Caesar Salad w/ Grilled Shrimp

Caesar Salad w Grilled Shrimp

Caesar Salad w Grilled Shrimp


Serves: 4
Prep Time: 10 minutes
Cooking Time: 5 minutes
Difficulty: Easy

Comments: This is a quick and simple version that is lower in calories and fat. We like using low fat creamy Caesar dressing such as Ken’s Steakhouse brand, but you can use any favorite. Eliminate the croutons for lower carbs and calories.

Ingredients:

2 teaspoons olive oil
1 pound shrimp, raw (medium or large), shelled, deveined and tails removed
10 ounces lettuce, romaine, roughly chopped
1 ounce croutons, fat free, or any favorite (eliminate for lower carbs)
1/4 cup parmesan cheese, shredded, light
1/3 cup salad dressing, Creamy Caesar, Low Fat, Such as Ken’s Steakhouse

Preparation:
Heat olive oil in a large skillet over medium heat. Pat shrimp dry with paper towels and place shrimp in skillet in a single layer. Cook for 1 to 2 minutes on each side until opaque, careful not to over cook. Remove shrimp and place in a bowl. Place all ingredients in a large salad bowl and toss before serving.

Nutrition: Per Serving About: 230 calories, 7 g fat, 1.5 g saturated fat, 0 g trans fat, 27 g protein, 12 g carbohydrates, 2 g dietary fiber, 550 mg sodium; WW Points plus value 5

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Baked Shrimp Scampi

Baked Shrimp Scampi

Baked Shrimp Scampi

Serves: 4
Prep Time: 10 minutes
Cooking Time: 12 minutes
Difficulty: Easy
Comments: YUM…This is super easy and makes a great date night dinner or even a nice appetizer for a party served with a sliced baguette.

Ingredients:

1 1/2 pounds shrimp, raw, jumbo
2 tablespoons salad dressing, vinaigrette or Italian, lowfat
2 slices bread, whole wheat
1/2 cup panko crumbs
3 cloves garlic, fresh
1/4 cup parsley, fresh, chopped
2 tablespoons butter, light

Preparation: Preheat oven to 400 degrees. Peel and devein shrimp, and remove tail ends. Cut shrimp lengthwise along the back of each shrimp to butterfly, careful not to cut all the way through. Marinate shrimp in a bowl with salad dressing for about 10 minutes. Meanwhile, lightly toast bread in toaster and cut into cubes. Place bread, garlic, and parsley into blender or food processor and process for about 10 seconds until crumbly. Melt butter in a small microwave safe bowl. Mix bread crumbs, panko crumbs and butter together. Arrange shrimp in a 9 X 13 inch casserole dish, by placing them opened up with the tails facing upwards. Top with bread crumb mixture. Bake for 10 to 12 minutes until shrimp are cooked through and no longer translucent. If desired, broil for 1 to 2 minutes to brown topping.

Nutrition: Per Serving About: 290 calories, 8 g fat, 3 g saturated fat, 0 g trans fat, 38 g protein, 14 g carbohydrates, 1 g dietary fiber, 470 mg sodium; WW points plus value 7

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Egg Flower Soup with Shrimp

Egg Flower Soup and Shrimp Soup

Egg Flower Soup and Shrimp Soup


Serves: 4
Prep Time: 5 minutes
Cooking Time: 10 minutes
Difficulty: Easy

Comments: This is a simple and delicious Chinese soup. You can make it more of a main dish by doubling the amount of shrimp or you can substitute thinly sliced boneless chicken pieces instead of shrimp, or tofu and vegetable broth for a vegetarian version. For lower carbs, eliminate the peas.

Ingredients:
6 cups chicken broth, gluten free, reduced sodium (or vegetable broth, reduced sodium)
1 teaspoon corn starch
1 tablespoon soy sauce, gluten free, low sodium
1 teaspoon garlic, minced
1/2 pound shrimp, raw (medium or large)
1 carrot, shredded
1 cup mushrooms, Crimini or button or combo, sliced
2 eggs, large, beaten
1 cup peas, frozen, ( omit for lower carb version)
4 green onions

Preparation: Combine cornstarch and broth in a medium saucepan and whisk together until fully dissolved. Turn heat on to medium and bring to a low boil. Add soy sauce and garlic and stir. Add shredded carrots and sliced mushrooms, stir and cook for about 2 minutes. Add shrimp and cook for 3 minutes. Add peas and stir. Reduce heat to simmer. Slowly pour beaten eggs into soup and stir. Serve in bowls and top with green onions.

Nutrition: Per Serving About: 160 calories, 3.5 g fat, 1 g saturated fat, 0 g trans fat, 20 g protein, 11 g carbohydrates, 3 g dietary fiber, 1210 mg sodium; WW Points Plus value 4

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Cioppino

Cioppino

Cioppino

This is a delicious seafood and tomato based soup. You can use a variety of seafood and fish, whatever is fresh and reasonably priced. We use white wine in this for a lighter broth.

Serves: 6
Prep Time: 15 minutes
Cooking Time: 25 minutes
Difficulty: Easy

Ingredients:

1 tablespoon olive oil
4 cloves garlic, fresh
1/2 onion, large, finely chopped
1/2 teaspoon thyme, dried
1/4 teaspoon pepper, black, ground
2 cups tomatoes, canned, crushed
1 cup wine, white, dry
2 cups fish broth
3/4 pound shrimp, raw, large
1/2 pound mussels, raw
1/2 pound clams, raw
3/4 pound halibut, cod or other white fish
1/2 cup parsley, fresh, chopped
1 bayleaf

Preparation: Cut fish into one and a half inch pieces and set aside. Remove shells from shrimp, clean and devein them and set aside. Wash clams and mussels (disgard any opened ones) and then simmer them in a small pan with 1 cup of water. Cook for about 7 minutes until shells open, discarding the ones that do not open. Heat olive oil in a large skillet over medium heat. Add onions and stir. Add garlic and cook for about 2 to 3 minutes. Pour wine and broth into skillet and cook for about 4 minutes. Add crushed tomatoes, thyme, bayleaf and black pepper, the stir. Add fish and shrimp to skillet and cook over medium heat for about 4 minutes. With a slotted spoon, add clams and mussels to skillet. Cook for 3 more minutes to incorporate flavors. Serve in bowls with parsley sprinkled over top and crusty bread or toasted baguettes at the table.

Nutrition: Per Serving About: 280 calories, 7 g fat, 1 g saturated fat, 0 g trans fat, 36 g protein, 12 g carbohydrates, 2 g dietary fiber, 620 mg sodium; WW Points plus value 6

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Shrimp Louis Salad

Shrimp Louis Salad

Shrimp Louis Salad

This delicious salad is easy to make, and comes together very quickly. Using light mayonnaise and lemon juice in the dressing reduces the fat and calories over the usual restaurant version.You could also serve this with low fat Thousand Island dressing and chopped green onions for a quick dressing.

Serves: 6
Prep Time: 10 minutes
Cooking Time: 20 minutes
Difficulty: Easy

Ingredients

1 bag (7 ounces) lettuce, mixed greens
1 1/4 pounds shrimp, raw (medium or large), peeled and deveined
4 egg, large, hard boiled, use 2 whole and 2 egg whites
1 avocado, Haas or any, peeled and chopped
2 cups tomatoes, grape or cherry, halved
2 cucumbers, sliced
6 green onions , chopped
1 lemon, use juice from half
1/3 cup mayonnaise, light or reduced fat
1/4 cup chili sauce (bottled)
1 tablespoon olive oil

Preparation: To make dressing: mix lemon juice, mayonnaise, chili sauce and chopped green onions in a small bowl. Chill until ready to serve. Meanwhile, boil eggs in a small pot over medium high heat. Reduce heat and simmer for 10 minutes. Place eggs under cold water to cool. Meanwhile, pat the shrimp dry with a paper towel (sprinkle lightly with paprika if desired for extra color). Heat a large skillet over medium high heat. Add oil and cook the shrimp for 1 to 2 minutes on each side until just pink. Remove from skillet and place on a plate. Divide the greens, tomatoes, cucumber, sliced avocado and sliced eggs among plates. Top each salad with the shrimp and garnish with lemon slices. Serve the dressing in a small bowl on the side.

Nutrition: Per Serving About: 290 calories, 13 g fat, 2.5 g saturated fat, 25 g protein, 19 g carbohydrates, 6 g dietary fiber, 840 mg sodium; WW Points Plus value 7

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Garlic Shrimp & Pineapple Skewers

Garlic Shrimp Pineapple Skewers
This is a simple and delicious idea for everyday or entertaining. Wood skewers should be soaked in water before using on the grill.

Serves: 6
Prep Time: 10 minutes plus 30 minute marinade
Cooking Time: 10 minutes
Difficulty: Easy

Ingredients:

1 1/2 pounds shrimp, raw (medium or large)
1 tablespoon olive oil
1 tablespoon garlic, bottled minced
1 tablespoon honey
1 tablespoon limejuice
1 chipotle chile, canned with adobo sauce, use 1 chile
1 shallot, chopped
1/2 pineapple, fresh, chunks
1 mango, fresh, chunks
2 peppers, bell, red, yellow, or green, chunks
1/4 cup cilantro, fresh, chopped

Preparation: Clean and shell shrimp leaving tails on. For marinade combine oil, garlic, honey, lime juice, chile (remove seeds and finely chop), shallot, and cilantro in a medium bowl. Add shrimp, mix well and refrigerate for 15-30 minutes. Heat indoor or outdoor grill to medium heat. Thread skewers with bell pepper, mango, shrimp and pineapple. Grill skewers for about 5 minutes on each side basting with marinade as needed while grilling. Cook until shrimp is no longer translucent in appearance.

Nutrition: Per Serving About: 240 calories, 5 g fat, .5 g saturated fat, 0 g trans fat, 24 g protein, 24 g carbohydrates, 3 g dietary fiber, 190 mg sodium; WW Points Plus value 6

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Marinated Shrimp with Capers

Marinated Shrimp with Capers
Serves: 12
Prep Time: 10 minutes plus 3 hours marinating time
Cooking Time: 0
Difficulty: Easy
Ingredients:

2 pounds shrimp, cooked, cleaned, deveined, no tails
1 cup salad dressing, vinaigrette or Italian, lowfat, low fat
1/4 cup capers
2 tablespoons agave nectar
1 teaspoon parsley, fresh, chopped
1 teaspoon mustard, dry
3 bay leaves
2 cloves garlic, fresh
1 onion(s), medium, thinly sliced
Preparation

In a medium bowl, mix well all ingredients except onion and shrimp. Toss in onion and shrimp. Cover and marinate in the refrigerator for at least 3 hours or overnight. Garnish with lemon slices if desired.
Nutrition

Per Serving About: 130 calories, 5 g fat, 1 g saturated fat, 0 g trans fat, 16 g protein, 6 g carbohydrates, 0 g dietary fiber, 480 mg sodium;
WW Points Plus value 3

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iPhone/iPad app w/ easy to browse recipes/photos/nutrition and custom grocery list $2.99 at the Apple iTunes Store.
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