Wednesday, June 20 2018
It's so much easier than you think to make your own meals at home! Ready in less than an hour, these cute rolls are filled with shredded carrots, rice noodles, and a fresh chimichurri sauce—plus plenty of shrimp, of course.
1 - recipe Chimichurri Sauce
4 - ounces cooked shrimp, peeled, deveined, and chopped
1 - cup shredded romaine lettuce
3/4 - cup packaged coarsely shredded carrots
1/2 - cup fresh cilantro leaves
1/2 - cup fresh mint leaves
2 - green onions, cut into thin bite-size strips
1 - ounce dried rice vermicelli noodles
10 - 8 inches rice papers
10 - sprigs fresh flat-leaf parsley
Prepare Chimichurri Sauce. In a medium bowl combine the sauce, shrimp, lettuce, carrots, cilantro, mint, and green onions. Let stand for 15 to 30 minutes to allow shrimp and vegetables to soften slightly and absorb flavors from the sauce, stirring occasionally.
Meanwhile, in a medium saucepan cook the vermicelli in lightly salted boiling water for 3 minutes or until just tender; drain. Rinse under cold water; drain well. Use kitchen shears to snip the noodles into small pieces; set aside.
To assemble, pour warm water into a pie plate. Carefully dip a rice paper into the water; transfer to a clean round dinner plate. Let stand for several seconds to soften. Place a parsley sprig in the center of the paper. Spoon about 1/4 cup of the shrimp mixture just below the center. Arrange some of the vermicelli noodles across mixture. Tightly roll up rice paper from the bottom, tucking in sides as you roll.
Repeat with the remaining rice papers, parsley sprigs, shrimp mixture, and noodles. Serve spring rolls with soy sauce for dipping.
FROM THE TEST KITCHEN
Prepare as directed. Layer spring rolls between damp paper towels in an airtight container. Store in the refrigerator for up to 4 hours.
VEGGIE SPRING ROLLS:
Prepare as above except omit shrimp and substitute 3/4 cup diced firm tofu.
Tuesday, September 19 2017
Easy to make and even easier to eat, grain bowls will make mealtime a breeze. Our grain-based foods feature fresh, healthy ingredients for you to try. And the best part about bowls is you can't mess them up! Add an egg to your quinoa bowl, swap goat cheese for feta, or switch up the grain you're using. Our grain bowl meals will inspire you to get creative.
1 1/4 - cups water
1/4 - teaspoon salt
2/3 - cup uncooked long grain brown rice
12 - ounces frozen large shrimp in shells, thawed
1/2 - teaspoon ground coriander
1/4 - teaspoon ground ginger
1/4 - teaspoon black pepper
1/8 - teaspoon ground nutmeg
1 - tablespoon canola oil
4 - cups coarsely shredded napa cabbage
1/2 - cup slivered onion
1/2 - cup edamame*
1 - recipe Peanut Sauce
Lime wedges, chopped peanuts, and/or crushed red pepper (optional)
In a small saucepan bring the water and salt to boiling. Stir in rice; reduce heat. Simmer, covered, 40 minutes or until rice is tender and water is absorbed. Remove from heat. Let stand, covered, 5 minutes.
Meanwhile, peel and devein shrimp. Rinse shrimp; pat dry. In a medium bowl sprinkle shrimp with coriander, ginger, pepper, and nutmeg; toss to coat.
In a large wok or nonstick skillet heat oil over medium-high heat. Add shrimp; cook and stir 3 to 4 minutes or until opaque. Remove shrimp; keep warm. Add cabbage and onion to wok. Cook 3 to 5 minutes or until crisp-tender, stirring frequently.
Divide cabbage mixture among bowls. Top with rice mixture, edamame, and shrimp. Drizzle with warm Peanut Sauce and, if desired, garnish with lime wedges, chopped peanuts, and/or crushed red pepper.
FROM THE TEST KITCHEN
If using frozen edamame, add to the simmering rice for the last 5 minutes.
1/4 - cup creamy peanut butter
3 - tablespoons water
1 - tablespoon honey
2 - teaspoons reduced-sodium soy sauce
1/8 - 1/4 - teaspoon crushed red pepper
In a small saucepan combine peanut butter, the water, honey, soy sauce, and crushed red pepper. Cook and stir over medium-low heat 2 to 3 minutes or until heated through. Cool slightly. If needed, stir in additional water to reach desired consistency. Serve warm.
Nutrition Facts (Shrimp and Rice Bowls)
Per serving: 365 kcal cal., 14 g fat (2 g sat. fat, 4 g polyunsaturated fat, 7 g monounsatured fat), 119 mg chol., 404 mg sodium, 38 g carb., 4 g fiber, 9 g sugar, 24 g pro. Percent Daily Values are based on a 2,000 calorie diet
Sunday, May 14 2017
Get out and enjoy spring weather while dinner cooks itself. Use our slow cooker meals. We've compiled some of our favorite spring slow cooker dinners to give you more time to enjoy the fresh air. The flavors of spring produce abound in these fresh slow cooker meals.
4 - cups reduced-sodium chicken broth or water
1 - pound tiny red or yellow new potatoes
14 - 16 - ounces cooked andouille or kielbasa sausage, cut into 1 1/2-inch pieces
1/2 - cup frozen small whole onions, thawed
1/2 - 1 - tablespoon Old Bay seasoning or crab and shrimp boil seasoning
1/4 - 1/2 - teaspoon cayenne pepper
3 - ears fresh sweet corn, husks and silks removed and cut crosswise into quarters
1 1/2 - pounds fresh or frozen large shrimp in shells, thawed
2 - tablespoons butter, melted
1 - tablespoon snipped fresh parsley
In a 6- to 7-quart slow cooker combine the broth, potatoes, sausage, onions, Old Bay seasoning, and cayenne pepper. Place corn on top of the potato mixture. Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours or or until corn and potatoes are just tender.
If using low, turn to high. Gently stir the shrimp into the potato mixture. Cover and cook for 10 minutes more or until shrimp are opaque.
Using a slotted spoon, transfer shrimp mixture to an extra-large bowl. Pour butter over shrimp mixture; toss gently to coat. Spoon some of the cooking liquid over the mixture. Sprinkle with parsley. Serve with cocktail sauce.
FROM THE TEST KITCHEN
FOR EASY CLEANUP:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Nutrition Facts (Low-Country Shrimp Boil)
Per serving: 416 kcal cal., 16 g fat (6 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 193 mg chol., 1583 mg sodium, 31 g carb., 3 g fiber, 8 g sugar, 39 g pro. Percent Daily Values are based on a 2,000 calorie diet
Tuesday, April 18 2017
Sweet onions lend a nice punch without the sharp, biting taste of most other onions (which means they wont overpower when sliced really thin and tossed in a salad like this one). Look for Walla Walla and Vidalia at the grocery store.
1 - lime
1/2 - teaspoon kosher salt
1/4 - teaspoon cayenne pepper
2 - tablespoon plus 1 teaspoon olive oil
1 - pound uncooked large shrimp in shells, peeled and deveined
2 - avocados, halved, seeded, peeled, and sliced
1 - large tomato, cut into chunks
1/2 - sweet onion (Walla Wall or Vidalia), thinly sliced (1 cup)
1/2 - cup packed fresh cilantro
For Lime Dressing, remove 1 tsp. zest from lime; juice to get 3 tablespoons In a small bowl combine zest, juice, cayenne, and 1/4 teaspoon of the kosher salt. Slowly whisk in 2 tablespoons of the olive oil until combined.
In a medium bowl toss shrimp with the remaining 1 teaspoon oil and the remaining 1/4 teaspoon kosher salt. Thread shrimp onto skewers. Grill shrimp on the greased rack of a covered grill directly over medium heat 3 to 4 minutes or until opaque, turning once halfway through grilling.
On a large platter arrange shrimp, avocados, tomato, and onion. Drizzle with dressing and top with cilantro.
Nutrition Facts (Shrimp Salad with Lime Dressing)
Per serving: 291 kcal cal., 19 g fat (3 g sat. fat, 2 g polyunsaturated fat, 12 g monounsatured fat), 159 mg chol., 373 mg sodium, 12 g carb., 6 g fiber, 3 g sugar, 22 g pro. Percent Daily Values are based on a 2,000 calorie diet
Tuesday, April 11 2017
3/4 - cup shredded broccoli slaw
1/3 - cup cooked whole grain spaghetti
1/3 - cup snow peas, halved
2 - ounces cooked shrimp
2 - teaspoons golden raisins
2 - tablespoons sliced green onion
1 - teaspoon toasted sesame seeds
1 - tablespoon low-fat sesame-ginger salad dressing
1 - tablespoon orange juice
1/2 - of a small orange, cut into wedges
In a serving container layer broccoli slaw, spaghetti, snow peas, shrimp, and raisins. Stir together salad dressing, orange juice, and sesame seeds; drizzle over salad. Top with green onions and serve with orange wedges.
Nutrition Facts (Shrimp and Broccoli Noodle Bowl)
Per serving: 260 kcal cal., 5 g fat (1 g sat. fat, 2 g polyunsaturated fat, 1 g monounsatured fat), 107 mg chol., 236 mg sodium, 37 g carb., 7 g fiber, 17 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet
Thursday, July 07 2016
Who can resist making the first summer meal? Especially when it's in a silky lemon-wine sauce! Drizzle the creamy concoction over large shrimp, then side with garlicky spinach quinoa. Coastal perfection.
Thursday, June 30 2016
Not soup. And not cold cereal either. These meals are just as flavor-packed and nutrient-filled as any other meal, but they're served in a bowl. Which, in our opinion, makes them way cooler. Get in on the trend of burrito bowls, smoothie bowls, noodle bowls, all the bowls!
1 - pound fresh or frozen large shrimp
1/2 - pound fresh asparagus, trimmed and cut into 2 1/2-inch pieces
1 - cup dried orzo
2 - tablespoons olive oil
1/4 - cup thin red onion wedges
2 - cloves garlic, minced
2 - tablespoons white wine vinegar
3/4 - teaspoon salt
1/2 - teaspoon dried dill weed
1/4 - teaspoon black pepper
1/2 - cup oil-packed dried tomatoes, drained and coarsely chopped
1/2 - cup frozen baby sweet peas
Snipped fresh dill weed (optional)
Thaw shrimp, if frozen. In a large saucepan, bring 8 cups water to boiling. Add asparagus; cook about 2 minutes or until tender but still firm. Using a slotted spoon, transfer asparagus to a bowl of ice water. Return water in saucepan to boiling. Add orzo; cook, uncovered, for 9 to 11 minutes or until just tender. Drain, reserving 1/2 cup of the pasta water.
Meanwhile, peel, devein, and rinse shrimp, leaving tails on if desired. In a large skillet heat olive oil over medium heat. Add shrimp, onion, and garlic; cook and stir 3 minutes or until shrimp are opaque.
Stir in vinegar, salt, dill weed, and pepper. Add tomatoes, peas, orzo, reserved pasta water, and the asparagus. Cook and gently stir until heated through. If desired, top with snipped fresh dill.
From the Test Kitchen
The orzo mixture can be cooled, chilled, and eaten cold.
Nutrition Facts (Dilled Shrimp and Orzo Bowl)
Per serving: 371 kcal cal., 10 g fat (1 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 183 mg chol., 631 mg sodium, 40 g carb., 4 g fiber, 3 g sugar, 31 g pro. Percent Daily Values are based on a 2,000 calorie diet
Monday, August 17 2015
1 1/2 pounds medium-size shrimp
1 cantaloupe (about 2-1/2 pounds), peeled, seeded and cut into 3/4-inch chunks
1 small red onion, thinly sliced
1 jalapeno pepper, cored, seeded and finely chopped
1/4 cup cider vinegar
3 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon black pepper
2 dashes liquid hot-pepper sauce
1/4 cup vegetable oil
1 medium-size semifirm avocado, peeled, pitted and cut into chunks (see photos 1 through 4, below)
Slice shrimp lengthwise in half. Combine shrimp, cantaloupe, red onion and jalapeno in large bowl, tossing to mix evenly.
To make dressing:
Whisk together cider vinegar, lime juice, chili powder, salt, black pepper and hot sauce in small bowl. Whisk in oil in thin stream until well blended.
Add the vinegar dressing to the shrimp mixture; toss to mix. Gently stir in the avocado, being careful not to mash. Chill the salad if desired. Serve in hollowed-out cantaloupe halves if you wish.
Per Serving: cal. (kcal) 248, Fat, total (g) 15, chol. (mg) 135, sat. fat (g) 2, carb. (g) 13, fiber (g) 3, pro. (g) 16, sodium (mg) 349, Percent Daily Values are based on a 2,000 calorie diet
Monday, July 13 2015
Roasted Garlic Polenta
1 head garlic
1 teaspoon olive oil
1 cup yellow cornmeal
3/4 teaspoon salt
2 teaspoons olive oil
1 bunch kale (about 1-1/4 pounds), tough stems removed, torn into bite-size pieces
1/4 teaspoon salt
2 tablespoons balsamic vinegar
1 pound cleaned and deveined shrimp
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
Roasted Garlic Polenta:
Heat oven to 400 degrees . Slice off top 1/4 of a head of garlic, drizzle with olive oil and wrap in foil, cut-side up. Bake until tender, 45 to 55 minutes. Cool slightly. Unwrap and squeeze out cloves; set aside. Discard skins.
In saucepan, bring 4 cups of water to a boil. Slowly whisk in cornmeal. Stir until it begins to thicken, 1 minute. Reduce heat, cover and simmer 5 minutes. Add roasted garlic and salt.
Meanwhile, heat olive oil on medium-high in a large skillet. Stir in kale; cook about 2 minutes. Add 1/2 cup water, reduce heat to medium-low, cover and cook until tender, 15 minutes. Stir in salt and vinegar. Keep warm.
Toss shrimp with olive oil and red pepper flakes. Spread on a sheet tray; roast at 400 degrees for 8 to 10 minutes, or until pink, turning halfway. Serve with kale and polenta.
Per Serving: cal. (kcal) 425, Fat, total (g) 14, chol. (mg) 172, sat. fat (g) 2, carb. (g) 46, fiber (g) 6, pro. (g) 31, sodium (mg) 815, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, June 09 2015
Nonstick cooking spray
3 garlic cloves
3 medium tomatoes, stemmed
2 ears corn, husked
1/2 medium white onion, halved
1 jalapeno, stemmed
1/2 cup chopped cilantro
2 tablespoons fresh lime juice
3/4 teaspoon kosher salt
1/4 cup low-fat plain yogurt
4 teaspoons water
4 cod fillets (about 1 1/4 pounds)
1/4 teaspoon black pepper
8 corn tortillas, warmed
1 avocado, diced
Lightly coat a grill with cooking spray, then heat to medium high. Loosely wrap garlic in aluminum foil and place on grill with tomatoes, corn, onion and jalapeno. Cook, turning occasionally, until vegetables are slightly charred, about 5 minutes.
Pulse garlic, tomatoes, onion and jalapeno in a food processor until chunky. Transfer to a medium bowl and let cool. Cut corn kernels from cobs and stir into vegetable mixture with cilantro, lime juice and 1/2 teaspoon salt. Cover and chill.
Combine yogurt and water. Season cod with pepper and remaining salt and lightly coat both sides with cooking spray. Grill until cooked through and flaky, about 3 minutes a side. Divide fish among tortillas and serve with half the salsa (refrigerate remainder for up to 5 days), yogurt sauce and avocado.
Per Serving: cal. (kcal) 321, Fat, total (g) 8, sat. fat (g) 1.4, carb. (g) 33, fiber (g) 7, pro. (g) 31, sodium (mg) 487, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, April 21 2015
2 leeks, white and lightgreen parts only, sliced and cleaned well
2 medium carrots, peeled and sliced in half-moons
1 large rib celery, diced
1 pound russet potatoes, peeled and diced
2 cups milk
2 cups 1/3-less-sodium vegetable broth
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
Pinch ground nutmeg
1 bunch pencil-thin asparagus, trimmed, cut into 1/4- to 1/2-inch pieces
1/2 pound peeled, deveined shrimp, cut in half
1/2 pound bay scallops (thawed, if frozen)
1/2 pound lump crab meat or imitation crab (surimi), torn into small pieces
3 tablespoons instant potato flakes
Salt and pepper to taste (optional)
Coat slow cooker bowl with nonstick cooking spray. Add leeks, carrots, celery and potatoes. Whisk in milk, vegetable broth, Old Bay seasoning, garlic powder and nutmeg. Cover and cook on HIGH for 4 1/2 hours or LOW for 6 hours, 45 minutes.
Uncover and stir in asparagus, shrimp, scallops, crab and potato flakes. Re-cover and cook for an additional 15 minutes (on either HIGH or LOW; see Note). Season to taste with salt and pepper, if desired.
Note: Seafood cooks very quickly and can easily get tough. Make sure that shrimp and scallops are opaque yet tender and crab is heated through.
Per Serving: cal. (kcal) 330, Fat, total (g) 5, chol. (mg) 103, sat. fat (g) 2, carb. (g) 44, fiber (g) 5, pro. (g) 29, sodium (mg) 957, Percent Daily Values are based on a 2,000 calorie diet
Thursday, March 19 2015
2 cups dried bow tie or other shape pasta (8 ounces)
4 cups fresh broccoli and/or cauliflower florets
2 cups chopped leftover cooked chicken, turkey, pork, beef, or vegetables
1 14 1/2ounce can diced tomatoes with basil, garlic, and oregano, undrained
1/4 cup purchased dried tomato pesto
Finely shredded Parmesan cheese (optional)
In a 4-quart Dutch oven cook pasta following package directions, adding the broccoli the last 3 minutes of cooking. Drain. Return to hot pan.
Stir chicken, undrained tomatoes, and pesto into pasta. Cook just until heated through, stirring occasionally. If desired, sprinkle with Parmesan cheese. Makes 4 servings.
Per Serving: cal. (kcal) 326, Fat, total (g) 10, chol. (mg) 64, sat. fat (g) 2, carb. (g) 31, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 10, pro. (g) 28, vit. A (IU) 1749.25, vit. C (mg) 0.87, Thiamin (mg) 0.28, Riboflavin (mg) 0.31, Niacin (mg) 8.29, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 104.83, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 711, Potassium (mg) 499, calcium (mg) 151.45, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet
Monday, March 16 2015
12 ounces beef flank steak
12 ounces skinless, boneless chicken breast
1 12 ounce package extra-firm water-packed tofu, patted dry
2 tablespoons toasted sesame oil
2 tablespoons low-sodium soy sauce
4 teaspoons lime juice
4 teaspoons rice vinegar
1 tablespoon toasted sesame seeds
2 teaspoons minced fresh ginger
4 cloves garlic, minced
1/2 teaspoon crushed red pepper
12 10 inches wooden or metal skewers
1/2 cup plain fat-free yogurt
3 tablespoons peanut butter
Snipped fresh cilantro (optional)
Trim fat from beef. Thinly slice beef and chicken into bite-size strips. Cut tofu into 1-inch cubes. Place beef, chicken, and tofu in a large resealable plastic bag set in a shallow dish. For marinade, in a medium bowl combine sesame oil, soy sauce, lime juice, rice vinegar, sesame seeds, ginger, garlic, and crushed red pepper. Set aside 2 tablespoons of this mixture.
Pour remaining marinade over meat and tofu; seal bag. Turn to coat. Marinate in the refrigerator for 1 hour. If using wooden skewers, soak them in water for 30 minutes before using.
Drain beef, chicken, and tofu, discarding marinade. On four wooden or metal skewers, thread beef, accordion-style. On another four skewers, thread chicken, accordion style. Skewer cubes of tofu on remaining four skewers, leaving a 1/4-inch space between pieces.
Place filled skewers on a greased grill rack directly over medium coals. Grill, uncovered, for 6 to 8 minutes or until beef is slightly pink in the center and chicken is no longer pink, turning once halfway through grilling. (Or broil on the unheated rack of a broiler pan 4 to 5 inches from heat about 6 to 8 minutes, turning once halfway through broiling.)
Meanwhile, in a small bowl combine yogurt and peanut butter. Add the 2 tablespoons reserved marinade mixture. Stir to combine.
Serve satay skewers with yogurt dipping sauce. If desired, garnish with cilantro.
Chicken Satay Skewers:
Nutrition Facts (per each Chicken Satay Skewer): 153 cal., 7 g total fat (1 g sat. fat), 54 mg chol., 201 mg sodium, 2 g carb (0 g fiber, 1 g sugars), 20 g pro. Exchanges: 3 lean meat. Carb choice: 0.
Tofu Satay Skewers:
Nutrition Facts (per each Tofu Satay Skewer): 143 cal., 9 g total fat (1 g sat. fat), 0 mg chol., 122 mg sodium, 5 g carb (1 g fiber, 1 g sugars), 11 g pro. Exchanges: 1.5 lean meat, 1 vegetable, 1 fat. Carb choice: 0.
Beef Satay Skewers:
Nutrition Facts (per each Beef Satay Skewer): 177 cal., 9 g total fat (3 g sat. fat), 53 mg chol., 169 mg sodium, 2 g carb (0 g fiber, 1 g sugars), 20 g pro. Exchanges: 3 lean meat, 1 fat. Carb choice: 0.
Per Serving: cal. (kcal) 177, Fat, total (g) 9, chol. (mg) 53, sat. fat (g) 3, carb. (g) 2, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 1, pro. (g) 20, vit. A (IU) 18.75, vit. C (mg) 0.94, Thiamin (mg) 0.08, Riboflavin (mg) 0.13, Niacin (mg) 6.28, Pyridoxine (Vit. B6) (mg) 0.56, Folate (µg) 16.08, Cobalamin (Vit. B12) (µg) 0.96, sodium (mg) 169, Potassium (mg) 350.87, calcium (mg) 45.22, iron (mg) 1.5, Lean Meat () 3, Fat () 1, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet
Saturday, December 13 2014
1 pound peeled cooked shrimp, (see Ingredient Note), tails removed, diced
1 cup frozen corn, thawed
2 4 ounce cans chopped green chiles, (not drained)
2 cups canned green enchilada sauce, or green salsa, divided
12 corn tortillas
1 15 ounce can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.
Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
Ingredient note: Shrimp is usually sold by the number needed to make one pound. For example, "21-25 count" means there will be 21 to 25 shrimp in a pound. Size names, such as "large" or "extra large," are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America - it's more likely to be sustainably caught.
MAKE AHEAD TIP: Prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.
Per Serving: cal. (kcal) 281, Fat, total (g) 6, chol. (mg) 121, sat. fat (g) 2, carb. (g) 37, fiber (g) 6, pro. (g) 23, vit. C (mg) 11.81, sodium (mg) 709, Potassium (mg) 241, iron (mg) 3.6, Vegetables () 1, Starch () 2, Lean Meat () 2, Percent Daily Values are based on a 2,000 calorie diet
Sunday, October 12 2014
1/2 pound andouille or Cajun sausage, coarsely chopped
1 green sweet pepper, diced
1 14 1/2ounce can whole tomatoes in juice, chopped
1 1/2 teaspoons minced garlic
1 teaspoon Cajun or Creole seasoning
1 pound medium shelled and deveined shrimp
Heat a Dutch oven over high heat. Add sausage, onion and pepper; cook 5 minutes, until onion begins to brown. Add tomatoes, water, rice, garlic and Cajun seasoning; stir until combined. Bring to a boil; reduce heat and simmer, covered, 15 minutes, until rice is tender.
Stir in shrimp. Return to a boil; reduce heat and simmer, covered, 2 to 3 minutes more, until shrimp turn opaque.
Per Serving: cal. (kcal) 400, Fat, total (g) 18, chol. (mg) 178, sat. fat (g) 6, carb. (g) 30, fiber (g) 2, pro. (g) 29, sodium (mg) 1178, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, September 30 2014
1 pound fresh or frozen medium shrimp in shells
8 ounces dried elbow macaroni (2 cups)
1 1/4 cups shredded fontina cheese (5 oz.)
1/2 cup grated Parmesan cheese
2 tablespoons pine nuts, toasted
1 1/2 cups lightly packed fresh basil leaves, chopped
Thaw shrimp, if frozen. Preheat oven to 350 degrees F. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Chop shrimp and set aside.
Cook macaroni according to package directions. Drain and keep warm.
In large bowl stir together eggs, butter, half-and-half, 1 cup of the fontina cheese, 1/4 cup of the Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoon each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses.
Bake, uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving. Top with fresh basil leaves. Makes 6 servings.
Per Serving: cal. (kcal) 509, Fat, total (g) 27, chol. (mg) 254, sat. fat (g) 14, carb. (g) 33, fiber (g) 2, pro. (g) 33, vit. A (IU) 1457.71, vit. C (mg) 4.13, sodium (mg) 694, calcium (mg) 333.19, iron (mg) 4.14, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, August 12 2014
6 cloves garlic, minced or 1 Tbsp. bottled minced garlic
3/4 cup fresh basil, chopped
1 pint small tomatoes, halved
1/2 cup chicken broth or pasta water
1/2 cup halved, pitted kalamata olives (optional)
Grated Parmesan cheese; fresh basil (optional)
Heat broiler. Cook pasta according to package directions. Drain, set aside.
Meanwhile, in bowl combine 1 tablespoon of the oil and about one-third of the minced garlic; brush on cut sides of muffins. Place muffins on baking sheet. Broil, 3 to 4 inches from broiler, for 2 to 3 minutes, until golden. Sprinkle 1 tablespoon of the chopped basil; set aside.
In large saucepan heat remaining oil over medium-high. Add remaining garlic, basil, and the tomatoes. Cook 2 minutes; add broth and sugar. Cook 3 to 4 minutes, until tomatoes soften. Season with salt and pepper. Stir in pasta and olives; heat through. Sprinkle cheese and basil.
Serve toasted muffins with pasta. Top with Parmesan and basil. Makes 4 servings.
Per Serving: cal. (kcal) 450, Fat, total (g) 12, chol. (mg) 1, sat. fat (g) 2, carb. (g) 72, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 7, pro. (g) 12, vit. A (IU) 1068.98, vit. C (mg) 14.17, Thiamin (mg) 0.82, Riboflavin (mg) 0.43, Niacin (mg) 5.72, Pyridoxine (Vit. B6) (mg) 0.16, Folate (µg) 189.5, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 403, Potassium (mg) 291, calcium (mg) 50.48, iron (mg) 3.6, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, July 16 2014
1 7 ounce container reduced-fat plain Greek yogurt (such as Fage)
4 ounces herb-seasoned feta cheese, crumbled
1/2 seedless cucumber, peeled, halved and thinly sliced
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh oregano
2 cloves garlic, finely chopped
1/4 teaspoon black pepper
1 1/2 pounds large shrimp, shelled and deveined
6 whole-wheat pitas, about 6-inch diameter
Sliced red onion and plum tomatoes (optional)
In a medium-size bowl, stir together yogurt, crumbled feta, cucumber and lemon juice. Cover and refrigerate until ready to use.
Combine olive oil, lemon juice, mint, oregano, garlic, salt and pepper in a large resealable plastic bag. Add shrimp, seal bag and shake to coat shrimp with marinade. Refrigerate for 15 minutes.
Heat gas grill to medium-high or prepare a charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick cooking spray. Place shrimp in a grilling basket and grill for 3 minutes. Baste once with the remaining marinade. Turn shrimp and grill for an additional 2 to 3 minutes or until shrimp is cooked.
To serve, equally divide the salad, sauce and shrimp over each pita. Add onion and tomato, if desired.
Per Serving: cal. (kcal) 406, Fat, total (g) 15, chol. (mg) 183, sat. fat (g) 5, carb. (g) 40, fiber (g) 5, pro. (g) 31, sodium (mg) 972, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, July 08 2014
1/2 cup reduced-fat mayonnaise
1/4 teaspoon chipotle chile powder
1 pound large shrimp, shells removed, deveined
1/8 teaspoon black pepper
4 cups shredded iceberg lettuce
2 plum tomatoes, cored and diced
1 small red onion, chopped
1/2 cucumber, peeled and cut into thin matchsticks
1/2 cup prepared tomato salsa
In a small bowl, whisk together mayonnaise, lime juice, brown sugar and chile powder. Refrigerate.
Heat oven to 450 degrees . Place 2 racks on each of 2 baking sheets. Place tortillas on racks and lightly spritz both sides with nonstick cooking spray. Bake at 450 degrees for 5 to 7 minutes or until crisp. Remove tortillas from oven and reserve.
Heat broiler. Coat broiler pan with nonstick cooking spray. Season shrimp with salt and pepper and place on broiler pan. Broil for 2 minutes per side or until cooked through. Remove shrimp to a plate.
Spread top of each tortilla with about 1 tbsp of mayonnaise mixture. Top with equal amounts shrimp, lettuce, tomatoes, onion, cucumber and cilantro. Squeeze a wedge of lime over each. Serve with salsa and, if desired, sour cream on the side.
- slash sodium Use on-thevine tomatoes to make this fresh and easy salsa.
In a medium bowl, combine 1 lb seeded and diced tomatoes, 1/2 cup chopped red onion, 2 cloves chopped garlic, 1 tbsp olive oil, 1/4 tsp salt, a dash of hot sauce and 2 tbsp each lime juice and cilantro. Stir in 1 diced ripe avocado, if desired.
Per Serving: cal. (kcal) 329, Fat, total (g) 13, chol. (mg) 179, sat. fat (g) 2, carb. (g) 31, fiber (g) 4, pro. (g) 22, sodium (mg) 741, Percent Daily Values are based on a 2,000 calorie diet
Sunday, June 22 2014
16 fresh jumbo shrimp in shells
8 slices thick-cut bacon, halved
1 1/2 pounds coleslaw mix (about 11 cups)
1/4 cup finely chopped fresh chives
Peel and devein shrimp. Rinse shrimp; pat dry. Set aside.
In large skillet cook bacon over medium heat until crisp. Transfer bacon to paper towels; reserve drippings. Return 2 tablespoons drippings to skillet.
Add shrimp to hot drippings; cook and stir over medium heat 4 to 5 minutes or until shrimp are opaque. Remove from skillet; keep warm.
Add coleslaw mix to hot skillet (add 1 to 2 tablespoons additional bacon drippings if necessary; discard remaining drippings). Cook and stir over medium heat 6 minutes or until coleslaw mixture is wilted and just tender. Stir in vinegar and chives. Season to taste with salt and freshly ground black pepper. Divide coleslaw mixture among 16 plates. Top each with a shrimp and 1/2 slice bacon. Makes 16 appetizer servings or 4 entree servings.
- As an entree: Crumble cooked bacon and add it to coleslaw mix with the vinegar and chives. Divide mixture among 4 plates and top each with 4 shrimp.
Per Serving: cal. (kcal) 201, Fat, total (g) 6, chol. (mg) 132, sat. fat (g) 2, carb. (g) 11, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 6, pro. (g) 22, vit. A (RE) 680, vit. A (IU) 3207, vit. C (mg) 74, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 4, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 589, Potassium (mg) 228, calcium (mg) 131, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, June 18 2014
8 ounces cooked lump crabmeat
1/4 cup finely chopped celery
2 scallions, trimmed and chopped
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill
1 teaspoon crab boil seasoning, such as Old Bay
4 tablespoons butter, unsalted
6 thick slices Panera White Whole Grain bread
6 small butter lettuce or Bibb lettuce leaves, optional
Combine the shrimp, crabmeat, mayonnaise, celery, scallions, lemon juice, dill, and crab boil seasoning in a bowl.
Melt the butter in a large skillet or griddle over medium heat. Add the bread and rotate and flip it to coat both sides with butter. Toast in the skillet or griddle until lightly browned, 2 to 3 minutes per side.
Spoon the mixture in a column down the center of the bread, adding the lettuce leaves, if desired. Fold the bread around the filling as for a hot dog on a bun. Serve immediately.
Look for canned pasteurized crabmeat in the refrigerated seafood case at your market.
Per Serving: cal. (kcal) 354, Fat, total (g) 24, chol. (mg) 149, carb. (g) 15, fiber (g) 2, pro. (g) 20, sodium (mg) 588, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, June 10 2014
Heat 1 tbsp canola oil in a large nonstick skillet over medium heat. Add 1 clove minced garlic and 1 1/2 lb peeled and deveined medium or small shrimp and cook until just pink, about 3 minutes. Remove from heat and stir in 2 tsp finely chopped chipotle in adobo, 2 tsp ground cumin and 1/2 tsp kosher salt.
Wednesday, April 09 2014
Prep Time: 15 mins
Total Time: 55 mins
2 cups chopped scallions, green tops only
2 8 ounce packages PHILADELPHIA Cream Cheese, cubed
1 tablespoon seafood seasoning
4 cups shrimp stock or fish stock
3 cups half-and-half, warmed
3 cups diced red potatoes (1/4 inch), skin on
2 pounds large shrimp (see *)
2 15 1/4ounce cans no-salt-added corn, drained
1 10 3/4ounce can condensed cream of potato soup
IN a large stockpot, over medium-high heat, melt butter until it just begins to bubble. Now toss in the chopped scallions and continue cooking on medium-high heat until the scallions are wilted. Add both packages of cream cheese, blending with a wooden spoon until the cream cheese has melted completely. Now blend in the seafood seasoning.
POUR shrimp stock into the cream cheese mixture, blending together with a wire whisk until smooth. Blend in the warmed half-and-half. Allow the mixture to simmer, stirring occasionally with a wooden spoon, until there is steam rising from the pot. Add the diced potatoes, keeping the heat on medium-high. Stir occasionally, allowing the potatoes to cook 25 min. or until fork-tender.
ONCE potatoes are tender, add the steamed shrimp (see Tip); stir. Add drained corn and cream of potato soup; stir until blended. Reduce heat to low and simmer for 10 min., stirring frequently with a wooden spoon so soup does not scorch.
*How to Steam Shrimp:
In a large stockpot, bring to a boil 2 cups of water, 2 Tbsp. white vinegar, 1/4 tsp. salt and 2 Tbsp. seafood seasoning. Once this mixture is boiling, stir in 2 lb. of fresh shrimp. Cover with lid and cook 2 to 3 min. or just until the shrimp turn pink. Be careful not to overcook the shrimp. Scoop shrimp from water with a slotted spoon; place on a tray to cool. Once cool, peel off shells and devein the shrimp. Cut each shrimp into thirds.
Recipe Submitted by Real Women of PHILADELPHIA Contestant: Cathy Hazzard
Wednesday, March 12 2014
Combine Swiss and cheddar cheeses with mushroom soup to make this quick and simple shrimp and rice casserole recipe.
Prep Time: 40 mins
2 6.2ounce package quick-cooking long grain and wild rice mix
2 cups chopped red sweet pepper
1/3 cup butter or margarine
2 10 3/4ounce can condensed golden mushroom soup
2 cups (8 oz.) shredded Swiss cheese
2 cups (8 oz.) shredded cheddar cheese
1/2 teaspoon black pepper
2 pounds cooked, peeled, and deveined medium shrimp (remove tails, if present)
Prepare rice mixes according to package directions. Meanwhile, in a 4-quart Dutch oven cook and stir sweet peppers, celery, and onions in hot butter about 5 minutes or just until tender.
In a very large bowl combine the cooked rice, cooked vegetable mixture, soup, Swiss cheese, half of the cheddar cheese, and the black pepper. Stir in the shrimp. Spoon mixture into two 3-quart rectangular baking dishes.
Bake, covered, in a 375 degree F oven about 35 minutes or until heated through, rotating baking dishes halfway through baking. Remove from oven; sprinkle with remaining cheddar cheese. Let stand 10 minutes before serving (if toting, see note). If desired, garnish with lemon slices. Makes 12 servings.
- To Tote: Do not let stand after baking. Cover tightly. Transport in an insulated carrier.
- For 6 Servings: Prepare using method above, except use a large saucepan for cooking the vegetables and spoon shrimp mixture into one 3-quart rectangular baking dish.
Per Serving: cal. (kcal) 452, Fat, total (g) 20, chol. (mg) 205, sat. fat (g) 11, carb. (g) 32, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 2, pro. (g) 35, vit. A (RE) 0, vit. A (IU) 2332.33, vit. C (mg) 44.88, Thiamin (mg) 0.13, Riboflavin (mg) 0.26, Niacin (mg) 4.15, Pyridoxine (Vit. B6) (mg) 16.6, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 1.65, sodium (mg) 1274, Potassium (mg) 350, calcium (mg) 383.68, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie diet