6 points stovetop Cook Up Comfort
2 t canola oil
1 small onion, finely chopped
3 c chicken broth
¾ c quick-cook grits
½ c shredded reduced-fat sharp cheddar cheese
2 garlic cloves minced
1 ¼ lbs shrimp peeled and deveined
½ t smoked paprika
¼ t red pepper flakes
1 ½ t lemon juice
2 T coarsely chopped fresh parsley leaves or cilantro leaves
1. Heat 1 t oil in medium saucepan over medium heat. Add all but 2 T onion to saucepan. Cook, stirring until softened, about 3 minutes. Add broth and bring to boil. Stir in grits. Cook, stirring constantly until thickened, , 4-5 minutes. Remove saucepan from heat. Stir in Cheddar until melted. Keep warm.
2. Heat remaining 1 t oil in large skillet over medium-high heat. Add reserved 2 T onion and cook, stirring until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant , about 30 seconds. Add shrimp, paprika, and pepper flakes. Cook, stirring constantly, until shrimp are just opaque in center, 4-5 minutes. Sprinkle with lemon juice. Divide grits evenly among 4 bowls and top with shrimp and parsley.
Showing posts with label shrimp. Show all posts
Showing posts with label shrimp. Show all posts
Sunday, April 21, 2019
Shrimp, Bell Pepper, and Thyme Frittata
pg 154 serves 4 1 point
4 lg eggs
2 t fresh thyme leaves
2 t chopped fresh chives
¼ t salt
1/8 t black pepper
2 t olive oil
1 sm red bell pepper, diced
1 shallot, chopped (or green onions)
4 oz cooked peeled and deveined shrimp, coarsely chopped
1. Preheat broiler
2. Whisk together eggs through black pepper in medium bowl. Set aside.
3. Heat oil in 10” ovenproof skillet over medium heat. Add bell pepper and shallot; cook, stirring until vegetables are softened, about 3 minutes. Add shrimp and remaining 1/8 t salt and cook just until heated through , about 1 minute.
4. Pour egg mixture over shrimp mixture. Cook, without stirring, until eggs are almost set, about 5 minutes.
5. Place skillet 5” from heat and broil until frittata is set and top is golden, about 5 minutes longer. Slide frittata onto serving plate and cut into 8 wedges. Serve hot, warm, or at room temp.
4 lg eggs
2 t fresh thyme leaves
2 t chopped fresh chives
¼ t salt
1/8 t black pepper
2 t olive oil
1 sm red bell pepper, diced
1 shallot, chopped (or green onions)
4 oz cooked peeled and deveined shrimp, coarsely chopped
1. Preheat broiler
2. Whisk together eggs through black pepper in medium bowl. Set aside.
3. Heat oil in 10” ovenproof skillet over medium heat. Add bell pepper and shallot; cook, stirring until vegetables are softened, about 3 minutes. Add shrimp and remaining 1/8 t salt and cook just until heated through , about 1 minute.
4. Pour egg mixture over shrimp mixture. Cook, without stirring, until eggs are almost set, about 5 minutes.
5. Place skillet 5” from heat and broil until frittata is set and top is golden, about 5 minutes longer. Slide frittata onto serving plate and cut into 8 wedges. Serve hot, warm, or at room temp.
Tex-Mex Shrimp Rolls
pg 97 4 serv under 20 minutes-no cook 4 points
½ lb cooked medium peeled and deveined shrimp, halved or chopped
3 scallions, thinly sliced
¼ c fat-free salsa
¼ c reduced fat mayo
3 T fresh cilantro leaves
¼ t salt
4 light (reduced calorie) whole wheat hot dog buns, toasted
Toss all ingredients, divide evenly into 4 buns.
½ lb cooked medium peeled and deveined shrimp, halved or chopped
3 scallions, thinly sliced
¼ c fat-free salsa
¼ c reduced fat mayo
3 T fresh cilantro leaves
¼ t salt
4 light (reduced calorie) whole wheat hot dog buns, toasted
Toss all ingredients, divide evenly into 4 buns.
Saturday, April 20, 2019
Smoky Orange BBQ Shrimp Skewers (WW app) 2 points
• 3 Tbsp barbecue sauce, chipotle-variety
• 2 Tbsp cilantro, fresh, chopped
• 1 tsp orange zest, plus extra for garnish
• 1 1⁄2 Tbsp fresh orange juice
• 1 tsp apple cider vinegar
• 1⁄4 tsp ground cumin
• 1 pound(s) uncooked shrimp, extra large, fresh or thawed frozen, peeled and deveined*
• 3 spray(s)cooking spray, divided
• 2 Tbsp uncooked scallion(s), sliced
• If using wooden skewers, soak them in water for 20 minutes
• Meanwhile, in a large bowl, stir together barbecue sauce, cilantro, orange zest and juice, vinegar and cumin. Add shrimp and toss to coat; let marinate at least 10 minutes.
• Off heat, coat grill rack with cooking spray; heat grill.
• Thread 5 or 6 shrimp onto each of four 12-inch metal or wooden skewers and brush with sauce remaining in bowl; lightly coat skewers with cooking spray.
• Grill skewers, turning as needed, just until shrimp are cooked through, about 6 to 8 minutes. Remove to serving plates or a platter; sprinkle with scallions and orange zest (optional). Yields 1 skewer (5 to 6 shrimp) per serving.
• 3 Tbsp barbecue sauce, chipotle-variety
• 2 Tbsp cilantro, fresh, chopped
• 1 tsp orange zest, plus extra for garnish
• 1 1⁄2 Tbsp fresh orange juice
• 1 tsp apple cider vinegar
• 1⁄4 tsp ground cumin
• 1 pound(s) uncooked shrimp, extra large, fresh or thawed frozen, peeled and deveined*
• 3 spray(s)cooking spray, divided
• 2 Tbsp uncooked scallion(s), sliced
• If using wooden skewers, soak them in water for 20 minutes
• Meanwhile, in a large bowl, stir together barbecue sauce, cilantro, orange zest and juice, vinegar and cumin. Add shrimp and toss to coat; let marinate at least 10 minutes.
• Off heat, coat grill rack with cooking spray; heat grill.
• Thread 5 or 6 shrimp onto each of four 12-inch metal or wooden skewers and brush with sauce remaining in bowl; lightly coat skewers with cooking spray.
• Grill skewers, turning as needed, just until shrimp are cooked through, about 6 to 8 minutes. Remove to serving plates or a platter; sprinkle with scallions and orange zest (optional). Yields 1 skewer (5 to 6 shrimp) per serving.
WW Mojo-Grilled Scallop and Shrimp Skewers
3 smartpoints pg 157
1/2 cup(s) fresh lime juice
1/4 cup(s) cilantro, chopped
1 Tbsp olive oil
2 tsp granulated garlic
2 tsp lime zest, or to taste
1/4 tsp table salt
1/8 tsp cayenne pepper, or to taste
1 pound(s) uncooked scallop(s), sea variety (16 large)
2/3 pound(s) uncooked shrimp, peeled, tails left on, deveined (16 extra-large)
1 medium poblano chile, cut into 16 pieces
16 medium grape tomatoes, or cherry tomatoes
4 medium uncooked scallion(s), cut into four 1 ½-in pieces each
In a large bowl, stir together lime juice, 2 tablespoons cilantro, oil, garlic, lime zest, salt and cayenne; remove and reserve 3 tablespoons oil mixture for serving.
Add scallops, shrimp, poblano, tomatoes and scallions to bowl with remaining oil mixture; toss to mix and coat. Let stand, tossing occasionally, about 20 minutes.
Preheat outdoor grill (or grill pan) to medium-high.
Thread one piece each shrimp, scallop, poblano, tomato and scallion onto 16 short skewers (if using wooden skewers, soak them in water 20 minutes prior to use to prevent charring); brush with any remaining lime juice mixture in bottom of bowl.
Grill skewers, turning as needed, just until scallops and shrimp are cooked through, about 5 to 6 minutes.
Remove skewers to a serving platter; drizzle with reserved lime juice mixture and sprinkle with remaining 2 tablespoons cilantro. Yields 4 skewers per serving.
In my opinion:
Loved these, scallops are expensive so we made with all shrimp
1/2 cup(s) fresh lime juice
1/4 cup(s) cilantro, chopped
1 Tbsp olive oil
2 tsp granulated garlic
2 tsp lime zest, or to taste
1/4 tsp table salt
1/8 tsp cayenne pepper, or to taste
1 pound(s) uncooked scallop(s), sea variety (16 large)
2/3 pound(s) uncooked shrimp, peeled, tails left on, deveined (16 extra-large)
1 medium poblano chile, cut into 16 pieces
16 medium grape tomatoes, or cherry tomatoes
4 medium uncooked scallion(s), cut into four 1 ½-in pieces each
In a large bowl, stir together lime juice, 2 tablespoons cilantro, oil, garlic, lime zest, salt and cayenne; remove and reserve 3 tablespoons oil mixture for serving.
Add scallops, shrimp, poblano, tomatoes and scallions to bowl with remaining oil mixture; toss to mix and coat. Let stand, tossing occasionally, about 20 minutes.
Preheat outdoor grill (or grill pan) to medium-high.
Thread one piece each shrimp, scallop, poblano, tomato and scallion onto 16 short skewers (if using wooden skewers, soak them in water 20 minutes prior to use to prevent charring); brush with any remaining lime juice mixture in bottom of bowl.
Grill skewers, turning as needed, just until scallops and shrimp are cooked through, about 5 to 6 minutes.
Remove skewers to a serving platter; drizzle with reserved lime juice mixture and sprinkle with remaining 2 tablespoons cilantro. Yields 4 skewers per serving.
In my opinion:
Loved these, scallops are expensive so we made with all shrimp
GRILLED Shrimp Tacos (Pinterest) 12 Tacos
2 pounds shrimp, deveined & tails removed
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon dried oregano
1 teaspoon cumin
½ teaspoon red pepper flakes
½ teaspoon salt
24 bamboo or metal skewers
4 tablespoons olive oil
Creamy cilantro sauce:
1 cup sour cream
3 tablespoons cilantro, minced
1 teaspoon lime zest
¼ teaspoon salt
2 tablespoons lime juice
1 ½ cups green cabbage
1 ½ cups red cabbage
1 tablespoon jalapeño, minced
24 corn tortillas
Toppings: Lime wedges Cilantro
1. In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
2. Using 2 bamboo or metal skewers poke through the top and bottom of the shrimp and push down to the bottom of the skewer. Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
3. Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
4. Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes. Remove from skewers & set aside for taco assembly.
5. In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
6. In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
7. Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
8. Serve & enjoy!
2 pounds shrimp, deveined & tails removed
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon dried oregano
1 teaspoon cumin
½ teaspoon red pepper flakes
½ teaspoon salt
24 bamboo or metal skewers
4 tablespoons olive oil
Creamy cilantro sauce:
1 cup sour cream
3 tablespoons cilantro, minced
1 teaspoon lime zest
¼ teaspoon salt
2 tablespoons lime juice
1 ½ cups green cabbage
1 ½ cups red cabbage
1 tablespoon jalapeño, minced
24 corn tortillas
Toppings: Lime wedges Cilantro
1. In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
2. Using 2 bamboo or metal skewers poke through the top and bottom of the shrimp and push down to the bottom of the skewer. Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
3. Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
4. Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes. Remove from skewers & set aside for taco assembly.
5. In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
6. In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
7. Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
8. Serve & enjoy!
Subscribe to:
Posts (Atom)
