Cooking & Food

ICAN Cooking’s Cindy Davies Promotes a Healthy Mediterranean Dish

ICAN Cooking’s Cindy Davies visited New Mexico Living to show her healthy and delicious Mediterranean Shrimp Skillet recipe. A Mediterranean diet is linked to a long lifespan and includes lots of brightly colored vegetables, low-fat proteins, fewer processed foods and lentils and beans. Cindy is the New Mexico State University’s family and consumer sciences agent.

Here’s what you need:

Mediterranean Shrimp Skillet Recipe

  • 4 cups fresh spinach
  • 1 1/2 pounds of frozen, uncooked shrimp (prepare according to bag directions)
  • 1/4 cup fresh basil (chopped)
  • 1/2 cup feta cheese
  • 3 garlic cloves minced
  • 1 1/2 cups chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil

In a skillet, prepare the shrimp by sauteing in oil until shrimp is pink. Add garlic, salt and peppr to taste and cook for 1 minute longer. In the same skillet, add 3/4 cup of chicken broth, lemon juice and half of the chopped basil. In a small bowl, combine cornstarch and remaining broth until smooth and stir into skillet. Bring mixture to a boil for about 2 minutes until thickened. Stir in spinach and shrimp. Cook until spinach is wilted. Sprinkle with feta and remaining basil.

Arugula, White Bean, and Roasted Red Pepper Salad

  • 3 cups torn arugula leaves
  • 1 large or 2 small red bell peppers
  • 1/3 cup vertically sliced red onion
  • 1 (16-ounce) can navy beans, rinsed and drained


  • 1 1/2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 garlic clove, minced

Char the red bell peppers in the oven, turn as they brown until whole pepper is charred. Combine arugula, onions and drained beans in a large bowl. For dressing, combine vinegar and the remaining ingredients in a small bowl. Stir with a whisk until blended.  Pour over salad, tossing to coat.

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Categories: Cooking & Food, Living Show

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