shrimp recipes?

[dianafoot]

Anyone have some favorite shrimp recipes to share?

I made shrimp creole tonight and it was so good. I think I'm finally getting the hang of using cauliflower as a sub for rice. Although this recipe calls for rutabaga for part of the rice sub, I used all cauliflower, so the carb and calorie counts would be a little less than what I have listed here if you make it this way.



Shrimp Creole

524 calories, 43 net carbs for whole recipe

1/3 recipe = 174 calories, 14 net carbs

If recipe is divided into 4 servings, increase the shrimp to 24
4 servings = 138 calories 11 net carbs

calorie/carbs counts given per ingredient

Ingredients:
1 cup rutabaga, grated to rice-like consistency 50/8
½ large cauliflower, grated 72/15
1 tbs oil

4 garlic cloves, crushed
½ large yellow onion, chopped coarsely 30/3
2 large stalks celery, sliced about ¼” 2/0
½ each: green and red pepper, chopped into bite-size pieces 24/6
1 large 15 oz can tomatoes 82/9
1 Tbs tomato paste 15/2
½ cup water or shrimp broth, made from shrimp shells

2 tsp chili powder
1 bay leaf
1-2 tsp hot sauce (or to taste)
2 tsp Worcestershire sauce

21 large shrimp, peeled and deveined 147/0 (boil the shells in 2 cups of water until the water is reduced to about half a cup. This is wonderful to use as the broth in the recipe.)

Instructions:

For the cauliflower “rice”:
1 tsp turmeric
¼ cup chicken broth
1 tbs oil 100
Salt and freshly ground pepper to taste

Steam the rutabaga and cauliflower with a little milk until just barely tender and set aside.

Spray a large frying pan with cooking spray and sauté the garlic, onions and celery until they caramelize slightly. Add peppers, tomatoes, tomato paste, water, and seasonings, except for the turmeric, and simmer until the peppers are just tender.

Add the shrimp and cook until the shrimp are pink all the way through.

Meanwhile, sauté the cauliflower/rutabaga combination in 1 tbs. oil. Stir in the turmeric and chicken broth. Sauté and stir until the rutabaga and rice absorb the broth and are nicely coated with the seasonings and turn a golden color.

Serve the shrimp mixture over the cauliflower/rutabaga “rice” mixture. Top with a little finely chopped chives or fresh parsley.

[Gibbs]

Sounds nummy!

[buttoni]

Once you get your ingredients together, this dish goes together in about 15 minutes flat! My kind of recipe! Both hubby and I REALLY liked this slightly different shrimp scampi creation. This recipe is the reason I use unsalted butter exclusively. The shrimp has a lot of sodium in it naturally. One serving provides 57% RDA vitamin B12, 45% vitamin D, 35% vitamin A, 38% copper, 42% iron, 26% niacin and 38% phosphorous. Acceptable for Induction. When you get to OWL, 2 T. white wine added to this would be divine! If you’re at the grains rung of OWL, you could even have this on Dreamfield pasta if you are accustomed to eating it.


INGREDIENTS:

1 lb. peeled, deveined shrimp
3 cloves minced garlic
½ stick unsalted butter
Juice of 2 limes (about 2-3 T.)
1/4 c. finely chopped parsley
1/8 tsp. smoked chipotle powder (oro smoked paprika + pinch cayenne)
¼ c. heavy cream
Sprinkle of xanthan gum to slightly thicken
2 c. spaghetti squash threads (½ c. per serving)

DIRECTIONS: Cut a medium spaghetti squash in half, remove seeds and put cut side down into shallow dish filled with 1/4″ water. Microwave on HI for 13 minutes. Drain and fork out threads and put in serving bowl with tight cover so squash will stay hot while you cook the shrimp topping. In a non-stick skillet, melt butter. Add minced garlic and saute until cooked but not burned. You don’t want a raw garlic taste to dominate the final dish. Add chipotle powder and shrimp and saute until shrimp curl and are opaque. Add parsley and lime juice and immediately lower heat to lowest setting. Add cream and stir well. Dust lightly with xanthan gum and stir until slightly thickened. Serve over spaghetti squash threads with a nice green salad!

NUTRITIONAL INFO: Makes 4 servings, each containing:

303 calories
19.2 g fat
9.15 g carbs
1.38 g fiber
7.77 g NET CARBS
24.4 g protein
194 mg sodium

[SherBel]

I go pretty simple with shrimp;

Frying pan, med heat.
Butter
Minced garlic

Put butter and garlic in pan, when melted, add

A big whack of frozen raw shrimp or prawns.

Crank heat to high, and stir, flip, move those babies around until they're nicely pink all the way through...it takes only minutes.

Hoover.

(I'm the lonely shrimp eater in this house, so for me they're a 'treat' food, I usually have a nice salad with them, and eat them with my fingers.)

[Speck333]

Inspired by a recipe at Marks Daily Apple, I haven't actually tried this yet, but I'm planning on it this week. Sorry about the lack of amounts.

large shrimp, raw
unsweetened coconut flakes, shredded fine in processor
an egg
salt, pepper, maybe paprika
coconut oil cooking spray

whip the egg with the spices, dip the shrimp in the egg mixture, then toss in coconut. Place on a baking sheet sprayed with coconut oil cooking spray. Bake at 400 for 5-7 minutes, turn, bake another 5 minutes or until done.

[Ginaaaaaa]

Originally Posted by SherBel

I go pretty simple with shrimp;

Frying pan, med heat.
Butter
Minced garlic

Put butter and garlic in pan, when melted, add

A big whack of frozen raw shrimp or prawns.

Crank heat to high, and stir, flip, move those babies around until they're nicely pink all the way through...it takes only minutes.

Hoover.

(I'm the lonely shrimp eater in this house, so for me they're a 'treat' food, I usually have a nice salad with them, and eat them with my fingers.)

I'm making this tomorrow night for dinner and serving it over low carb egg noodles and topping it with parmesan. Yum!! Can't wait!!

[buttoni]

I posted this on the JUDDD Down Day Recipes thread, but thought I'd post it here, too, for those that don't follow that forum:

Shrimp Stir-Fry with Tofu Shirataki Noodles

I’ve only just recently discovered the tofu variety of shirataki noodles and I’m definitely liking them much better than the Konjac yam variety that are translucent. Although I use the Konjac noodles for some Asian dishes that would ordinarily use translucent bean thread noodles, I need my noodles most often to LOOK like noodles. The tofu shirataki noodles definitely LOOK like flour-based noodles.

I’ve been putting all kinds of things over these and it’s almost like eating real noodles. I tolerate the Dreamfields without gaining or cravings, but prefer to avoid the wheat-based noodles if the tofu shirataki are almost as good to me. They don’t have a flavor of flour-based noodles, but instead acquire the taste of whatever sauce/foods you put over the top of them. And that’s OK with me. Served on the shirataki noodles, this dish is OK for those still on Atkins Induction phase provided you omit the sherry/wine.

This dish tonight got a two thumbs up from my husband, who had his portion over Dreamfields pasta. Whenever he gets this excited about a recipe, I definitely like to share it here with my readers. This dish has few ingredients and goes together in about 10 minutes (other than the time to cook Dreamfields pasta if you are using that). If you start coooking the Dreamfields noodles right when you start cutting everything up, they will be done by the time the sauce is ready! The nutritional values show how healthy this dish is! Nutritional info below is for serving this on the tofu shirataki noodles, so if you use Dreamfields, deduct 20 calories and 2 net carbs for the shirataki noodles and add in your Dreamfields calories/net carbs for an accurate count on that modification.

INGREDIENTS:

24 medium shrimp, peeled and deveined
2 8-oz. packages of tofu shirataki noodles (well-rinsed in a sieve)
1½ T. coconut oil
2 oz. onion, slivered into thin strips
2 oz. red bell pepper, slivered into thin strips
1 very large jalapeno, seeded and slivered into thin strips
1 clove garlic, minced
¼ tsp. ginger root, peeled and minced
1 T. sherry or white wine (omit if on Induction)
1 T. low-sodium soy sauce
Pinch sesame seed seasoning (or toasted sesame seeds
1 chicken bouillon cube
1 c. hot water
1/8 tsp. xanthan gum

DIRECTIONS: Open bags of noodles and rinse them for 3-4 minutes under hot water to get the fishy odor off of them. Trust me the shrimp topping will kill any remaining odor on the noodles after rinsing. Set aside. Prepare all the vegetables and have them at the ready by the stove. Crumble the bouillon cube into the hot water. Add soy sauce, garlic and ginger. Heat coconut oil in a non-stick wok or skillet. Stir-fry the onion, red pepper and jalapeno until just begins to get tender. Add shrimp and saute until they are curling and opaque. Pour chicken bouillon mixture into pan and saute 1-2 minutes. Sprinkle xanthan gum over top of mixture and stir/saute 1-2 minutes or until it begins to slightly thicken the sauce and the liquid is adhering to the shrimp and veggies, turn off fire. Plate half the noodles on each of two dinner plates and dip half the shrimp mixture up over the noodles. Serve with a lovely green salad.

NUTRITIONAL INFO: Makes 2 servings, each contains (using the tofu shirataki noodles):

237 calories
13.15 g fat
11.7 g carbs, 4.1 g carbs, 7.6 g NET CARBS
17.8 g protein
1135 mg sodium
328 mg potassium
13% RDA Vitamin A, 25% B6, 71% C, 27% D, 10% E, 14% calcium, 31% copper, 35% iron, 15% magnesium, 13% manganese, 20% niacin, 28% phosphorous, 51% selenium, 10% thiamin, 13% zinc

[dianafoot]

Peggy, this looks amazing! I will have to make this recipe. We eat shrimp 1-2 times a week and I am always looking for new recipes. This looks like an Asian-inspired dish with the ginger/soy/sherry/sesame/garlic notes and I love those flavors.

I alsoreally like the tofu shiratake noodles and use them exclusively. For only a miniscule extra calories and negligible extra carbs, they win hands-down over the translucent noodles. Thank you for sharing this dish!

[steady]

Kimchi and shrimp stir fry. fine with just those two ingredient, but better to add a little soy/fish sauce, sriracha/chili garlic paste, and if you like sesame oil. Onions and green peppers are a good addition.

[dianafoot]

Originally Posted by steady

Kimchi and shrimp stir fry. fine with just those two ingredient, but better to add a little soy/fish sauce, sriracha/chili garlic paste, and if you like sesame oil. Onions and green peppers are a good addition.

I love all of the ingredients and this looks so easy to make. I am going to try this, too. Thanks for the recipe!

[BarbDe]

Shrimp Mozambique

1 PKG GOYA (CON AZAFRAN)
1/2 CUP FRESH PARSELY
8 GARLIC CLOVES SLICED
1 CUP OF BEER
1/2 CUP HOT SAUCE (I LIKE FRANKS RED HOT)
1 STICK OF BUTTER
1/8 TSP WHITE PEPPER
2 LBS OF SHRIMP

In a large skillet melt butter, add garlic til slightly browned. Add shrimp, cook until slightly pink, add beer and hot sauce, then add goya, parsley and pepper. Cook through. Better after sitting for an hour or so.
MMMMMMMMMMMM Good!!

This is what Goya looks like. Found with the Mexican foods usually Goya Sazon Goya Azafran, 1.41-Ounce Units: Amazon.com:...

[buttoni]

I see the link now and that answered my question. This looks good!

[cindy lolz]

One of my favorite shrimp recipes. (It came from allrecipes all nice and low-carbed already!)

GRILLED MARINATED SHRIMP



Ingredients (I double the below measurements for the marinade so there is enough to baste the shrimp)

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers



In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate, stirring once or twice. I marinated overnight.







Heat grill. Thread shrimp onto skewers, piercing once near the tail and once near the head.






Discard marinade. (Or boil it and use it to baste the shrimp. Boil for 5 or so minutes.)








Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.






JASPER WANT

[Ginaaaaaa]

That grilled shrimp looks delicious!! I saved the recipe. Thanks!!

[BarbDe]

OMG that grilled shrimp looks awesome!

[BarbDe]

Oh, I can't edit my post, but I forgot to add that the picture is of a double batch of the Shrimp Mozambique.

[buttoni]

I just printed out the grilled shrimp recipe to try Cinddy. Sure looks good!

[jdcri]

I make a delicious salad - no measurimg though LOL!!
I use:
boiled shrimp, cold
Any combination of:
1/3 med cuke, seeded and cubes
cherry or grape tomatoes, halved
1 seeded and deveined jalepeno, diced
1 green onion sliced
cilantro - handful chopped
a handful or so of broccoli slaw
thin sliced celery
thin sliced baby bell peppers

1/4 cup rice vinegar
1 lime - squeeze all the juice you can from it!!
1 minced clove garlic
1-2 tbs oil - olive, grape seed etc.
1 packet of splenda or whatever sweetener you like
salt and pepper to taste
hot sauce to taste
1/2 avocado chopped

mix all ingredients except for avocado (season to taste) - let marinate for 1/2 hour at least garnish with avocado and season to taste with salt and pepper - I like some extra on my avocado

sometimes i add a handfull of blackberries and/or coconut flakes

[Tilly]

so many to read over and so little time. YUM!