Jess's Recipes

This recipe is from skinnytste.com Mexican Shrimp Cobb Salad Gina's Weight Watcher Recipes Servings: 6 as main course • Size: little over 2 cups • Old Points: 6 pts • Points+: 7 Calories: 288.4 • Fat: 10.6 g • Protein: 28.7 g • Carb: 25.1 g • Fiber: 8.8 g • Sugar: 3 g Sodium: 588 mg  For the Shrimp: 16 oz cooked large shrimp, peeled chipotle chili powder to taste 1 tbsp lime juice salt to taste For the Salad: 6 cups romaine lettuce, shredded 15 oz black beans, rinsed and drained 1 cup grilled corn kernels (I used Trader Joe's frozen roasted corn) 2 tbsp red onion, divided 2 tbsp cilantro, chopped juice of 1/2 lime 1 seedless cucumber, diced 2 cups diced tomatoes 1 ripe hass avocado, diced 1 cup reduced fat Sargento Mexican Blend shredded cheese Directions: Rinse shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice.  Combine drained beans, corn, red onion, cilantro, lime juice and salt to taste. In a large glass trifle di...

Cilantro Lime Shrimp Tacos Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 6 oz • Points: 4 pts Calories: 197.3 • Fat: 4.1g • Protein: 35.9 g • Carb: 2.4 g • Fiber: 0.1 g To Cook the Shrimp: 2 tsp olive oil 2 lb shrimp, shelled and deviened 6 cloves garlic, crushed 1/2 cup chopped fresh cilantro 1 lime salt and pepper Heat a large frying pan on medium-high heat. Add oil to the pan, when hot add shrimp. Season with salt and pepper. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. Sauté another minute or two until shrimp is cooked, careful not to overcook. Remove from heat. Squeeze lime all over shrimp and toss with cilantro. Serve hot. To make the Cilantro Lime Shrimp Tacos: On a tortilla, top shrimp with shredded lettuce or cabbage and an avocado creme sauce (throw fresh avocado, reduced fat sour cream, fresh lime juice and fresh cilantro in the food processor and blend until smooth.) Serve with black beans.

Outstanding Rate the RecipeRead Reviews (29) This dish is an appealing, affordable option for entertaining. We used dried basil in this dish to cut costs, but you can substitute 2 tablespoons fresh basil, if desired. Frozen or previously frozen shrimp is often on sale at supermarkets. Total cost: $8.30/Cost per serving: $2.08. (The cost is based on the amount of products used in the recipe.) Yield: 4 servings Ingredients 8  ounces  uncooked fettuccine 1  tablespoon  olive oil 1/2  teaspoon  crushed red pepper 4  garlic cloves, minced 1  pound  large shrimp, peeled and deveined 2  cups  chopped plum tomato (about 5) 2  tablespoons  reduced-fat sour cream 1  tablespoon  tomato paste 1  teaspoon  dried basil 1/2  teaspoon  kosher salt 1/4  cup  freshly grated Parmesan cheese Preparation Cook pasta according to the package directions, omitting salt and fat. Drain. Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute. Add shrimp; sauté 1 minute. S...

1 pound(s) cooked shrimp, peeled, coarsely chopped (about 2 cups) 1 cup(s) mango(es), diced 1 cup(s) cucumber(s), diced (I omitted this) 2 Tbsp mint leaves, fresh, minced 1 tsp green hot chili pepper(s), serrano-variety, minced (or to taste) 1 Tbsp olive oil, extra-virgin 1 Tbsp fresh lime juice 2 tsp lime zest 1/2 tsp kosher salt 1/2 tsp sugar Instructions 1. In a medium bowl, combine shrimp, mango, cucumber, mint and pepper. 2. In another bowl, whisk together oil, lime juice and zest, salt and sugar; toss with shrimp mixture. Yields about 1 cup shrimp salad per serving. Notes Using precooked shrimp is a great timesaver in this dish but feel free to substitute leftover cooked shrimp in its place. If you’d rather cook your own shrimp, either steam, grill or saute them until pink and cooked through (time varies by size of shrimp). Just be sure to chill the cooked shrimp well before coarsely chopping and tossing with the other ingredients. POINTS® Value: 4 Servi...

Salt Baked Shrimp (adapted from Eileen Yin-Fei Lo's The Chinese Kitchen) Serves 4 Contrary to what the name of this dish suggests, Salt Baked Shrimp are not baked - they are (yummily) wok-fried. This is a dry, sauce-less dish that is quite spicy. Ingredients: 1 lb shrimp - de-vein and remove the shell (you can leave the tail on) 1 Tbs baking soda 1 Tbs plus 1 tsp kosher salt 3 Tbs cornstarch 1 quart peanut oil 2 Tbs minced hot chilies (you can use all jalapenos or mix a variety of hot peppers for a blend of colors and heat). Include the seeds in the mince for more heat. Equipment: For this recipe, you will need the following special equipment: A wok A Chinese strainer/wire net basket A Chinese wooden spatula/paddle for stir-frying Instructions: Using the shrimp and baking soda, follow the technique described above to plump the shrimp [mix the shrimp and soda, let sit 20 min then blanch in salted boiling water and rinse under cold]. Pat the shrimp dry and sprinkle them with the corn...

Shrimp Curry (from the Penzey's magazine) 2 lbs raw peeled shrimp 1/2 stick butter 1 lg onion, chopped 3-5 T sweet curry powder1 T freshly squeezed lemon juice 1 14 oz can whole tomatoes 1 14 oz. can coconut milk (light is fine) 1/2-1 t Kosher salt Melt butter in a large, deep saute pan. Add onion. Cook on low until onion is transparent-about 15 minutes. Add curry powder and cook on low for 15 mins, strring regularly as curry forms a paste. Add lemon juice and stir. Add tomatoes, cutting them up once they are in the pan, add 1/2 the juice from can and reserve the remainder. Continue cooking on low heat for 15 min. Add 1/4 of the coconut milk and stir. Keep adding coconut milk and tomato juice until you are satisfied with the consistency of the curry base (the shrimp will add additional liquid) and simmer this for another 15 mins. Bring the curry base to a boil and toss in the shrimp. Stir and cook for 6-8 mins. Taste and add salt if needed. Serve over Okra Rice as pictured below or...

1 pound large raw shrimp , peeled and deveined* 1 cup heavy cream 2 cups water 1 1/2 cups hot stock (shrimp, chicken, or vegetable) 1/4 cup butter Salt and black pepper to taste 1 cup stone-ground grits** 3 tablespoons fresh lemon juice Salt and black pepper to taste 6 bacon slices 2 tablespoons finely chopped onion 1 cloves garlic , minced 2 tablespoons finely chopped green or red bell pepper * To add flavor, place the shells of the shrimp in a saucepan and cover with water. Simmer over low heat approximately 7 to 10 minutes. Remove from heat and strain the broth, discarding shells. Add shrimp broth to hot stock. ** If using quick-cooking grits (not instant), reduce cream to 1/2 cup and reduce stock to 1 cup. In a large saucepan over medium-high heat, combine cream, water, and hot stock; bring to a gentle boil. Add butter, salt, and pepper. Slowly add grits, stirring constantly (so that the grits do not settle to the bottom and scorch), until all are added reduce heat to medium-low. C...

From the Palm Restaurant 1 lb green beans, ends trimmed 1 lb ripe beefsteak tomatoes, cored and roughly chopped into 1/2 inch chunks, including seeds and juice 1 medium onion, cut into 1/2 inch dice 3/4 cup basic vinaigrette 1/4 lb bacon, cooked until crisp, then drained 6 jumbo (U-12) shrimp or 12 medium shrimp, cooked, peeled, and cut into 1/2 - inch lengths In a saucepan of rapidly boiling salted water, cook the green beans for 4 minutes. Drain immediately, and rinse under abundant cold water until the beans stop steaming. Shake to remove excess water; then spread on a double thickness of paper towels to dry briefly. Ct into 1 1/2 inch lengths. In a large bowl, combine the beans, tomatoes, onion, and 1/2 cup vinaigrette. Toss until evenly coated, adding the remaining vinaigrette only if necessary. Mound on chilled salad plates. Crumble an equal amount of the bacon over each salad, and scatter with a few pieces of the shrimp. Serve at once. Variation for the West Coast Gigi: G...

Bon Appétit August 2006 Yield: Makes 4 to 6 servings Active Time: 35 minutes Total Time: 35 minutes Dressing 6 tablespoons orange juice 3 1/2 tablespoons white wine vinegar 2 tablespoons chopped fresh chives 1 1/2 teaspoons finely grated orange peel 1/4 cup olive oil 1/2 teaspoon truffle oil* (optional) Salad 1 10-ounce bag red pearl onions Metal skewers 2 pounds uncooked large shrimp, peeled, deveined 3 large ears of corn, husked 1 ciabatta bread or pain rustique, cut crosswise into 1-inch-thick slices Olive oil 2 teaspoons hot smoked paprika (Pimentn de la Vera)** 12 cups mâche (about 7 ounces) 2 avocados, halved, pitted, peeled, cut into 3/4-inch cubes For dressing: Whisk first 4 ingredients in small bowl to blend. Whisk in olive oil, then truffle oil, if desired. Season with salt and pepper. For salad: Bring small saucepan of water to boil. Add pearl onions and boil 3 minutes. Drain; cool onions slightly. Peel onions, leaving root ends intact. Do ahead: Dressing and onions can be ...

Courtesy of Hungry Girl as seen in People Magazine Serves 1 1 8 oz. package tofu Shirataki Fettucine Shape noodles 1 oz. fat-free cream cheese 2 tsp. reduced-fat Parmesan cheese 1 tsp. fat-free sour cream 1/2 cup cooked chopped broccoli 5 medium cooked shrimp salt and pepper, to taste (if desired) 1. Rinse and drain fettucine noodles very well and place in a microwave-safe bowl. Microwave for 1 minute, drain well again, and pat dry with paper towels. 2. Add cheeses, sour cream and broccoli. Mix thoroughly. 3. Microwave mixture about half a minute to melt cheese further, then mix again. 4. Top with cooked shrimp. Season with salt and pepper to taste, and serve hot. Enjoy! Nutrition per serving: 135 calories, 11g protein, 11.5g carbohydrates, 4.5g fat, 5g fiber.