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One Pot Cilantro Lime Shrimp Scampi

 One Pot Cilantro Lime Shrimp Scampi One Pot Cilantro Lime Shrimp Scampi is a bright and flavorful twist on the classic shrimp scampi, featuring zesty lime, fresh cilantro, and tender shrimp in a garlicky, buttery sauce. It’s easy to make and comes together in a single pot, making it perfect for busy weeknights. Here's how to prepare it: Ingredients: 1 pound large shrimp, peeled and deveined 8 ounces linguine or spaghetti (or your favorite pasta) 3 tablespoons unsalted butter 2 tablespoons olive oil 4 cloves garlic, minced 1/4 teaspoon red pepper flakes (optional, for heat) 2 cups chicken or vegetable broth 1/2 cup dry white wine (such as Sauvignon Blanc or Chardonnay) Juice and zest of 2 limes 1/4 cup fresh cilantro, chopped (plus more for garnish) Salt and freshly ground black pepper, to taste Lime wedges, for serving Instructions: 1. Cook the Pasta : In a large, deep skillet or pot, bring the chicken or vegetable broth and white wine to a boil. Add the ling...
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Healthy Hollandaise Sauce

 Healthy Hollandaise Sauce Recipe


Healthy Hollandaise Sauce Recipe

This lighter version of the classic hollandaise sauce replaces the traditional butter with healthier alternatives, while still maintaining its rich and creamy texture. It's perfect for drizzling over eggs, vegetables, or fish.

Ingredients:

  • 2 large egg yolks
  • 1/4 cup Greek yogurt (plain, full-fat or low-fat)
  • 2 tablespoons olive oil (or avocado oil for a milder taste)
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 teaspoon Dijon mustard (optional, for added flavor)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of cayenne pepper or paprika (optional, for a little heat)

Instructions:

  1. Prepare the Egg Yolks:

    • In a heatproof bowl, whisk the egg yolks lightly until smooth.

  2. Create a Double Boiler:

    • Fill a saucepan with a couple of inches of water and bring it to a simmer over low to medium heat.
    • Place the bowl with the egg yolks over the saucepan, ensuring the bowl does not touch the water. This creates a gentle double boiler to cook the egg yolks.

  3. Whisk the Egg Yolks:

    • Whisk the egg yolks constantly as they warm up. This helps to prevent them from scrambling.
    • Once they begin to thicken (about 2-3 minutes), remove the bowl from the heat.

  4. Add Greek Yogurt and Oil:

    • Whisk in the Greek yogurt and olive oil until the mixture becomes smooth and creamy. The yogurt adds a light, tangy flavor while replacing some of the butter.

  5. Add Lemon and Mustard:

    • Stir in the lemon juice and Dijon mustard (if using). The mustard adds a little extra depth and flavor to the sauce.

  6. Season the Sauce:

    • Season with salt, black pepper, and cayenne or paprika (optional) to taste. Adjust the seasoning as necessary.

  7. Serve:

    • Serve the hollandaise sauce immediately over your favorite dishes like eggs Benedict, steamed vegetables, or grilled fish. You can also refrigerate the sauce and gently reheat it later if needed.

Tips for Success:

  • Keep the heat low to prevent the egg yolks from curdling. Constant whisking is key!
  • If the sauce becomes too thick, add a little warm water, a teaspoon at a time, to thin it out to your desired consistency.
  • Feel free to adjust the lemon juice and mustard amounts for more tang or flavor, depending on your preference.

Storage:

  • Store any leftover hollandaise sauce in an airtight container in the refrigerator for up to 2-3 days. Reheat gently over low heat or in the microwave, adding a small splash of water if needed to thin it out.

Enjoy this healthier, lighter hollandaise sauce that maintains the deliciously rich flavors of the classic recipe without the extra calories!

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