Garlic and Red Pepper Shrimp

I made this shrimp to go with the Quinoa Fried "Rice" below, and it was a great complement to it. I was going to go with a simple garlic shrimp saute, but I had a red pepper I needed to use up and I was glad I did - it was a fantastic added flavor. Definitely a keeper!

Ingredients

3 Tbsp. butter
1 red pepper, chopped
4 cloves garlic, minced
1 lb. raw medium shrimp, peeled and deveined
1 Tbsp. parsley
1/2 lemon, juiced and zest

Directions

1. Melt butter in a large skillet over medium heat. Add red pepper and garlic and cook, stirring frequently, 3 minutes. Add shrimp and cook until no longer pink. Sprinkle with parsley and add lemon juice and zest. Remove from heat and serve immediately.

Spicy Tortilla Soup With Shrimp

As I finished off my bowl of this soup tonight, I told my husband that it might just be my new favorite! It was a hard thing to say, especially since I feel as though I'm cheating on my long-running favorite Mexican Chicken Lime Soup, but this one might edge it out just a little.

I would hesitate to call this a "tortilla" soup though; I feel like that term gets used rather liberally these days. I would describe it more as a hearty vegetable soup with a little kick.

Whatever its called though, the best part about this soup is that it comes with a great deal of versatility as well. For example:
* I love a spicy broth, but what if you don't? Just omit the chipotles and cut down the chili powder.
* Don't like shrimp? Don't use it! I liked it but I don't think its absolutely necessary, and would be fine without. Or just substitute chicken.

It also fits right in with my low-fat, low-carb diet, and since I'm already sad there aren't any leftovers I think I'll be making this again soon!

See the original recipe from Cooking Light

Ingredients


1 Tbsp. olive oil
1 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped carrot
1 Tbsp. minced chipotle chile, canned in adobo sauce
1 tsp. ground cumin
1 tsp.chili powder
2 tsp. minced garlic
4 cups fat-free, lower-sodium chicken broth
1 (15-ounce) can no-salt-added fire-roasted diced tomatoes, undrained
12 ounces peeled and deveined medium shrimp
1 Tbsp. fresh lime juice
1/8 teaspoon salt
1/2 cup lightly crushed baked tortilla chips (about 1 ounce)
1 cup diced avocado (about 1/2 pound)
2 Tbsp. fresh cilantro leaves (optional)

  Directions

 1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 6 ingredients (through garlic); cook 6 minutes or until carrot is crisp-tender, stirring occasionally. Add broth and tomatoes; bring to a boil. Cover and cook 6 minutes, stirring occasionally. Add shrimp; cook 2 minutes or until shrimp are done.

2. Remove from heat; stir in juice and salt. Divide shrimp mixture evenly among 4 bowls; top evenly with chips and avocado. Garnish with cilantro, if desired.

Poblanos with Chorizo, Shrimp, and Rice

Being sick lately my tasting abilities have not been working at their full capacity, and when I first made these all I got was the heat from the poblanos. However, my husband assured me they were all-around delicious, and I can confirm that statement after enjoying the leftovers a few days later. Stuffed peppers don't usually let me down (and chorizo is a new love), so this version will definitely be made again in my house.

Poblanos with Chorizo, Shrimp, and Rice
from Guy Fieri

Ingredients

1 tablespoon oil
1/2 pound Mexican-style chorizo
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 jalapeno, minced
1 red onion, diced
2 tablespoons garlic, minced
1 cup short-grain rice
1 cup low-sodium chicken stock
1/2 cup white wine
1/2 cup water
6 large, fresh poblano chiles
1 pound shrimp, shelled, cut into 1/2-inch pieces
3/4 cup Cheddar, shredded
3/4 cup Jack cheese, shredded

Directions

1. In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.

2. Preheat oven to 400 degrees F.

3. Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.

4. When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3minutes to melt and brown the cheese.

Blackened Shrimp Stroganoff

I've been making this pasta for a while, and I'm not sure but I think I got the recipe from Allrecipes.com (and that's where I got the picture from). Super simple and easy to throw together. I love the flavor that the roasted red pepper adds, and even though its a "creamy" pasta you can make it pretty guilt-free by using light butter and reduced-fat/fat-free sour cream.



Blackened Shrimp Stroganoff

Ingredients

1 lb. fresh shrimp, peeled and deveined
1 Tbsp. olive oil
1 Tbsp. Cajun seasoning
6 oz. fettuccini pasta
1 Tbsp. butter
3 cups fresh mushrooms, sliced
1 Tbsp. chopped shallots
2/3 cup chicken broth
1/2 cup sour cream
1 Tbsp. cornstarch
1 cup chicken broth
1 (7 ounce) jar roasted red bell peppers (I usually just get 1 or 2 fresh red peppers, and roast/peel/chop it up myself)
1 Tbsp. drained capers (I've never added these...)

Directions

1. Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.

2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

3. Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan. Add shrimp cook until shrimp turn pink about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken broth to pan, and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes).

4. In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. Serve over pasta.