Lynn: I love roasting shrimp. 7 oz thawed shrimp (not the cooked kind) sprinkle with olive oil, salt and pepper. Bake at 450 degrees for 4 minutes. Delish. Then I just have whatever veg sounds good. Ooooo...some zucchini ribbons cooked in chick stock (3 TBS) and then mix in 2 Lite Laughing Cow cheeses.
I want that for dinner now...
Funny enough I just logged on to share a recipe I made tonight. I have two recipes I L.O.V.E....
Disclaimer - I didn't come up with these but can't remember where I found them so don't know who deserves the credit.
Cajun shrimp and grits.
I messed up the cauliflower mash and it ended up a little gritty, tasted perfect with the Cajun shrimp!.
- about 10 oz frozen lg shrimp.
- about 250 gm frozen cauliflower.
- 1 tbsp Cajun seasoning.
- 1 tsp olive oil.
- 2 laughing cow chipotle light cheese wedges.
- 1/2 cup cooked frozen green beans.
Cauliflower was microwaved, then used my mini food processor to blend. Like I said, not the way you should do it, but worked out okay in this case. Blended in the cheese, a dash of salt (don't need much b/c the shrimp is seasoned), and a dash of pepper..
Shrimp went into a bowl of cold water about 20 minutes, then drained and blotted with paper towels. Warmed up olive oil in a pan while I sprinkled seasoning on both sides of the shrimp. Sauteed each side about 2-3 minutes, put on top of "grits" with some green beans and voil. That was YUMMY!.
If you want to make sure you get the right measurements of cooked ingredients I highly recommend the food scale. Helps me a ton..
Creamy tomato shrimp & spaghetti squash.
I make this for dinner at least twice a week....
- about 10 oz frozen shrimp.
- 1 tsp olive oil.
- 1/2 cup canned organic low sodium diced tomatoes.
- 1 clove garlic.
- 1.5 cup spaghetti squash.
- 1 wedge laughing cow light herb and garlic cheese.
- hot pepper flakes.
Defrost shrimp like above. I save time with the squash by making it in the microwave. Cut large 'x' on each side (get into the middle) and microwave about 10 mins, turning and checking for softness once in a while. Then prepare as usual, cut in half vertically, scoop out seeds and goo, then shred with a fork into spaghetti-like strands. When shrimp is patted dry I start the oil and garlic, then add the shrimp 2-3mins each side. Add the tomatoes and the cheese until melted.
Plate, add some hot pepper flakes and a dash of salt. YUMMY!.
Hope these are helpful. I love shrimp so looking forward to other recipes. By the way, I get my shrimp from super target - archer farms wild caught 26-30 per bag. They have been on sale and the quality is awesome.....
THANKS!! I just bought some tonight with plans on cooking tomorrow and these recipes are timely..
Just tonight I cooked scallops, zucchini, tomatoes and mushrooms together in a foil pack in the oven. I sprayed the foil with olive oil spray, and because I needed a healthy fat, I did 1T of Smart Balance with mixed with a little bit of garlic and lemon juice. Foil packs create so much liquid just from the food you don't need very much; I've done them before just with the spray, but the smart balance or olive oil with a little spice makes a really nice "sauce" as it cooks. 375 oven for about 15-17 minutes. So easy!.
(I got my basic foil pack ideas from Hungry Girl before I was on plan, and I find I can toss in pretty much any combination of lean and green I like for a good result.)..
I just use cooked shrimp and coat with blacken red fish seasoning and put in frying pan sprayed with olive oil pam and heat for about 5 minutes, do same with scallop but on a flat top grill so I can turn each one indivially..
I make my scallops the following way:.
Spray dish with butter flavor pam (less than 5 seconds). I toss the scallops in a bowl with 1 tsp olive oil (healthy fat) sprinkle some garlic powder, onion powder and pepper. Place them in the dish and broil until they are done (I usually let them get a little browned). I find they are delicious this wayI either eat them along with some steamed broccoli or asparagus or salad. Enjoy..