| Sizzled Citrus Shrimp Posted: 10 Feb 2010 11:05 AM PST  Ingredients : - 3 tablespoons lemon juice
- 3 tablespoons dry white wine
- 2 teaspoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 pound medium shrimp (30-40 per pound), peeled and deveined
- 1 teaspoon extra-virgin olive oil
- 1 bay leaf
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt, or to taste
- 2 tablespoons chopped fresh parsley
Cooking Directions : - Combine lemon juice, wine, 2 teaspoons oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Season with salt, sprinkle with parsley and serve immediately.
Yield: 4 servings Still Hungry? This quick Spanish-inspired saute is a lesson in simplicity. All shrimp really needs to dazzle is lots of garlic and a splash of lemon. Serve as a main dish or as a tapa (appetizer). Nutrition per serving : - Calories: 134 kcal
- Carbohydrates: 2 g
- Dietary Fiber: 0 g
- Fat: 4 g
- Protein: 18 g
- Sugars: 0 g
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| Oysters with Apple Mignonnette Posted: 10 Feb 2010 10:55 AM PST Ingredients : - 6 medium oysters such as Blue Point or Belon
- 1/2 cup apple cider or juice
- 3 tablespoons finely chopped tart apple
- 2 tablespoons finely chopped red bell pepper
- 1 tablespoon finely chopped shallot
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon cider vinegar
- 1/4 teaspoon coarsely ground black pepper
Cooking Directions : - Scrub oysters well. Combine oysters and apple cider in a 2-qt. saucepan and bring to a boil. Steam oysters, covered, over moderately high heat until they just open, checking occasionally after 3 minutes and transferring to a plate as they open. (Reserve steaming liquid and discard any unopened oysters.) Chill oysters, loosely covered, until cool, about 30 minutes.
- While oysters are chilling, pour oyster steaming liquid through a paper towel-lined sieve into a bowl to remove any grit. Stir 2 tablespoons strained liquid together with remaining ingredients and salt to taste. Discard remaining strained liquid.
- Remove flat half of oyster shell and loosen oyster with a sharp knife. Put oysters in rounded half of shell. Arrange on plates and spoon sauce over oysters.
Yield: 2 servings Nutrition per serving : - Calories: 71 kcal
- Carbohydrates: 12 g
- Dietary Fiber: 0 g
- Fat: 0 g
- Protein: 4 g
- Sugars: 9 g
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| Shrimp and Coconut Milk Curry Posted: 10 Feb 2010 10:42 AM PST Ingredients : - 1 teaspoon canola oil
- 1 large onion, chopped
- 1 red bell pepper, seeded and chopped
- 3 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons curry powder, preferably Madras
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cardamom
- 12 ounces evaporated skim milk
- 1/4 cup unsweetened coconut milk
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 tablespoons lime juice
- 1 tablespoon cornstarch
- 1/3 cup chopped fresh cilantro
- Salt and freshly ground pepper to taste
Cooking Directions : - Heat oil in a large heavy saucepan over medium heat. Add onion and bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Add garlic, jalapeno pepper, curry powder, cumin, coriander and cardamom; cook, stirring, until aromatic, about 2 minutes more. Reduce heat to low and add evaporated skim milk and coconut milk. Bring to a simmer, stirring to prevent scorching. Simmer for 5 minutes. Add shrimp and cook, uncovered, until the shrimp are pink and curled, 10 to 12 minutes.
- Combine lime juice and cornstarch in a small bowl; stir until smooth. Add to the shrimp mixture and cook, stirring constantly, until thickened, about 2 minutes. Stir in cilantro and season with salt and pepper.
Yield: 6 servings Still Hungry? Diluting the rich coconut milk that is used in many Asian curries with evaporated skim milk reduces the saturated fat considerably. Serve over brown basmati rice. Nutrition per serving : - Calories: 226 kcal
- Carbohydrates: 16 g
- Dietary Fiber: 2 g
- Fat: 5 g
- Protein: 28 g
- Sugars: 9 g
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| Shrimp with Broccoli Posted: 10 Feb 2010 10:36 AM PST  Ingredients : - 2/3 cup bottled clam juice or reduced-sodium chicken broth
- 1 teaspoon cornstarch
- 1 tablespoon minced garlic, divided
- 3 teaspoons extra-virgin olive oil, divided
- 1/4 teaspoon crushed red pepper
- 1 pound raw shrimp (21-25 per pound), peeled and deveined (see Ingredient note)
- 1/4 teaspoon salt, divided
- 4 cups broccoli florets
- 2/3 cup water
- 2 tablespoons chopped fresh basil or parsley
- 1 teaspoon lemon juice
- Freshly ground pepper, to taste
- Lemon wedges
Cooking Directions : - Combine clam juice (or broth), cornstarch and half the garlic in a small bowl; whisk until smooth. Set aside.
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the remaining garlic and crushed red pepper to taste; cook, stirring, until fragrant but not browned, about 30 seconds. Add shrimp and 1/8 teaspoon salt. Saute until the shrimp are pink, about 3 minutes. Transfer to a bowl.
- Add the remaining 1 1/2 teaspoons oil to the pan. Add broccoli and the remaining 1/8 teaspoon salt; cook, stirring, for 1 minute. Add water, cover and cook until the broccoli is crisp-tender, about 3 minutes. Transfer to the bowl with the shrimp.
- Add the reserved clam juice mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3 to 4 minutes. Stir in basil (or parsley) and season with lemon juice and pepper. Add the shrimp and broccoli; heat through. Serve immediately, with lemon wedges.
Yield: 4 servings Still Hungry? Here's an example of international cooking at its fastest and best: a speedy Asian take-out favorite given an update with the Italian sparkle of basil, garlic and lemon. Notes: Ingredient Note Shrimp are sold by the number needed to make one pound--for example, 21-25 count or 31-40 count--and by more generic size names, such as large or extra large. Size names don't always correspond to the actual count size. To be sure you're getting the size you want, order by the count (or number) per pound. Nutrition per serving : - Calories: 155 kcal
- Carbohydrates: 8 g
- Dietary Fiber: 3 g
- Fat: 4 g
- Protein: 21 g
- Sugars: 2 g
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| Steamed Mussels in Tomato Broth Posted: 10 Feb 2010 10:22 AM PST  Ingredients : - 1 teaspoon extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 6 ripe plum tomatoes, cored and coarsely chopped
- 1 cup dry white wine
- 3 pounds mussels, scrubbed and debearded (see Tip)
- 2 teaspoons chopped fresh parsley
Cooking Directions : - Warm oil in a large pot with a tight-fitting lid over low heat. Add garlic and cook, stirring, until golden, about 3 minutes. Add tomatoes, increase the heat to high and stir for 1 minute more. Pour in wine and bring to a boil.
- Add mussels, cover and steam, occasionally giving the pan a vigorous shake, until all the mussels have opened, 3 to 4 minutes. Discard any that do not open. Transfer the mussels to a serving bowl. Spoon the broth over the mussels and sprinkle with parsley.
Yield: 4 servings Still Hungry? With fresh mussels increasingly available at supermarket fish counters, you can easily make this bistro favorite at home. Notes: Tip To clean mussels, scrub them with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Just before cooking, pull off the "beard" from each one. Discard any mussels with broken shells or any that do not close when tapped. Nutrition per serving : - Calories: 136 kcal
- Carbohydrates: 7 g
- Dietary Fiber: 1 g
- Fat: 2 g
- Protein: 11 g
- Sugars: 4 g
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| Wasabi Crab on Endive Posted: 10 Feb 2010 09:55 AM PST Ingredients : - 16 Belgian endive spears
- 6 ounces cooked lump crabmeat
- 4 teaspoons wasabi mayonnaise
- Lemon or lime wedges for garnish
Cooking Directions : - Top each endive spear with 1/4 teaspoon mayonnaise and 3/8 ounce crabmeat. Garnish with a sprig of cilantro and a squeeze of lemon or lime juice.
Yield: 16 servings Still Hungry? Spicy wasabi mayonnaise makes crab sing. Nutrition per serving : - Calories: 17 kcal
- Carbohydrates: 0 g
- Dietary Fiber: 0 g
- Fat: 0 g
- Protein: 2 g
- Sugars: 0 g
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| Curry-Marinated Mussels on the Half Shell Posted: 10 Feb 2010 09:14 AM PST Ingredients : - 3/4 teaspoon Thai red or yellow curry paste
- 1/4 teaspoon curry powder
- 2 tablespoons white-wine vinegar
- 5 tablespoons olive oil
- 2 pounds mussels (preferably cultivated)
- 2 shallots
- 1 carrot
- 1 celery rib
- 1/2 cup red bell pepper
- 1/4 cup water
- 1/4 cup packed fresh cilantro leaves
Cooking Directions : - In a large bowl stir together curry paste, curry powder, vinegar, and 4 tablespoons oil. Scrub mussels and remove beards. Mince shallots and cut carrot, celery, and bell pepper into 1/4-inch dice. In a 12-inch skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and saute vegetables, stirring and adding salt to taste, until slightly softened but not browned. Add vegetables to curry mixture. In skillet steam mussels in 1/4 cup water, covered, over moderately high heat, 3 to 8 minutes, checking occasionally after 3 minutes and transferring them as they open to another bowl. Discard any unopened mussels.
- Remove mussels from shells and add to curry-vegetable mixture, gently tossing to coat. Wash and reserve half of each shell. Marinate mussels, covered and chilled, at least 2 hours and up to 1 day.
- Just before serving, chop cilantro and stir into mussels. Fill each reserved shell with a mussel and some curried vegetables.
Yield: 20 servings Nutrition per serving : - Calories: 46 kcal
- Carbohydrates: 2 g
- Dietary Fiber: 0 g
- Fat: 3 g
- Protein: 1 g
- Sugars: 0 g
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| Shrimp and Snow Pea Stir-Fry Posted: 10 Feb 2010 09:07 AM PST Ingredients : - 2 tablespoons canola oil, divided
- 1 pound raw shrimp (21-25 per pound), peeled and deveined
- 3 cups snow peas, trimmed
- 8 ounces shiitake mushrooms, stemmed and sliced
- 2 tablespoons minced fresh ginger
- 1/4 cup dry sherry (see Ingredient notes)
- 2 tablespoons hoisin sauce (see Ingredient notes)
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons cornstarch
- 1/2 teaspoon freshly ground pepper
- 3 cups mung bean sprouts
Cooking Directions : - Heat 1 tablespoon oil in a wok or large nonstick skillet over high heat. Add shrimp and cook, stirring, until pink and beginning to curl, about 1 minute. Transfer the shrimp to a plate (it will finish cooking later).
- Heat the remaining 1 tablespoon oil in the pan over high heat. Add snow peas, shiitakes and ginger and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes.
- Meanwhile, whisk sherry, hoisin, soy sauce, cornstarch and pepper in a small bowl.
- Stir bean sprouts, the cooked shrimp and the sherry mixture into the snow pea mixture and cook, stirring constantly, until the sauce is slightly thickened and the shrimp are cooked through, 1 to 2 minutes.
Yield: 4 servings Still Hungry? A stir-fry is all about preparation: you need to have everything ready to go before you start the cooking, which actually takes place in a matter of minutes. Serve this stir-fry over brown rice--or for a more traditional take, over wilted mustard greens. Notes: Tip Ingredient notes Don't use the "cooking sherry" sold in many supermarkets--it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store. Hoisin sauce is a dark brown, thick, spicy-sweet sauce made with soybeans and a complex mix of spices. Look for it in the Chinese section of your supermarket, and in Asian markets. Nutrition per serving : - Calories: 269 kcal
- Carbohydrates: 21 g
- Dietary Fiber: 4 g
- Fat: 8 g
- Protein: 24 g
- Sugars: 5 g
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