02-23-10
Mini Paella
Makes 4 Servings
Ingredients:
Directions:
02-13-10
Spicy Citrus Shrimp and Black Bean Tacos with Orange-Avocado Salsa
Makes 4 Servings
Ingredients:
2 tablespoons blackened seasoning (from 2.5-oz container)
1 tablespoon CRISCO® 100% Extra Virgin or Pure Olive Oil
1/4 cup SMUCKER’S® Sweet Orange Marmalade
1 lb uncooked medium shrimp (about 32 shrimp), thawed if frozen, peeled and deveined, tails removed
2 ripe medium avocados, pitted, peeled and cut into 1/2-inch pieces
1 small orange, peeled, chopped
1 small jalapeño chile, seeded, finely chopped
1/4 cup chopped red onion
2 tablespoons chopped fresh cilantro
1 can (15 oz) Progresso® black beans, drained, rinsed
1 teaspoon ground cumin
1 tablespoon fresh lime juice
8 Old El Paso® Stand ‘N Stuff® taco shells (from 4.7-oz box)
2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
Directions:
1. Reserve 1 teaspoon of the blackened seasoning. In large resealable food-storage plastic bag, place oil, marmalade and remaining blackened seasoning; seal bag and shake. Add shrimp; seal bag and mix well. Refrigerate at least 30 minutes but no longer than 24 hours.
2. Meanwhile, in medium bowl, gently toss avocados, orange, chile, onion and cilantro until mixed. Cover; set aside.
3. In food processor bowl with metal blade, place reserved 1 teaspoon blackened seasoning, the black beans, cumin and lime juice. Cover; process with on-and-off pulses until mixed and beans are coarsely chopped.
4. Heat oven to 350°F. Place taco shells on cookie sheet. Divide bean mixture evenly among shells. Sprinkle with cheese. Bake 6 to 8 minutes or until cheese is melted.
5. Meanwhile, spray large skillet with CRISCO® Original No-Stick Cooking Spray; heat over medium-high heat. Add shrimp; cook 3 to 5 minutes, turning once, until pink. Remove taco shells from oven; place 4 cooked shrimp in each shell. Top with avocado salsa.
NUTRITION INFORMATION: Per serving: 830 calories; 43 g fat; 18 g fiber; 50 g carbohydrates
02-09-10
Champagne Shrimp and Pasta
As seen on the following website: http://allrecipes.com/Recipe/Champagne-Shrimp-and-Pasta/Detail.aspx?ms=1&prop25=31684715&prop26=DailyDish&prop27=2010-02-09&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 4 Servings
Ingredients:
8 ounces angel hair pasta
1 tablespoon extra virgin olive oil
1 cup sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1 1/2 cups champagne
1/4 teaspoon salt
2 tablespoons minced shallots
2 plum tomatoes, diced
1 cup heavy cream
salt and pepper to taste
3 tablespoons chopped fresh parsley
freshly grated Parmesan cheese
Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.
Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.
NUTRITION INFORMATION: Per serving: 608 calories; 29 g fat; 2.7 g fiber; 37 g carbohydrates
02-05-10
Colleen’s Slow Cooker Jambalaya
As seen on the following website: http://allrecipes.com/Recipe/Colleens-Slow-Cooker-Jambalaya/Detail.aspx?ms=1&prop25=31465969&prop26=DailyDish&prop27=2010-02-05&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 12 Servings
Ingredients:
1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
4 cloves garlic, minced
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound frozen cooked shrimp without tails
White rice, cooked according to package directions
Directions:
In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, garlic, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.
Serve over white rice.
NUTRITION INFORMATION: Per serving: 235 calories; 14g fat; 1.5g fiber; 5g carbohydrates
02-03-10
Cheesy Shrimp Enchilada Bake
Part of Self’s Cook Once, Eat Healthly All Week plan
Makes 2 Servings
Ingredients:
Sauce:
1 can (14.5 ounces) diced tomatoes
1/2 cup Onion and Garlic Mix
4 chipotle chiles, finely diced
1/4 teaspoon salt
Enchiladas:
3 corn tortillas, halved
3/4 cup Broccoli and Red Bell Pepper Mix
1 cup Lime Shrimp
1 cup 75% shredded fat-free cheddar (4 ounces)
Directions:
Heat oven to 375°F.
Sauce:
Combine all sauce ingredients in a bowl.
Enchiladas:
Pour 3/4 cup sauce into the bottom of a 10″ baking dish. Press both sides of tortillas into sauce, then place 3 tortilla halves on top of sauce. Add half of Broccoli and Red Bell Pepper Mix, half of Lime Shrimp and half of cheese. Layer on remaining 3 tortilla halves, Broccoli and Red Bell Pepper Mix and Lime Shrimp. Pour remaining 1 1/4 cups sauce and cheese over shrimp. If not eating immediately, cover tightly and freeze. Otherwise, bake 20 minutes, covered with foil. Remove foil; bake until cheese bubbles, 10 minutes more.
To reheat:
Bake, covered with foil, at 400°F for 25 minutes. Remove foil; bake until cheese bubbles, 5 minutes more.
Special Recipes:
Onion and garlic mix:
Finely dice 3 large onions and 5 cloves garlic. Heat a heavy-bottomed skillet over high heat. Add 1 tablespoon oil. Cook garlic and onion, stirring occasionally, until soft, 6 minutes.
Broccoli and red bell pepper mix:
Finely dice 1 head broccoli and 3 large red bell peppers, seeded and cored. Heat a heavy-bottomed skillet over high heat. Add 1 tbsp oil. Cook, stirring occasionally, until vegetables turn slightly brown, 3 minutes.
Lime shrimp:
Combine in a bowl 1 pound large shrimp, shelled (tails removed), deveined and coarsely chopped; 1 cup chopped cilantro; and juice of 1 1/2 limes. Toss until shrimp are coated.
NUTRITION INFORMATION: Per serving: 489 calories; 11.9 g fat; 7 g fiber; 40 g carbohydrates
02-03-10
Spicy Thai Soup with Lime Shrimp
Part of Self’s Cook Once, Eat Healthly All Week plan
Makes 2 Servings
Ingredients:
1 1/4 cups Mashed Sweet Potatoes (See below)
1 cup Onion and Garlic Mix (See below)
1 1/2 cups low-sodium chicken broth
1 teaspoon green curry paste
1/2 teaspoon ground ginger
1 cup Lime Shrimp
1 cup frozen peas
Juice of 2 limes, divided
Slices from 1/2 lime
Directions:
Blend Mashed Sweet Potatoes , and broth in a blender until smooth; pour into a medium pot over low heat. Whisk in curry paste and ginger. Cook 10 minutes.
Turn heat to medium. Add Lime Shrimp and peas; stir frequently until shrimp are cooked through, about 5 minutes. Remove from heat; add lime juice (from 1 1/2 limes). If not eating immediately, pour into an airtight container and freeze. Otherwise, serve, garnished with lime slices.
To reheat:
Microwave on high 4 to 5 minutes, stirring halfway through. Stir in juice of 1/2 lime.
Special Recipes:
Mashed sweet potatoes:
Slice 2 large sweet potatoes into 1/2-inch pieces, leaving skins on. Cover with water in a heavy-bottomed saucepan and cook, covered, over high heat until tender, 20 minutes. Drain and mash until smooth.
Onion and garlic mix:
Finely dice 3 large onions and 5 cloves garlic. Heat a heavy-bottomed skillet over high heat. Add 1 tablespoon oil. Cook garlic and onion, stirring occasionally, until soft, 6 minutes.
Lime shrimp:
Combine in a bowl 1 pound large shrimp, shelled (tails removed), deveined and coarsely chopped; 1 cup chopped cilantro; and juice of 1 1/2 limes. Toss until shrimp are coated.
NUTRITION INFORMATION: Per serving: 416 calories; 5.5 g fat; 10 g fiber; 49 g carbohydrates
02-02-10
Vietnamese Spring Rolls
As seen on the following website: http://allrecipes.com/Recipe/Vietnamese-Fresh-Spring-Rolls/Detail.aspx?ms=1&prop25=30896238&prop26=HealthyBites&prop27=2010-01-27&prop28=Reviews&prop29=Review_2&me=1
Makes 8 Spring Rolls
Ingredients:
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp – peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts
Directions:
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
NUTRITION INFORMATION: Per serving: 82 calories; 0.7 g fat; 0.6 g fiber; 15.2 g carbohydrates
01-10-10
Sweet-and-Sour Shrimp Puffs
Makes 16 Appetizers
Ingredients:
3 tablespoons cream cheese spread (suggested – garden or herb flavored)
1 teaspoon soy sauce
1/4 teaspoon ground ginger
1/2 teaspoon finely chopped garlic
1 can (8 oz) refrigerated crescent dinner rolls (8 rolls)
16 uncooked deveined peeled large shrimp (about 1/2 lb), thawed if frozen, tails removed, if desired
3 tablespoons sesame seed
1/3 cup Apricot Preserves
Directions:
1. Heat oven to 375°F. Spray cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. In small bowl, mix cream cheese, soy sauce, ginger and garlic until well blended; set aside.
2. Separate dough into 8 triangles. Cut each triangle lengthwise in half to make 16 triangles. Spread about 1/2 teaspoon cream cheese mixture on each triangle. Pat shrimp dry with paper towels. Place 1 shrimp on shortest side of each triangle; roll up, starting at shortest side, rolling to opposite point.
3. Place sesame seed in small bowl. Gently press top of each roll into sesame seed; place roll, point side down, on cookie sheet.
4. Bake 16 to 21 minutes or until golden brown.
5. In small microwavable bowl, microwave preserves uncovered on High about 20 seconds or until melted. Gently spread 1 teaspoon melted preserves over each puff to glaze. Cool 5 minutes. Serve warm.
NUTRITION INFORMATION: Per serving: 100 calories; 5 g fat; 0 g fiber
01-05-10
Blackened Shrimp with Roasted Garlic Aioli
Makes 8 Servings
Ingredients:
Directions:
- Set a rack in the center of the oven and preheat to 400°. Slice off the top of the garlic head. Brush the cut side with 1 teaspoon olive oil. Wrap in foil and bake until tender, 40 minutes. Let cool. Squeeze the garlic cloves from their skins into a food processor. Add the mayonnaise and vinegar; puree. Transfer the aioli to a bowl and refrigerate.
- Meanwhile, in a small skillet, toast the paprika, onion powder, oregano, cayenne and 1/2 teaspoon each salt and pepper over medium heat until fragrant, about 1 minute. Stir in the melted butter. Transfer to a bowl and add the shrimp to coat.
- Brush a grill pan with the remaining 1 teaspoon olive oil and preheat over high heat. Add the shrimp and cook, turning once, until the spices are blackened, 2 to 4 minutes. Serve with the aioli dip.
11-24-09
Butternut Squash Risotto with Shrimp
Makes 6 Servings
Ingredients:
Directions:
Sauté pancetta in heavy large saucepan over medium-high heat until fat renders and pancetta is browned and almost crisp. Using slotted spoon, transfer to medium bowl. Sprinkle shrimp with salt and pepper; add to saucepan. Sauté until browned and just opaque in center, about 3 minutes. Add to bowl with pancetta. Add oil to same saucepan, then onion and garlic; cook until onion is translucent, stirring often, about 5 minutes. Add rice; stir 1 minute. Add hot broth; increase heat and bring to boil. Add squash and sage; reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes. Stir in cream, shrimp, and pancetta. Season to taste with salt and pepper. Transfer to large shallow bowl.
NUTRITION INFORMATION: Per serving: 359 calories; 13g fat; 3g fiber; 33g carbohydrates