Zucchini Shrimp Scampi

If you've had your fill of Thanksgiving turkey and all the trimmings by now, here's an easy meal (and healthy) meal that includes shrimp, zucchini and some basic ingredients. It was really good and is now in our recipe collection for repeat meals.

Shrimp and Zucchini "Scampi"

• 2 TBSPs unsalted butter
• 1 lb medium shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes or more (or less) to taste
• 1/4 C chicken stock
• Juice of 1 lemon
• Kosher salt and freshly ground black pepper, to taste
• 1-1/2 lbs (4 med.) zucchini, spiralized
• 2 TBSPs freshly ground Parmesan (substitute Romano or a mix)
• 2 TBSPs chopped fresh parsley (or use less dried)

1. Melt butter in large skillet over medium-high heat. Add shrimp, garlic and red pepper flakes. Cook stirring occasionally until shrimp is pink, about 2-3 minutes.
2. Stir in chicken stock and lemon juice. Season with salt and pepper to taste. 
3. Bring to a simmer, stir in zucchini noodles until well combined, about 1-2 minutes.
4. Serve immediately, garnished with cheese and parsley, if desired.

Grenville declared this recipe a "keeper" and gave it a "forks up."

Cajun Shrimp in Foil

This recipe is not only super easy (my favorite kind) but also delicious and healthy as well. It's from a public broadcasting show (PBS) program featuring nutritionist Ellie Krieger. Her show, Ellie's Real Good Food, is quickly becoming one of my favorites.

The recipe shown below is to serve 8. You can adjust the ingredients, as necessary, when serving fewer folks. According to Ms. Krieger, you can also prepare the recipe, then refrigerate or freeze for later use.

Cajun Shrimp in Foil

• 2 TBSP salt-free Cajun or Creole seasoning
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2-1/4 lb cleaned large shrimp
• 2 fully cooked Andouille sausage links (6 ounces total), very thinly sliced
• 2 medium zucchini (8 ounces each), sliced into [1/4]-inch thick rounds
• 2 large red bell peppers, seeded and cut into thin strips
• 3 C corn kernels (one 1-pound bag frozen corn)
• 1/2 C chopped fresh parsley leaves
• 1/2 C chopped fresh basil leaves
• 1 C dry white wine, such as Pinot Grigio
• 1/3 C olive oil

1. Preheat oven to 425 degrees.
2. Combine Cajun seasoning, salt, and pepper in medium bowl. Add shrimp and toss to coat.
3. Place eight large (10 x 18-inch) pieces of heavy-duty aluminum foil on a flat surface.
4. Divide sausage, zucchini, bell peppers, and corn among foil pieces, placing  vegetables in center of each. Top each with shrimp (about 5 or 6), sprinkle each packet with 1 tablespoon of parsley and 1 tablespoon of basil. Drizzle each with 2 tablespoons of wine and about 2 teaspoons of oil. Fold each piece of foil to form a packet, sealing tightly and leaving a little room inside for air to circulate in the packet. 
5. Arrange packets on baking sheet. Cook about 13 minutes until shrimp is cooked through and vegetables are crisp-tender. Open packets slowly, being careful of hot steam. Transfer shrimp, vegetables, and sauce to individual bowls. (Makes 8 servings, of 1 packet each.)

My choice was to serve with a rice accompaniment and the remaining white wine. Grenville rated this recipe as a "keeper" with two forks.

Big Easy Shrimp

Seafood is a favorite ingredient in our meal planning (besides chicken and veggies). And, we're always on the lookout for easy and great-tasting recipes.

That said, we were delighted ecstatic (and really glad) to find this South Beach recipe for a traditional Creole dish, minus lots of extra calories. Serve it over cooked brown or basamati rice vs. white rice. You can substitute sea scallops for shrimp – or include some of both.

Compared to a "traditional" Creole dish, this recipe has 185 cal per serving; add more if serving over rice.

Big Easy Shrimp

• 6 strips turkey or Canadian bacon
• 1 onion, chopped
• ½ green pepper, chopped
• 1 rib celery, chopped
• 1 glove garlic, minced
• 1 can (16 oz.) chopped tomatoes
• 1 bay leaf
• ½ tsp ground black pepper
• 1 tsp Worcestershire sauce
• 1 tsp hot pepper sauce (optional)
• 1 lb. medium shrimp, peeled and de-veined

1. Cook bacon in a large skillet over medium heat until crisp. Place on a paper lined plate to drain, crumble when cool. Remove and discard all but 1 TBSP of pan drippings.
2. Add onion, bell pepper, and celery to drippings and cook for 5 minutes or until tender. Stir in garlic and cook for 1 minute. Add tomatoes (with juice), bay leaf, black pepper, Worcestershire sauce, and hot pepper sauce. Heat to boiling, then reduce heat to low and simmer for 20 minutes.
3. Add shrimp and crumbled bacon. Cook for 10 minutes or until shrimp are opaque. Remove and discard bay leaf before serving. Serves 4 (or 2 with leftovers ).

Tropical Shrimp & Rice

It’s summertime and after a day of working outside, we like to prepare a fast and easy meal – not fast food or frozen – but one using chicken or seafood. This recipe is from the Taste of Summer Cookbook. We liked it as much as the Spicy BBQ Shrimp & Rice recipe we tried earlier.

The original recipe called for using quick-cooking brown rice, but we prefer to use the standard longer cooking (50 minute) variety; we use Lundburg rice products – a bit more costly, but well worth the expense.

Tropical Shrimp & Rice

Notes: We increased the rice to 1 C for to serve 4 and used cilantro vs. parsley. We omitted the coconut and added a 1/2 C of chopped fresh pineapple (or use canned, chopped pineapple).

• 1 lb. large shrimp, peeled and deveined
• 1/2 C whole-grain brown rice
• 1/4 C unsweetened shredded coconut (optional)
• 1 small mango, peeled and cut into 1/2-inch cubes
• 1/2 C chopped pineapple (fresh or canned)
• 1/4 C chopped fresh parsley OR cilantro
• 1 tbsp extra-virgin olive oil
• 1 tsp grated lime zest
• 1 tbsp fresh lime juice
• ¼ tsp salt
• 1/8 tsp freshly ground black pepper

1. Cook rice according to package directions. Transfer to a large bowl to cool.
2. While rice is cooking, heat oven to 350°. Spread coconut on baking sheet and bake about 5 minutes until golden. Transfer to a plate to cool.
3. Bring a saucepan of lightly salted water to a boil. Add shrimp, reduce to simmer and cook 1-2 minutes until shrimp turn pink. Transfer shrimp to the bowl with rice.
4. Add coconut, mango, pineapple (if using) parsley (cilantro), oil, lime zest, lime juice, salt and pepper to shrimp mixture. Toss well.

Spicy BBQ Shrimp and Rice

This recipe is from the Taste of Summer Cookbook (South Beach Diet cookbook). We’re not specifically following the SB plan, but eating lots of fish, chicken, grains, veggies and fruit. We have the books and often check out recipes, many of which we’ve tried – and liked.

This meal was great for summertime dining. We enjoyed it with a side salad and glass of iced tea.

Spicy BBQ Shrimp and Rice

Notes: The recipe below serves 4 (according to the book), so we halved it. Also it called for quick-cooking brown rice, but we use the “regular” cook 50-min variety.

Rice

• 1 tbsp extra-virgin olive oil
• 3 scallions, white and green parts sliced thin and separated
• 1 medium green bell pepper, finely chopped
• 1 C whole grain brown rice
• 1-3/4 C water

Shrimp

• 1 lbs. large shrimp, peeled & deveined
• 1 tbsp extra-virgin olive oil
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1/2 tsp dried thyme
• 4 scallions, thinly sliced
• 1 tbsp fresh lemon juice
• 1 tbsp Worcestershire sauce
• 3/4 C tomato sauce
• 2 tbsp granular sugar substitute OR regular sugar
• 2 tbsp hot pepper (taste test for “hotness”

1. Cook rice in saucepan; then 15-20 minutes before it’s done: Heat oil over medium heat. Add scallion whites and pepper; cook 5 minutes stirring until vegetables begin to soften. Add to rice, cover and finish cooking.
2. Start cooking shrimp: heat olive oil over medium heat in large nonstick skillet. Add paprika, garlic powder, and thyme; cook about 1 minute.
3. Stir in scallions, lemon juice, Worcestershire sauce, tomato sauce, sugar substitute, hot pepper sauce; cook 1 minute.
4. Add shrimp and toss to coat with sauce; cover and cook 2-3 minutes or until shrimp turn pink. Remove from heat and keep warm.
5. Serve over rice; add scallion greens on top.

WHOOPS – NO photos – we forgot to take any of the prepping, cooking or finished dish – TRUST us – it was delicious.