Many Cajun shrimp dishes have loads of butter. This is a very tasty version that is much lower in fat. You won't miss it. Serve with French bread and a salad. Fabulous dinner on the table in less than 15 minutes.
Another Cookgirl original! A nutritious, hearty breakfast cereal much less
expensive to make at home instead of buying at the supermarket. I live off this in the cold winter months.
Really delicious used in various bread recipes. Also can use basmati, jasmine or regular white rice, but brown is the healthiest.
This is a very quick and easy recipe that will impress everyone. The shrimp is rather spicy but the cilantro and tangyness of the rice mixture nicely balances the spicy seasonings. This recipe came from the July 2002 Cooking Light magazine.
Romantic little recipe for two that wont leave you too full to flirt!
Yummy garlic and wine sauce coat the shrimp and pasta. A salad and some crusty fresh bread would be very nice with this and a nice chablis or chardonnay wouldn't hurt either!
I came up with this after totally revamping a recipe found on healthycookingrecipes.com.
"PLEASE adjust the seasonings to make it perfect for you and DO let me know how you change it up."
UPDATE! As listed yes the portion is quite large as you would find in a restaurant. Feel free to reduce the amount of pasta to save calories. We always have leftovers which is fine by me! I remove the shrimp to reheat. Zap pasta in micro for a few minutes then add the shrimp on top for about 20 seconds to remove the chill! Also feel free to experiment! More tomatoes, canned tomatoes (just use organic or add a pinch of sugar) less red pepper, more red pepper. You get the idea. Enjoy!
I apparently copied the original recipe down wrong (2 cups of olive oil?? That can’t be right!) so I took extreme liberties with it when I made this. I added black olives and used white onions instead of the chives. This would be better with fresh herbs. It's spicy, so serve it with some chewy bread and a mixed green salad.
Very basic and good because it can be eaten as is, dipped in seafood sauce, as an appy or added to other dishes, good in a plain spinach/mushroom/tomato salad with lemon/parmesan cheese/ balsamic vinegar / parsley dressing. From a Safeway advertisement 1996
In Spanish tavernas, these shrimp; fragrant with garlic and olive oil; are brought to the table sizzling in a little metal pan. Have plenty of bread on hand to sop up the delicious pan juices. Serve with lemon wedges, if desired.
Paprika, cumin, and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce. You can use the sauce with a wide range of ingredients(see Variations). One variation is vegetarian. With its competing spices, strong-flavored cilantro, and acidic tomatoes, this pasta dish calls for a simple Italian white--a pinot grigio, for example. Notes: I use fresh tomatoes instead of canned.
After tweaking a recipe seen on "Barefoot Contessa," I arrived at this delicious, LOW FAT, high protein hors d'oeuvre that everyone (even the non-fish eaters) gobble up! Dead simple to make - just be sure to devein the shrimp, and don't cook them too long. Classically served with sauce in a martini glass, with shrimp hanging around the edges.