Shrimp Quesadilla for 1
3 raw, peeled deveined shrimp
1 teaspoon canola oil
11 clove garlic, chopped
1/4 cup red onion, thinly sliced
1/4 cup red bell pepper, sliced
1/4 cup mushrooms, sliced
1 cup baby spinach
1/4 cup Worcestershire sauce
1 whole wheat tortilla
1 /4 cup low fat shredded cheese
2 tablespoons salsa
2 tablespoons nonfat Greek yogurt
Heat oil in a nonstick pan. Add garlic and shrimp, cook 1-2 minutes per side. Add vegetables and sauce, cook for an additional 5 minutes. Remove to a bowl.
Using an oil or nonstick spray to coat the pan. Place the tortilla in pan and top with shrimp vegetable mix and top with cheese. Fold tortilla in half and cook 2 minutes per side, pressing down with spatula. Serve topped with salsa and yogurt. l serving
Shrimp Puffs
2 eggs
3/4 cup milk
1 tablespoon vegetable oil
1 cup all-purpose flour
1 1/2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon hot pepper sauce
3 cups cooked rice
1 pound uncooked shrimp, peeled, deveined and chopped or 2 cans (4-1/2 oz. each) small shrimp, drained
1/4 cup minced fresh parsley
1/2 teaspoon pepper
Oil for deep-fat frying
In a large bowl, beat egg yolks, milk and oil. Combine flour, baking powder, onion powder, salt and pepper; add to yolk mixture and mix well. Stir in rice, shrimp, parsley and hot pepper sauce. In a mixing bowl, beat the egg whites until soft peaks form; fold into shrimp mixture. In an electric skillet or deep-fat fryer, heat oil to 350º. Drop batter by tablespoons into hot oil. Fry puffs, a few at a time, for 1-1/2 minutes on each side or until browned and puffy. Drain on paper towels. Serve warm. Yield: about 4 dozen
Shrimp Penne
8 ounces whole wheat penne, cooked according on package
1 pound raw, peeled, deveined shrimp
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cloves garlic, grated
4 cups broccoli florets
2 ounces lemon juice
1/8 teaspoon lemon zest
Parmesan cheese, Parsley, basil, red chili flakes
Cook pasta. Reserve 1 cup starchy liquid, strain pasta and set aside.
Pat dry shrimp and evenly coat with salt and pepper. Heat 2 tablespoons of olive oil in large, deep skillet over medium-heat. Add garlic and heat for 30 seconds to release aroma then add shrimp. Saute shrimp in pan until it turns pink, 3-4 minutes total, be careful not to overcook. Remove from pan and set aide.
In the same pan, add broccoli and reserved starchy liquid that was set aside. Bring to a boil then cover with pan lid and reduce to simmer. Steam broccoli until bright green, 3-4 minutes. Add cooked shrimp along with cooked pasta. Stir remaining 2 tablespoons of olive oil, lemon zest and juice to pan. Toss well and add more salt and pepper to taste.
Serve with Parmesan cheese, herbs, chili flakes. 4 servings
