Copied from Real Simple's website
Ingredients:
-1/4 cup fresh orange juice
-2 tablespoons fresh lime juice
-2 tablespoons sour cream
-kosher salt and black pepper
-1/4 small cabbage (8 ounces), shredded
-1 cup corn kernels (from 1 to 2 ears, or frozen and thawed)
-1 jalapeno, seeded and chopped
-1 tablespoon olive oil
-1 pound peeled and deveined medium shrimp
-8 small flour tortillas, warmed
Directions:
1) In a large bowl, whisk the orange and lime juices, sour cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the cabbage, corn, and jalapeño and toss to combine. Let sit, tossing occasionally, for 10 minutes.
2) Meanwhile, heat the oil in a large skillet over medium-high heat. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout, 2 to 3 minutes.
3) Serve the shrimp with the tortillas and the slaw.
Serves 4
Nutritional Information
Per Serving
Calories 392
Fat 9g
Saturated Fat 3g
Cholesterol 177mg
Sodium 1095mg
Protein 31g
Carbohydrate 47g
Fiber 4g
Weight Watchers Points: 8
Showing posts with label shrimp. Show all posts
Showing posts with label shrimp. Show all posts
Thursday, July 15, 2010
Tuesday, July 13, 2010
Roasted Shrimp with Peppers and Lemon
Copied from Real Simple's website
Ingredients:
-1 cup long-grain white rice
-1 red bell pepper, thinly sliced
-1 lemon, thinly sliced
-6 sprigs fresh thyme
-4 scallions, halved lengthwise and sliced into 1-inch pieces
-1/4 teaspoon crushed red pepper
-2 tablespoons olive oil
-kosher salt and black pepper
-1 pound frozen large peeled and deveined shrimp, thawed
-1/2 teaspoon paprika
Directions:
1) Heat oven to 450° F. Cook the rice according to the package directions.
2) Meanwhile, in a large bowl, toss the bell pepper, lemon, thyme, scallions, crushed red pepper, 1 tablespoon of the oil, and 1/4 teaspoon each salt and black pepper. Spread on a rimmed baking sheet (reserving the bowl).
3) Add the shrimp to the bowl and toss with the paprika, the remaining tablespoon of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Nestle the shrimp in the bell peppers on the baking sheet. Roast until the shrimp are cooked through and the bell peppers are tender, 10 to 12 minutes. Serve over the rice.
Serves 4
Nutritional Information
Per Serving
Calories 392
Fat 9g
Saturated Fat 2g
Cholesterol 172mg
Sodium 534mg
Protein 28g
Carbohydrate 48g
Fiber 3g
Weight Watchers Points: 8
Ingredients:
-1 cup long-grain white rice
-1 red bell pepper, thinly sliced
-1 lemon, thinly sliced
-6 sprigs fresh thyme
-4 scallions, halved lengthwise and sliced into 1-inch pieces
-1/4 teaspoon crushed red pepper
-2 tablespoons olive oil
-kosher salt and black pepper
-1 pound frozen large peeled and deveined shrimp, thawed
-1/2 teaspoon paprika
Directions:
1) Heat oven to 450° F. Cook the rice according to the package directions.
2) Meanwhile, in a large bowl, toss the bell pepper, lemon, thyme, scallions, crushed red pepper, 1 tablespoon of the oil, and 1/4 teaspoon each salt and black pepper. Spread on a rimmed baking sheet (reserving the bowl).
3) Add the shrimp to the bowl and toss with the paprika, the remaining tablespoon of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Nestle the shrimp in the bell peppers on the baking sheet. Roast until the shrimp are cooked through and the bell peppers are tender, 10 to 12 minutes. Serve over the rice.
Serves 4
Nutritional Information
Per Serving
Calories 392
Fat 9g
Saturated Fat 2g
Cholesterol 172mg
Sodium 534mg
Protein 28g
Carbohydrate 48g
Fiber 3g
Weight Watchers Points: 8
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