Seafood

Cheesy Shrimp and Grits

3 cups chicken broth

1 cup uncooked quick-cooking grits

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons butter

2 cups (8 ounces) shredded Cheddar cheese

6 slices bacon, chopped

2 pounds medium shrimp, peeled and deveined

1 tablespoon fresh lemon juice

2 teaspoons Worcestershire sauce

2 tablespoons chopped fresh parsley

6 green onions, chopped

2 garlic cloves, minced

Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in salt and next 3 ingredients. Set aside, and keep warm. Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove bacon from pan. Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice and next 4 ingredients, and cook 3 minutes. Stir in bacon. Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately.

Easy Lemony Shrimp Scampi

8 oz. thin spaghetti or angel hair pasta 1.5 lb. large shrimp (12-15 per pound)

3 T. Olive Oil 1/2 tsp salt (can use Kosher)

1/4 t. black pepper 1/4 c. butter

1 heaping Tbsp. minced garlic (4-6 cloves) 1/4 c. chopped onion

1/4 tsp. crushed red pepper flakes 1/3 c. light whipping cream

1/4 c. minced fresh parsley 1 tsp. grated lemon zest

2 T. freshly squeezed lemon juice

1) Peel and de-vein shrimp. Place the shrimp in a mixing bowl and drizzle olive oil, salt, and pepper. Set aside.

2) Bring a large pot of salted water to a boil. Cook the pasta until al dente.

3) While pasta is cooking, melt butter in a large skillet over medium heat. Add the garlic and onion. Saute 1 minute. Add red pepper flakes and saute about 3 minutes more until onion is translucent. Add shrimp mixture, scraping all olive oil, salt, and pepper into skillet. Cook the shrimp on each side until opaque. Add Stir in the heavy cream, parsley, lemon zest, and juice. Continue cooking until slightly thickened. (I added a couple tablespoons of Bacon Bits to the cream mixture)

4) Pour creamy shrimp mixture over drained pasta and serve!

Makes 4 servings

Per serving: 390 calories, 16 g. fat, 20 g. carbs, 38 g. protein, 685 mg sodium, 345 mg cholesterol

Lemon Garlic Pan Fried Shrimp

1 pound raw shrimp, peeled and deveined 1 large shallot, finely chopped

2 large red bell peppers, diced 1 large bunch of broccoli, cut small

1 tbsp freshly grated lemon zest 1 tsp salt

1 1/2 tbsp light butter 6 cloves garlic, minced

1 cup fat free chicken broth 1 tsp cornstarch

2 tbsp lemon juice 2 tbsp fresh parsley

Spray a large nonstick skillet with non-fat cooking spray and set over medium-high heat.
Add butter, bell peppers, broccoli, shallots, lemon zest and 1/2 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer to a bowl and set aside.
Spray skillet again with nonfat cooking spray and add in garlic. Cook, stirring, for about 30 seconds. Add shrimp and cook, stirring, for 1 minute.
Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/2 teaspoon salt.
Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley.
Serve the shrimp and sauce over the vegetables.

Lemon Garlic Shrimp

3 tablespoons minced garlic 2 tablespoons extra-virgin olive oil

1/4 cup lemon juice 1/4 cup minced fresh parsley

1/2 teaspoon kosher salt 1/2 teaspoon pepper

1 1/4 pounds cooked shrimp

Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute. Add lemon juice, parsley, salt and pepper. Toss with shrimp in a large bowl. Chill until ready to serve, or leave in skillet to serve hot and perhaps serve over linguine.

Mayo Clinic Shrimp Scampi

8 ounces uncooked spaghetti 1 tablespoon olive oil
2 pounds large shrimp (prawns), peeled and deveined 1 tablespoon minced garlic
1/4 cup chopped shallots or green onions 2 tablespoons lemon juice
2 tablespoons brandy or sherry, optional 1/4 cup chopped parsley
1/4 teaspoon salt Ground black pepper, to taste
4 tablespoons trans-free margarine

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), about 10 to 12 minutes, or according to package directions. Drain the pasta thoroughly.

While the pasta is cooking, heat the olive oil over medium heat in a large saucepan. Add the shrimp and cook for about 3 minutes. Turn the shrimp and cook until pink and opaque throughout, about 2 minutes longer. Transfer to a bowl and keep warm. Add the garlic and shallots to the saucepan and cook until fragrant, about 10 seconds. Add the lemon juice, brandy or sherry if desired, parsley, salt and pepper. Remove the saucepan from the heat and add the margarine and cooked shrimp. Toss to coat with the sauce. Divide the pasta among warmed individual bowls. Top each serving with shrimp sauce and serve immediately.

Calories335 Cholesterol233 mg Protein36 g Sodium405 mg Carbohydrate30 g Fiber2 g Total fat8 g Potassium401 mg Saturated fat1 g Calcium101 mg Monounsaturated fat4 g

Shrimp Lo Mein

1/2 tablespoons soy sauce 16 oz large shrimp, peeled, deveined

16 ounces spaghetti noodles, cooked 1 1/2 tablespoons dark toasted sesame oil, divided

3 cups thinly vertically sliced onion 5 cups broccoli florets (about 1 pound)

8 oz sliced fresh mushrooms 1 tablespoon minced fresh garlic

1 tablespoon minced peeled fresh ginger 3/4 cup fat-free, less-sodium chicken broth

1/4 teaspoon salt sesame seeds to taste (optional)

Combine the soy sauce and shrimp; cover and refrigerate 30 minutes. Drain through a sieve over a bowl, reserving soy sauce. Prepare noodles according to package directions, omitting the salt and fat. Drain and rinse; drain well. Toss noodles with 1 teaspoon sesame oil. Set aside. Heat 2 teaspoons sesame oil in a large nonstick skillet over medium-high heat. Add onion; stir-fry 3 minutes. Add broccoli and mushrooms; stir-fry 3 minutes. Add garlic and ginger; cook 1 minute, stirring constantly. Remove vegetable mixture from pan.Heat 1 1/2 teaspoons sesame oil in pan. Add shrimp, and stir-fry 1 minute. Add the reserved soy sauce, broth, and salt, and bring to a boil. Add noodles, vegetable mixture, and sesame seeds, and toss well to combine.

Lemon Garlic Shrimp and Grits

3/4 c. instant grits Kosher salt

freshly ground black pepper 1/4 c. grated parmesan cheese
3 Tb unsalted butter 1 1/4 lbs. medium shrimp, peeled and deveined, tails intact
2 large cloves garlic, minced Pinch of cayenne pepper (optional)
Juice of 1/2 lemon (plus wedges for serving) 2 Tb roughly chopped fresh parsley

Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.

Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.

Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

Mama Savoldi's

RECIPES