Here's a TIP:
1 pound of raw shrimp in their shells = about 1/2 pound peeled and cooked shrimp If possible, AVOID shrimp that has been peeled and deveined before freezing. It can cause a loss of flavor and texture (shells will help to protect the meat of the shrimp and add more flavor to it). Oh, and did you know you can use those shells to make fish stock for soups and casseroles.
Here's Today's TRICK:
Place all of your shrimp in a bowl of ice water to keep them cool when peeling off the shell and deveining them. The colder they are the easier they are to work with. Once you have it peeled and deveined put it back in a bowl of ice water until you're ready to cook it up.
And your RECIPE:
Garlic Lover's Shrimp
1 tablespoon olive oil
1/4 teaspoon crushed red pepper
10 cloves garlic, pressed
1 bay leaf
2 1/4 pounds large shrimp, peeled and deveined
1/4 teaspoon salt
3/4 cup dry white wine(or use white grape juice with a splash of cider vinegar)
3 tablespoons minced fresh parsley
1/3 teaspoon dried thyme
Heat oil in a large skillet over medium-high heat. Add pepper, garlic, and bay leaf; sauté 30 seconds. Add shrimp and salt; sauté 3 minutes. Remove shrimp from skillet. Add wine, parsley, and thyme; bring to a boil, and cook until reduced to 1/4 cup (about 1 minute). Return shrimp to skillet; toss to coat. Discard bay leaf.
NUTRITION per serving: 230 Calories; 5g Fat; 35g Protein; 4g Carbohydrate; trace Dietary Fiber; 259mg Cholesterol; 344mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 5
SERVING SUGGESTION: Wild rice pilaf and steamed asparagus.
VEGETARIAN: Use extra-firm tofu cut to the approximate size of shrimp.
Leanne Ely, C.N.C.
Your Dinner Diva at your service on http://savingdinner.com/
Copyright (C) 2010 www.savingdinner.com Leanne Ely, CNC All rights reserved.