This was super tasty!
1 lb. shrimp
3/4 t. paprika
3/4 t. cumin
1/2 t. garlic powder
1 linguica link, cut into thin slices
1 pepper, sliced
Juice of 1/2 lemon
Chopped jalapenos, if desired
1/2 red onion, thinly sliced
Fresh parsley for garnish
Naan bread for serving
Pat shrimp dry. Season with salt, pepper, paprika, cumin, and garlic powder. Make sure shrimp is well seasoned.
Heat a large pan. Add the linguica and brown both sides. Remove and set aside.
In the same skillet, add some olive oil. Add the peppers and sauté until cooked. Remove and set aside.
In the same skillet, add more olive oil. Add the shrimp and cook until almost done. Return the linguica and peppers to the pan. Add the jajapenos if using. Toss to combine and cook another 3 minutes or so.
Transfer the contents to a serving bowl. Squeeze the lemon juice and add the red onions and fresh parsley.
Serve with naan bread.
Tasty and 0 weight watcher points! Even better! Serves 4.
1 lb. raw shrimp
1 lb. asparagus, cut into 2″ strips
Crushed red pepper
1 t. minced garlic
1 t. minced ginger
1 T. soy sauce
2 T. lemon juice
Heat a large frying pan. Add some olive oil. Cook the shrimp with some salt and the red pepper flakes. Cook until the shrimp is pink. Remove them from the pan and set aside.
In the same pan, heat 2 T. olive oil. Add the asparagus, the ginger, and the garlic. Season with some salt. Cook until the asparagus is tender crisp.
Return the shrimp to the pan. Add the soy sauce. Stir until everything is heated through. Just before the dish is ready, add the lemon juice.
This was really tasty.
1 Weight Watchers Freestyle Points (4 servings)
If you add 1/4 c Basmati Rice, add 5 Freestyle Points
1 T. olive oil
1 lb. uncooked shrimp
4 t. minced garlic
1/2 t. red pepper flakes
1 c. marinara sauce
1/2 c. fresh basil, chopped
Heat 1 t. oil in a pan. Add the shrimp, 1 t. garlic and some salt. Saute until the shrimp are just cooked through. Remove to a plate.
Heat 1 t. oil in the same skillet. Add the remaining garlic and red pepper flakes until fragrant. Add the tomato sauce and simmer for about 10 minutes.
Return the shrimp back to the pan and warm through. Add the basil. Top with 1 t. olive oil before serving.
This was good – a bit plain, but tasty enough. It’s pretty healthy, too! This would be good served over some noodles or rice as well.
1 lb. shrimp
3 Italian sausages, cut up
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 yellow onion, diced
1 zucchini, chopped
1/4 c. chicken broth
2 garlic cloves, minced
Red pepper flakes
Dash of seafood seasoning, such as Old Bay
1 T. chopped parsley
Cook the sausage until cooked through. Remove from pan and set aside.
Add some olive oil to the pan. Season the shrimp with the seafood seasoning. Cook until opaque and pink. Remove from pan and set aside.
Add more olive oil if needed. Cook the peppers and onions until soft. Season with salt & pepper. Add the sausage and zucchini and cook until the zucchini softens. Add in the garlic. Return the shrimp back to the pan. Add the chicken broth and red pepper flakes and parsley. Stir well to combine.
This was delicious on its own, but it would also be great over some linguini!
3 large garlic cloves, minced
1 t. red pepper flakes
2 T. diced pancetta
2 T. capers, drained
1/4 c. chopped parsley
1 lb. shrimp, peeled and deveined
1/4 c olive oil
Preheat the oven to 450. Spray a baking dish with some olive oil spray. In a bowl, combine the olive oil, garlic, red pepper, pancetta, capers, and parsley. Add the shrimp and toss well.
Place the shrimp in the prepared baking dish. Season with salt and pepper and drizzle with a little olive oil. Bake, uncovered, for 10 minutes. Squeeze lemon juice over the shrimp before serving.
This was light and very flavorful.
1 1/2 lb shrimp, peeled and deveined
2 T. fresh ginger
1 c. thinly sliced leek or green onion
1 1/2 c. chicken broth
2 T. water
1 T. cornstarch
Heat some olive oil in a frying pan. Add the shrimp and cook until just pink. Remove from pan.
Add the leeks and ginger to the pan. Cook until the leek turns a light brown.
Add the broth and bring to a boil.
Make a slurry with the cornstarch and water. Add it to the broth. Cook until thickened. If you need it to be thicker, add more cornstarch/water slurry.
Return the shrimp to the pan and cook for a few minutes.
Serve over cooked rice.
Last night I just felt like a light soup, and this was the perfect fit!
4 cups broth (I make my own)
1/2 uncooked shrimp
2 T. minced fresh garlic
Chopped chives to taste (or green onions)
Handful of angel hair pasta
1 t. fish sauce
Dash sesame oil
Saute the garlic in some olive oil. Add the broth, fish sauce, and sesame oil. Bring to a boil.
Add the chives, angel hair pasta and shrimp.
Boil until the pasta and shrimp are cooked.
Add some cilantro and serve.