A taste of Asia can ring in the New Year thanks to Chef Toby Christianson of downtown Davenport's Woodfire Grill.
Chef Toby and Ken Croken from the Genesis Medical Center's Heart Institute joined Julie Sisk in the Genesis Healthy Heart Kitchen during "Good Morning Quad Cities".
"Shrimp is a great high protein, low fat food," says Croken.
And though soy is high in sodium, it may be healthier than some of the salty alternatives.
Recent research studies suggest soy sauce may be different than other high-salt foods with respect to our blood pressure and cardiovascular health.
When soy sauce is fermented in the traditional way, many of the proteins found in the soybeans get broken down into smaller molecules called peptides.
Anyone at risk of excessive salt intake or following a salt-restricted diet should still consult with a healthcare provider before including more soy sauce in a meal plan than would otherwise be allowed based on sodium content.
Asian Ginger Shrimp
1 cup honey
¾ cup low-sodium soy sauce
¼ cup minced garlic (about 10 cloves)
½ cup peeled and grated fresh ginger root
Pinch dried red pepper flakes
2 pounds peeled/deveined shrimp (largest available size makes the best presentation)
Combine honey, soy sauce, garlic, ginger and red pepper flakes in a sauce pan and cook over low heat until honey melts. Arrange shrimp in a single layer in a shallow dish, cover with plastic wrap and marinate overnight in the refrigerator. (A larger zip-lock bag works just as well if you store the bag on its side and flip it occasionally.)
Preheat oven to 350-degrees and roast shrimp on a baking sheet lined with parchment paper for about 20 minutes. Since oven temperatures vary, taste before serving to ensure the shrimp are cooked through. Garnish with toasted almonds, diced red bell pepper, and minced scallions/spring onions. Serve over rice as a main course.
NOTE: If you’re avoiding shellfish, substitute chicken for shrimp.