Shaping Up with Shrimp

I’m slowly sinking into Texas life.  Besides desperately trying to avoid the last few boxes to unpack, I’ve decided to get back into shape.  I’m going to need all the stamina I can muster for those long days on labor and delivery when I start residency in a week.  I know, IN A WEEK.  We are blessed to live within a block of an amazing bike/running trail so I’ve been sweating it out running and on the bike and in the gym lifting weights.

I got a new computer for graduation (thanks Dad!) and I was uploading all of my old pictures.  Besides feeling sentimental and nostalgic for the ridiculous adventures of times past, I came to the sad realization that I packed on a few more pounds than I appreciated in medical school.  I think this might be directly correlated with receiving a Kitchen Aid stand mixer for Christmas a few years ago, which made a batch of cookies nothing more than a few minutes away.  Perhaps living with a boy had something to do with it too.   

Research shows that married couples are much more likely to gain weight, but even cohabitation increases the risk significantly of weight gain.  A longitudinal study of 1293 couples shows that those who transition from single/dating to cohabiting were more likely to become obese than those who stayed dating [1].   I definitely increased my portion sizes when Andy and I started to have dinner together every day.  Unfortunately for my figure, he is definitely taller and runs a whole lot more than I do.

No matter!  I’m looking forward with a positive attitude.  I don’t really believe in dieting per se, but I am trying to eat more healthy foods.  This is especially easy because one, it is too damn hot to eat large portions of fatty food, and two, that the produce around here is awesome and it’s prime fruit and veggie season. 

This beautiful shrimp dish, which we discovered in an old issue of the sadly defunct Gourmet couldn’t be easier or more delicious.  It is a French/Mexican/Asian fusion of sorts, which I accompanied by a large salad of grilled vegetables (which ended up to be kind of gross so I’ll spare you that disaster of a recipe).   Healthy, light, and super yummy. 

Shrimp in Ginger Butter Sauce

Gourmet September 2008

           

6 ounces large shrimp in shell, peeled

1 tablespoon unsalted butter

2 teaspoons grated peeled ginger

2 tablespoons medium-dry Sherry

2 tablespoons coarsely chopped cilantro

Pat shrimp dry and season with salt

Heat butter in a heavy medium skillet over medium-high heat until foam subsides, then sauté ginger 30 seconds. Add shrimp and sauté 2 minutes. Add Sherry and sauté until shrimp are just cooked through, 1 to 2 minutes. Stir in cilantro and season with salt and pepper.

The, NS.; Gordon-Larsen, P. “Entry into romantic partnership is associated with obesity.” Obesity (Silver Spring, Md.), v. 17 issue 7, 2009, p. 1441-7.