Sesame Shrimp

This is the first recipe I made out of my new cookbook Flavor First by the Biggest Loser dietitian, Cheryl Forberg, RD.  Now, I know why she calls her book Flavor First. Yummy!  If you don't eat shellfish, you can substitute bite-size pieces of fish such as salmon or flounder.

Serves 4

1/4 cup coarsely chopped cilantro
2 Tbsp. chopped fresh mint leaves
2 scallions, coarsely chopped
1 Tbsp. chopped fresh ginger
2 cloves garlic
1/2 tsp. red chile flakes (optional)
3 Tbsp. + 1/2 cup fat-free, low sodium chicken broth
1 Tbsp. olive oil
1 cup coarsely chopped yellow onion
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1-1/2 tsp. toasted sesame oil
1 pound prawns or jumbo shrimp, peeled and deveined
1/4 cup tamari
salt and ground black pepper to taste
2 tsp. toasted sesame seeds for garnish
2 cups cooked brown rice or cauliflower rice


1. Combine the cilantro, mint, scallions, ginger, garlic, chile flakes (if desired), and 3 Tbsp. of the broth in a food processor. Pulse until the mixture is minced but not pureed. Set aside.


2. In a large nonstick skillet, heat the canola oil over medium-high heat. Add the onion and bell peppers and cook for 5 minutes, or until just tender. Transfer to a bowl and cover to retain the heat.


3. Add the sesame oil to the skillet and place over medium-high heat. Add the cilantro mixture and cook for about 1 minute, stirring constantly. Add the remaining 1/2 cup broth and bring to a boil. Add the prawns and soy sauce and cook for 2 minutes, or until the prawns are just cooked. Return the onion-pepper mixture to the skillet and stir for 1 minute to heat through. Season with salt and pepper. Garnish with toasted sesame seeds and serve with warm brown rice.


Note: Toast sesame seeds on a baking sheet in an oven preheated to 350 degree for about 10 minutes, rotating the baking sheet halfway through.