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| | From: Bamagirl312 (Original Message) | Sent: 1/13/2006 8:24 PM |
Garlic Shrimp and Scallops
1 tsp. olive oil 2 tbsp. slivered garlic 1/2 tsp. crushed red pepper flakes 1/2 pound large shrimp, peeled and deveined 1/2 pound bay scallops 1/2 tsp. paprika 4 tbsp. reduced-fat chicken broth (homemade is best) 1 tsp. fresh lime juice 1/2 cup finely chopped fresh Italian parsley salt and freshly ground black pepper
In a large heavy skillet, heat the oil over medium heat. Add the garlic and saute until it begins to brown. Remove the garlic with a slotted spoon and set aside. Add the red pepper flakes to the skillet and increase the heat to medium-high. Add the garlic, shrimp, scallops, and paprika. Saute' for 1 to 2 minutes, stirring constantly. Add the chicken broth and cook for 1 minute. Remove the shrimp and scallops with a slotted spoon. Place on a platter; set aside and keep warm. Add the lime juice, parsley, and salt and pepper to taste to the pan, and just warm through. Pour the sauce over the shrimp and scallops and serve immediately. Serves 4.
137 calories, 5 g. carbohydrates, 22 g. protein, 105 mg. cholesterol, and 3 g. fat per serving.
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Shrimp & Vegetable Stir-fry
1 1/4 c. long-grain white rice, uncooked 2 tbsps. dry sherry 2 tbsps. defatted chicken broth 2 tbsps. reduced-sodium soy sauce 2 tsps. sesame oil 2 large cloves garlic; minced 2 drops hot oil 1/2 lb. snow peas, stem ends removed 1 red bell pepper, seeded and cut into cubes 1/4 c. green onion, thinly sliced 1 lb. medium shrimp, uncooked, peeled, and deveined 1/4 c. water 2 tsps. cornstarch 2 tbsps. hoisin sauce 1/2 tsp. fresh lemon juice
Cook rice according to package directions. In large nonstick skillet, stir together sherry, broth, soy sauce, sesame oil, garlic, and hot oil. Add snow peas, red pepper, and onion and cook quickly over medium-high heat, stirring, 2 minutes. Add shrimp and simmer, stirring 2-3 minutes longer or until shrimp curls. (Do not overcook shrimp) In cup, stir together water and cornstarch. Add to pan and cook, stirring, 1 or 2 minutes or until sauce thickens. Stir in hoisin sauce and lemon juice. Serve shrimp and vegetables over rice. Makes 5 servings. Calories...303...Fat...3.1 g...Fiber...1 g. Points...6.
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THAI SHRIMP 5 ounces rice noodles 1/2 cup lime juice 1/4 cup sugar 2 tablespoons fish sauce 1/2 teaspoon chili paste 1 pound small shrimp, peeled and deveined 1/2 cup loosely packed cilantro leaves Prepare rice noodles according to package instructions. Combine the lime juice, sugar, fish sauce and chili paste to make the Thai shrimp sauce. Pour Thai shrimp sauce into a 10-inch non-stick pan. Turn heat to medium high and bring to a boil. Add the shrimp, and reduce heat to medium low. Cook until shrimp is tender, about 3 to 4 minutes. Add cilantro to sauce. Taste and adjust seasonings, pour over noodles. | Nutritional Analysis per serving | Calories 309.5 | Fat 2.2g | Saturated Fat 0.42g | Carbohydrates 46.2g | Fiber 0.75 | Protein 24.9g | |
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