Spicy Shrimp Fried Rice

Spicy Shrimp Fried Rice
Gina's Weight Watcher Recipes
Servings: 4 â€¢ Size: 1-1/2 cups â€¢ Old Points: 6 pts • Points+: 8 pts
Calories: 307.3 • Fat: 7.0 g • Protein: 22.7 g • Carb: 37.4 g • Fiber: 3.5 g  

• 3 cups brown rice cooked
• 1 lb large shrimp, peeled and deveined (peeled weight is .75 lb)
• 2 egg whites, scrambled
• 1 whole egg, scrambled
• 1/2 onion, chopped
• 2 cloves garlic, diced
• 5 scallions, chopped, whites and greens separated
• oil spray
• 1 tbsp sesame oil with cayenne pepper
• 1 tsp crushed red pepper flakes (or more to taste)
• 4 tsp soy sauce (or more to taste)
• 1 tsp Asian fish sauce
• salt and fresh pepper

In a bowl, season shrimp with cayenne pepper, chili powder, paprika, salt, pepper and garlic powder.

Scramble eggs with a drop of water and season with salt and pepper. In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside.

Let the wok get really hot. Add sesame oil and saute onions, scallion whites, garlic and hot pepper flakes for about 1-2 minutes. Add shrimp and saute until no longer translucent. Add rice and cooked egg along with soy sauce and fish sauce, mixing well for about 2 minutes. Add greens of the scallions and serve.

Pineapple Shrimp Rice Bake

Pineapple Shrimp Rice Bake
CindyJ via Allrecipes

2 cups chicken broth
1 cup uncooked long grain rice
1 garlic clove, minced
1 medium onion, chopped
1 medium green pepper, julienned
2 tablespoons vegetable oil
2 teaspoons soy sauce
1/4 teaspoon ground ginger
1 1/2 pounds cooked medium shrimp,
peeled and deveined
1 1/2 cups cubed fully cooked ham
1 (8 ounce) can pineapple tidbits,
undrained

1.     In a large saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 25 minutes or until tender. Meanwhile, in a large skillet, saute the garlic, onion and green pepper in oil until tender. Stir in soy sauce and ginger. Add shrimp, ham and pineapple. Stir in rice.
2.     Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 15-20 minutes or until heated through. Stir before serving.

Shrimp Creole

Shrimp Creole
CindyJ via Skinnytaste

• 2 tsp olive oil
• 1 medium onion, chopped
• 1/2 cup green bell pepper, chopped
• 1/2 cup celery, chopped
• 2 cloves of garlic, minced
• 14-ounce can of diced tomatoes
• 8 oz tomato sauce
• 1/4 teaspoon of cayenne pepper
• 1/4 tsp Cajun Seasoning such as Slap Your Mama (more or less to taste)
• 1 bay leaf
• 1 tbsp of all purpose flour (leave out for gluten-free)
• 2 tbsp water
• 1 lb of large shrimp, peeled and deveined
• 2 tsp Worcestershire sauce
• 2 tsp hot sauce, to taste
• 1 medium scallion, sliced
• 2 tbsp fresh parsley, chopped
• salt to taste

In a large skillet heat the olive oil over medium heat. Add the chopped onion, green bell pepper, garlic and celery and saute until tender. Add tomatoes and tomato sauce, cayenne pepper, cajun spice, bay leaf and bring to a boil. Cover and reduce heat to low and simmer 20-30 minutes.

Make a slurry of the flour and water and stir into the tomato mixture. Continue cooking for another 5 minutes. Lightly season the shrimp with the Cajun seasoning and add immediately to the tomato mixture. Add Worcestershire sauce and hot sauce; stir together. Cook for another 5 to 6 minutes, or until shrimp is opaque and cooked through, adjust salt if needed.

Add chopped green onion and parsley and serve.

Italian Shrimp

Italian ShrimpEshu_me

2 pounds large whole fresh shrimp
1 cup olive oil
1 tablespoon salt
2 teaspoons fresh ground black pepper
2 teaspoons oregano
2 teaspoons rosemary (fresh if possible and use more)
3 bay leaves
25 cloves unpeeled garlic, mashed
1 cup dry white wine
Crushed red pepper to taste

Place all ingredients in a large pot (or skillet) and cook over medium high heat for fifteen to twenty minutes or until shrimp are pink and liquid reduced. Stir occasionally. Serve the shrimp hot with pan juices and use French bread for dipping (essential!!!).

The only change I made was I oven roasted the garlic and then peeled and mashed it. i did not use as much garlic either. The taste was out of this world....

Shrimp & Quinoa

Shrimp & Quinoa
Michelle (MMmom), adapted from Mason Dixon Mom (blog)

For shrimp & marinade:
1lb shrimp, peeled & deveined
1 Tbsp chili sauce or garlic hot sauce
1 Tbsp chopped garlic
palmful of chopped parsley
1/4 c olive oil
1/2 tsp salt
1/4 tsp black pepper

Mix all ingredients.  Refrigerate for 30 minutes to a few hours.

For quinoa:
1 tbsp olive oil
1/2 medium red onion, chopped
1 Tbsp chopped garlic
2 tsp dried oregano
1/2 tsp cumin
chili or garlic hot sauce to taste
3/4 c quinoa
1 1/4 c chicken stock or broth
1 can black beans, rinsed and drained
1/2 c frozen corn
3 green onions, chopped

Heat olive oil in a large skillet.  Sauté onion and garlic until softened.  Add seasonings and hot sauce and sauté until fragrant.  Add quinoa and sauté, stirring, for a few minutes.  Pour in the stock along with the beans and corn.  Bring to a boil.  Stir in the shrimp, along with marinade.  Cover and lower to a simmer.  Simmer for 15 minutes, or until quinoa is done.  Fold in the green onion and serve.

Pasta Shells with Pesto and Shrimp

Pasta Shells with Pesto and Shrimp
adapted from "Table for Two: French Recipes for Romantic Dining" by Marianne Paquin

Serves 2. Easily doubled or tripled.

4 large pasta shells, cooked and drained
6 ounces small shrimp, cooked, shelled and well-drained
2 Tablespoons pesto
2 Tablespoons olive oil
4-6 pitted black olives, chopped

Stir together the shrimp and pesto sauce. (If using frozen shrimp be sure they are thawed and well drained.)

Fill the pasta shells with the shrimp mixture.

Arrange the filled shells on two serving plates. Drizzle the olive oil on top and sprinkle with the chopped olives.


From here.

Spicy Shrimp with Fettuccine

Spicy Shrimp with Fettuccine
~~rls2007 via Cooking Light ~~

Ingredients

• 8  ounces  uncooked fettuccine
• 1  tablespoon  olive oil
• 1/2  teaspoon  crushed red pepper
• 4  garlic cloves, minced
• 1  pound  large shrimp, peeled and deveined
• 2  cups  chopped plum tomato (about 5)
• 2  tablespoons  reduced-fat sour cream
• 1  tablespoon  tomato paste
• 1  teaspoon  dried basil
• 1/2  teaspoon  kosher salt
• 1/4  cup  freshly grated Parmesan cheese

Preparation

Cook pasta according to the package directions, omitting salt and fat. Drain.
Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute. Add shrimp; sauté 1 minute. Stir in tomatoes and next 4 ingredients (through salt); bring to a boil. Reduce heat, and simmer 5 minutes. Stir in pasta; cook 1 minute or until thoroughly heated.
Place 1 1/2 cups pasta mixture on each of 4 plates; top each serving with 1 tablespoon cheese. Serve immediately.

Thai Shrimp and Quinoa Curry

Thai Shrimp and Quinoa Curry angelsgirl2002

Prep Time:20 min
Start to Finish:55 min
makes:4 Servings

1 pound fresh or frozen large shrimp
1 cup dry quinoa or whole wheat couscous*
1 teaspoon olive oil
1 cup chopped onion
1 tablespoon grated fresh ginger
½ teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
6 ounces frozen snap peas, thawed, trimmed, and halved lengthwise (2 cups)
¼ cup orange juice
3 tablespoons unsweetened light coconut milk
¼ teaspoon salt
½ cup snipped fresh cilantro

Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry. Set aside. To prepare quinoa, rinse in cold water and drain in a fine-mesh strainer. In a medium saucepan, bring 1 1/2 cups water to boiling; add quinoa. Return to boiling; reduce heat. Cover and cook for 15 minutes. When all of the water is absorbed, remove quinoa from heat and let stand for 5 minutes.

In a large nonstick skillet, heat olive oil over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add ginger, curry powder, cumin, and cayenne pepper; cook and stir for 1 minute. Add shrimp and peas, stirring to coat with the spices. Cook and stir about 3 minutes or until shrimp are opaque. Stir in orange juice, coconut milk, and salt; heat through.

Serve shrimp mixture with quinoa or couscous. Top each serving with cilantro.

*To cook couscous: In a medium saucepan, bring 1 1/2 cups water to boiling. Stir in couscous; cover and remove from heat. Let stand for 5 minutes.

Zesty Lime Shrimp and Avocado Salad

Zesty Lime Shrimp and Avocado Salad

1 lb jumbo cooked shrimp, peeled and deveined, chopped*
1 medium tomato, diced
1 hass avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1 tbsp chopped cilantro
salt and fresh pepper to taste

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Makes 3 1/2 cups.

*Weight after shrimp has been peeled.

From here.

Roasted Shrimp Cocktail

Roasted Shrimp Cocktail

For the shrimp:

2 pounds (12 to 15-count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the sauce:

1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)

Preheat the oven to 400 degrees F.

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

From here.

Shrimp Scampi

If you are using frozen shrimp, defrost them quickly and safely by putting the shrimp in a large bowl of ice water.

Ingredients

• 1 pound large (16-20 count) shrimp, shelled* and de-veined, tail-on for presentation if you want
• Salt
• 3-4 garlic cloves, slivered, or 1 Tbsp minced garlic
• 2 tablespoons olive oil
• 2-3 tablespoons butter
• 2 tablespoons finely chopped parsley
• 1/2 cup white wine
• 1/2 to 1 teaspoon red pepper flakes
• Freshly ground black pepper to taste
• 1 Tbsp lemon juice

* Whether you prepare the shrimp shell on or off is really up to you. Cooking the shrimp with the shells still on will impart more flavor, but they are much messier to eat. Shelling the shrimp before cooking them will make the shrimp a lot easier to eat and you can save the shells for shellfish stock if you want.

Method

1 Heat a sauté pan on high heat. Reduce the heat to medium-high and add the olive oil and butter. Once the butter melts, foams up and subsides, add the garlic and red pepper flakes. Sauté for a minute, or until you see the edges of some of the garlic just beginning to brown.
2 As soon as the garlic begins to brown, add the shrimp to the pan. Then add the white wine and stir to combine and coat the shrimp with the butter, oil, and wine. Spread the shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the wine boil vigorously for 2-3 minutes.

3 Turn the shrimp over, or toss them so the cooked sides are mostly facing up, and boil the wine for another minute. Remove from the heat, add the parsley and toss to combine. Add the lemon juice and black pepper.
Serve alone, with crusty bread, over pasta, or over rice (for gluten-free version).

Serves 4.

Shrimp Scampi

Shrimp Scampi

  

1 1/2 lb fresh shrimp, shelled
2 Tbsp olive oil
1 onion
1/4 cup white wine or low sodium chicken broth
1/4 cup clam juice

6 cloves garlic, crushed
3 tbsp fresh parsley, finely chopped
1/4 tsp crushed red pepper
4 oz butter
10 oz angel hair pasta
Salt and Pepper to taste

Heat oil in a saute pan, add onion and saute 2 minutes.

Add garlic, saute 1 minute.

Add shrimp, cook 1-2 minutes.

Add butter, wine or broth, clam juice, red pepper, salt and pepper.

Cook pasta in rapidly boiling salted water and drain.

Place on plate, serve shrimp over it.

Shrimp with Mustard-Horseradish Sauce

Shrimp with Mustard-Horseradish Sauce
(Makes 4 main dish or 8 appetizer servings, recipe adapted slightly from Lose Weight the Smart Low-Carb Way.) 

1-2 thin slices lemon
salt to taste
1 pound large or jumbo raw shrimp, thawed if frozen (20-30 shrimp, depending on the size you buy)
4 tsp. fresh squeezed lemon juice
4 tsp. Dijon mustard
2 1/2 T extra-virgin olive oil
1 T prepared horseradish (more or less to taste)
2 tsp. light sour cream (or slightly more if you want a milder sauce)
salt and fresh-ground black pepper to taste
1-2 T finely chopped green onion

If using frozen shrimp, thaw overnight in refrigerator.

Find a pan that will hold shrimp in close to a single layer, fill half full of water, add lemon slices and salt to taste and bring to boil.  Let water boil 5 minutes, or long enough to get lemon flavor in the water.

While water boils, whisk together the lemon juice, Dijon mustard, extra-virgin olive oil, horseradish, and sour cream.  Season to taste with salt and fresh ground black pepper.  Taste sauce and see if you want a bit more sour cream.  Chop green onions and mix into sauce.

After water has boiled for 5 minutes reduce the heat to simmer, add shrimp, and cook until shrimp turn opaque and pink and feel firm, about 2-3 minutes.  Don't overcook or shrimp will turn rubbery.  Drain shrimp in a colander placed in the sink and discard lemon.

When shrimp has drained place in a bowl and mix with the sauce.  Serve right away for a warm dish or chill the shrimp and serve cold.

This can be made ahead and stored in the refrigerator for a few days.  It would be great to take to work for lunch, and could also be served on top of a salad.

 

From here.

Shrimp in Spiced Tomato Sauce

Shrimp in Spiced Tomato Sauce
Serves 4

1 tablespoon extra-virgin olive oil
1 medium white onion, cut into medium dice
1 tablespoon plus 2 teaspoons minced peeled fresh ginger (from a 1-inch piece)
1 1/2 teaspoons ground coriander
1/8 teaspoon cayenne pepper
1 teaspoon finely grated lemon zest
1 can (28 ounces) whole peeled tomatoes
Coarse salt and ground pepper
1 pound large frozen raw shrimp (peeled and deveined)
Chopped cilantro, for serving
Couscous (optional), for serving

To Prepare:
- In a medium saucepan, heat oil over medium. Add onion and ginger; cook until onion is softened, about 3 minutes. Add coriander, cayenne, and lemon zest; cook, stirring frequently, until fragrant, about 2 minutes.
- Add tomatoes, breaking them up as you go. Bring mixture to a boil; reduce to a simmer and cook 10 minutes.
- Season tomato sauce with salt and pepper and let cool to room temperature.

To Freeze:
- Place shrimp in a one-gallon freezer bag and pour cooled tomato sauce on top.
- Press out air, seal bag, and freeze flat. Store in the freezer, up to 2 1/2 months.

To Serve:
- To serve, thaw shrimp mixture in refrigerator overnight.
- Transfer to a medium saucepan and bring to a simmer over medium-high; cook until sauce is hot and shrimp are opaque throughout, about 3 minutes.
- Serve sprinkled with cilantro, with couscous alongside if desired.

From here.

Gnocchi con Scampi

Gnocchi con Scampi

Ingredients:

14.5 ounces canned peeled tomatoes – diced
3 tablespoons olive oil
1 shallot – minced
2 garlic cloves – minced
1/2 cup dry white wine
pinch of Calabrian red pepper flakes
1 pound of large shrimp – deveined & peeled {tails on}
1 tablespoon unsalted butter
1 tablespoon brandy
1 tablespoon heavy whipping cream
1 tablespoon flat leaf Italian parsley – chopped
1 pound 1.6 ounce package of gnocchi {I used Trader Joe’s}
salt/pepper

Into a large saute pan, add the olive oil and shallots and saute over medium heat until translucent. Stirring as necessary. Add the garlic stir well to combine and cook for approx 1 minute {do not let garlic burn}. Add the wine and cook until it has evaporated. Add the tomatoes, season with salt and pepper, and red pepper flakes. Stir to combine. Reduce heat to low and simmer for approx 10 – 15 minutes until you have a nice loose sauce, stirring as necessary. Add the cream at the end.

WHILE the sauce is cooking, put a large pot of well salted water onto boil. When boiling, add the gnocchi and cook until they float  to the top. Once they’ve floated the to the top allow them to cook for approx 2 additional minutes and then remove with a slotted spoon and add gnocchi to sauce pan.

In a separate pan, about five minutes before the gnocchi is done melt the butter into a medium pan. Add scampi, season with a pinch of salt and cook until they are opaque. Take the pan off of the heat, add the brandy and ignite the pan {stand back so you don’t burn yourself} Once the alcohol has evaporated transfer the shrimp to the sauce pan with the gnocchi. Toss  gently to combine.

If necessary add a little of the gnocchi water to loosen the sauce. Garnish with parsley and serve immediately.

Buon Appetito!

From here.