Spicy Thai Shrimp Salad

Spicy Thai Shrimp Salad

4 servings | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

  • 2 tablespoons lime juice
  • 4 teaspoons fish sauce, (see Note)
  • 1 tablespoon canola oil
  • 2 teaspoons light brown sugar
  • 1/2 teaspoon crushed red pepper
  • 1 pound cooked and peeled small shrimp
  • 1 cup thinly sliced red, yellow and/or orange bell pepper
  • 1 cup seeded and thinly sliced cucumber
  • 1/4 cup mixed chopped fresh herbs, such as basil, cilantro and/or mint

Preparation

  1. Whisk lime juice, fish sauce, oil, brown sugar and crushed red pepper in a large bowl. Add shrimp, bell pepper, cucumber and fresh herbs; toss to coat.

Tips & Notes

  • Note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analyses.

Recipe from EatingWell:  July/August 2008

 

 

Speedy Scampi

Speedy Scampi

  • Yield: Makes 4 servings
  • Cook time:8 Minutes
  • Prep time:10 Minutes

Ingredients

  • 1/3 cup butter or margarine
  • 2 green onions, sliced
  • 4 large garlic cloves, minced
  • 1 tablespoon grated lemon rind
  • 1/2 cup fresh lemon juice
  • 1/2 teaspoon salt
  • 1 3/4 pounds large fresh shrimp, peeled and deveined
  • 1/2 cup chopped fresh parsley
  • 1/2 teaspoon hot sauce
  • 12 ounces angel hair pasta, cooked

Preparation

Melt butter in a large skillet over medium-high heat; add green onions, minced garlic, lemon rind, lemon juice, and salt; cook garlic mixture 2 to 3 minutes or until bubbly.

Reduce heat to medium; add shrimp, and cook, stirring constantly, 5 minutes or just until shrimp turn pink. Stir in parsley and hot sauce. Toss with hot pasta.

Prep: 10 min., Cook: 8 min.

Recipe from Southern Living July 2002

 

Shrimp Caesar

Shrimp Caesar

4 servings, about 2 1/2 cups each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

  • 3 tablespoons lemon juice, plus 4 lemon wedges for garnish
  • 2 teaspoons Dijon mustard
  • 3 anchovies, coarsely chopped, or 1 teaspoon anchovy paste, or to taste
  • 1 small clove garlic, coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup grated Asiago cheese, divided
  • 1/2 teaspoon freshly ground pepper
  • 8 cups chopped hearts of romaine, (about 2 hearts)
  • 1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen)
  • 1 cup croutons, preferably whole-grain (see Tip)

Preparation

  1. Place lemon juice, mustard, anchovies (or anchovy paste) and garlic in a food processor; process until smooth. With the motor running, gradually add oil; process until creamy. Add 1/4 cup Asiago cheese and pepper; pulse until combined.
  2. Combine romaine, shrimp and croutons in a large bowl. Add the dressing and toss to coat. Divide among 4 plates, top with the remaining 1/4 cup Asiago cheese and garnish with a lemon wedge.

Tips & Notes

  • Make Ahead Tip: The dressing (Step 1) will keep, in a jar in the refrigerator, for up to 3 days. Shake vigorously just before tossing with the salad.
  • Tip: To make homemade croutons: Toss 1 cup whole-grain bread cubes with 1 tablespoon extra-virgin olive oil, a pinch each of salt, pepper and garlic powder. Spread out on a baking sheet and toast at 350°F until crispy, turning occasionally, 15 to 20 minutes.

From EatingWell:  June/July 2005, EatingWell Serves Two, The EatingWell Healthy in a Hurry Cookbook (2006)

 

New England Fried Shrimp

New England Fried Shrimp

4 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

  • 1 cup pale ale, or other light-colored beer
  • 1 cup whole-wheat pastry flour, (see Ingredient Note) or all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt, divided
  • 2 tablespoons canola oil, divided
  • 1 pound raw shrimp, (13-15 per pound; see Ingredient Note), peeled and deveined, tails left on
  • Freshly ground pepper, to taste

Preparation

  1. Whisk beer, flour, mustard and 1/4 teaspoon salt in a medium bowl until smooth.
  2. You’ll need to cook the shrimp in two batches. Wait to batter the second batch until the first is cooked. For the first batch, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Hold shrimp by the tail and dip in the batter one at a time. Let any excess batter drip off, then add the shrimp to the hot oil, making sure they aren’t touching. Cook, turning once and adjusting the heat as necessary to prevent burning, until golden brown on the outside and curled, 3 to 4 minutes total. Transfer to a platter.
  3. Wipe out the pan. Add the remaining 1 tablespoon oil to the pan and heat over medium-high. Batter and fry the remaining shrimp. Season all the shrimp with the remaining 1/4 teaspoon salt and pepper and serve immediately.

Tips & Notes

  • Ingredient notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
  • Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you’re getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.

From EatingWell:  May/June 2008

Crab Cake Burgers

CrabCakeBurgers

These burgers have a true crab flavor that isn’t masked by fillers or strong seasoning. Serve on a bun with tartar sauce or with a lemon-juice-dressed salad of greens, sprouts and sliced peaches. This recipe works best with convenient pasteurized crabmeat, usually found in the refrigerated case near the fish counter. If you prefer lump crabmeat, cut it into small, uniform pieces.

Yield: 6 servings

Total Time: 20 minutes

Ingredients

  • 1 pound crabmeat
  • 1 egg, lightly beaten
  • 1/2 cup panko breadcrumbs, (see Note)
  • 1/4 cup light mayonnaise
  • 2 tablespoons minced chives
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon celery seed
  • 1 teaspoon onion powder
  • 1/4 teaspoon freshly ground pepper
  • 4 dashes hot sauce, such as
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons unsalted butter

Preparation

  1. Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon juice, celery seed, onion powder, pepper and hot sauce in a large bowl. Form into 6 patties.
  2. Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side.

Tips & Notes

  • Note: Panko breadcrumbs, also known as Japanese breadcrumbs or bread flakes, are coarser in texture than other dried breadcrumbs. They produce a crispy crust and are less likely to become soggy than finely ground breadcrumbs. Look for panko in the Asian food section of large supermarkets and in specialty Asian markets.

This recipe is from EatingWell online, June/July 2005

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