I bought some shrimp yesterday and I don't know what to do with it, anyone have an easy recipe I can use.

Thanks!

I was a big time shrimp kick, I had it for just about every meal. I loved just poching it lightly and eating it with what ever the family was having.  Then I went on to mexican shrimp ****tail.  V-8 and lots of chopped veggies,cado and jalopeno's ... so yummy.  What ever you family is having, use shrimp instead of what ever meat they are having.  3 shrimp and you are full!  LOL

I made this last week.  It is great!

shrimp stuffed portobello mushrooms

• 4 portobello mushrooms

• 1lb of shrimp

• 1 defrosted box of frozen spinach

• ⅛ cup of sundried tomatos

• basil, oregano, rosemary

• 4 ozs of feta or goat cheese

• 1tbsp of extra virgin olive oil

• 4 tsp of soy sauce

• about 1oz of parmesan cheese

• Take 4 portobello mushrooms and scrape the gills out of them and remove the stems. Dot about 1tsp of soy sauce apiece over them and let them marinate for at least one hour but no more than 10 hours.

• Preheat the oven to 350.

• Peel 1lb of shrimp and sautee them in 1tbsp of extra virgin olive oil with 1 tsp each of rosemary, basil, and oregano or more to taste. When the shrimp are done, remove the pan from the stove and turn the eye down to the lowest level possible. Cut the shrimp in half but leave them in the pan in the remaining olive oil.

• Take one package of frozen spinach that has been defrosted and remove as much water as possible from the spinach. Add the spinach to the pan w/ the shrimp. Crumble one four ounce log of low fat goat cheese (feta could be subbed) into the pan as well. Add about an eighth of a cup of sundried tomatos or more to taste to the pan. Return the pan to the eye and stir the mixture together until the cheese begins to melt and the ingredients are blended. Turn off the eye and remove the pan from the heat source.

• Place the portobellos on a foil lined baking sheet and spoon the mixture into the mushrooms. After 15 mins pull the mushrooms out and top the stuffing with a small amt of parmesan cheese to taste to add a nice crust to the mushrooms. Let them bake for about 15 more mins or until the mushrooms are tender
  
  
   

  Shrimp Fettuccini

  • 1 lb peeled and de-veined shrimp

  • 1 c fat free cottage cheese

  • ½ c fat free cream cheese

  • ½ c fat free evaporated skim milk

  • 8 tbsp ICBINB spray

  • 2 tbsp parsley

  • 8 tbsp parmesan cheese

  • 4 c cooked/drained fettuccini noodles

  • garlic and pepper to taste

  • Place cottage cheese, cream cheese and evaporated milk in blender.

  • Blend until very smooth, like cream. Set aside.

  • In sauce pan, saute shrimp in ICBINB spray.

  • Add sauce to shrimp, stir and simmer 1 to 2 minutes.

  • Add parmesan cheese and parsley.

  • Serve over hot cooked noodles
    
     

    
     

Shrimp is one of my staples! I saute them with a little drizzle of olive oil, garlic, salt, pepper, and a tiny pinch of crushed red pepper flakes. I sometimes throw in some veggies depending what I have on hand. They're delicious with zucchini, yellow squash, spinach, or asparagus.

You could also do a mock shrimp scampi. I use chicken broth instead of wine and butter. I thicken it with a little corn starch and add fresh garlic, parsley, and a little lemon juice. That's delicious with veggies also.

Everything sounds good, I am going to have fun tonight cooking :) Thanks for your help

shrimp n beans
 
1/2 cup med sliced red onion
1/2 packet goya sazon
1 tbsp of sofrito
1 ib of end on or off (i orefer off) shrimp
can of low sodium dark red kidney beans
dash of salt and pepper
1 teaspoon of ketsup

drain red kidney beans in cold water
wash shrimp and season with some lime if have

in med sauce pan add about teaspoon of water
shrimp,onion and beans,sazon,and ketcup

cook over medium 15 min
then add beans let sit for about 15 over low...

i have this a few times a week over salad or as is love it

try substituting the ketchup for sugar free goya tomato sauce, richer taste less calories. This coming from the Queen of Goya. LOL I'm Latina and its ALL we use. Now Goya has low sodium products too.

ya know im actually making this tonight and im gonna try it with that thanks mamma

I love thawing them using the quick method of rinsing them w/ cold water for about a minute or so. (this is for the already cooked but frozen shrimp) and eating them like a shrimp ****tail.

Also, I will sprinkle lightly with some cornstarch and pan fry them in just a tiny bit of canola oil. they come out with a crispy coating, and i dip in sweet and sour sauce..my s/f version is a little yellow mustard mixed with some s/f syrup and warmed in the microwave.

Ginger Shrimp Stir Fry

I found this recipe in my Campbells' Simply Delicious Recipes cookbook and thought I'd share since it's so WLS friendly. 

1 tbsp olive oil
1 lb raw shrimp, peeled with the tails removed (I also cut them in half)
3-4 cups raw veggies of your choice (I used zucchini, onion, and mushrooms)
1 clove minced garlic (I used the kind in the jar)
1 can condensed chicken broth (or 1 cup of water with a chicken bullion cube dissolved in it)
2 tbsp cornstarch
1 tbsp lite soy sauce
1/2 tsp ground ginger

In a skillet, use 1/2 tbsp of the oil to stir fry the shrimp until pink and no longer gray.  Remove the shrimp from the pan and set aside.  In the same skillet, add the remaining oil, veggies, and garlic and stir fry until tender-crisp.  Meanwhile, in a bowl, combine the broth, cornstarch, soy sauce and ginger and stir until the cornstarch dissolves and the mixture is smooth.  Add the shrimp back to the veggies and add the broth mixture.  Stir constantly over medium heat until the broth mixture boils and thickens.

I gave it to my DH on top of some rice, but I ate it plain. 

For four one cup servings, here is the nutritional info (I could only eat 1/2 cup, and I made sure I had 2 oz of shrimp):

Calories		196.6
Total Fat		5.9 g
	Saturated Fat	1.1 g
	Polyunsaturated Fat	1.3 g
	Monounsaturated Fat	3.1 g
Cholesterol		173.5 mg
Sodium		736.1 mg
Potassium		464.5 mg
Total Carbohydrate		10.0 g
	Dietary Fiber	1.9 g
	Sugars	0.7 g
Protein		25.8 g