This easy-to-make yet gourmet dish is perfect for the holidays. The combination of the crunchy pecans and the slightly tart cranberries add a festive flare to the stuffing.Number of Servings: 4Ingredients: 1 pound large raw shrimp (U-15), shelled and deveined1 tablespoon extra virgin olive oil1 garlic clove, mincedOne 6-ounce bag baby spinach1/2 cup panko bread crumbs1/4 cup grated Parmesan cheese1/4 cup pecans, finely chopped1/4 cup dried cranberries, coarsely chopped2 tablespoons lemon juice 1 tablespoon unsalted butter, melted1/4 teaspoon kosher salt Freshly ground black pepper to tasteNutrition Information: 270 calories, 14g fat (4g saturated, 0.4g omega-3), 180mg cholesterol, 450mg sodium, 16g carbohydrates, 3g fiber, 22g protein, 35% vitamin A, 20% vitamin C, 15% calcium, 25% iron
Instructions: Lightly oil or coat a 9x13-inch baking pan with nonstick cooking spray and set aside. Preheat the oven to 375°F.
With a sharp knife, slit the shrimp down the back without cutting all the way through. Open the shrimp halves to form a butterfly shape and flatten gently, using a mallet or rolling pin. Place shrimp on the prepared baking pan and set aside.
Heat the olive oil in a nonstick skillet over medium heat. Add the garlic and cook until golden, 1 minute. Add the spinach and cook until the spinach is wilted, about 3 minutes. Remove the spinach from the skillet, place on a cutting board, and finely chop.
Return the spinach to the skillet and add the breadcrumbs, Parmesan cheese, pecans, dried cranberries, lemon juice, butter, salt and black pepper to taste. Divide the stuffing mixture evenly and place on top of the shrimp, pressing down gently. Bake until the topping is golden brown and the shrimp are cooked through, 12 to 14 minutes.
Recipe by Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Authors, The Moms' Guide to Meal Makeovers
www.MealMakeoverMoms.com
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Perfect for a fall evening, this colorful and hearty risotto is rich in flavor as well as immune-boosting vitamin A.Number of Servings: 6Ingredients: One 32-ounce carton all-natural chicken broth (4 cups)2 tablespoons extra virgin olive oil, divided1 medium onion, finely chopped (about 1 cup)2 cups Arborio rice (risotto)1 cup white wine or apple juice1 cup canned pure pumpkin1/2 teaspoon ground nutmeg1/2 cup grated Parmesan cheese1 pound jumbo shrimp, raw (16 to 20 count), shelled and de-veined Salt and freshly ground pepper1 tablespoon chopped fresh parsley, optionalNutrition Information: 450 calories, 9g fat (2g saturated, 0.4g omega-3), 680mg sodium, 59g carbohydrate, 5g fiber, 28g protein, 130% vitamin A, 10% vitamin C, 15% calcium, 20% iron
Instructions: Pour the chicken broth into a saucepan and bring to a simmer. Adjust the heat to keep the broth hot. Heat one tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the rice and stir well to coat. Add the wine and stir until the liquid is absorbed. Start to add the chicken broth, about ½ cup at a time, stirring frequently. Allow the broth to be absorbed into the rice before adding the next ½ cup. When all the broth has been added and absorbed (this should take about 20 minutes), stir in the pumpkin, nutmeg, and Parmesan cheese. Reduce the heat to low. Meanwhile, heat the remaining tablespoon of the oil in a large nonstick skillet or wok over high heat. Add the shrimp and cook about 2 minute per side or until just cooked through. Season with salt and pepper to taste. Divide the risotto evenly between plates or pasta bowls and top with the shrimp. Sprinkle with the parsley as desired.
Recipe by Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Authors, The Moms' Guide to Meal Makeovers
www.MealMakeoverMoms.com
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This tasty shrimp bake is ready in less than 30 minutes. Serve with crusty bread to sop up all the juices! Number of Servings: 4Ingredients: 8 ounces dried whole wheat blend thin spaghetti2 tablespoons extra virgin olive oil1 small red onion, finely diced1 garlic clove, minced¼ teaspoon crushed red pepper flakes1 pound large raw shrimp (16-20 count), shelled and deveinedOne 14.5-ounce can petite diced tomatoes, undrainedZest of 1 lemon½ teaspoon dried basilKosher salt and freshly ground black pepper to taste½ cup crumbled feta cheese2 tablespoons chopped fresh parsley, optionalNutrition Information: 430 calories, 13g fat (4g saturated, 0.6g omega-3), 185mg cholesterol, 670mg sodium, 44g carbohydrates, 5g fiber, 32g protein, 15% vitamin A, 25% vitamin C, 15% calcium, 20% iron
Instructions: Cook the pasta according to package directions. Drain and set aside. While the pasta is cooking, heat the oil in a 10-inch cast iron skillet over medium heat. Add the onion, garlic, and red pepper flakes, and cook until soft, about 5 minutes. Raise the heat to medium high, add the shrimp and cook 3 minutes, stirring frequently. Stir in the tomatoes, lemon zest, basil and salt and pepper to taste and cook an additional 3 minutes. Top evenly with the cheese. Place the skillet in the oven under a low broiler and broil until the cheese begins to turn brown, about 4 minutes. Divide the pasta evenly between 4 pasta bowls and top with the shrimp mixture. Sprinkle with parsley as desired.
*If you do not have a cast iron skillet use any large skillet with an oven-safe handle.
Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Cofounders, Meal Makeover Moms.com
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These quesadillas are easy to make, chock full of good nutrition, and very tasty. The barbecue sauce adds a surprising kick of flavor. Number of Servings: 4Ingredients: 8 ounces cooked shrimp, diced1 orange bell pepper, roasted or grilled and finely diced2/3 cup fresh or frozen corn kernels, thawed1/2 cup reduced-fat shredded Cheddar cheese2 tablespoons all-natural barbecue sauceFour 10-inch flour tortillas2 teaspoons canola oilNutrition Information: 380 calories, 11g fat (3g saturated, 0.5g omega-3), 780mg sodium, 47g carbohydrate, 4g fiber, 23g protein, 25% vitamin A, 70% vitamin C, 20% calcium, 25% iron
Instructions: Combine the shrimp, bell pepper, corn kernels, cheese, and barbecue sauce in a bowl. Divide the mixture evenly and spread over half of each tortilla. Fold over, press down gently, and set aside. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add two of the quesadillas and cook until the tortillas become crisp and golden on the bottom, about 3 minutes. Flip the tortillas and cook an additional 2 minutes. Repeat with the remaining oil and quesadillas.
Cut into quarters and serve.
Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Cofounders, Meal Makeover Moms.com
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Fresh, tasty recipe including shrimp, angel hair, champagne and mushrooms.Number of Servings: 2Ingredients: 1 lb of shrimp, peeled and deveined8 oz of angel hair pasta2 cups of your choice of Champagne1 cup of fresh mushrooms, sliced1 cup of heavy cream3 tablespoons of fresh parsley, chopped2 tablespoons of minced shallots2 tablespoons of extra virgin olive oil¼ teaspoon of saltInstructions: Cook the pasta as directed; drain afterwards and coat with a tablespoon of olive oil. White the pasta is cooking, heat the other tablespoon of extra virgin oil over medium-high heat in a large skillet. Cook the mushrooms in the olive oil until tender; then remove and set aside. Combine the shrimp, Champagne and salt in the pan, and cook over high heat. When the liquid starts to boil, remove the shrimp and add the shallots. Boil for 8 minutes; until reduced to about half a cup. Stir in 3/4 of the cream and boil for an additional 2 minutes. Add the shrimp and the mushrooms to sauce, heating through. Toss the hot, cooked pasta with the remaining 1/4 cup of cream and the freshly chopped parsley. Spoon the shrimp with sauce over the pasta and serve.
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These grilled flat sandwiches are simple to make and hard to resist!Number of Servings: 2Ingredients: One 6-ounce (4 ounce drained weight) can tiny shrimp, drained½ cup preshredded part-skim mozzarella cheese3 tablespoons pasta sauce1 tablespoon prepared pesto sauce2 teaspoons extra virgin olive oilFour 1/2-inch-thick slices Italian bread (about 5 x 2 ½ inches)Nutrition Information: 290 calories, 16g fat (6g saturated, 0.5g omega-3), 730mg sodium, 14g carbohydrate, 1g fiber, 22g protein, 35% calcium, 15% iron
Instructions: Preheat the Panini grill on high heat. Combine the shrimp, cheese,
pasta sauce, and pesto in a bowl and set aside. Lightly brush one side
of each slice of bread with olive oil. Place 2 slices of bread on the
work surface, oiled side down. Divide the shrimp mixture evenly between
the bread. Top with the remaining slices of bread, oiled side up.
Place sandwiches in the Panini press and cook until golden brown, about
5 minutes. Slice each sandwich in half and serve.
Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com
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Average: 5 (1 vote)
Start your new year off right with this light and tasty Tropical Shrimp Salad recipe. This is quick and easy dish to prepare. Make it tonight and raise a glass to your health!Number of Servings: 4Ingredients: 1 lb OLA! Raw Peeled & Deveined Shrimp2 garlic cloves (minced)4 tablespoons olive oil1/2 lb mixed greens1 ripe avocado cut in slices1 orange, peeled and cut in slices1 jicama, peeled and cut Julianne style1 red pepper cut Julianne styleLime Cilantro Dressing, 2 limes (juice)1/2 cup fresh cilantro (chopped)2 garlic cloves (minced)1/2 cup olive oilpinch oreganoInstructions: Shrimp: Whisk together garlic and olive oil in large bowl. Add Shrimp and toss to coat. Marinate 1 hour. Grill Shrimp 3 minutes on each side. Set aside. Dressing: Place all ingredients in a blender. Blend on low speed until smooth. Salad: Toss together mixed greens, avocado, orange slices, jicama, red pepper and 1/2 of the lime-cilantro dressing. To serve: Divide salad on 4 plates and place 4 grilled shrimp on top of each salad. Drizzle remaining lime-cilantro dressing over top of shrimp.
Source: Sea Port Products Corporation
Average:
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Average: 3 (1 vote)
Number of Servings: 4Ingredients: 1- 13 oz package SeaPak® Oven Ready Crispy Light Shrimp1 10-ounce romaine lettuce bagged salad (or 1 head of romaine lettuce chopped) 1 cup grape tomatoes1/3 cup shredded Parmesan cheese1 packet pineapple cayenne sauce (included in carton)1/3 cup bottled Caesar salad dressingInstructions: Cook the shrimp according to the package directions. Divide the lettuce, tomatoes, cheese and shrimp among 4 serving plates. Stir the cayenne sauce and salad dressing with a whisk or fork in a small bowl. Pour the dressing mixture over each serving of salad. Serve immediately.
Source: SeaPak Shrimp Company
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Number of Servings: 4Ingredients: 12 shrimp, peeled and deveined8 sea scallops4 squid tubes or mantles, sliced into 1/4-inch rings1 lean white fish fillet, such as catfish, cod, orange roughy, sole, flounder, cut into 8 chunks8 fresh whole mushrooms4 sprigs fresh basil OR 1 teaspoon dried basil leaves2 EACH shallots and small cloves garlic, finely chopped4 tablespoons white wine, clam juice or brothPepper to tasteInstructions: Divide the shrimp, scallops, squid, fish and mushrooms into four individual ramekins. Place a sprig of fresh basil on top. If using dried basil, combine with shallot, garlic and wine in a 1-cup glass measure. Microwave on high 2 minutes.
Divide wine mixture over seafood; add salt and pepper to taste. Place ramekins in microwave and lay a sheet of wax paper over them. Turning each ramekin halfway around midway through cooking, microwave on high 6 to 7 minutes. Let stand 3 minutes before serving. Serve with rice.
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This quick stir-fry is a perfect weeknight meal- cut the veggies up the night before for a 15-minute meal!Number of Servings: 4Ingredients: 1 tablespoon peanut oil1 bunch (about 16 ounces) asparagus, trimmed and cut on the diagonal into 1-inch pieces16 baby carrots, each sliced lengthwise into eight matchstick pieces2 teaspoons fresh or bottled minced ginger1 pound medium or large shrimp, shelled and deveined¼ cup Thai peanut sauce¼ cup dry roasted peanuts, chopped (optional)3 cups cooked whole wheat couscousNutrition Information: 320 calories, 7g fat (1.5g saturated, 0.3g omega-3), 260mg sodium, 42g carbohydrates, 8g fiber, 26g protein, 130% vitamin A, 10% vitamin C, 30% iron
Instructions: Heat the oil in a large nonstick skillet over medium-high heat. Add the asparagus, carrots, and ginger and cook, stirring frequently, until the vegetables start to soften, about 5 minutes. Add the shrimp and cook an additional 3 minutes. Add the Thai peanut sauce and stir together until the shrimp is cooked and the mixture is heated through. Sprinkle with peanuts if desired. Serve over couscous.
Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com
Average:
3
Average: 3 (2 votes)
