Shrimp with Mango & Basil

April 11, 2014 Leave a Comment
Shrimp with Mango & Basil

Shrimp with Mango & Basil

 

This recipe, Shrimp with Mango & Basil is from Diabetic Connect.  This one-pan stir fry is an Indian feast of sweet shrimp, perfumy mangoes and spicy and spicy basil.  It’s guaranteed to evoke dinnertime oohs and ahhs.  Carbs are a time-tested way to take the pop out of the heat, so make sure you have plenty of aromatic jasmine rice to go with this fiery dish.  Use pre-peeled shrimp to make preparation a breeze.

Shrimp with Mango & Basil Recipe

Shrimp with Mango & Basil

1 lb. raw shrimp (21-25 per pound), peeled and deveined, tails left on

¼ tsp. salt

¼ –  ½ tsp. cayenne pepper

¼ tsp. ground turmeric

1 Tbsp. extra-virgin olive oil

1 large ripe, firm mango, peeled and cut into ½ inch cubes

1 bunch scallions, green tops only, thinly sliced

¼ cup firmly packed fresh basil leaves, finely chopped

Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl.  Cover; refrigerate for about 30 minutes.

Heat oil in a large nonstick skillet over medium-high heat; place the shrimp in a single layer and cook until the undersides turn pink, about 1 minute.  Flip them over and cook for 1 minute.

Add mango, scallion greens and basil and cook, stirring until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.   Enjoy!             4 serving

** Serve with rice and vegetable.

 

(Recipe for Shrimp with Mango & Basil came from Diabetic Connect, 2014)

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Grilled Shrimp Remoulade

March 10, 2014 Leave a Comment
Grilled Shrimp Remoulade

Grilled Shrimp Remoulade

 

This recipe, Grilled Shrimp Remoulade is from Diabetic Connect.  An updated and untraditional remoulade makes a tangy sauce for these spice-rubbed shrimp.  While this is a warm-weather favorite on the grill, you can also cook the shrimp under a preheated broiler.  Cook shrimp on a lightly sprayed broiler rack, about 4 inches from the heat, for a winter warmer any night of the week.

Grilled Shrimp Remoulade Recipe

Grilled Shrimp Remoulade

Remoulade Sauce:   ¼ cup reduced-fat mayonnaise

¼ cup low-fat plain yogurt

1 Tbsp. chopped flat-leaf parsley

1 tsp. Dijon mustard

¼ tsp. hot sauce, such as, tabasco

Shrimp:   2 tsp ground cumin

2 tsp. paprika

1 tsp. ground coriander

½ tsp. garlic powder

¼ tsp. salt

1/8 tsp. freshly ground pepper

36 raw shrimp, peeled and deveined (about 1 lb.)

To prepare sauce:  Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate (for up to 1 day).

Preheat grill to high.

To prepare shrimp:  Combine cumin, paprika, coriander, garlic powder, salt and pepper in a large bowl.  Add shrimp and toss to coat with spices.  Thread the shrimp onto four 12 inch skewers.  Oil the grill rack.   Grill the shrimp until just cooked through, about 3 minutes per side.  Carefully remove the shrimp from the skewers.  Serve immediately, with the sauce.         4 servings

 

(Recipe for Grilled Shrimp Remoulade came from Diabetic Connect, 2014)

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Spicy Beef with Shrimp & Bok Choy

September 25, 2013 Leave a Comment
Spicy Beef with Shrimp & Bok Choy

Spicy Beef with Shrimp & Bok Choy

 

Oyster sauce and rice wine give this speedy stir-fry a rich flavor that balances the clean, sweet crunch of bok choy.  Make it a meal:  Rice noodles or brown basmati rice will make you feel like you’re eating in your favorite Chinese restaurant.

Spicy Beef with Shrimp & Bok Choy Recipe 

 

Spicy Beef with Shrimp & Bok Choy

¼ sup Shao Hsing rice wine

1 ½ Tbsp. oyster-flavored sauce

2 tsp. cornstarch

4 tsp. canola, divided

¾ lb. sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced

¼ – ½ tsp. crushed red pepper

10-12 raw shrimp (21-25 per pound), peeled, deveined and chopped

1 lb. bok choy, preferably baby bok choy , trimmed and sliced into 1 inch pieces

 

Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.

Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat.  Add beef and crushed red pepper to taste; cook, stirring until beef begins to brown. 1 to 2 minutes.  Add shrimp and continue to cook, stirring until shrimp is opaque and pink, 1 to 2 minutes.  Transfer the beef, shrimp and any juices to a plate.

Heat the remaining 2 teaspoons oil over medium-high heat in the same pan.  Add bok choy and cook, stirring until it begins to wilt, 2 to 4 minutes.  Stir in the cornstarch mixture.   Return the beef-shrimp mixture to the pan and cook, stirring until heated through and the sauce has thickened slightly, about 1 minute.      4 servings

(Recipe for Spicy Beef with Shrimp & Bok Choy came from Diabetic Connect by Eating Well, September, 2013)

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