Marvelous Recipes

Bring the definite taste of Asia into your kitchen with this bright shrimp stir-fry dish from Weight Watcher’s.

1 teaspoon olive oil
1-1/4 pounds medium shrimp, peeled and deveined
2 carrots, julienned
2 tablespoons minced, peeled gingerroot
3 garlic cloves, minced
2 cups trimmed snow peas
1/2 cup low-sodium chicken broth
2 teaspoons reduced-sodium soy sauce
1 teaspoon Asian sesame oil
4 cups hot cooked brown rice
2 tablespoons sesame seeds, toasted*

1. In a large nonstick skillet, heat the olive oil. Add the shrimp; cook, stirring as needed, until pink, about 3 minutes. Transfer to a plate and keep warm.

2. Add the carrots to the skillet; cook, stirring as needed, until tender-crisp, 4 to 5 minutes. Add the ginger and garlic; cook, stirring constantly, until the garlic is lightly browned, about 1 minute. Reduce the heat and simmer, covered, until heated through, about 1 minute longer.

3. Add the shrimp, snow peas, broth, soy sauce and sesame oil; bring to a boil, stirring as needed. Reduce the heat and simmer, covered, until heated through, about 1 minute longer. Serve the rice, topped with the shrimp mixture; sprinkle with the sesame seeds. Makes 4 servings.

Per Serving: 446 Calories, 9 g Total Fat, 1 g Saturated Fat, 175 mg Cholesterol, 315 mg Sodium, 59 g Total Carbohydrate, 7 g Dietary Fiber, 32 g Protein, 175 mg Calcium.

* To toast the sesame seeds, place a small nonstick skillet over medium heat. Add the sesame seeds and cook, stirring constantly, until lightly browned, 2 to 3 minutes.

Emily

This creamy shrimp chowder recipe from Taste of Home is sure to please the shrimp lovers in your family. You will especially enjoy how easy and quick it is to prepare!

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup red bell pepper
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups 2% milk
1/2 pound frozen cooked small shrimp, thawed
1 (14-1/2 ounces) can diced potatoes
1 cup vegetable broth
1 cup frozen corn, thawed
2 teaspoons seafood seasoning
1/2 teaspoon dried thyme

1. Sauté the onion, celery, carrot and red pepper in the butter in a large saucepan until tender, about 5 minutes.

2. Stir in the flour until blended; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

3. Stir in the shrimp, potatoes, vegetable broth, corn, seafood seasoning and thyme. Reduce the heat to low; cover and simmer for 10 minutes or until heated through. Makes 5 cups.

Emily

Hot Italian sausage, shrimp and spicy seasonings give this gumbo a unique and satisfying flavor!

8 ounces bulk hot Italian sausage
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 cup thinly sliced celery
3 garlic cloves, chopped
2 (14-1/2 oz) cans stewed tomatoes
1 (14 oz) can chicken broth
1 teaspoon paprika
1/4 teaspoon coarse ground black pepper
1/4 teaspoon cayenne pepper
1 pound frozen uncooked medium shrimp, thawed, peeled and deveined
1 cup instant white or brown  rice

1. In a 4 quart Dutch oven over medium heat, cook sausage, onion, bell pepper, celery and garlic until sausage is brown, breaking up sausage with a wooden spoon; drain and return to Dutch oven.

2. Stir in the undrained tomatoes, chicken broth, paprika, pepper and cayenne. Bring to a boil; reduce heat, cover and simmer for 10 minutes.

3. Add the shrimp; cook, covered, for 4 minutes longer, until the shrimp is opaque. Remove from the heat and stir in the rice. Cover and let stand 5 minutes. Makes 6 servings.

Emily

To devein shrimp means to remove the black vein running down the back of the shrimp. To do this, make a shallow slit with a sharp knife along the back from the head area to the tail. Rinse shrimp under cold water to remove the vein.

Emily

The seafood lovers in your family will give you “two thumbs up” for this yummy dish!

1/4 cup lemon juice
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces large raw shrimp, peeled, deveined, tails removed
1/4 cup butter or margarine
8 ounces fresh mushrooms, sliced
1 cup thinly sliced carrots
1/2 medium green bell pepper, seeded, cut into strips
1/2 medium red bell pepper, seeded, cut into strips
1/4 cup sliced green onions
3 garlic cloves, finely chopped
1/2 teaspoon dried thyme leaves

1. In a large bowl, combine lemon juice, cornstarch, salt and pepper. Add the shrimp and stir. Cover and marinate in the refrigerator for 30 minutes.

2. In a large skillet, over high heat, melt butter or margarine; add mushrooms, carrots, green pepper, red pepper, onions, garlic and thyme; cook 8 minutes or until tender crisp. Add shrimp mixture; cook and stir until shrimp is opaque, about 6 minutes.

3. Serve over hot cooked pasta. Yields 4 servings.