Simmered

Sticky Shrimp – Exotic, Fragrant, Delicious! With ingredients like Chili Sauce, Kelp and Tobikko (ask your Sushi Chef for this!) this dish is spicy and tantalizing. Thanks to our friends at Ocean Garden and Chef Chris Hollis.Number of Servings: 1Ingredient: 5 each Ocean Garden Mexican U/10 shrimp, see below½ teaspoon Guilin Chili Sauce (Can be found in Asian markets)2 tablespoon sugar3 ounces soy sauce1 teaspoon red tobiko, optional½ cup Japanese rice1 teaspoon sugar1 teaspoon rice vinegar1 piece Kombu (kelp), optionalSalt¾ cup waterInstructions: For the rice: Wash rice thoroughly until water runs clear. Drain the water and leave the rice to stand for ½ hour. If you have Kombu take 3’x 3” piece and make a few cuts in it to release the flavor. Put the washed rice into a heavy bottomed saucepan, and Kombu and water, and cover with a tight fitting lid. Bring to a boil over medium heat resisting the temptation to lift the lid. Once boiling (you can hear it) cook for 3-5 minutes more. Reduce the heat and simmer for 8-10 minutes, remove and let stand for 10 minutes. Remove lid and discard Kombu. In a separate pan heat the vinegar, sugar and a pinch of salt until the sugar and salt have dissolved. Pour the vinegar mixture over the rice folding in with a spoon. Preparing the shrimp: Leaving the shell on and using a sharp knife cut through the shell about a ½ inch down the back and clean out the shrimp. Leave the legs and shell intact. This will give a nice presentation and the shell will pick up the sauce. To finish: In a saucepan over medium-high heat add a little peanut oil and place in shrimp. Sear on one side for 2 minutes and flip, add the sugar, Cuilin, and soy sauce. Allow to simmer until glaze becomes thick and coats the shrimp. Remove and serve over rice. Garnish: Can be finished with peppers or asparagus. Source: Courtesy of Ocean Garden and Chef Chris Hollis, Blackstone Steakhouse in New York Average: 2.666665 Average: 2.7 (3 votes)

Shrimp Tortilla Soup is a quick weeknight meal. Timesaver: Clean and devein shrimp earlier in the day for a 30-minute meal.Number of Servings: 6Ingredient: 1 to 1 1/2 lbs. Shrimp, uncooked1/4 cup Onion, minced1 or 2 Garlic cloves, minced2 Tbsp Olive oil4 to 5 cups Chicken broth3 or 4 Dried mild chilies1/4 tsp Cumin, groundSalt & cayenne to tasteGarnish2 cups Corn tortilla strips1/4 to 1/2 cup Cilantro, fresh, chopped1/4 to 1/2 cup Grated Colby Jack cheeseInstructions: Peel and devein shrimp, retaining tails, if desired. Set aside. In a large pot, sauté onion and garlic in oil until tender and golden. Add broth. Wash, seed and chop chilies; add to broth and simmer 20 minutes. Season with cumin, salt and cayenne. Add shrimp; simmer 2 or 3 minutes until shrimp are cooked. To serve, crumble a few tortilla strips into soup bowls. Pour hot soup over, dividing shrimp equally among the bowls. Top with a few tortilla strips, cheese and cilantro. Serve with warm corn tortillas. Source: Ocean Garden Average: 0 No votes yet

Here is a tasty favorite to serve to your family tonight. Shrimp is low in calories, saturated fat and free of trans fats. Not only will you be serving a dish that is delicious but healthy too!Number of Servings: 4Ingredient: 1 pound broccoli crowns, cut into bite-size pieces8 ounces dried whole wheat blend thin spaghetti or linguine3 tablespoons olive oil, divided1 pound large raw shrimp (16-20 count), shelled and deveined4-6 garlic cloves, minced¼ teaspoon crushed red pepper flakes½ cup white wine3 tablespoons lemon juice (juice from one lemon)2 tablespoons chopped fresh parsley, optionalKosher salt and freshly ground pepper to tasteNutrition Information: 450 calories, 13g fat (2g saturated, 0.7g omega-3), 175mg cholesterol, 250mg sodium, 47g carbohydrates, 7g fiber, 32g protein, 70% vitamin A, 190% vitamin C, 20% iron Instructions: Bring a large pot of salted water to a boil. Add the broccoli and cook for 1 minute. Remove with a slotted spoon and set aside. Add the pasta and cook according to package directions. Drain and set aside, reserving one cup of cooking water. While the pasta is cooking, heat one tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook 1 to 2 minutes per side. Remove shrimp and set aside. Heat the remaining oil over medium heat, add the garlic, pepper flakes, and broccoli and cook until the broccoli is crisp-tender and the garlic is light golden, about 4 minutes. Return the shrimp to the skillet along with the wine, lemon juice, and parsley as desired. Raise the heat to high and simmer for 1 to 2 minutes. Combine the shrimp mixture with the linguine and toss until well combined. Add some of the reserved cooking water if necessary to keep moist. Season with salt and pepper to taste. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Average: 0 No votes yet

Our Shrimp Pesto Linguine will make any weeknight dinner taste special. The sweet shrimp combined with the nutty flavor of the pesto will have everyone asking for seconds. Use already prepared pesto and dinner will be on the table in under 30 minutes!Number of Servings: 4Ingredient: 2 tablespoons olive oil1 large onion, coarsely chopped1 (10-ounce) package frozen peas1 tablespoon pesto sauce (purchased or homemade)1/4 teaspoon pepper1/8 teaspoon salt1 pound shrimp or crab-flavored surimi seafood, flake-style; or a mixture of both products8-10 ounces dried linguine, broken in half and cooked according to directions2 tablespoons fresh parsley, mincedNutrition Information: Calories: 365 Protein: 32g Carbohydrate: 35g Fat: 10g Cholesterol: 221mg Sodium: 473mg Instructions: Cook the pasta according to package directions. Reserve 1/2 cup of the pasta cooking liquid. Meanwhile, heat the olive oil over medium heat in a large skillet. Add the onion and saute until tender, about 5 minutes. Add the peas, pesto sauce, pepper and salt. Cook, stirring occasionally, about 5 minutes. Add 1/2 cup of the pasta cooking liquid to the skillet and bring to a simmer. Add the shrimp or surimi seafood and cook until thoroughly heated. Divide the linguine among 4 bowls or shallow plates. Pour the sauce over the pasta and toss gently. Sprinkle with parsley. Average: 0 No votes yet

Number of Servings: 2Ingredient: 8 Ounces cleaned medium shrimp* peeled and deveined, thawed1/4 Cup chopped onion2 Tablespoons chopped green pepper1 Clove garlic, crushed2 Tablespoons cooking oil1 Can (8 ounces) tomato sauce1/2 Can (3 ounces) tomato paste1/2 Cup water1 Teaspoon sugar1/2 Teaspoon basil1/2 Teaspoon oregano1/8 Teaspoon pepperCooked pasta*For variety substitute shucked drained clams, or 16 mussels or 16 clams in the shell. If using either clams or mussels in the shell, clean thoroughly, before using. Steam separately and add to pasta. Then pour sauce over calms or mussels and cooked pasta.Instructions: Cook onion, green pepper and garlic in hot oil until tender 1 quart skillet or soup pot. Add tomato sauce, tomato paste, water and seasonings. Cover and simmer for 15 minutes, stirring occasionally. Add shrimp. Cover and simmer for approximately 3 minutes longer or until shrimp are tender. Serve over cooked pasta. Average: 0 No votes yet

Put dinner on the table fast tonight with this crowd-pleaser.Number of Servings: 4Ingredient: 4 cups fresh or frozen broccoli florets2 cups instant brown rice (about 4 cups cooked)1 tablespoon canola or olive oil1 small onion, finely chopped (about 1/2 cup)1 1/2 to 2 teaspoons curry powder1 teaspoon garlic powder1/2 teaspoon salt1 1/2 cups 1% lowfat milk3 tablespoons all-purpose flour1 pound small or medium cooked shrimp, fresh or frozen, thawed1/2 cup reduced-fat sour cream1/4 cup roasted cashews, optionalNutrition Information: Calories: 400 Fat: 10g (3g saturated) Sodium: 570mg Carbohydrates 51g Fiber: 4g Protein: 31g Vitamin A: 45% Vitamin C: 100% Calcium: 20% Cholesterol: 210mg Instructions: Steam the broccoli until tender, about 4 minutes. Remove from the heat and set aside uncovered. Cook the rice according to package directions. While the rice is cooking, heat the oil in a large nonstick skillet over medium-high heat. Add the onion, curry powder, garlic powder, and salt and cook, stirring frequently, until the onion is translucent 5 to 7 minutes. Meanwhile, whisk together the milk and flour in a bowl until well blended. Add the milk mixture, broccoli, and shrimp to the skillet and bring to a simmer stirring constantly. Reduce the heat and continue to simmer and stir gently until the liquid thickens slightly, about 2 minutes. Remove the skillet from the heat and stir in the sour cream. Serve in individual bowls over rice and sprinkle with cashews as desired. Average: 5 Average: 5 (1 vote)

This sweet orange shrimp with crisp snow peas takes just 10 minutes to prepare. Serve over whole wheat couscous for an extra boost of good nutrition.Number of Servings: 4Ingredient: 1 to 2 tablespoons canola or peanut oil1 pound large shrimp (16-20 count), shelled and deveined½ pound snow peas, trimmed1 cup orange juice2 tablespoons honey2 teaspoons cornstarch½ teaspoon kosher salt½ teaspoon ground cumin1 tablespoon toasted sesame seeds optionalNutrition Information: 200 calories; 5g fat (0.5g saturated, 0.6g omega-3); 340mg sodium; 20g carbohydrates; 2g fiber; 20g protein; 90% vitamin C; 20% iron Instructions: Heat the oil in a large nonstick skillet over high heat. Add the shrimp and snow peas and cook, stirring frequently, for just 1 to 2 minutes. Whisk together the orange juice, honey, cornstarch, cumin, and salt and add to the skillet. Bring to a simmer, stirring constantly, and continue to simmer and stir gently until the sauce thickens and the shrimp cook through, about 2 minutes. Sprinkle with sesame seeds if desired. Serve immediately. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Average: 0 No votes yet

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. Average: 0 No votes yet

Just in time for the holidays, our easy Thai shrimp recipe is brimming with good nutrition and good taste. The red and green peppers add a nice festive flair!Number of Servings: 5Ingredient: 8 ounces dried whole wheat angel hair pasta1 tablespoon canola oil1 small onion, thinly slicedOne 16-ounce bag frozen tri-color pepper strips, thawed1 ½ cups all-natural chicken broth3 tablespoons all-purpose flour¼ cup Thai peanut sauce or peanut satay stir-fry sauce¾ teaspoon salt1 pound small or medium cooked shrimp, fresh or frozen, thawed¼ cup coarsely chopped dry roasted peanutsNutrition Information: (per serving) 370 calories; 7g fat (0.5g saturated, 0.7g omega-3); 590mg sodium; 46g carbohydrates; 6g fiber; 30g protein; 60% vitamin A; 100% vitamin C, 20% iron Instructions: Cook the pasta according to package directions. Drain and set aside. While the pasta is cooking, heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the onion and sauté for 2 minutes, stirring frequently. Add the peppers and cook an additional 2 minutes. In a small bowl, whisk together the broth, flour, peanut sauce, and salt until well blended. Add the broth mixture to the peppers and onion and bring to a simmer, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens, about 2 minutes. Add the pasta and shrimp and heat through. Place in individual bowls, top with peanuts, and serve. Average: 0 No votes yet

This fragrant Thai-inspired curry dish is creamy, delicious, and bursting with good nutrition.Number of Servings: 4Ingredient: 1 1/2 cups Jasmine or white rice, dryOne 14-ounce can lite coconut milk, divided2 tablespoons canola oil, divided1 medium onion, chopped (about 1 cup)1 large red pepper, sliced into thin strips (about 1 ½ cups)1 tablespoon curry powder, dividedOne 10-ounce bag prewashed baby spinach (about 6 packed cups)1 pound 16-20 count shrimp, shelled and deveinedSalt and pepperNutrition Information: (per serving) 390 calories; 15g fat (7g saturated, 1g omega-3); 320mg sodium; 41g carbohydrates; 5g fiber; 23g protein; 80% vitamin A; 170% vitamin C; 30% iron Instructions: Prepare the rice as directed, using ¾ cup of the coconut milk in place of ¾ cup of water. Set aside. Heat one tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onion, pepper, and 2 teaspoons of the curry powder, and cook until the vegetables soften, about 5 minutes. Add the spinach and cook until it wilts, about 3 minutes. Remove vegetables from pan. Return the skillet to the stove and heat the remaining oil over medium-high heat. Add the shrimp, along with the remaining 1 teaspoon of curry powder, and cook about 2 minutes per side. Return the vegetables to the pan. Add the remaining 1 cup of coconut milk, combine, and heat through. Season with salt and pepper to taste and serve over the coconut rice. Source: Meal Makeover Moms Average: 5 Average: 5 (1 vote)