3 simple shrimp recipes | News day




2 tablespoons of butter, divided

1 tbsp plus 1 tsp olive oil, divided

3 garlic cloves, chopped

1/4 to 1/2 teaspoon crushed red pepper flakes (to taste)

1 1/2 pounds peeled shrimp

1/4 cup white wine

2 tablespoons of lemon juice

2 tablespoons of chopped parsley

Salt, to taste

1. Melt 1 tablespoon of butter with 1 tablespoon of oil in a large nonstick skillet over medium-high heat.

2. Add about half of the garlic and red pepper flakes; cook 10-15 seconds and add half the shrimp in a single layer. Cook, without moving, 1 1/2 to 2 minutes, until the shrimp are golden brown on the underside; flip and cook an additional 1 to 2 minutes, until just losing its translucency in the center. Remove from the pan, add the remaining 1 teaspoon oil and repeat with the remaining garlic, red pepper and shrimp.

3. Add the wine and lemon juice to the pan and cook, stirring the pieces in the bottom of the pan, until the line drawn by a spoon pulled through the liquid does not close immediately, about 2 minutes. Remove from the heat and stir in the remaining tablespoon of butter until melted.

4. Return the shrimp to the pan and toss to coat them with the sauce; add parsley (and salt, if necessary) and serve immediately. Makes 4 servings.

Nutritional analysis for each serving: 249 calories, 34 g protein, 1 g carbohydrate, no fiber, 11 g fat, 4 g saturated fat, 204 mg sodium



1 tablespoon of canola oil

1 tablespoon minced ginger

2 garlic cloves, chopped

2 teaspoons of curry powder

1 red pepper, cut into thin strips

2 cups bite-sized broccoli florets

1 1/2 pounds peeled shrimp

1 cup light coconut milk

1 teaspoon of sesame oil

2 tablespoons of low sodium soy sauce

2 teaspoons of fish sauce

1. Heat oil in a large nonstick skillet over medium-high heat. Add ginger, garlic and curry; cook, stirring, 30 seconds. Add red pepper and broccoli; cook, stirring often, until broccoli is bright green, about 6 minutes. Add the shrimp and cook, stirring often, until the shrimp are just cooked through, about 5 minutes. Transfer to a bowl.

2. Add coconut milk, sesame oil, soy sauce and fish sauce to the pan; cook, stirring occasionally, until sauce thickens slightly, about 5 minutes. Stir in shrimp and vegetables; cook 2 minutes to reheat. Makes 4 servings.

Nutritional analysis for each serving: 254 calories, 36 g protein, 9 g carbohydrates, 2 g fiber, 9 g fat, 3 g saturated fat, 625 mg sodium



1 tablespoon of olive oil

3 garlic cloves, thinly sliced

1 medium onion, chopped (about 1 cup)

1/2 teaspoon of dried thyme

1 1/2 pounds peeled shrimp

3 Italian tomatoes, diced

1/2 cup white wine

Salt, to taste

1/2 cup fresh basil, chopped

1. Heat oil in a large nonstick skillet over medium-high heat. Add the garlic, onion and dried thyme; cook, stirring occasionally, until onions are slightly softened, 3 to 4 minutes.

2. Add the shrimp and cook, stirring occasionally, 2 minutes. Add the tomatoes and cook, stirring, 1 minute. Add the wine and cook, scraping the pieces from the bottom of the pot, and cook until the wine has reduced and a slightly thickened sauce has formed, 3 to 4 minutes. Taste and add salt as needed. Remove from the heat, stir in the basil and serve. Makes 4 servings.

Nutritional analysis for each serving: 226 calories, 35 g protein, 7 g carbohydrates, 1 g fiber, 4 g fat, 1 g saturated fat, 208 mg sodium

TRICK: Some shrimp are much saltier than others. Try to buy untreated shrimp, less salted, and season to taste at the end of cooking.


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