Has anyone else noticed that the price for seafood has more then doubled in the last 6-8 months?! This really throws a wrench in my love of recipes with shrimp or in my favorite salmon dish with sauteed asparagus. I just cannot justify paying 30-40$ for a bag of shrimp that I got not too long ago for 14$ so I have been doing without but this past week I just had to have seafood of some sort so I was searching the seafood aisle when I found some Mahi Mahi for less than an arm and a leg.
I grabbed some asparagus and I decided I would try Lemon Pepper seasoning with my mahi mahi and boy was it a good decision! Simple - 3 ingredients and about 6-7 minutes in a pan.
Lemon Pepper Mahi Mahi: Serves 2
2 Fillets of Mahi Mahi - about 6 oz. Each
1tsp Lemon Pepper Seasoning
2tsp Olive Oil
First - put a skillet over medium heat and add the oil to the pan. While the pan heats up sprinkle the seasoning over both sides of the filets. Now put the fillets in a single layer in the pan and cook for approximately 3-4 minutes then flip and cook for another 3-4 minutes until the fish is cooked through and flakes easily. Remove from the pan, serve and enjoy!
I personally recommend serving with some sauteed or roasted asparagus (I just tossed my asparagus in the skillet once the mahi mahi was finished with some olive oil) and simple brown rice cooked in water with a splash of olive oil and some salt.
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WW: 4 Points Plus / serving
Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
Monday, October 6, 2014
Wednesday, September 3, 2014
Creamy Shrimp, Zucchini & Bell Pepper Pasta
One of my favorite recipes to adapt is originally from Skinny Taste for a Creamy Chicken Pasta that I subbed Shrimp for and now I've substituted even more. I dropped the tomatoes and added julienned zucchini strips which blended right in with my noodles - note if you have picky eaters you may be able to fool them into eating something green with the zucchini prepared this way! I love this recipe, it tastes so decadent as if I used all kinds of cream and cheeses and other deliciousness to achieve the creamy when in reality I used nice healthy alternatives.
Creamy Shrimp, Zucchini + Bell Pepper Pasta: Serves 4
8oz Pasta
1 Red Pepper – Sliced
1 Large Onion - Sliced
1 Large Zucchini - Julienned - Approx 3-4C
2 Garlic Cloves – Minced
1lbs Shrimp – Peeled & De-veined
1/4C Cream Cheese (1/3 less fat)
1/3C Milk (Fat Free)
1TB Flour
1/2C Chicken Stock
1-2tsp Old Bay
1TB Olive Oil
Bring a large pot of salted water to a boil and add the pasta and cook until al dente and set to the side. While the pasta is cooking, toss your shrimp with 1tsp of olive oil and 1/2tsp of old bay seasoning. Add to a skillet that has been preheated over medium heat and cook for 3-4 minutes until completely cooked through. Remove from the pan and set to the side (or pour in the pasta pot if the pasta is done cooking and has been drained).
Now onto the vegetables! I like to cut all the veggies into strips / slices so once they are softened they will twirl easily with my pasta. I have a julienne peeler which makes cutting the zucchini a breeze, I highly suggest investing in one or using a julienne attachment on a mandolin to make fast work of this task. Place the remaining 2tsp of olive oil in a large saute pan over medium heat with the garlic cloves and let them cook for up to a minute being sure not to let them burn, add the peppers and onions with approximately 1/2-1tsp of cajun seasoning (if you aren’t a fan of heat go with the 1/2tsp). Give it all a toss and let it cook for 2-3 minutes then add the zucchini and cook for another 3-4 minutes.
Either in a blender or with some determination, blend the milk, chicken stock, flour and cream cheese together until nice and smooth. Add to the cooked vegetables and bring up to a simmer and let it cook for a few minutes to thicken, add the pasta and shrimp, toss, remove from the heat, cover and let it sit for 5 minutes, give it one last toss, serve & enjoy!
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WW: 10 Points Plus / serving
Creamy Shrimp, Zucchini + Bell Pepper Pasta: Serves 4
8oz Pasta
1 Red Pepper – Sliced
1 Large Onion - Sliced
1 Large Zucchini - Julienned - Approx 3-4C
2 Garlic Cloves – Minced
1lbs Shrimp – Peeled & De-veined
1/4C Cream Cheese (1/3 less fat)
1/3C Milk (Fat Free)
1TB Flour
1/2C Chicken Stock
1-2tsp Old Bay
1TB Olive Oil
Bring a large pot of salted water to a boil and add the pasta and cook until al dente and set to the side. While the pasta is cooking, toss your shrimp with 1tsp of olive oil and 1/2tsp of old bay seasoning. Add to a skillet that has been preheated over medium heat and cook for 3-4 minutes until completely cooked through. Remove from the pan and set to the side (or pour in the pasta pot if the pasta is done cooking and has been drained).
Now onto the vegetables! I like to cut all the veggies into strips / slices so once they are softened they will twirl easily with my pasta. I have a julienne peeler which makes cutting the zucchini a breeze, I highly suggest investing in one or using a julienne attachment on a mandolin to make fast work of this task. Place the remaining 2tsp of olive oil in a large saute pan over medium heat with the garlic cloves and let them cook for up to a minute being sure not to let them burn, add the peppers and onions with approximately 1/2-1tsp of cajun seasoning (if you aren’t a fan of heat go with the 1/2tsp). Give it all a toss and let it cook for 2-3 minutes then add the zucchini and cook for another 3-4 minutes.
Either in a blender or with some determination, blend the milk, chicken stock, flour and cream cheese together until nice and smooth. Add to the cooked vegetables and bring up to a simmer and let it cook for a few minutes to thicken, add the pasta and shrimp, toss, remove from the heat, cover and let it sit for 5 minutes, give it one last toss, serve & enjoy!
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WW: 10 Points Plus / serving
Wednesday, April 30, 2014
Recipe Flashback - Canadian Bacon Shrimp & Grits
Two years ago I wrote to you guys of my favorite ever Shrimp and Grits recipe, I found out the secret to grits....milk and lots of it! These grits are so creamy and wonderfully decadent that every time I have them I ask myself why it took me nearly 30 years to discover them. This recipe is one that I often go back to, it is comforting, filling and not too bad for you either, not to mention insanely tasty. I had this last night and switched up one ingredient - regular paprika for hot smoked which completely changed it and gave it some more pizzazz! If you like hot and spicy try this swap and let me know what you think, if hot and spicy isn't you thing try the original recipe.
Canadian Bacon Shrimp & Grits: Serves 4-6
2C Water
1C Grits (not instant!)
3C Milk - I use fat free
1TB Butter
1/2tsp Salt
1lbs Shrimp – Peeled & De-veined
6 Slices Canadian Bacon
1 Onion – Chopped
1 Bell Pepper – Chopped
2 Garlic Cloves – Minced
1tsp Hot Smoked Paprika
1/4tsp Thyme (dried)
2tsp Flour
1/2C Milk
1C Chicken Stock
1TB Olive Oil
In a sauce pot bring 2C of water to a boil and whisk in the grits, bring up to a simmer and continue to whisk until the grits thicken – this will happen within a minute or two. Add the 3C of milk, butter and salt to the pot and whisk over medium heat until it comes up to a simmer. I know that it will look like you are making a pot of soup…believe me those wonderful grits will absorb all of that milk. Once the grits come up to a simmer, stir, turn down to low and cover with a lid, stir every few minutes as it slowly thickens.
While the grits are thickening chop your veggies and set to the side, peel your shrimp and pat dry with a paper towel, and cut the bacon into small pieces (approx 1/4″ x 1/2″ slices). Once everything is prepped place 1tsp of olive oil in a large saute pan over medium heat and add in the bacon – cook for 3-5 minutes stirring occasionally to crisp up the meat. Add the shrimp with a pinch of salt and pepper and stir it around in the bacon – cook the shrimp flipping once until they are just cooked through. Remove the shrimp and bacon to a bowl and set to the side. Add the remaining 2tsp of olive oil to the pan over medium heat and add in the peppers and onions with another pinch of salt and pepper and stir fry for 6-8 minutes, add in the garlic, paprika, thyme and flour and stir to coat the vegetables then add in the remaining 1/2C milk and chicken stock. Stir to distribute the spices into the sauce and bring up to a simmer stirring often. Cook for 4-5 minutes allowing the sauce to thicken, add the shrimp and bacon back to the pan and allow it to heat through.
Your grits should be done by now, when you stir them you should be able to see the bottom of the pan because they don’t fall back into place immediately. Scoop the grits into the bottom of a bowl and then spoon some of the shrimp and vegetable mixture on top. Prepare to have your socks knocked off because I can honestly say mine were. Wow. I cannot wait until lunch when I can have some left overs :)
Serve & Enjoy!
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WW: 11 Points Plus / serving @ 4 servings
7 Points Plus / serving @ 6 servings
Canadian Bacon Shrimp & Grits: Serves 4-6
2C Water
1C Grits (not instant!)
3C Milk - I use fat free
1TB Butter
1/2tsp Salt
1lbs Shrimp – Peeled & De-veined
6 Slices Canadian Bacon
1 Onion – Chopped
1 Bell Pepper – Chopped
2 Garlic Cloves – Minced
1tsp Hot Smoked Paprika
1/4tsp Thyme (dried)
2tsp Flour
1/2C Milk
1C Chicken Stock
1TB Olive Oil
In a sauce pot bring 2C of water to a boil and whisk in the grits, bring up to a simmer and continue to whisk until the grits thicken – this will happen within a minute or two. Add the 3C of milk, butter and salt to the pot and whisk over medium heat until it comes up to a simmer. I know that it will look like you are making a pot of soup…believe me those wonderful grits will absorb all of that milk. Once the grits come up to a simmer, stir, turn down to low and cover with a lid, stir every few minutes as it slowly thickens.
While the grits are thickening chop your veggies and set to the side, peel your shrimp and pat dry with a paper towel, and cut the bacon into small pieces (approx 1/4″ x 1/2″ slices). Once everything is prepped place 1tsp of olive oil in a large saute pan over medium heat and add in the bacon – cook for 3-5 minutes stirring occasionally to crisp up the meat. Add the shrimp with a pinch of salt and pepper and stir it around in the bacon – cook the shrimp flipping once until they are just cooked through. Remove the shrimp and bacon to a bowl and set to the side. Add the remaining 2tsp of olive oil to the pan over medium heat and add in the peppers and onions with another pinch of salt and pepper and stir fry for 6-8 minutes, add in the garlic, paprika, thyme and flour and stir to coat the vegetables then add in the remaining 1/2C milk and chicken stock. Stir to distribute the spices into the sauce and bring up to a simmer stirring often. Cook for 4-5 minutes allowing the sauce to thicken, add the shrimp and bacon back to the pan and allow it to heat through.
Your grits should be done by now, when you stir them you should be able to see the bottom of the pan because they don’t fall back into place immediately. Scoop the grits into the bottom of a bowl and then spoon some of the shrimp and vegetable mixture on top. Prepare to have your socks knocked off because I can honestly say mine were. Wow. I cannot wait until lunch when I can have some left overs :)
Serve & Enjoy!
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WW: 11 Points Plus / serving @ 4 servings
7 Points Plus / serving @ 6 servings
Tuesday, March 11, 2014
Crab Dip Spinach Pasta
As a Marylander I really miss crab foods during the winter. My grocery store had lump crab meat on sale this week so I picked up a pound and was debating what I was going to make with it and I decided to experiment with a new pasta dish incorporating one of my favorite crab recipes - my families Crab Dip. This recipe uses all of the ingredients of the crab dip but in different quantities to make a little bit healthier as well as saucier. I added a box of frozen spinach to add some more health and bulk and really think this recipe is a winner. I feel like I am eating a bowl of crab dip but am getting some real sustenance and veggies in as well.
Crab Dip Spinach Pasta: Serves 6-8
12oz Pasta - I used whole wheat
1lbs Blue Crab Lump Meat - Cooked & checked for shells!
8oz Cream Cheese - I use 1/3 less fat
2oz Cheddar Cheese
1/4C Milk
1/2C Sour Cream - I use Daisy's Light
1/4-1/2tsp Old Bay
1/4tsp Garlic Powder
2-3 Splashes Worcestershire Sauce
1 Box Frozen Chopped Spinach
Bring a large pot of salted water to a boil, add the pasta and when the pasta is about half way done cooking add the frozen spinach to the pot and let it thaw and finish cooking with the pasta. Drain and set to the side.
While the pasta and spinach are cooking pick through the crab meat for any left over shells and place the picked over meat in a large bowl. In a blender mix the cream cheese, cheddar cheese, milk, sour cream, Old Bay, garlic powder & Worcestershire sauce. Once it is well blended add it to the crab meat and gently fold the crab meat and sauce together. Add the drained pasta and spinach to the crab and gently toss together. It is best if you can let the pasta sit for a little bit before eating so the pasta will absorb the sauce a little bit. Serve & Enjoy!
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WW: 8 Points Plus / serving @ 8 servings
11 Points Plus / serving @ 6 servings
Crab Dip Spinach Pasta: Serves 6-8
12oz Pasta - I used whole wheat
1lbs Blue Crab Lump Meat - Cooked & checked for shells!
8oz Cream Cheese - I use 1/3 less fat
2oz Cheddar Cheese
1/4C Milk
1/2C Sour Cream - I use Daisy's Light
1/4-1/2tsp Old Bay
1/4tsp Garlic Powder
2-3 Splashes Worcestershire Sauce
1 Box Frozen Chopped Spinach
Bring a large pot of salted water to a boil, add the pasta and when the pasta is about half way done cooking add the frozen spinach to the pot and let it thaw and finish cooking with the pasta. Drain and set to the side.
While the pasta and spinach are cooking pick through the crab meat for any left over shells and place the picked over meat in a large bowl. In a blender mix the cream cheese, cheddar cheese, milk, sour cream, Old Bay, garlic powder & Worcestershire sauce. Once it is well blended add it to the crab meat and gently fold the crab meat and sauce together. Add the drained pasta and spinach to the crab and gently toss together. It is best if you can let the pasta sit for a little bit before eating so the pasta will absorb the sauce a little bit. Serve & Enjoy!
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WW: 8 Points Plus / serving @ 8 servings
11 Points Plus / serving @ 6 servings
Monday, January 27, 2014
Shrimp Stir Fry
I love stir fry and I can't believe that I don't have a standard Shrimp Stir Fry recipe on here yet! I often make variations of this adding lime juice, sriracha, honey or anything else I feel needs to be in my stir fry to give it a little extra zing that day. This recipe is very basic and gives me what I needed today - a plate of delicious veggies in a wonderful sauce over some rice with plump juicy shrimp. What more can a girl ask for?! Like any of my stir fry recipes feel free to change up the vegetables to what you prefer most in your stir fry.
Shrimp Stir Fry: Serves 4
1lbs Shrimp - Peeled & Deveined
1 Garlic Clove - Minced
1C Broccoli
1 Bell Pepper - Sliced
1 Onion - Sliced
1 Zucchini - Sliced
2 Carrots - Sliced
1C Sugar Peas
1/2C Chicken Stock - Fat Free
1/4C Teriyaki Sauce - LaChoy Brand
2TB Soy Sauce
1TB Corn Starch
1TB Olive Oil
2C Water
1C Rice
Salt & Pepper
In a sauce pot bring the water, rice, 1tsp of olive oil and some salt to a boil, stir, cover and reduce to a simmer until all of the water has been absorbed into the rice.
In a large skillet add the remaining 2tsp of olive oil over medium to medium high heat, add the garlic with the broccoli, onions and carrots and some salt and pepper, stir and cook for 2-3 minutes, add the remaining veggies and cook for another 3-5 minutes until the veggies are cooked through but still have a nice crunch to them. Remove to a large bowl.
Mix together the chicken stock, teriyaki sauce, soy sauce and corn starch and pour about 1/4 of the mixture into the skillet along with the shrimp and cook the shrimp in a single layer for 3-4 minutes until they are fully cooked through. Add the remainder of the sauce to the pan with the veggies and allow the sauce to thicken, stirring constantly (this will happen quickly). Remove from the heat, serve over the rice and enjoy!
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WW: 8 Points Plus / Serving
Shrimp Stir Fry: Serves 4
1lbs Shrimp - Peeled & Deveined
1 Garlic Clove - Minced
1C Broccoli
1 Bell Pepper - Sliced
1 Onion - Sliced
1 Zucchini - Sliced
2 Carrots - Sliced
1C Sugar Peas
1/2C Chicken Stock - Fat Free
1/4C Teriyaki Sauce - LaChoy Brand
2TB Soy Sauce
1TB Corn Starch
1TB Olive Oil
2C Water
1C Rice
Salt & Pepper
In a sauce pot bring the water, rice, 1tsp of olive oil and some salt to a boil, stir, cover and reduce to a simmer until all of the water has been absorbed into the rice.
In a large skillet add the remaining 2tsp of olive oil over medium to medium high heat, add the garlic with the broccoli, onions and carrots and some salt and pepper, stir and cook for 2-3 minutes, add the remaining veggies and cook for another 3-5 minutes until the veggies are cooked through but still have a nice crunch to them. Remove to a large bowl.
Mix together the chicken stock, teriyaki sauce, soy sauce and corn starch and pour about 1/4 of the mixture into the skillet along with the shrimp and cook the shrimp in a single layer for 3-4 minutes until they are fully cooked through. Add the remainder of the sauce to the pan with the veggies and allow the sauce to thicken, stirring constantly (this will happen quickly). Remove from the heat, serve over the rice and enjoy!
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WW: 8 Points Plus / Serving
Monday, August 12, 2013
Shrimp & Broccoli One Pot Wonder
At the end of July I shared my take on Budget Bytes, Italian One Pot Wonder. I loved the concept of this dish, everything goes in one pot, a little stirring and I got a tasty filling dinner with plenty of veggies, taste and my favorite ingredient...pasta! I got to thinking that I would like to do another version with some shrimp and broccoli so I stood in front of my pot and made my own One Pot Wonder and was quite thrilled with the results.
Shrimp & Broccoli One Pot Wonder: serves 4
2C Chicken Stock - Fat Free
1C Tomato Sauce
15oz Canned Tomatoes - Diced
8oz Pasta
1 Large Onion - Thinly Sliced
2 Cloves Garlic - Minced
1TB Basil
1TB Oregano
Salt & Pepper
1lbs Shrimp - Peeled & De-veined
1lbs Frozen Broccoli - Thawed
4oz Feta Cheese - Crumbled
In a big sauce pot add the chicken stock, tomato sauce, tomatoes, pasta (I suggest using a shape or thick pasta over angel hair or spaghetti), onion, garlic, basil, oregano and salt & pepper. Turn the heat on high, bring up to a boil (no lid while heating up!) and continue cooking the dish without a lid, stirring occasionally (more often as more liquid absorbs into the pasta). Keep the pot boiling at a steady pace, it is okay to turn it down slightly if it is trying to bubble out of the pot. Once about 95% of the sauce has absorbed into the pasta add the broccoli - I thawed mine in a bowl of warm water, then drained and squeezed out the excess water. Stir in the broccoli and let the dish continue to bubble away, once it is just about 99% finished absorbing the juices add the shrimp to the pot and mix them in. Cook for another 2-3 minutes until the shrimp are completely cooked through. Remove from the heat, stir in the feta (or keep to the side and add individually to each bowl), stir, serve and enjoy!
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WW: 10 Points Plus / serving
Shrimp & Broccoli One Pot Wonder: serves 4
2C Chicken Stock - Fat Free
1C Tomato Sauce
15oz Canned Tomatoes - Diced
8oz Pasta
1 Large Onion - Thinly Sliced
2 Cloves Garlic - Minced
1TB Basil
1TB Oregano
Salt & Pepper
1lbs Shrimp - Peeled & De-veined
1lbs Frozen Broccoli - Thawed
4oz Feta Cheese - Crumbled
In a big sauce pot add the chicken stock, tomato sauce, tomatoes, pasta (I suggest using a shape or thick pasta over angel hair or spaghetti), onion, garlic, basil, oregano and salt & pepper. Turn the heat on high, bring up to a boil (no lid while heating up!) and continue cooking the dish without a lid, stirring occasionally (more often as more liquid absorbs into the pasta). Keep the pot boiling at a steady pace, it is okay to turn it down slightly if it is trying to bubble out of the pot. Once about 95% of the sauce has absorbed into the pasta add the broccoli - I thawed mine in a bowl of warm water, then drained and squeezed out the excess water. Stir in the broccoli and let the dish continue to bubble away, once it is just about 99% finished absorbing the juices add the shrimp to the pot and mix them in. Cook for another 2-3 minutes until the shrimp are completely cooked through. Remove from the heat, stir in the feta (or keep to the side and add individually to each bowl), stir, serve and enjoy!
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WW: 10 Points Plus / serving
Sunday, June 9, 2013
Shrimp & Broccoli Noodle Stir Fry
My friends remembered how excited I was to find Vinegared Red Pepper Paste when we went out for Korean food a few months ago so when they were at a Korean grocery store they picked me up a new bottle which was great as I was out! I'm not good at waiting so I immediately decided to make a stir fry, I only had onions and broccoli for veggies so that was what went in my stir fry, you can feel free to add any veggies YOU like. Note the red pepper paste is spicy, but with the chicken stock and teriyaki it adds more flavor than heat to this dish!
Shrimp & Broccoli Noodle Stir Fry: Serves 4
8oz Rice Noodles
1lbs Shrimp - Peeled & Deveined
2-3C Fresh Broccoli Crowns
1 Onion - Thinly Sliced
2tsp Olive Oil
2 Garlic Cloves - Minced
1C Chicken Stock - Fat Free
1/4C Vinegared Red Pepper Paste
2TB Teriyaki Sauce - LaChoy Brand
Rice noodles are finicky, as my favorite Thai Restaurant Chef told me the other day "If you can't get the noodles cooked right you won't get a good result" It took me a while to realize the instructions on the back of my box of noodles had me soaking the noodles too long. I prefer to get my noodles soft but not completely loose, I drain while they are still very al dente so they continue cooking with the sauce for the stir fry. So lesson to learn here....read the instructions on your individual box of rice noodles, follow those, but experiment as well so you get the texture you want for your noodle!
Now for the instructions....cook your noodles, set to the side. In a large saute pan over medium heat add 1tsp of olive oil with the garlic and onions and cook for 4-5 minutes, stirring occasionally. Add the broccoli to the onions with the other teaspoon of olive oil and cook for another 4-5 minutes (or longer if you don't like your broccoli to have a crunch to it). While the broccoli is cooking mix the chicken stock, red pepper paste and teriyaki sauce together.
Remove the veggies to a side bowl, add the shrimp and about 1/4 of the sauce to the pan and cook for 3-4 minutes until your shrimp is completely cooked through. Once cooked through put the shrimp with the broccoli, add the cooked noodles to the pan and about half of the remaining sauce, stir it all around to coat the noodles, let them absorb in and once they have absorbed the sauce add the rest of the sauce along with the broccoli and shrimp and toss it all around until the noodles have absorbed the majority of the sauce. Turn off the heat, serve and enjoy!
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WW: 10 Points Plus / serving
Shrimp & Broccoli Noodle Stir Fry: Serves 4
8oz Rice Noodles
1lbs Shrimp - Peeled & Deveined
2-3C Fresh Broccoli Crowns
1 Onion - Thinly Sliced
2tsp Olive Oil
2 Garlic Cloves - Minced
1C Chicken Stock - Fat Free
1/4C Vinegared Red Pepper Paste
2TB Teriyaki Sauce - LaChoy Brand
Rice noodles are finicky, as my favorite Thai Restaurant Chef told me the other day "If you can't get the noodles cooked right you won't get a good result" It took me a while to realize the instructions on the back of my box of noodles had me soaking the noodles too long. I prefer to get my noodles soft but not completely loose, I drain while they are still very al dente so they continue cooking with the sauce for the stir fry. So lesson to learn here....read the instructions on your individual box of rice noodles, follow those, but experiment as well so you get the texture you want for your noodle!
Now for the instructions....cook your noodles, set to the side. In a large saute pan over medium heat add 1tsp of olive oil with the garlic and onions and cook for 4-5 minutes, stirring occasionally. Add the broccoli to the onions with the other teaspoon of olive oil and cook for another 4-5 minutes (or longer if you don't like your broccoli to have a crunch to it). While the broccoli is cooking mix the chicken stock, red pepper paste and teriyaki sauce together.
Remove the veggies to a side bowl, add the shrimp and about 1/4 of the sauce to the pan and cook for 3-4 minutes until your shrimp is completely cooked through. Once cooked through put the shrimp with the broccoli, add the cooked noodles to the pan and about half of the remaining sauce, stir it all around to coat the noodles, let them absorb in and once they have absorbed the sauce add the rest of the sauce along with the broccoli and shrimp and toss it all around until the noodles have absorbed the majority of the sauce. Turn off the heat, serve and enjoy!
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WW: 10 Points Plus / serving
Thursday, May 23, 2013
Roasted Garlic & Lemon Shrimp Pasta
A few months ago my sister told me about a tasty dish she had at Applebees, Lemon Shrimp Fettuccine, and asked if I would try to make a dish similar to it though healthier! The description of the dish on Applebees website is: Seared plump shrimp, ripe tomatoes, onions, sautéed fresh spinach and basil served over fettuccine noodles lightly tossed in a roasted garlic cream sauce and topped with artichokes, lemon zest and Parmesan. I am not a huge fan of artichokes and happened to have zucchini on hand so I substituted that for the artichokes and spinach. I really enjoyed this dish and didn't find it to overwhelmingly lemon like some other recipes I have tried. And for those watching their waist line this is only 10 Points Plus on the Weight Watchers system while the original dish from Applebees is 28 Points Plus, so I would call it a success - still tasty and much healthier!
Roasted Garlic & Lemon Shrimp Pasta: Serves 4
8oz Pasta
1lbs Shrimp - Peeled & De-veined
4-6 Garlic Cloves - Separate the the cloves, but leave in their papery shell.
2tsp Olive Oil
1 Zucchini - Chopped
1 Onion - Chopped
1-2 Plum Tomatoes - Seeded & Chopped
1TB Lemon Zest
Juice of 1 Lemon (Approx 1/4C)
1C Chicken Stock
2TB Cream Cheese - I use 1/3 Less Fat
1/4C Parmesan Cheese - Shredded
1tsp Corn Starch
1tsp Basil (Or 1TB fresh if you have it!)
Salt & Pepper
Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set to the side. While the pasta is cooking set a large skillet over medium heat and add the whole garlic cloves - paper and all - in the pan with NO oil. cook for 8-10 minutes browning on each side, try not to let them burn, little brown spots are okay. They are ready when you push down on them and can tell they are soft inside. Remove the garlic from the skins and set to the side.
In the same skillet add 1tsp of olive oil with the zucchini, onion and some salt and pepper. Cook for 6-8 minutes until the onions are translucent and the zucchini is cooked through, remove to the side. Add the remaining tsp of olive oil to the pan and add the shrimp with some salt, pepper and half of the basil. Cook for 4-5 minutes until the shrimp are completely cooked through. Add the shrimp to the vegetables on the side.
To make the sauce I tossed the ingredients into the blender, stock, lemon zest and juice, cream cheese, parmesan cheese, corn starch, remaining basil. Lastly peel the papery shell off of the garlic cloves and toss the cloves into the blender and blend until smooth. Once the sauce is fully blended pour it into the skillet over medium heat and stir constantly as it warms up. Once it starts to boil it will thicken pretty quickly. When the sauce has reached a gravy like consistancy add it to the pasta with the shrimp and veggies, stir to incorporate evenly, then cover with a lid and let it sit for a minute or two then serve and enjoy!
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WW: 10 Points Plus / serving
Roasted Garlic & Lemon Shrimp Pasta: Serves 4
8oz Pasta
1lbs Shrimp - Peeled & De-veined
4-6 Garlic Cloves - Separate the the cloves, but leave in their papery shell.
2tsp Olive Oil
1 Zucchini - Chopped
1 Onion - Chopped
1-2 Plum Tomatoes - Seeded & Chopped
1TB Lemon Zest
Juice of 1 Lemon (Approx 1/4C)
1C Chicken Stock
2TB Cream Cheese - I use 1/3 Less Fat
1/4C Parmesan Cheese - Shredded
1tsp Corn Starch
1tsp Basil (Or 1TB fresh if you have it!)
Salt & Pepper
Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set to the side. While the pasta is cooking set a large skillet over medium heat and add the whole garlic cloves - paper and all - in the pan with NO oil. cook for 8-10 minutes browning on each side, try not to let them burn, little brown spots are okay. They are ready when you push down on them and can tell they are soft inside. Remove the garlic from the skins and set to the side.
In the same skillet add 1tsp of olive oil with the zucchini, onion and some salt and pepper. Cook for 6-8 minutes until the onions are translucent and the zucchini is cooked through, remove to the side. Add the remaining tsp of olive oil to the pan and add the shrimp with some salt, pepper and half of the basil. Cook for 4-5 minutes until the shrimp are completely cooked through. Add the shrimp to the vegetables on the side.
To make the sauce I tossed the ingredients into the blender, stock, lemon zest and juice, cream cheese, parmesan cheese, corn starch, remaining basil. Lastly peel the papery shell off of the garlic cloves and toss the cloves into the blender and blend until smooth. Once the sauce is fully blended pour it into the skillet over medium heat and stir constantly as it warms up. Once it starts to boil it will thicken pretty quickly. When the sauce has reached a gravy like consistancy add it to the pasta with the shrimp and veggies, stir to incorporate evenly, then cover with a lid and let it sit for a minute or two then serve and enjoy!
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WW: 10 Points Plus / serving
Saturday, April 13, 2013
Shrimp in a Tomato Wine Sauce
Tonight was one of those days that I was debating just ordering take out because I was being super lazy. I finally decided that being lazy was not a good reason to eat junk so I went to my fridge with the idea that I would make something healthy but not something that I really had to think about. I like to call recipes like this one a happy accident, the perfect ingredients were in the fridge and now I have an impressive dish to serve friends.
Shrimp in a Tomato Wine Sauce: Serves 4
8oz Pasta
1lbs Shrimp - Peeled & De-veined
1.5 Pints Cherry Tomatoes
1C Diced Onions
1-2 Garlic Cloves Minced
1tsp Olive Oil
1C White Wine
1/2tsp Oregano
1/2tsp Basil
1TB Butter
Bring a pot of salted water to a boil, add the pasta and cook until al dente. Drain and set to the side. While the pasta is cooking heat the olive oil in a large saute pan over medium heat, add the onions and garlic with some salt and pepper and cook for a minute or two. Add the cherry tomatoes, stir and cover with a lid and let cook for 5-8 minutes, stirring occasionally, until the tomatoes easily pop open when light pressure is applied with the back of a spoon (be careful of squirting liquid!!!) Pop all of the tomatoes, add the oregano and basil and cook for 2-3 minutes with the lid off and the sauce simmering rapidly.
Add the wine - I do this away from the stove to ensure that the alcohol does not catch fire. Stir and bring the sauce back up to a rapid simmer, allow the sauce to reduce for another 5-6 minutes stirring occasionally. Now add the shrimp and butter and stir into the sauce, bring back up to a simmer and cook for another 4-5 minutes until the shrimp is completely cooked through. Remove from the heat and add the cooked pasta. Stir to evenly coat the pasta, cover with a lid and let the sauce soak into the pasta for another 4-5 minutes. Stir once more, serve and enjoy!
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WW: 10 Points Plus / serving
Shrimp in a Tomato Wine Sauce: Serves 4
8oz Pasta
1lbs Shrimp - Peeled & De-veined
1.5 Pints Cherry Tomatoes
1C Diced Onions
1-2 Garlic Cloves Minced
1tsp Olive Oil
1C White Wine
1/2tsp Oregano
1/2tsp Basil
1TB Butter
Bring a pot of salted water to a boil, add the pasta and cook until al dente. Drain and set to the side. While the pasta is cooking heat the olive oil in a large saute pan over medium heat, add the onions and garlic with some salt and pepper and cook for a minute or two. Add the cherry tomatoes, stir and cover with a lid and let cook for 5-8 minutes, stirring occasionally, until the tomatoes easily pop open when light pressure is applied with the back of a spoon (be careful of squirting liquid!!!) Pop all of the tomatoes, add the oregano and basil and cook for 2-3 minutes with the lid off and the sauce simmering rapidly.
Add the wine - I do this away from the stove to ensure that the alcohol does not catch fire. Stir and bring the sauce back up to a rapid simmer, allow the sauce to reduce for another 5-6 minutes stirring occasionally. Now add the shrimp and butter and stir into the sauce, bring back up to a simmer and cook for another 4-5 minutes until the shrimp is completely cooked through. Remove from the heat and add the cooked pasta. Stir to evenly coat the pasta, cover with a lid and let the sauce soak into the pasta for another 4-5 minutes. Stir once more, serve and enjoy!
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WW: 10 Points Plus / serving
Friday, April 5, 2013
Garlic Shrimp & Broccoli
When I want something quick I tend to go to pasta, tonight I decided to go for something different! I thawed some shrimp while I diced my onion, ran some frozen broccoli through hot water to thaw (then gave it a squeeze to get rid of excess liquid), set rice to cooking and within 15 minutes dinner was ready and I was a happy camper!
Garlic Shrimp & Broccoli: Serves 2
1/2lbs Shrimp - Peeled & De-veined
1/2lbs Frozen Broccoli - Thawed
1/2 Red Onion - Diced
1 Garlic Clove - Minced
1tsp Olive Oil
1/2C Rice
1C Water
Salt & Pepper
In a small sauce pot place the water, rice and some salt, bring up to a boil, reduce to a simmer, give a quick stir, cover and forget about it until the rice has absorbed all of the water. Once that is done set to the side.
In a saute pan heat the olive oil over medium heat, add the onions with some salt and pepper and cook for 2 minutes, add the garlic and cook for another 30-40 seconds, then add the broccoli with some salt and pepper and cook for 5 minutes. Once the onion has become translucent add the shrimp with some more salt and pepper and toss around to get the shrimp in an even layer on the bottom of the pan. Cook until the shrimp is no longer translucent.
Remove from the heat and serve over the rice. For an added kick add a tablespoon or two of La Choy Teriyaki Sauce and saute for a minute or two - a great way to spice up left overs!
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WW: 8 Points Plus / serving
9 Points Plus / servings - with the Teriyaki Sauce
Garlic Shrimp & Broccoli: Serves 2
1/2lbs Shrimp - Peeled & De-veined
1/2lbs Frozen Broccoli - Thawed
1/2 Red Onion - Diced
1 Garlic Clove - Minced
1tsp Olive Oil
1/2C Rice
1C Water
Salt & Pepper
In a small sauce pot place the water, rice and some salt, bring up to a boil, reduce to a simmer, give a quick stir, cover and forget about it until the rice has absorbed all of the water. Once that is done set to the side.
In a saute pan heat the olive oil over medium heat, add the onions with some salt and pepper and cook for 2 minutes, add the garlic and cook for another 30-40 seconds, then add the broccoli with some salt and pepper and cook for 5 minutes. Once the onion has become translucent add the shrimp with some more salt and pepper and toss around to get the shrimp in an even layer on the bottom of the pan. Cook until the shrimp is no longer translucent.
Remove from the heat and serve over the rice. For an added kick add a tablespoon or two of La Choy Teriyaki Sauce and saute for a minute or two - a great way to spice up left overs!
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WW: 8 Points Plus / serving
9 Points Plus / servings - with the Teriyaki Sauce
Sunday, March 10, 2013
Shrimp in a Spicy Pink Sauce
I started this meal with the intention of making a great shrimp and grits dish involving lots of sauteing of vegetables and prep work. I set my shrimp in a bowl of water to defrost then took the dog for what was going to be a quick 10 minute walk. An hour later she had some impromptu dog play time, my fingers were freezing and my grand dinner ideas needed to be modified to be much much quicker to make. From that this dish was born!
Shrimp in a Spicy Pink Sauce: Serves 4
8oz Pasta
1lbs Shrimp - Peeled & De-veined
14oz Canned Tomato Sauce
1-2tsp Minced Red Cherry Peppers
1/2tsp Basil
1/2tsp Oregano
1 Clove Garlic Minced
1tsp Sugar
1/4C Cream Cheese - I use 1/3 less fat
Bring a large pot of salted water to a boil and cook your pasta until al dente. Drain and set to the side. While the pasta is cooking place the tomato sauce, red peppers, basil, oregano, garlic and sugar in a large saute pan or sauce pot and bring to a simmer, add the cream cheese and stir to melt it in, bring back up to a simmer and add the shrimp, stir to cover the shrimp in the sauce and cook for 5-6 minutes until the shrimp are completely cooked through. Remove from the heat, add the cooked pasta and stir. Cover with a lid and let it sit for another 5-6 minutes so the pasta can absorb the gloriousness of the sauce. Serve & Enjoy.
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WW: 9 Points Plus / serving
Shrimp in a Spicy Pink Sauce: Serves 4
8oz Pasta
1lbs Shrimp - Peeled & De-veined
14oz Canned Tomato Sauce
1-2tsp Minced Red Cherry Peppers
1/2tsp Basil
1/2tsp Oregano
1 Clove Garlic Minced
1tsp Sugar
1/4C Cream Cheese - I use 1/3 less fat
Bring a large pot of salted water to a boil and cook your pasta until al dente. Drain and set to the side. While the pasta is cooking place the tomato sauce, red peppers, basil, oregano, garlic and sugar in a large saute pan or sauce pot and bring to a simmer, add the cream cheese and stir to melt it in, bring back up to a simmer and add the shrimp, stir to cover the shrimp in the sauce and cook for 5-6 minutes until the shrimp are completely cooked through. Remove from the heat, add the cooked pasta and stir. Cover with a lid and let it sit for another 5-6 minutes so the pasta can absorb the gloriousness of the sauce. Serve & Enjoy.
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WW: 9 Points Plus / serving
Thursday, March 7, 2013
Salmon and Asparagus Risotto
Risotto is one of those meals that used to scare me because I always heard how time intensive it is to make and hard. Well yes it does take a little bit of time but it isn't hard and I find I can get my dishes done and read a book while it does its thing in the pan. I picked up some salmon from the grocery store and I didn't feel like cooking it how I normally do and decided to just wing a risotto recipe, the result was pretty darn delicious, super simple to make, and sure to impress anyone who eats it!
Salmon and Asparagus Risotto: Serves 4
1C Arborio Rice
1/2C Diced Onion
1tsp Olive Oil
5C Chicken Stock - Fat Free
2 Bay Leaves
12oz Salmon Fillet - Descaled
1lbs Asparagus - Cut into 1-2" Pieces
4oz Goat Cheese
Salt & Pepper
In a sauce pot place the chicken stock and bring up to a simmer, keep on a low simmer so the stock stays just as hot as the risotto. While the stock is heating up place a large saute pan (mine is about 12" round with 2-3" sides), over medium heat. Add the olive oil and allow it to get warm, add the onions with some salt and pepper and cook for 5-7 minutes until the onions turn translucent. Next add the rice to the pan and toss it in the onions, continue to cook and stir the rice for 4-5 minutes to toast the rice, now add about 1C of the stock and the bay leaves to the pan, stir immediately and reduce the heat so there is only a light simmer in the pan. Stir once every other minute until the stock has fully absorbed into the rice, add another cup of liquid and repeat until you are down to the last cup of stock.
While the rice is slowly absorbing the stock you can prepare the asparagus and salmon. I took the bottom 2-3" off of my asparagus (this part is normally woody and not tasty!) then cut into 2" pieces. Next I cubed my salmon into approximately 1" chunks. Set to the side while the risotto is doing its thing.
Once you have put in all but the last cup of stock and it is time to add that last cup add the salmon and asparagus to the pan, then add the last cup of stock, stir then cover with a lid and cook for 4-5 minutes with the lid on, then remove the lid, stir, and let the rice finish absorbing the liquid. About a minute before it has finished absorbing the liquid add the goat cheese and stir to let it melt through. Give it another minute or two to finish absorbing the stock then remove from the heat, serve and enjoy!
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WW: 12 Points Plus / serving
Salmon and Asparagus Risotto: Serves 4
1C Arborio Rice
1/2C Diced Onion
1tsp Olive Oil
5C Chicken Stock - Fat Free
2 Bay Leaves
12oz Salmon Fillet - Descaled
1lbs Asparagus - Cut into 1-2" Pieces
4oz Goat Cheese
Salt & Pepper
In a sauce pot place the chicken stock and bring up to a simmer, keep on a low simmer so the stock stays just as hot as the risotto. While the stock is heating up place a large saute pan (mine is about 12" round with 2-3" sides), over medium heat. Add the olive oil and allow it to get warm, add the onions with some salt and pepper and cook for 5-7 minutes until the onions turn translucent. Next add the rice to the pan and toss it in the onions, continue to cook and stir the rice for 4-5 minutes to toast the rice, now add about 1C of the stock and the bay leaves to the pan, stir immediately and reduce the heat so there is only a light simmer in the pan. Stir once every other minute until the stock has fully absorbed into the rice, add another cup of liquid and repeat until you are down to the last cup of stock.
While the rice is slowly absorbing the stock you can prepare the asparagus and salmon. I took the bottom 2-3" off of my asparagus (this part is normally woody and not tasty!) then cut into 2" pieces. Next I cubed my salmon into approximately 1" chunks. Set to the side while the risotto is doing its thing.
Once you have put in all but the last cup of stock and it is time to add that last cup add the salmon and asparagus to the pan, then add the last cup of stock, stir then cover with a lid and cook for 4-5 minutes with the lid on, then remove the lid, stir, and let the rice finish absorbing the liquid. About a minute before it has finished absorbing the liquid add the goat cheese and stir to let it melt through. Give it another minute or two to finish absorbing the stock then remove from the heat, serve and enjoy!
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WW: 12 Points Plus / serving
Sunday, February 24, 2013
Goat Cheese Salmon
One of the first times I can remember having salmon was at a Christmas Dinner with my family. It came out wrapped in individual parchment paper packets with something "funny" melted on top. At the time I didn't really appreciate it as a teenager but obviously it stuck in my mind as a decade later here I am writing to you about it! I'm sure this probably didn't taste like the one we had at Christmas but it tasted pretty good! Another plus....you can have dinner in the oven in about 3 minutes and ready to eat in 20.
Simple Salmon: 2 Servings
(2) 6oz Salmon Fillets - de-scaled
1/3C White Wine - I used a Chardonnay
1oz Goat Cheese
Take a sheet of parchment paper and place a fillet in the center of it, grab all the edges and hold them up, pour half the wine into the sheet and carefully wrap up to create a sealed package - you can use a stapler if you need to. Repeat with the other fillet. Place in a 350° oven for 10 minutes on a sheet pan. Remove from the oven and carefully unwrap the packages, flake the goat cheese evenly over the salmon, gently wrap the packages back up and bake for another 5-10 minutes until the fish is cooked through and easily flaking. Remove from the oven, discard the parchment, serve and enjoy!
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WW: 10 Points Plus / serving
Simple Salmon: 2 Servings
(2) 6oz Salmon Fillets - de-scaled
1/3C White Wine - I used a Chardonnay
1oz Goat Cheese
Take a sheet of parchment paper and place a fillet in the center of it, grab all the edges and hold them up, pour half the wine into the sheet and carefully wrap up to create a sealed package - you can use a stapler if you need to. Repeat with the other fillet. Place in a 350° oven for 10 minutes on a sheet pan. Remove from the oven and carefully unwrap the packages, flake the goat cheese evenly over the salmon, gently wrap the packages back up and bake for another 5-10 minutes until the fish is cooked through and easily flaking. Remove from the oven, discard the parchment, serve and enjoy!
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WW: 10 Points Plus / serving
Friday, February 15, 2013
Maryland Crab Stuffed Shrimp
This past weekend my parents celebrated their 40th Wedding Anniversary! To celebrate my sister and I threw them a dinner party with the main meal consisting of salad, roasted carrots, rice pilaf and stuffed shrimp. While I knew my mom liked my roasted carrots and rice pilaf and that stuffed shrimp were something she liked to order in restaurants I had never actually made them before! The weekend before I had to "suffer" through trying 2-3 different recipes for the crab stuffing before I realized I was trying to reinvent the wheel. I was trying to make the perfect binder for the mini crab cake that would sit on top of the shrimp when it occurred to me that my mom always makes great crab cakes and she uses a mix from Old Bay
that has the perfect blend of spices that isn't too salty and isn't too much filler - Marylander's are very big on a crab cake being mainly crab! So off to the grocery store I went, if your grocery store sells Old Bay they will probably have a box of Old Bay Crab Cake Classic Mix
right next to it - grab it, it is good stuff. Also mayonnaise....Hellmann's is the way to go here, believe me. Now get ready to get messy!
Stuffed Shrimp: Makes Approx 60 Shrimp
3lbs 16/20 Count Shrimp - De-veined and Peeled
2lbs Maryland Lump/Back fin Crab Meat
2 Packages Old Bay Crab Cake Classic Mix
1C Hellmann's Mayonnaise
First you want to make the stuffing for the shrimp. If you have kids this is a great time to use them. You need to take the crab meat and very gently pick through it to ensure that there are no shells in the mix - there are always shells, so the kids can pick through the crab and discard them. Next mix the Old Bay Crab Cake Classic Mix with the mayo until well blended. Add the shell-less crab to the mix and very gently with your hands spread the mix throughout the crab meat trying to not break the crab. Set in the refrigerator while you prepare the shrimp.
Spray 1-2 cookie sheets with baking spray and set to the side, now take your shrimp which have been de-veined and butterfly them - with a paring knife very carefully cut along the cut the was made to remove the vein, you do not want to cut all the way through the shrimp, you just want to open the shrimp up to create a nice flat plate to put the crab on top of. When you finish with each shrimp lay it flat onto the baking sheet, cut side up and repeat with the remaining shrimp.
Once all the shrimp are butterflied get the crab mix back out of the fridge and place a heaping tablespoon of the crab mix into your hand and gently form into a ball, press down onto a shrimp and repeat until you are out of shrimp to stuff! I used my handy dandy cookie dough scoop to ensure I was getting the same amount of stuffing on each shrimp.
Heat your oven to 350° and bake for 20 minutes. Carefully remove the sheets from the oven and serve and enjoy!
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WW: 2 Points Plus for 1 Stuffed Shrimp
3 Points Plus for 2 Stuffed Shrimp
5 Points Plus for 3 Stuffed Shrimp
7 Points Plus for 4 Stuffed Shrimp
9 Points Plus for 5 Stuffed Shrimp
10 Points Plus for 6 Stuffed Shrimp
that has the perfect blend of spices that isn't too salty and isn't too much filler - Marylander's are very big on a crab cake being mainly crab! So off to the grocery store I went, if your grocery store sells Old Bay they will probably have a box of Old Bay Crab Cake Classic Mix right next to it - grab it, it is good stuff. Also mayonnaise....Hellmann's is the way to go here, believe me. Now get ready to get messy!Stuffed Shrimp: Makes Approx 60 Shrimp
3lbs 16/20 Count Shrimp - De-veined and Peeled
2lbs Maryland Lump/Back fin Crab Meat
2 Packages Old Bay Crab Cake Classic Mix
1C Hellmann's Mayonnaise
First you want to make the stuffing for the shrimp. If you have kids this is a great time to use them. You need to take the crab meat and very gently pick through it to ensure that there are no shells in the mix - there are always shells, so the kids can pick through the crab and discard them. Next mix the Old Bay Crab Cake Classic Mix
with the mayo until well blended. Add the shell-less crab to the mix and very gently with your hands spread the mix throughout the crab meat trying to not break the crab. Set in the refrigerator while you prepare the shrimp.Spray 1-2 cookie sheets with baking spray and set to the side, now take your shrimp which have been de-veined and butterfly them - with a paring knife very carefully cut along the cut the was made to remove the vein, you do not want to cut all the way through the shrimp, you just want to open the shrimp up to create a nice flat plate to put the crab on top of. When you finish with each shrimp lay it flat onto the baking sheet, cut side up and repeat with the remaining shrimp.
Once all the shrimp are butterflied get the crab mix back out of the fridge and place a heaping tablespoon of the crab mix into your hand and gently form into a ball, press down onto a shrimp and repeat until you are out of shrimp to stuff! I used my handy dandy cookie dough scoop to ensure I was getting the same amount of stuffing on each shrimp.
Heat your oven to 350° and bake for 20 minutes. Carefully remove the sheets from the oven and serve and enjoy!
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WW: 2 Points Plus for 1 Stuffed Shrimp
3 Points Plus for 2 Stuffed Shrimp
5 Points Plus for 3 Stuffed Shrimp
7 Points Plus for 4 Stuffed Shrimp
9 Points Plus for 5 Stuffed Shrimp
10 Points Plus for 6 Stuffed Shrimp
Monday, January 28, 2013
Cheesy Garlic Shrimp & Veggies
Someday's you just want a big bowl of Mac-n-Cheese right? Well in an effort to be healthy I decided to have mine like an adult...filled with veggies and shrimp so I could call it health food while I indulged!
Cheesy Garlic Shrimp & Veggies: serves 4
8oz Pasta
1lbs Shrimp, Peeled & De-veined
1tsp Olive Oil
2 Cloves Garlic - Minced
2tsp Butter
1TB Flour
3oz Sharp Cheddar Cheese
1/2C Chicken Stock
1lbs Bag Frozen Cauliflower & Broccoli
Bring a large pot of salted water to a boil, add pasta and cook until al dente, drain and set to the side. While the pasta is cooking steam the vegetables - if you do not have a steamer pot just add about 1" of water to the bottom of a sauce pot, add the veggies and cover with a lid, while some will boil in the bottom of the pan the majority will steam.
In a saute pan add the olive oil with the garlic over medium heat for about 45 seconds until the pan is hot and the garlic fragrant. Add the shrimp with some salt and pepper and toss together. Cook for 4-6 minutes until the shrimp is completely cooked through. Remove to the side.
In a small sauce pot melt the butter, add the flour and whisk together to create a roux. Allow it to cook for 30-40 seconds continually whisking so the flour does not burn. Add the stock to the pan and continue to whisk, bringing to a boil. Allow the sauce to thicken to a gravy like consistency, remove from the heat and add the cheese, stirring to melt it into the sauce.
Now that all the parts are done add the veggies and shrimp to the pasta and pour the sauce on top, serve and enjoy!
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WW: 11 Points Plus / serving
Cheesy Garlic Shrimp & Veggies: serves 4
8oz Pasta
1lbs Shrimp, Peeled & De-veined
1tsp Olive Oil
2 Cloves Garlic - Minced
2tsp Butter
1TB Flour
3oz Sharp Cheddar Cheese
1/2C Chicken Stock
1lbs Bag Frozen Cauliflower & Broccoli
Bring a large pot of salted water to a boil, add pasta and cook until al dente, drain and set to the side. While the pasta is cooking steam the vegetables - if you do not have a steamer pot just add about 1" of water to the bottom of a sauce pot, add the veggies and cover with a lid, while some will boil in the bottom of the pan the majority will steam.
In a saute pan add the olive oil with the garlic over medium heat for about 45 seconds until the pan is hot and the garlic fragrant. Add the shrimp with some salt and pepper and toss together. Cook for 4-6 minutes until the shrimp is completely cooked through. Remove to the side.
In a small sauce pot melt the butter, add the flour and whisk together to create a roux. Allow it to cook for 30-40 seconds continually whisking so the flour does not burn. Add the stock to the pan and continue to whisk, bringing to a boil. Allow the sauce to thicken to a gravy like consistency, remove from the heat and add the cheese, stirring to melt it into the sauce.
Now that all the parts are done add the veggies and shrimp to the pasta and pour the sauce on top, serve and enjoy!
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WW: 11 Points Plus / serving
Monday, January 21, 2013
Tilapia Fish Tacos
A few days ago I met some great friends from out of town and we had a phenomenal dinner at a Korean Restaurant. I am still not 100% sure of all we had but what I do know is it was all delicious and wonderful and I cannot wait until they are back in town and we can go again! One thing that was a complete delight to me was when I tried some daikon in a wonderful spicy sauce and it immediately brought me back to my favorite noodle dish with a spicy sauce that I have tried to copy and could never get quite right. Immediately my friend knew it was a Vinegared Red Pepper Paste sauce and he had seen a Korean Market in the same shopping center as the restaurant, it was like the stars aligning for me.
While I will be making that noodle dish ASAP I needed lunch first! I had just picked up some tilapia at the grocery store as well as daikon (a specific radish) and thought that they would go very well together in fish tacos and I'm glad to say I was quite right! And for those that do not have their own Korean Market right around the corner... click here to see the exact sauce I bought.
Tilapia Fish Tacos: Serves 2
12oz Tilapia
3TB Vinegared Red Pepper Paste
1 Carrot - Shredded
3-4" Piece Daikon - Shredded
4 - 6" Tortillas (I use Verole brand)
Brush 2TB of the Red Pepper Paste all over the tilapia and place in a lightly greased skillet over medium heat and cook for approximately 4-5 minutes on each side until the fish is cooked through and flakes easily. Remove to a plate and cover.
While the fish is cooking shred the carrot and daikon and toss with the remaining red pepper paste and set to the side. In a dry skillet add the tortillas one at a time and cook over medium heat until soft and pliable - 1-2 minutes max.
Once all the parts are ready place some fish and vegetable mix in the tortilla, fold, and enjoy!
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WW: 9 Points Plus / serving
While I will be making that noodle dish ASAP I needed lunch first! I had just picked up some tilapia at the grocery store as well as daikon (a specific radish) and thought that they would go very well together in fish tacos and I'm glad to say I was quite right! And for those that do not have their own Korean Market right around the corner... click here to see the exact sauce I bought.
Tilapia Fish Tacos: Serves 2
12oz Tilapia
3TB Vinegared Red Pepper Paste
1 Carrot - Shredded
3-4" Piece Daikon - Shredded
4 - 6" Tortillas (I use Verole brand)
Brush 2TB of the Red Pepper Paste all over the tilapia and place in a lightly greased skillet over medium heat and cook for approximately 4-5 minutes on each side until the fish is cooked through and flakes easily. Remove to a plate and cover.
While the fish is cooking shred the carrot and daikon and toss with the remaining red pepper paste and set to the side. In a dry skillet add the tortillas one at a time and cook over medium heat until soft and pliable - 1-2 minutes max.
Once all the parts are ready place some fish and vegetable mix in the tortilla, fold, and enjoy!
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WW: 9 Points Plus / serving
Thursday, January 17, 2013
Honey Lime Shrimp Stir Fry
I was flipping through recipes the other day online and saw the title "Honey Lime Shrimp" and it stuck with me as I was making dinner. I had shrimp, I had honey, I had lime. Add in some veggies and rice and it was a done deal! What made it great was the sweet and tangy qualities of this stir fry, the rainbow of colors on my plate after a dreary weekend of fog and rain and the extra servings which meant my dinner and lunches were taken care of for the next two days! This would work well with chicken instead of shrimp as well.
Honey Lime Shrimp Stir Fry: Serves 4
1lbs Shrimp - Peeled & De-veined
1C White Rice
2C Water
2 Garlic Cloves - Minced
2TB Fresh Lime Juice
2TB Honey
1TB Olive Oil
1C Chicken Stock
1TB Sriracha
2TB Soy Sauce
1TB Corn Starch
Stir Fry Veggies - I used fresh Bell Pepper, Onions, Broccoli, Carrots & Sugar Peas this time.
First get your rice started! In a pot place the water and rice, bring up to a boil and reduce to a simmer. Cover and let cook until all of the water has absorbed into the rice. Fluff with a fork and remove from the heat when all the water has evaporated. For an added splash of flavor you could squeeze some fresh lime juice into the pot as well.
While the rice is cooking we need to marinate the shrimp. Place the shrimp in a bowl with 1TB of honey, 1TB of lime juice and 1 minced garlic clove, set it to the side to do its thing while you finish making the rest of the meal. In a small bowl combine: 1TB honey, 1TB lime juice, chicken stock, sriracha, soy sauce and corn starch - set this to the side, you will use it to season the vegetables after they have cooked.
In a large wok or skillet/pot add 2tsp of olive oil over medium high heat and let it cook for a minute or so to get your pan hot. Add the garlic and cook for 30-40 seconds then toss in the vegetables. Depending on the type of veggies and size that you chopped them in you might need to cook them for 8-15 minutes to get them cooked through but still crunchy when you bite into them. Once they are cooked remove to a bowl and set to the side.
Add the remaining teaspoon of olive oil to the pan and toss in the shrimp with all of the marinade. Cook for 3-4 minutes until the shrimp is completely cooked through and no longer translucent. Remove to a small bowl and set to the side.
Add the chicken stock mixture to the pot and bring up to a boil, continuously stirring. As it heats up it will thicken. Once it has reached a gravy like consistency add the vegetables back to the pot and stir to coat. Remove from the heat.
In a bowl build your stir fry! A scoop of rice, topped with veggies and shrimp. Serve & Enjoy.
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WW: 9 Points Plus / serving
Honey Lime Shrimp Stir Fry: Serves 4
1lbs Shrimp - Peeled & De-veined
1C White Rice
2C Water
2 Garlic Cloves - Minced
2TB Fresh Lime Juice
2TB Honey
1TB Olive Oil
1C Chicken Stock
1TB Sriracha
2TB Soy Sauce
1TB Corn Starch
Stir Fry Veggies - I used fresh Bell Pepper, Onions, Broccoli, Carrots & Sugar Peas this time.
First get your rice started! In a pot place the water and rice, bring up to a boil and reduce to a simmer. Cover and let cook until all of the water has absorbed into the rice. Fluff with a fork and remove from the heat when all the water has evaporated. For an added splash of flavor you could squeeze some fresh lime juice into the pot as well.
While the rice is cooking we need to marinate the shrimp. Place the shrimp in a bowl with 1TB of honey, 1TB of lime juice and 1 minced garlic clove, set it to the side to do its thing while you finish making the rest of the meal. In a small bowl combine: 1TB honey, 1TB lime juice, chicken stock, sriracha, soy sauce and corn starch - set this to the side, you will use it to season the vegetables after they have cooked.
In a large wok or skillet/pot add 2tsp of olive oil over medium high heat and let it cook for a minute or so to get your pan hot. Add the garlic and cook for 30-40 seconds then toss in the vegetables. Depending on the type of veggies and size that you chopped them in you might need to cook them for 8-15 minutes to get them cooked through but still crunchy when you bite into them. Once they are cooked remove to a bowl and set to the side.
Add the remaining teaspoon of olive oil to the pan and toss in the shrimp with all of the marinade. Cook for 3-4 minutes until the shrimp is completely cooked through and no longer translucent. Remove to a small bowl and set to the side.
Add the chicken stock mixture to the pot and bring up to a boil, continuously stirring. As it heats up it will thicken. Once it has reached a gravy like consistency add the vegetables back to the pot and stir to coat. Remove from the heat.
In a bowl build your stir fry! A scoop of rice, topped with veggies and shrimp. Serve & Enjoy.
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WW: 9 Points Plus / serving
Tuesday, January 8, 2013
Garlic Shrimp & Spinach Grits
The other day I made some sauteed spinach and decided it would go good with grits and I love garlic shrimp so it was natural for me to put them together. I actually liked this enough that I made it a few times in a row.
Garlic Shrimp & Spinach Grits: Serves 4
16oz Fresh Spinach - Rinsed
1 Small Onion - Diced
Salt & Pepper
2C Water
1C Grits (not instant!)
3C Milk
2tsp Butter
2tsp Olive Oil
2-3 Garlic Cloves - Minced
1lbs Shrimp – Peeled & De-veined
First we need to get the grits cooking! This is by far my favorite way to make them, they come out insanely creamy and buttery without a lot of butter needed. In a sauce pot bring the water to a boil, whisk in the grits and bring down to a simmer, allow the grits to thicken, stirring a few times a minute. Add the milk once the grits have thickened with some salt and pepper and bring back to a low boil/simmer. Continue to stir once every few minutes until the grits have thickened again, taste test to see if you need to add more salt / pepper (I always need more salt!) then add the butter and let it melt into the grits.
While the grits are cooking you can get the shrimp and spinach cooking. In a large saute pan over medium heat add a teaspoon of olive oil with half the garlic and let it cook for about a minute until the garlic is nice and fragrant. Add the shrimp with some salt and pepper and toss in the oil and garlic. Cook for 4-5 minutes until cooked through and the shrimp are no longer translucent. Remove to a bowl and set to the side.
In the same pan add the remainder of the oil and garlic, allow it to become fragrant, add the onions and cook them for 4-5 minutes until they start to soften, then add the spinach with a healthy pinch of salt and pepper. Cover with a lid and let the spinach wilt down. You may have to put in half the spinach, let it wilt, then add the other half to fit it all in. Once it is all wilted remove the spinach to a colander and push out as much of the liquid as you can. I like to use a large spoon that I push against the edge of the colander.
Once it is all cooked place a large spoonful of grits in a bowl, add a scoop of spinach and top with some shrimp. Serve and Enjoy!
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WW: 9 Points Plus / serving
Garlic Shrimp & Spinach Grits: Serves 4
16oz Fresh Spinach - Rinsed
1 Small Onion - Diced
Salt & Pepper
2C Water
1C Grits (not instant!)
3C Milk
2tsp Butter
2tsp Olive Oil
2-3 Garlic Cloves - Minced
1lbs Shrimp – Peeled & De-veined
First we need to get the grits cooking! This is by far my favorite way to make them, they come out insanely creamy and buttery without a lot of butter needed. In a sauce pot bring the water to a boil, whisk in the grits and bring down to a simmer, allow the grits to thicken, stirring a few times a minute. Add the milk once the grits have thickened with some salt and pepper and bring back to a low boil/simmer. Continue to stir once every few minutes until the grits have thickened again, taste test to see if you need to add more salt / pepper (I always need more salt!) then add the butter and let it melt into the grits.
While the grits are cooking you can get the shrimp and spinach cooking. In a large saute pan over medium heat add a teaspoon of olive oil with half the garlic and let it cook for about a minute until the garlic is nice and fragrant. Add the shrimp with some salt and pepper and toss in the oil and garlic. Cook for 4-5 minutes until cooked through and the shrimp are no longer translucent. Remove to a bowl and set to the side.
In the same pan add the remainder of the oil and garlic, allow it to become fragrant, add the onions and cook them for 4-5 minutes until they start to soften, then add the spinach with a healthy pinch of salt and pepper. Cover with a lid and let the spinach wilt down. You may have to put in half the spinach, let it wilt, then add the other half to fit it all in. Once it is all wilted remove the spinach to a colander and push out as much of the liquid as you can. I like to use a large spoon that I push against the edge of the colander.
Once it is all cooked place a large spoonful of grits in a bowl, add a scoop of spinach and top with some shrimp. Serve and Enjoy!
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WW: 9 Points Plus / serving
Thursday, December 27, 2012
Bacon & Shrimp Grits
Who doesn't love Bacon? I really like using it outside of breakfast and mixed with vegetables so I can call it healthy. This meal is delicious and so worth making bacon at night! Now that it is nice and cold out I love the comfort food feel of grits.
Bacon & Shrimp Grits: Serves 4
2C Water
1C Grits (not instant!)
3C Milk
2tsp Butter
1lbs Shrimp – Peeled & De-veined
6 Slices Bacon
1 Small Zucchini - Chopped
1tsp Olive Oil
Salt & Pepper
In a sauce pot bring the water to a boil, whisk in the grits and bring down to a simmer, allow the grits to thicken, stirring a few times a minute. Add the milk once the grits have thickened with some salt and pepper and bring back to a low boil/simmer. Continue to stir once every few minutes until the grits have thickened again, taste test to see if you need to add more salt / pepper (I always need more salt!) then add the butter and let it melt into the grits.
While the grits are cooking brown up the bacon, drain the grease from the pan once cooked then add the zucchini with some salt and pepper and cook for 5-6 minutes until tender. Remove to the side. Add the olive oil and shrimp to the pan with some salt and pepper and cook for 3-4 minutes until the shrimp are fully cooked through. Now add the shrimp to the zucchini and crumble the bacon into the bowl and give it a toss.
Place a scoop of grits in a bowl, top with the shrimp mixture and enjoy!
__________________________
WW: 11 Points Plus / serving
Bacon & Shrimp Grits: Serves 4
2C Water
1C Grits (not instant!)
3C Milk
2tsp Butter
1lbs Shrimp – Peeled & De-veined
6 Slices Bacon
1 Small Zucchini - Chopped
1tsp Olive Oil
Salt & Pepper
In a sauce pot bring the water to a boil, whisk in the grits and bring down to a simmer, allow the grits to thicken, stirring a few times a minute. Add the milk once the grits have thickened with some salt and pepper and bring back to a low boil/simmer. Continue to stir once every few minutes until the grits have thickened again, taste test to see if you need to add more salt / pepper (I always need more salt!) then add the butter and let it melt into the grits.
While the grits are cooking brown up the bacon, drain the grease from the pan once cooked then add the zucchini with some salt and pepper and cook for 5-6 minutes until tender. Remove to the side. Add the olive oil and shrimp to the pan with some salt and pepper and cook for 3-4 minutes until the shrimp are fully cooked through. Now add the shrimp to the zucchini and crumble the bacon into the bowl and give it a toss.
Place a scoop of grits in a bowl, top with the shrimp mixture and enjoy!
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WW: 11 Points Plus / serving
Tuesday, November 27, 2012
Shrimp & Scallop Alfredo
Okay Thanksgiving has come and gone and I am betting you are sick to death of turkey dinner reincarnated aren't you? All those pot pies, turkey sandwiches, turkey soup, etc. This meal has nothing to do with the holidays and everything to do with deliciousness. It is a great way to get in the decadence of alfredo without the guilt and you know what is really awesome? If you somehow have leftovers they won't be sitting in a big pile of oil the next morning like traditional alfredo!
Shrimp & Scallop Alfredo: Serves 4
8oz Pasta
1/2lbs Shrimp - Peeled & De-veined
1/2lbs Scallops
1tsp Olive Oil
1/2-1tsp Old Bay
2/3C Milk (Fat Free)
1/2C Chicken Stock (Fat Free)
6TB Cream Cheese - 1/3 less Fat
1/3C Grated Parmesan Cheese
1TB Corn Starch
Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and set to the side. While the pasta is cooking heat an oven to 400°. Peel your shrimp, rinse the scallops and pat both dry with a paper towel and toss with the olive oil and Old Bay. Place the seafood on a greased pan and place in the oven for approximately 6-8 minutes until cooked through and no longer translucent. Okay pasta and seafood are doing their thing, now to make the sauce. In a blender (or with a fork and some determination) mix together the milk, chicken stock, cream cheese, parmesan cheese and corn starch.
Once everything is cooked we can put it together. Place the drained pasta back in the pasta pot and add the sauce, turn the heat on medium low and keep stirring it all together. The sauce will thicken as it warms. Once it has reached a nice thick gravy consistency add the seafood and all its juices from the pan and cook another minute or two. Remove from the heat, serve & enjoy.
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WW: 10 Points Plus / serving
Shrimp & Scallop Alfredo: Serves 4
8oz Pasta
1/2lbs Shrimp - Peeled & De-veined
1/2lbs Scallops
1tsp Olive Oil
1/2-1tsp Old Bay
2/3C Milk (Fat Free)
1/2C Chicken Stock (Fat Free)
6TB Cream Cheese - 1/3 less Fat
1/3C Grated Parmesan Cheese
1TB Corn Starch
Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and set to the side. While the pasta is cooking heat an oven to 400°. Peel your shrimp, rinse the scallops and pat both dry with a paper towel and toss with the olive oil and Old Bay. Place the seafood on a greased pan and place in the oven for approximately 6-8 minutes until cooked through and no longer translucent. Okay pasta and seafood are doing their thing, now to make the sauce. In a blender (or with a fork and some determination) mix together the milk, chicken stock, cream cheese, parmesan cheese and corn starch.
Once everything is cooked we can put it together. Place the drained pasta back in the pasta pot and add the sauce, turn the heat on medium low and keep stirring it all together. The sauce will thicken as it warms. Once it has reached a nice thick gravy consistency add the seafood and all its juices from the pan and cook another minute or two. Remove from the heat, serve & enjoy.
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WW: 10 Points Plus / serving
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