Happy New Year! Here is a delicious but quick meal that can be prepared in a flash. Tonight, serve your family Shrimp & Scallop Fajitas. Most of the ingredients are probably already in your pantry.Number of Servings: 4Ingredient: 12 large (16 to 20 count) shrimp, peeled and deveined, about 3/4 lb.1 large red bell pepper, stemmed, seeded and cut into 20 squares1 large sweet onion, quartered and each quarter cut into half pieces separated12 sea scallops, about 3/4 lb.1 large green bell pepper, stemmed, seeded and cut into 20 squares1/2 teaspoon lime peel, grated1/4 cup fresh lime juice2 tablespoons vegetable oil2 teaspoons honey1 clove garlic, minced1/4 teaspoon pepper1/8 teaspoon salt8 (7 to 9-inch) flour tortillas, warmedRed and Green Salsa2 firm-ripe avocados, peeled, seeded and chopped into small squares2 teaspoons lime juice1-1/2 cups prepared salsaNutrition Information: Calories: 492
Carbohydrates: 48gm
Cholesterol: 203mg
Protein: 43gm
Fat: 16gm
Sodium: 643mg
Instructions: Thread the shrimp, red pepper and half the onion onto four 12-inch skewers, running the skewer through each shrimp twice. Thread the scallops, green pepper and remaining onion onto 4 more skewers. Place on a large shallow platter. Combine the lime peel, lime juice, oil, honey, garlic, pepper and salt. Pour over the skewers and marinate, turning occasionally for 15 to 20 minutes.
Red and Green Salsa
To make the salsa, toss the avocado with the lime juice and gently stir into the prepared salsa. Let stand 20 minutes or refrigerate up to 24 hours.
Coat the grill rack with vegetable cooking spray. Place kebobs on grill rack 4 to 6 inches over medium-hot coals. Grill, turning once, just until the seafood is opaque, allowing about 3 to 4 minutes on each side. Wrap tortillas in aluminum foil and heat them on the grill.
To make the fajitas, slide the seafood and vegetables off of each skewer into a warm tortilla. Add "red and green salsa" to taste. Roll up tortilla to enclose the filling. Eat fajitas out of hand. Serve with refried beans or Mexican rice, if desired.
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Prepare this heart healthy treat for your valentines's this month. This dish is loaded with those healthy omega-3 fats!Number of Servings: 6Ingredient: 12 taco shells1 tablespoon canola oil1 pound fresh or frozen medium cooked shrimp, thawed1 teaspoon ground cumin1/2 teaspoon garlic powder1/4 teaspoon chili powderOne 15 1/2-ounce can black beans, drained and rinsed1 1/2 cups frozen corn kernels, thawed1 cup mild salsaOne 8-ounce can crushed pineapple, very well drained1 cup preshredded reduced-fat Cheddar cheeseToppings (optional):1 avocado, peeled, pitted, and sliced1 tomato, chopped1/2 cup reduced-fat sour cream1 cup shredded lettuceNutrition Information: 390 calories; 13g fat (3g saturated, 0.5g omega-3); 620mg sodium; 42g carbohydrates; 6g fiber; 27g protein; 20% calcium, 20% vitamin C, 20% iron
Instructions: Preheat the oven to 350°F. Bake the taco shells according to package directions.
While the shells are baking, heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp, cumin, garlic powder, and chili powder and cook about 1 minute.
Add the beans, corn, pineapple, and salsa and heat through, about 2 minutes. Add the cheese and heat until melted.
Place about 1/3 cup of the shrimp filling into each of 12 taco shells using a slotted spoon to remove any excess liquid. Serve with optional toppings.
Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com
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Get your healthy dose of omega-3 fats in this light & delicious recipe. This a tasty way to meet your goal of eating seafood at least two times a week. Number of Servings: 4Ingredient: 1 pound cooked Florida shrimp, peeled and deveined1 15-ounce can black beans, rinsed and drained1 8 3/4-ounce can whole kernel corn, drained1/2 cup chopped Florida red bell pepper1/2 cup chopped Florida celery1/4 cup chopped red onion1/4 cup chopped cilantro or parsley3 tablespoons chopped Florida green onions1 jalapeño pepper, seeded and finely chopped1/4 teaspoon cuminsliced Florida avocado, garnishRed Wine Vinegar Dressing (recipes follows)Red Wine Dressing1/4 cup olive oil3 tablespoons red wine vinegar3 tablespoons lime juiceNutrition Information: Calories: 220
Calories from fat: 21
Fat Total: 2g
Saturated Fat: 0g
Cholesterol: 174mg
Total Carbohydrates: 16g
Protein: 29g
Red Wine Dressing
Calories: 128
Calories from fat: 119
Fat Total: 13g
Saturated Fat: 2g
Cholesterol: 0mg
Total Carbohydrates: 3g
Protein: 0g
Instructions: Combine all ingredients, except avocado and dressing; refrigerate for one hour. Serve with Red Wine Vinegar Dressing. Garnish with avocado slices.
Red Wine Dressing
In a small bowl, combine all ingredients; mix well. Pour over shrimp mixture.
Yield: 1/2 cup.
Source: Recipe compliments of FL Bureau of Seafood and Aquaculture Marketing
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Number of Servings: 4Ingredient: 24 Ocean Garden Mexican White ShrimpSize 16/20, peeled and deveined with tail on Tossed in boiling water for 1 min., then cool in ice water. Shrimp should be half cooked.INGREDIENTS3 cups salsa verde (recipe to follow)4 cups black bean pico de gallo1 cup sour cream (thinned and placed in squeeze bottle)1 cup ancho chile mayonnaise (recipe to follow)16 eggs (beaten)16 green onions (cut into matchsticks and soaked in ice water to curl)SALSA VERDE1 12oz. can of tomatillos (green tomatoes found in Hispanic grocery stores)1 ½ bunch cilantro, chopped1 Jalapeño pepper (seeds removed) Combine all in food processor and puree.BLACK BEAN PICO DE GALLO4 cup black beans (cooked until soft, drain)½ cup chopped cilantro1 cup diced onion½ cup lemon juice1 cup diced tomatoes½ cup chopped garlic In a mixing bowl, add all ingredients, toss, and let flavors blendANCHO CHILE MAYONNAISE1 cup mayonnaise1 Tbsp. ancho chile paste or powder (available in Hispanic markets) Mix well in a bowl or food processor and put into squeeze bottle and chill.Instructions: Preheat oven to 350 degrees. In a small non-stick omelet pan, place 2 tablespoons of butter or oil and heat until hot (not smoking). Ladle ¼ of the beaten egg, turn heat down, and place six shrimp in egg with tails curled towards the middle. Place pan in oven and cook until egg sets and shrimp are done.
PLATING
On a large dinner plate, pool ¼ of the salsa verde. Place shrimp frittata in the middle. Place 3 small rounds of black beans on every 1/3 of the plate. Place cooked matchstick onion in middle of the shrimp tails. Drizzle ancho mayonnaise and sour cream over oil.
Source:
Courtesy of Ocean Garden
Chef Scott Boone
Mill Creek Country Club
Mill Creek, WA
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Celebrate the Spring season & Cinco de Mayo with this great shrimp recipe. Make a grand entrance at your next special event with this one of a kind dish. It's easy to prepare and will put everyone in a festive party mood!Number of Servings: 4Ingredient: 1 (6.8-ounce) package Spanish rice and vermicelli mix2 tablespoons margarine, melted2 cups water1 (14 1/2 -ounce) can diced tomatoes, undrained3/4 pound large shrimp, peeled and deveined1 cup zucchini, chopped1/2 cup frozen whole kernel corn, thawed2 tablespoons ripe olives, sliced2 tablespoons tortilla chips, crushed1/2 cup Cheddar cheese, grated2 tablespoons green onion, chopped1 jar picante sauceNutrition Information: Calories: 390
Fat: 13.26g
Protein: 20.77g
Sodium: 16.30mg
Cholesterol: 115.72mg
Sat. Fat: 4.48g
Instructions: Sauté rice in margarine in a large skillet until golden, stirring frequently. Slowly add water, seasoning packet from rice, and tomatoes; bring to a boil. Cover; reduce heat to low and simmer 10 minutes. Stir in shrimp, zucchini, corn and olives; cover and simmer 5 to 10 minutes or until shrimp are pink and rice is tender. Transfer to serving bowl. Sprinkle with chips, cheese and onion. Serve with picante sauce.
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