce of almond butter and lime juice spiked with red chiles keeps the seafood moist. The recipe gets even easier when you ask your fishmonger to butterfly the shrimp. Adapted from “Life in Balance: A Fresher Approach to Eating,” by Donna Hay.

• 1/3 c. almond butter

• 2 small bird’s eye/Thai red chile peppers, seeded and finely chopped

• 2 tbsp. finely chopped cilantro, optional

• 2 large garlic cloves, minced to a paste

• 2 tbsp. water, or more as needed

• 1/4 c. fresh lime juice (from 2 or 3 limes), plus lime wedges for serving

• Sea salt

• Freshly cracked black pepper

• 24 jumbo shell-on, deveined shrimp (about 1 1/4 lb.)

• Watercress, for serving


Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler. Line a baking sheet with aluminum foil.

Use a fork to whisk together the almond butter, chiles, cilantro, garlic, 2 tablespoons water and lime juice in a mixing bowl. Taste, and season with salt and pepper as needed. The mixture should be spoonable; if not, add more water as needed.

Cut each shrimp lengthwise, stopping short of severing them into separate halves; in other words, butterfly them. Arrange on the baking sheet, cut sides up. Spoon the almond butter mixture over each one, covering the shrimp flesh completely. Broil for about 5 minutes or just until the shrimp is opaque and the sauce has browned, crisp edges. Serve hot, with the watercress and lime wedges.

Nutrition information per serving:

Calories 260 Fat 12 g Sodium 240 mg

Carbohydrates 6 g Saturated fat 1 g Total sugars 2 g

Protein 34 g Cholesterol 230 mg Dietary fiber 2 g


Super Green Stir-Fry

Serves 6.

Note: This makes a wok full of appealing, savory crunch, with brown rice noodles for contrasting texture. Find black bean garlic sauce — or chili garlic paste, depending on your desired level of heat — in the international aisle of larger supermarkets as well as at large Asian markets. Spicy microgreens are available at Whole Foods Markets. Adapted from “Life in Balance: A Fresher Approach to Eating,” by Donna Hay.

• 2 tbsp. peanut oil

• 1 tbsp. peeled, shredded/grated fresh ginger root

• 2 garlic cloves, thinly sliced

• 2 bunches asparagus, trimmed and cut into 1-in. pieces (18 oz. total)

• 2 green onions, white and green parts, thinly sliced

• 8 oz. sugar snap peas, stringed and some cut in half on the diagonal

• 2 tbsp. black bean garlic sauce or chili garlic paste (see Note)

• 2 tbsp. low-sodium soy sauce

• 2 tsp. water

• 1 c. shelled fresh edamame (may substitute frozen/defrosted edamame)

• 1 c. (packed) baby spinach leaves

• 8 oz. brown rice vermicelli (mai fun), cooked and drained

• 1 small red chile pepper, seeded and cut into very thin rounds, for garnish, optional

• Spicy microgreens, for garnish (see Note)

• Fresh cilantro sprigs, for garnish


Heat the oil in a wok (or large nonstick skillet) over medium-high heat. Once the oil shimmers, add the ginger and garlic; stir-fry for 30 seconds, then add the asparagus, green onions and sugar snap peas; stir-fry for 1 minute.

Add the black bean garlic sauce or chili garlic paste, soy sauce and 2 teaspoons water; stir-fry for 1 to 2 minutes, then add the edamame, spinach and noodles; stir-fry for 1 minute or until the noodles are just warmed through.

Divide among individual wide, shallow bowls; top with the red chile pepper, if using, the spicy microgreens and the cilantro. Serve right away.

Nutrition information per serving with sauce:

Calories 250 Fat 7 g Sodium 380 mg

Carbohydrates 40 g Saturated fat 2 g Total sugars 5 g

Protein 0 g Cholesterol 0 mg Dietary fiber 7 g