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
Average:
0
No votes yet
Seafood Alternatives: salmon, swordfish, halibut, chilean sea bassNumber of Servings: 4Ingredients: 1 pound yellowfin tuna steaks, skinned and cubed1 can low-sodium chicken broth (10-3/4 ounces)1 cup diced potatoes1/2 cup EACH chopped onion, carrots, and celery1/2 cup frozen corn1/2 teaspoon dried basil1/4 teaspoon dried thyme1/2 cup low-fat milk1 tablespoon chopped parsleyInstructions: In a large saucepan, mix broth with 1 can of water. Add potatoes and simmer 10 to 15 minutes until tender. Remove cooked potatoes from broth, reserving liquid. Puree cooked potatoes with 1/4 cup broth. Add tuna, vegetables, seasonings and pureed potatoes to remaining broth in saucepan. Simmer 8 to 10 minutes until fish flakes easily. Stir in milk and heat to serving temperature without boiling. Sprinkle with parsley just before serving.
Average:
0
No votes yet
Number of Servings: 6Ingredients: 1 tablespoon olive oil2 teaspoons chopped garlic1/3 cup diced onion1/3 diced red bell pepper1 cup sliced crimini mushrooms1 tablespoon Navajo seasoning2 tablespoons all purpose flour1/2 cup clam juice2 oz. sherry (crème)2 oz. white wine1 teaspoon Worcestershire sauce1 dash Tabasco1 tablespoon Creole mustard1 tablespoon lemon juice (fresh)1 cup heavy cream2 tablespoons unsalted buttersalt and pepper, to taste24 shucked Texas oystersAndouille Corn Bread Waffles1/2 cup Masa Harina1 1/2 cups cornmeal1/2 cup flour2 1/2 teaspoons baking powder2 tablespoons sugar1 teaspoon salt2 eggs1 1/2 cups milk1/4 cup vegetable oil1 cup cream style corn1/2 cup cooked andouilleInstructions: Saute onion and garlic with butter in hot skillet for 2 minutes. Add red pepper and cook 1 minute. Add mushrooms and cook until they are soft. Season with 1 tablespoon Navajo seasoning. Add flour. Cook while stirring for 2 minutes. Add wine and clam juice and cook until sauce starts to thicken (keep stirring). Incorporate cream and reduce until thick, add Worcestershire, Tabasco and Creole mustard. Strain oysters and add with sherry. Cook 3 minutes. Whisk in butter, one tablespoon at a time; add salt and pepper.
Andouille Corn Bread Waffles
Stir first 6 ingredients in a bowl. Stir together eggs and next 4 ingredients. Add to cornmeal mixture, stirring until dry ingredients are mixed with liquid. Bake in preheated waffle iron.
To serve: Cut waffles into triangles; stack 2 pieces with oysters on top, sauce in between and sauce on top.
Source: Recipe courtesy of Steve Howard, Navajo Grill and the Texas Department of Agriculture
Average:
4
Average: 4 (1 vote)
Seafood alternatives: tuna, halibut, shark, salmon, chilean sea bassNumber of Servings: 4Ingredients: 1 (28-ounce) can diced tomatoes, undrained2 cups cubed, peeled potatoes1 cup frozen whole kernel corn1 cup frozen lima beans1 cup frozen sliced carrots1/2 cup water1/4 cup onion, chopped2 teaspoons reduced-sodium Worcestershire sauce1/4 teaspoon garlic powder3 drops hot sauce3/4 pound swordfish, cut into ¾ inch cubesNutrition Information: Calories: 276
Cholesterol: 22.66mg
Sodium: 440.44mg
Fat: 2.80g
Protein: 19.09g
Sat. Fat: 0.76g
Instructions: Combine all ingredients except swordfish in a Dutch oven. Bring to a boil; reduce heat, cover and simmer 30 minutes, stirring occasionally. Add swordfish; cover and simmer 10 minutes or until fish flakes easily.
Average:
0
No votes yet
Exotic, Fragrant, Delicious! With ingredients like Chili Sauce, Kelp and Tobikko (ask your Sushi Chef for this!) this dish is spicy and tantalizing. Thanks to our friends at Ocean Garden and Chef Chris Hollis of the Blackstone Steakhouse.Number of Servings: 1Ingredients: 5 each Ocean Garden Mexican U/10 shrimp, see below½ teaspoon Guilin Chili Sauce (Can be found in Asian markets)2 tablespoon sugar3 ounces soy sauce1 teaspoon red tobiko, optional½ cup Japanese rice1 teaspoon sugar1 teaspoon rice vinegar1 piece Kombu (kelp), optionalSalt¾ cup waterInstructions: For the rice:
Wash rice thoroughly until water runs clear. Drain the water and leave the rice to stand for ½ hour. If you have Kombu take 3’x 3” piece and make a few cuts in it to release the flavor. Put the washed rice into a heavy bottomed saucepan, and Kombu and water, and cover with a tight fitting lid. Bring to a boil over medium heat resisting the temptation to lift the lid. Once boiling (you can hear it) cook for 3-5 minutes more. Reduce the heat and simmer for 8-10 minutes, remove and let stand for 10 minutes. Remove lid and discard Kombu. In a separate pan heat the vinegar, sugar and a pinch of salt until the sugar and salt have dissolved. Pour the vinegar mixture over the rice folding in with a spoon.
Preparing the shrimp:
Leaving the shell on and using a sharp knife cut through the shell about a ½ inch down the back and clean out the shrimp. Leave the legs and shell intact. This will give a nice presentation and the shell will pick up the sauce.
To finish:
In a saucepan over medium-high heat add a little peanut oil and place in shrimp. Sear on one side for 2 minutes and flip, add the sugar, Cuilin, and soy sauce. Allow to simmer until glaze becomes thick and coats the shrimp. Remove and serve over rice.
Garnish:
Can be finished with peppers or asparagus.
Source: Courtesy of Ocean Garden and Chef Chris Hollis, Blackstone Steakhouse in New York
Average:
2
Average: 2 (1 vote)
Number of Servings: 4Ingredients: 2 pounds cleaned, whole squid (body & tentacles1 tablespoon olive oil3/4 cup finely chopped onion1 clove garlic, minced2 16 oz. cans Italian-style tomatoes, drained and chopped3 tablespoons sliced black olives1 tablespoon capers1/2 teaspoon dried oregano1/4 teaspoon dried marjoram1/8 teaspoon crushed red pepperNutrition Information: Calories: 284
Fat: 7g
Protein: 37g
Cholesterol: 528mg
Carbohydrates: 17g
Sodium: 417mg
Instructions: Cut the body of the squid into 1/2 inch slices; set aside. Heat olive oil in a large skillet; add onion and garlic. Cook until onion is tender. Add squid and remaining ingredients. Bring to a boil. Cover, reduce heat and simmer 30 minutes or until squid is tender. Serve over a bed of rice.
Average:
0
No votes yet
Number of Servings: 6Ingredients: 30 ounces lobster stock2 ears of corn1 medium yucca - small dice1 small onion - small dice12 ounces Squat Lobster Chunks2 ounces buttercilantro leavessalt and pepper - to taste4 ounces heavy cream1 can cream cornInstructions: Remove kernels from ear of corn. Sauté onion and kernels in butter, add ear of cleaned corn, can of cream corn, yucca and lobster stock. Simmer for 20- 30 minutes and remove ears and puree roughly.
Add frozen Lobster Chunks.
When the lobster is cooked add cream and season.
Serve with cilantro leaves as garnish on top of soup and corn bread sticks.
Source: Ambassador Seafoods
Average:
0
No votes yet
Number of Servings: 4Ingredients: 8 ounces thin spaghetti, uncooked3 tablespoons peanut or canola oil1 medium onion, chopped1 green or red pepper, chopped2 ribs celery, thinly sliced1 cup mushrooms, sliced2 cups cabbage, thinly shredded3 cloves garlic, crushed1/4 cup soy sauce1/2 teaspoon hot red pepper sauce8 ounces surimi seafood, crab flavored, chunk or flake styleNutrition Information: Calories: 412
Fat: 12g
Protein: 18g
Sodium: 1137mg
Cholesterol: 17mg
Instructions: Cook pasta according to package directions, rinse in cold water, drain, toss with 1 tablespoon of oil and set aside.
Add remaining 2 tablespoons of oil to a heavy 12-inch skillet over medium heat; stir in onion, green pepper, celery and mushrooms; cook, stirring occasionally, 3 to 5 minutes.
Stir in cabbage and garlic, cook and stir another minute, or until cabbage is wilted. Add soy sauce and red hot pepper sauce. Add cooked pasta to skillet, lifting with a salad fork and spoon tongs to coat with soy sauce and mix with sautéed vegetables. Arrange surimi seafood over pasta, cover, reduce heat to low, and cook for another 2 to 3 minutes, or until surimi seafood is heated through. Serve hot or at room temperature.
Average:
0
No votes yet
Number of Servings: 3Ingredients: 1 teaspoon ground cayenne pepper1/2 teaspoon black pepper1/2 teaspoon crushed red pepper1/2 teaspoon dried thyme leaves, crushed1 teaspoon dried basil leaves, crushed1/2 teaspoon dried oregano leaves, crushed1/3 cup margarine1 1/2 teaspoons garlic, minced1 teaspoon Worcestershire sauce1 large tomato, diced coarsely1 pound medium shrimp, thawed, peeled & deveined1/4 cup beer, room temperature3 cups cooked riceNutrition Information: Calories: 567
Protein: 25.8g
Cholesterol: 179mg
Fat: 22g
Sodium: 758mg.
Instructions: In a small bowl, combine the seasonings. (If necessary, clean and devein the shrimp under cold running water. Drain well, set aside.) In a large skillet over high heat, combine the margarine, garlic and Worcestershire sauce; add spices. When margarine is melted, add the tomato and shrimp. Cook for two minutes, stirring frequently. Add the beer and cover; cook for 1 minute longer. Remove from heat and serve over rice.
Average:
0
No votes yet
Here is a perfect recipe to start off any entree. Celebrate the upcoming holidays with this festive starter dish. This month treat yourself and your family to shrimp! It’s healthy and delicious and can be prepared in a variety of ways.Number of Servings: 4Ingredients: 2 teaspoons minced ginger1 cup sliced scallions, 1/4 inch thick1/8 to 1/4 teaspoon red chili flakesTwo 14.5 oz cans reduced sodium chicken broth12 medium mussels, scrubbed1/2 pound bay scallops, rinsed1/2 pound medium shrimp, peeled & deveinedInstructions: Combine ginger, scallions, chili flakes and broth in a large saucepot. Bring to a boil, then reduce heat and simmer for ten minutes over medium high flame. Stir seafood into pot and cover. Simmer over medium heat for 3 to 4 minutes, until mussels open, scallops are opaque and shrimp turns pink. Serve immediately.
Average:
0
No votes yet
