Spinach pasta with shrimp

53 sugar calories

~Shopping List~

  • 3/4 cup spinach pasta, cooked
  • 4 medium shrimp
  • 3 cherry tomatoes, sliced
  • 1 Tbsp fresh parsley, chopped
  • Olive oil
  • 1/2 garlic clove, minced
  • Dash red pepper flakes
  • Salt and pepper

~To do~

Heat grill or broiler on high, brush shrimp with olive oil, and season with salt and pepper.  You can skewer the shrimp if it makes them easier to handle the grill.  Place in the broiler or on the grill, and cook 2 minutes on each side until pink throughout.  Toss with pasta, tomatoes, parsley, garlic, and red pepper flakes.  Drizzle with olive oil, and season with salt and pepper.

~Alternatives~

Add a little chopped spinach and parmesan on top.

Citrus shrimp

90 sugar calories

~Shopping List~

  • 5 medium shrimp
  • 1-2 Tbsp lime juice
  • 1/4 cup black beans
  • 1/2 cup cooked rice
  • Olive oil
  • Salt and pepper
  • Shredded lettuce or spinach

~To do~

Heat grill or broiler on high, brush shrimp with olive oil, and season with salt and pepper.  You can skewer the shrimp if it makes them easier to handle on the grill.  Place in the broiler or on the grill and cook 2 minutes on each side until pink throughout.  Toss shrimp with lime juice, rice and beans and adjust salt and pepper to taste.  Serve  on a bed of lettuce or spinach.

~Alternatives~

You can replace the black beans with kidney beans.

Sautéed scallops

72 sugar calories

~Shopping List~

  • 3-6 scallops
  • Olive oil
  • 1 potato
  • 2 Tbsp butter
  • 2 Tbsp hal and half
  • 1 Tbsp fresh chives, chopped
  • Salt and pepper

~To do~

Scallops:  Rinse scallops and blot with paper towels so that they are fairly dry.  Heat a skillet on medium low, and add a drizzle of olive oil and 1 Tbsp of butter.  When butter is melted, turn the heat to medium and add the scallops.  Cook for 2 minutes, or until brown, then turn and cook for another 2 minutes.  Remove and season with salt and pepper.

Potatoes.  Peel and quarter one potato.  Place in a microwave safe bowl with a lid and cook on high for 6-8 minutes.  Let stand for another 5 minutes with the lid on, then check for tenderness when pierced with a fork.  Add the other tablespoon of butter and the half and half, the mash with a fork and season with salt and pepper.

To serve:  Arrange 1/2 cup mashed potatoes on a plate.  Top with scallops, chopped chives, and more salt and pepper to taste.

~Alternatives~

Serve on 1/2 cup cooked brown rice instead of potatoes.

Shrimp and Sausage Gumbo

gumbo_sangriaWe ran across a similar gumbo on our honeymoon in New Orleans (pre-Katrina).  This recipe is an adaptation of the recipe from the restaurant the Gumbo Shop.

~ Shopping List ~

2 lbs. fresh or frozen shrimp
1/4 lbs. Andouille sausage (or any hot sausage)
3 quarts broth (chicken, beef or vegetable according to your taste)
2 tablespoons cooking oil
1 quart fresh or frozen okra, sliced into 1/2 inch rounds
2/3 cups oil
1/2 cup flour
2 cups chopped onions
1 cup chopped green bell pepper
1/2 cup chopped celery
2 teaspoons minced garlic
1 can (16 oz) can chopped tomatoes
2 bay leaves
2 teaspoons salt (or to taste)
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper

rice
baguette

~ What to do ~

Cook okra in a frying pan until ropiness is gone.  Set aside.  If using regular sausage (not Andouille), partially pre-cook and cut on the diagonal.  Set-aside.

Place 2/3 cup oil in a large heavy-bottomed pot.  Add flour over medium-high heat and make a dark roux.  As soon as the roux reaches the desired color, add onions, bell pepper, celery and garlic.  Sauté for 10 minutes (let mixture stick to bottom of pan, then stir, repeat constantly throughout the 10 minutes).  Add tomatoes, bay leaves, salt and peppers.  Repeat the last process for another 10 minutes.  Add okra and repeat again for another 10 minutes.

Add sausage and cook for an additional 2 minutes, then add stock to desired consistency.  Reduce heat and simmer for 1 hour.  Add shrimp and simmer until shrimp are cooked through.

You can serve right away, but this dish is best served the next day.  Serve over rice or with a crisp baguette.

 

Shrimp Burgers

~ Shopping List ~

  • 1 lb raw shrimp
  • 1 celery stalk with greens
  • 1/2 small onion finely chopped
  • 1/2 small green bell pepper
  • 1 clove garlic
  • 1 handful of fresh parsley leaves
  • 1 tablespoon seafood seasoning
  • 1/2 teaspoon cayenne pepper
  • zest of 1 lemon
  • salt and pepper to taste
  • olive oil

for sauce

  • 1/4 cup mayonnaise
  • 1/4 cup chili sauce
  • lettuce
  • English Muffins

~ What to do ~

Divide shrimp in half.  Put 1/2 in the food processor and grind.  Roughly chop the other half and put into a bowl.  Add celery, onion, bell pepper, garlic and parsley to the food processor and grind to finely chopped.  Add this mixture to the shrimp in the bowl with seafood seasoning, cayenne, lemon zest, salt and pepper.

Heat oil over medium-high heat.  Use ice cream scoop to create patties in the pan.  Cook for 3-5 minutes per side (until firm and white).

Mix mayonnaise and chili sauce together.  Assemble on English muffin and serve hot.

 

Fettuccine with Shrimp and Zucchini

~ Shopping List ~

  • 1 lb Fettuccine, dry
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon chopped garlic
  • 2 tablespoons chopped parsley
  • 1 medium zucchini
  • 1 lb large shrimp
  • 1 cup dry white wine (not cooking wine)
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 4 tablespoons butter
  • 6 lemon wedges
  • dash chopped parsley

~ What to do ~

Cut zucchini into 2″ x 1/4″ sticks.  Peel and devein shrimp.  Cook fettuccine according to package directions.  While pasta is cooking, heat oil in large sauté pan over medium heat.  Add chopped garlic and parsley.  Cook for 1 minute.  Add zucchini.  Cook an additional minute.  Add shrimp, wine, salt pepper and butter.  Stir well and cook shrimp for 5 minutes or until the shrimp are no longer opaque.  Add drained pasta to the mixture.  Toss all ingredients to mix.  Season with salt and pepper to taste.

Serve with lemon wedges.