A cross-continental blend of flavors, this dish features a lively sauce that combines European paprika and sake or mirin (rice wine) from Japan. Turnips, popular in both European and Asian cuisines, add fiber, potassium, calcium, and vitamin C. Serve the shrimp over wholewheat pasta or brown rice.

　　

Ingredients

serves 4

　　2 to 3 tablespoons neutral-tasting oil, such as canola or safflower

　　1 tablespoon minced peeled fresh ginger

　　1 1/2 teaspoons paprika

　　3 tablespoons chopped walnuts

　　20 large shrimp, preferably U.S. farmed, peeled and deveined (about 1 pound)

　　1 1/2 cups cubed (1/4-inch) peeled turnips

　　1 tablespoon apple-cider vinegar or sherry vinegar

　　3 tablespoons sake or mirin (rice wine)

　　Coarse salt and freshly ground pepper

　　1/4 cup chopped fresh flat-leaf parsley (optional)

　　

Step 1

Heat oil in a large skillet over medium-high. Add ginger and paprika; cook, stirring, until fragrant, 20 to 30 seconds. Add walnuts; sauté, stirring, until lightly browned, 2 to 3 minutes.

　　

Step 2

Add shrimp; cook, stirring, until pink and opaque throughout, about 2 minutes per side. Stir in turnips, vinegar, sake, and 1 teaspoon salt; season with pepper. Continue to cook, stirring, until heated through, about 2 minutes. Stir in parsley, and serve warm.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 253

　　

Step 5

Saturated Fat: 1.7g

　　

Step 6

Unsaturated Fat: 10.3g

　　

Step 7

Cholesterol: 172mg

　　

Step 8

Carbohydrates: 6.4g

　　

Step 9

Protein: 24.6g

　　

Step 10

Sodium: 204mg

　　

Step 11

Fiber: 2.1g

　　Power Foods