Heather's Recipe Site

2 tsp canola oil
1/4 c diced onion
1 clove garlic
2/3 c barley
1/4 tsp tumeric
2 TBS parsley
1 c grape tomatoes, halved
1.5 c chicken broth
1/2 c white wine (4 oz = 97 calories, 0 g fat, 0 g fiber)
8 oz raw shrimp (I used more; scallops will also work nicely)
1 can water chestnuts, drained
1/2 c frozen peas (I added edamame; you can use both or one or the other)

Heat oil over medium heat; add onion, barley, garlic, and tumeric. Saute until barley is toasted. Stir in parsley, tomatoes, broth and wine. Bring to a boil. Reduce heat after a couple of minutes and simmer covered for 35-40 minutes, stirring occasionally. Stir in seafood, peas and water chestnuts. Cover again and simmer for 15 minutes more. Add water or more broth if it seems to dry (we didn't need this). If too wet, just simmer a bit longer (we didn't need to do this either).

Serves 4

-- posted on the WW Core Board, 10.10.07

Use the leftover sauce as a marinade for beef, chicken, etc.

15 oz canned diced fire-roasted tomatoes in juice, drained
2-3 canned chipotle chiles in adobo sauce (2 TBS = 15 calories, 0.5 g fat, 1g fiber)
1 TBS of the adobo sauce from the canned chiles
1 TBS canola oil
3 garlic cloves, minced
1 c seafood broth, chicken broth, or water
1.5 lb medium shrimp, peeled and deveined
1/4 c chopped cilantro
salt

Pour the drained tomatoes into a blender or food processor. Add chipotle chiles and sauce. Process until smooth.

Pour oil into a 12" skillet set over medium heat. Add garlic and stir for one minute, until golden and fragrant. Add the tomato mixture. Cook for five minutes, stirring frequently, so the flavors meld. Add enough broth or water to achieve a light tomato-sauce consistency. Taste and season with about 1 tsp of salt.

Add the shrimp to the pan and cook for about four minutes, stirring constantly, until the shrimp are cooked through. Plate shrimp, and garnish with cilantro.

-- adapted from Rick Bayless

Very tasty and quite spicy. Cut the red pepper back if you're not a fan. We used 2 lb snapper, a bag of TJ's frozen shrimp, calamari and scallop mix, and a bag of TJ's bay scallops.

2 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine (300 calories)
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Ladle the soup into bowls and serve.

Serves 6-8

--adapted from Giada De Laurentiis

Crab meat is pricey; substitute 2 or 3 cans of tuna if you wish.  You may not know the difference! 

1 red onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 (16 oz) bag frozen sweet corn
1 (10 oz) can chopped tomatoes and green chilies (such as Ro-Tel)
1 (6 oz) can tomato paste
1 lb shrimp, peeled
1 lb claw crabmeat
1 TBS Worcestershire sauce
Salt and pepper to taste
¼ tsp red pepper
2 c reduced fat chicken broth
2 c water
1 bunch green scallions, thinly sliced

Coat a large pot with no-stick cooking spray (or healthy oil) and saute onion, celery, green pepper, and garlic until tender. Add corn, tomatoes and green chilies, tomato paste, shrimp, crabmeat, and seasonings. Add chicken broth and bring to a boil; lower heat, and simmer for 1 hour, adding water as needed to keep the consistency soupy. Add green onions, simmer for 15 more minutes, then serve.

Yield: 8 servings

-- A Trim & Terrific Louisiana Kitchen (Clegg), 1993

24 oz frozen corn kernels
1/3 c finely chopped onion
Kosher salt and freshly ground pepper
1.5 TBS canola oil
1/2 tsp red pepper flakes
4 cloves garlic, minced
1 lb shrimp, peeled and deveined
1 TBS fresh lemon juice
1/2 c + 1 TBS basil, loosely chopped

Place half of corn in a food processor or blender; add 1/2 c hot water. Process/blend until pureed. Set aside.

Spray frying pan with nonstick spray. Saute onion until soft. Add the unprocessed corn kernels and 1/2 c water. Cook, uncovered, stirring occasionally, until corn is almost tender 6-8 minutes. Stir in pureed corn, and salt and pepper to taste; cook, stirring, about 3 minutes, until hot and bubbly.

Heat oil in a large skillet or wok, over medium-high heat until hot but not smoking. Add pepper flakes, garlic, and shrimp. Stir-fry until cooked and pink, about 2 minutes. Remove from heat and toss with lemon juice and 1/2 c basil. Stir remaining TBS basil into corn. Spoon corn into bowls and top with shrimp.

Serves 4

-- posted on the WW Core Board 7/28/05, as adapted from Organic Style

6 boneless, skinless chicken thighs
1/2 lb shrimp, peeled and deveined
1 large onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
3 cloves garlic
1 (14.5 oz can) diced tomatoes, undrained
2 c chicken broth or stock
1.5 c brown rice
2 TBS Italian seasoning
1 tsp turmeric
Pinch saffron threads
3/4 tsp salt
1/2 c frozen peas
Sliced scallions, for garnish (optional)

Place all ingredients except shrimp and peas in crock pot. Stir well. Cover and cook on low 5 hours. Add shrimp and peas and cook an additional 20 minutes. Serve; top with scallions, if desired.

2 medium Yukon Gold potato(es), peeled and diced
4 cup broccoli florets
2 medium shallot(s), minced
4 cup fat-free chicken broth or seafood stock
1/2 tsp dried thyme
1 lb cooked shrimp, peeled (medium size) (I used raw)
1 c fat-free sour cream
1 c fat-free skim milk
1/2 tsp table salt
1/2 tsp black pepper

Combine potato, broccoli, shallot, broth and thyme in a medium-size pot. Bring to a boil, partially cover and cook until vegetables are tender, about 15 minutes.

Pour soup into blender and purée; return soup to pot (or puree soup in pot using an immersion blender).

Add remaining ingredients to pot; simmer until hot, about 3 minutes. (Do not allow to boil.) Yields about 1 cup per serving.

Serves 4-6

We used sesame oil (120 calories, 13 g fat, 0 g fiber) in place of the canola oil, and topped the casserole with a bit of Chinese hot mustard.

1 bag cole slaw mix (cabbage, carrots, etc.)
1 TBS canola oil
Soy sauce, to taste
1/2 tsp garlic powder
1/2 tsp ginger powder
1/2 tsp Chinese five-spice powder OR allspice
Salt and pepper to taste
Add-ins: 1.5 lb of your choice of cooked tofu, meat, poultry, or seafood; and your choice of canned, drained water chestnuts, snow peas, canned hearts of palm, canned bamboo shoots, snow peas, etc.

Saute slaw mix in canola oil until it cooks down. Add soy sauce and spices; saute a bit longer, then add your choice of add-ins.

Serves 4-6

Source: WW Core Board

We used quinoa in place of the rice. This is very spicy; cut the chipotles back, perhaps in half, for a milder flavor.

2 TBS olive oil
1 small white onion, sliced
2 medium carrots, diced
1 c instant brown rice
3 TBS chipotles in adobo sauce, mashed (22 calories, 0.7 g fat, 1.5 g fiber) (or substitute a splash of hot pepper sauce)
1 (14.5 oz) can low-sodium chicken or vegetable broth or seafood stock
1/2 tsp dried oregano
1/2 tsp kosher salt
1.5 lb large shrimp, peeled and deveined
1/4 c fresh cilantro, roughly chopped
1 lime, cut into wedges

Preheat oven to 375*. Heat the oil in a Dutch oven or ovenproof saucepan over medium-high heat. Add the onion, carrots, and rice and cook for 5 minutes. Meanwhile, in a separate pan, over medium heat, heat the chipotles, broth/stock, oregano and salt until warm. Add the broth mixture to the rice mixture and transfer into a casserole dish. Cover and bake for 15 minutes. Add the shrimp and lime juice, re-cover, and bake for an additional 10 to 12 minutes, until rice is cooked. Remove from heat. Let stand for 5 minutes. Stir in the cilantro (if using) and serve with the lime wedges.

Make in advance directions: Assemble the casserole up to adding the rice mixture, and refrigerate overnight. To finish cooking, continue as directed, adding 1/2 c additional broth to the rice and adding 10 minutes to the initial baking time before stirring in the shrimp.

Serves 4

8 small flour tortillas (average whole-wheat flour, national brand = 130 calories, 1.5 g fat, 3 g fiber)
8 tsp canola oil, divided
1 lb shelled and deveined medium shrimp
3 large eggs, beaten
Salt and freshly ground pepper
2 TBS minced fresh ginger
1 large garlic clove, minced
3 oz sliced mushrooms (1 packed cup)
8 oz shredded coleslaw mix (3 cups)
3 scallions, halved lengthwise and cut into 1" lengths
1 TBS hoisin sauce (35 calories, 0.5 g fat, 0.4 g fiber)
Cilantro leaves, for serving

Preheat the oven to 200°. Stack and wrap the tortillas in foil and heat until warmed through.

Heat a large wok or skillet until very hot to the touch. Add 2 tsp of the oil and heat until smoking. Add the shrimp and stir-fry over high heat until lightly browned and cooked through, about 2 minutes. Scrape the shrimp onto a large platter.

Add 2 tsp of the oil to the wok. Stir the eggs, season them with salt and pepper and add to the wok. Cook, stirring, until large soft curds form, about 2 minutes. Scrape the eggs onto the platter with the shrimp.

Add 2 tsp of the oil to the wok. Add the ginger, garlic and mushrooms and stir-fry over high heat until lightly browned, about 4 minutes. Add the remaining 2 tsp of oil. Add the coleslaw mix and scallions, season with salt and pepper and stir-fry until the cabbage is just wilted but still crunchy, about 4 minutes. Return the shrimp and egg to the wok, add the hoisin sauce and stir-fry just until combined. Transfer the moo shu shrimp to a large bowl and serve with the warmed tortillas, cilantro leaves and extra hoisin sauce if desired.  Two tortillas per serving.

Serves 4; each serving = 2 tsp healthy oil

-- Adapted from Food & Wine magazine, March 2006

4 green onions
1 large red chili or poblano pepper, seeds removed
2 TBS cilantro
4 c cooked brown jasmine rice, warmed
1 can (20 oz) pineapple tidbits, drained
1 TBS olive oil
1 tsp minced garlic
1.5 TBS soy sauce (we used more)
1 pkg (1 lb) frozen cooked shrimp, thawed and rinsed with cold water

Place green onions, chili pepper, and cilantro in a food processor, and process to finely chop the ingredients. Mix pineapple tidbits with chopped ingredients in a small bowl. Heat oil in a large skillet on medium heat and add garlic. Saute garlic for 30 seconds. Add soy sauce and pineapple mixture to skillet, heat to a boil. Remove from heat and fold in shrimp and rice.

Serves 6

-- adapted from Success brand rice recipe

Cooking spray or healthy oil for sauteeing
5 slices Canadian bacon (4 ounces), cut into a small dice
1.5 lb sea scallops, patted dry
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
Dried dill, to taste (optional)
1 small yellow onion, diced
1/2 lb Yukon gold potatoes, peeled (if desired) and cut into a 1/2" dice
1/2 c dry white wine (50 calories, 0 g fat, 0 g fiber)
1 c chicken broth or stock, or seafood stock
1/2 c canned FF evaporated milk
Kernels from 2 ears of corn (about 1 cup)
1/4 c chopped flat-leaf parsley

In a stockpot or Dutch oven coated with cooking spray or a bit of healthy oil, over medium heat, cook the bacon and onion, about 5 minutes. Increase heat to medium-high. Season the scallops with the salt and pepper and cook about 2 minutes per side.

Add the potatoes, wine, broth, dill, and milk, cover partially, and reduce heat. Simmer gently until the potatoes are tender, about 20 minutes. Add the corn and simmer gently for 4 minutes. Sprinkle with the parsley.

Tip: Scallops lend a lovely sweetness to this chowder, but they're relatively expensive. You can use shrimp or any firm, white-fleshed fish, such as cod or halibut, instead.

Serves 4

-- adapted from Sara Quessenberry, Real Simple, SEPTEMBER 2005, and posted by Lovey44 on the WW Core Board

3/4 c flour (341 calories, 0.9 g fat, 2.5 g fiber)
1 TBS minced garlic
2 onions, chopped
2 green bell peppers, chopped
2 stalks celery, chopped
2 TBS chopped parsley
9 cups water
1 can (14.5 oz) whole tomatoes, crushed
3 bay leaves
Juice of half lemon
1 teaspoon dried thyme
1/4 tsp red pepper
4 whole cloves
Salt and pepper to taste
1 pint claw crabmeat
2 lb shrimp, peeled
2 lb trout filets, cut into pieces
1 c chopped green onions
Cooked brown rice, for serving

Place flour on baking sheet and bake at 400° F for 20-30 minutes, stirring every 7 minutes, or until flour is brown in color (the color of pecan shells). This process works well in the toaster oven.

While flour is browning, coat a large pot with cooking spray and saute garlic, onion, peppers celery and parsley until tender. Gradually stir in browned flour (roux). Gradually add water, tomatoes and seasonings. Bring to a boil, lower heat and cook for 15 minutes. Add crabmeat, shrimp and fish and cook for another 20 minutes. Add green onion and cook until all seafood is cooked. Discard bay leaf and cloves before serving and serve over rice.

For those on Flex, per serving: 220 calories; 153 mg. cholesterol; 4.2 g fat; 17% of calories from fat

Serves 12

-- A Trim and Terrific Louisiana Kitchen, by Holly Berkowitz Clegg

I used a bag of Trader Joe's frozen mixed seafood:  shrimp, scallops and calamari.

2 cloves garlic, minced
1 TBS extra virgin olive oil
2 leeks, halved lengthwise and sliced 1/2-inch thick
2 (14 oz) cans reduced-sodium chicken broth
2 c water
1 (15 oz) can navy beans, rinsed and drained
1 tsp dried thyme, crushed
4 oz broken dry whole-wheat or brown rice linguini or fettuccini
1 lb peeled and deveined medium shrimp and/or bay scallops
4 medium Roma tomatoes, coarsely chopped
1 c fresh arugula or spinach
Freshly ground pepper

In 4-quart Dutch oven cook garlic in oil for 15 seconds; add leeks. Cook and stir until tender. Add broth, water, beans, and thyme; bring to boiling. Add pasta. Simmer, uncovered, for 10 to 12 minutes or until pasta is just tender, stirring occasionally. Stir in seafood. Simmer 2 minutes or until seafood is just opaque. Divide among soup plates. Add tomatoes and arugula. Season to taste with salt and pepper.

Serves 4-6

-- Better Homes & Gardens magazine

1 TBS extra-virgin olive oil (EVOO)
1 lb sea scallops, trimmed and patted dry
Salt and freshly ground black pepper
6 cloves garlic, finely chopped
6 flat fillets of anchovies (50 calories, 2.3 g fat, 0 g fiber)
1 tsp crushed red pepper (1/3 palmful)
1/2 c dry sherry, white wine or dry vermouth (50 calories, 0 g fat, 0 g fiber)
2 c tomato sauce
1 c seafood stock or chicken broth
1 lb large shrimp, deveined and tails removed
1 lb turbot, cut into chunks (I used red snapper)
1/2 c shredded or torn fresh basil
Grated peel of 1 lemon

In a large, deep skillet, heat the EVOO over medium-low heat. Add the scallops in a single layer, season with salt and pepper and cook, turning once, 2-4 minutes on each side, depending on how done you like them. Transfer to a plate.

Add the garlic, anchovies and crushed red pepper to the skillet and cook until the anchovies dissolve.

Add the sherry to the skillet and reduce slightly. Add the tomato sauce and stock; bring to a boil. Season the shrimp and fish with salt and pepper, add to the sauce and simmer until opaque, 6 to 7 minutes. Stir in the scallops, basil and lemon peel. Serve the stoup in shallow bowls.

Serves 4

-- adapted from Everyday with Rachael Ray magazine

Note:  This does not keep well.  Make only what you can eat immediately.

1 lb (21-25 count) shrimp, peeled and sliced lengthwise
1 large tomato, medium dice
1/2 red onion, small dice
1 bunch cilantro, chopped
1 serrano pepper, sliced thin, seeds removed
1 avocado, diced
1 c jicama, peeled, medium dice
1 c cucumber, peeled, seeded, diced
1 tsp catsup
Juice of 8 limes (appx 1/4 c)
Salt to taste
Hot sauce to taste

In a large pot of boiling salted water, cook shrimp for just 45 seconds. Remove with slotted spoon and cool in an ice bath. Drain and reserve. In medium mixing bowl, whisk together the lime juice, serrano pepper, and catsup. Season with salt. Add shrimp, toss thoroughly to coat well. Cover and refrigerate three to four hours.

Thirty minutes before serving: mix all remaining ingredients. Check for seasoning. Fill serving cuts with ceviche and garnish with cilantro. Serve with tortilla chips (points) and a Mexican hot sauce.

Serves 4

-- courtesy Cantina 1511, as printed in Charlotte Taste magazine

This calls for shrimp, but you can substitute any equal amount of shellfish, seafood, pork, poultry, beef or tofu.

8 oz whole-wheat linguine
Coarse salt and black pepper
1/4 c soy sauce
1/4 c rice vinegar
2 tsp grated peeled fresh ginger
1/2 tsp sugar** (8 calories, 0 g fat, 0 g fiber)
1/2 tsp red pepper flakes
1 TBS sunflower, safflower or canola oil
1 lb shrimp, peeled and deveined
2 garlic cloves, minced, divided
1 head green cabbage (2 lb), halved, cored and thinly sliced (or use equvilent amount of broccoslaw or pre-shredded cabbage)
1/4 c fresh cilantro leaves, for serving (optional)

Cook linguine in a large pot of boiling salted water until al dente. Drain, return to pot, and set aside. in a small bowl, combine soy sauce, vinegar, ginger, sugar and red-pepper flakes; set mixture aside.

While pasta is cooking, heat oil in a large skillet over medium. Add shrimp and half of the garlic; season with salt and pepper. Cook, tossing frequently, until shrimp are opague throughout, 2 to 3 minutes. Transfer to a plate (reserve skillet).

Place cabbage, remaining garlic, and 1/2 c water in the skillet. Cook, stirring occasionally, until cabbage is crisp-tender, 6 to 7 minutes. To pot with linguine, add cabbage, soy-sauce mixture, and shrimp; toss to combine. Serve, garnished with cilantro, if desired.

Serves 4

-- adapted from Everyday Food magazine, a Martha Stewart publication

Variation:  use 14 oz of canned light coconut milk (points) for a Thai flavor.

If you like a thicker, creamier chowder, then prior to adding the shrimp, puree half of the recipe, and return the puree to the pot.

1 TBS olive oil
1 medium yellow onion, chopped
1 clove garlic, finely chopped
1.5 lbs Yukon gold potatoes (peeled, if desired), cut into a 1/2" dice
3 c corn (from 6 fresh ears, or 16 oz frozen)
14 oz canned FF evaporated milk
2 c low-sodium chicken broth
1 tsp ground cumin
1 tsp ground coriander
1.5 tsp kosher salt
1/4 tsp black pepper
1/2 lb medium shrimp, peeled and deveined

Hat the oil in a large saucepan/stockpot over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic, potatoes, and corn, and stir to coat. Add the coconut milk, broth, cumin, coriander, salt, and pepper. Bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes. Add the shrimp and simmer until pink and cooked through, about 3 minutes. Ladle the soup into individual bowls.

Serves 4

-- adapted from Real Simple magazine

Serve this over baked-garlic cheese grits (recipe is under "Breakfast recipes"), or creamy parmesan polenta (under "Side dishes").

1.5 lb frozen medium shrimp, thawed, peeled, and deveined (tails removed)
2 TBS olive oil
2 garlic cloves, minced
1/4 tsp red-pepper flakes
1 (14.5 oz) can diced tomatoes in juice
1 recipe baked garlic-cheese grits (recipe follows)
Green beans (optional)

Season shrimp generously with salt and pepper. In a large skillet over medium-high, heat 1 tablespoon oil. Add shrimp; cook until opaque throughout, turning occasionally, 2 to 3 minutes. Transfer to a bowl; set aside.

Reduce heat to medium. Add remaining tablespoon oil to pan; cook garlic and red-pepper flakes until fragrant, about 1 minute. Add tomatoes and their juice along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have broken down and become saucy, about 15 minutes.

Just before serving, stir reserved shrimp into tomatoes. Divide grits among four bowls; spoon shrimp and tomatoes over grits. Serve with green beans, if desired.

Serves 4-5

-- adapted from Everyday Food magazine, a Martha Stewart publication

1 (8 oz) package wild rice
1 lb medium shrimp, peeled and deveined
2 TBS canola oil
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed 98% FF cream of mushroom soup (175 calories, 6.3 g fat, 2.5 g fiber)
2 c soy or FF shredded or grated cheddar
Salt and pepper

Preheat oven to 325 degrees F.

Cook the rice according to package directions minus 1/4 cup water. Drain and cool.

Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.

Heat the canola oil in saucepan and saute the pepper and onion until soft, about 5 minutes.

In a large bowl, combine the rice, soup, 1.5 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

Serves 6-8

--Adapted from Paula Deen

Note: assuming 6 servings, one serving = 1 tsp of healthy oil requirement

2 TBS canola or safflower oil, divided
1.5 lb large shrimp, peeled and deveined (tails removed)
1 garlic clove, minced
2 TBS minced shallot
1 TBS + 1 tsp all-purpose flour (31 calories, 0 g fat, 0 g fiber)
3/4 c dry white wine (75 calories, 0 g fat, 0 g fiber)
3/4 c chicken broth
2 TBS Dijon mustard
salt and pepper
cooked brown rice, for serving (optional)
fresh thyme leaves, for garnish (optional)

In a large skillet, heat 1 TBS oil over medium-high heat. Add shrimp and garlic; cook, tossing, until shrimp starts to turn pink on the outside but is still translucent on the inside, about 2 minutes. (Shrimp will finish cooking later.) Transfer to a plate; set aside.

Reduce heat to medium. In the same skillet, add remaining TBS oil and shallot; cook until shallot is softened, 1-2 minutes. Add flour; cook 30 seconds, whisking constantly. Gradually add wine, broth, and mustard, whisking constantly. Simmer until it is as thick as heavy cream, about 5 minutes.

Using a fine-mesh sieve, strain sauce. Discard solids. Return sauce and shrimp to skillet. Bring to a simmer, and cook until shrimp are opague throughout, about 2 minutes. Season with salt and pepper, if desired, and serve over rice, garnishing with thyme leaves.

Serves 4

-- Everyday Food magazine, a Martha Stewart publication

If this seems a little dry, add a bit of chicken or seafood stock/broth.

2 tsp olive oil
28 large shrimp, peeled and deveined (about 1.5 lbs)
3 garlic cloves, minced
1/3 c Sauvignon Blanc or other dry white wine (33 calories, 0 g fat, 0 g fiber)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 c chopped fresh flat-leaf parsley OR 1 TBS dried parsley or Italian seasoning
1 TBS fresh lemon juice

Heat oil in a large skillet over medium-high heat. Add shrimp; sauté 1 minute. Add garlic; sauté 1 minute. Stir in wine, salt, and pepper; bring mixture to a boil. Reduce heat to medium; cook 30 seconds. Add parsley and juice; toss well to coat. Cook 1 minute or until shrimp are done.

Yield: 4 servings (serving size: 7 shrimp)

-- Cooking Light

1.5 lbs medium shrimp, peeled and deveined
1 TBS + 1 tsp canola oil
1.5 tsp cumin
1.5 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp salt
2 limes, halved
bag of pre-shredded cabbage
1 or 2 avocados, diced
1 or 2 tomatoes, diced
FF sour cream, FF or soy cheese, salsa for toppings
4-6 tortillas (average whole-wheat flour, national brand = 130 calories, 1.5 g fat, 3 g fiber)

Warm tortillas. Heat oil in a large skillet and saute the shrimp until they start to turn pink (1-2 minutes). Sprinkle with spices and squeeze lime juice over shrimp. Stir and continue cooking until shrimp are cooked through and no longer opague, about 1-2 minutes longer. Place shrimp, taco-style, in tortillas, and top with cabbage, avocado, tomato, and toppings.

Serves 4

-- posted by Vickiturnip on the WW Core board

See recipe, under "Pasta."

1 sprays cooking spray
1 small onion(s), white, finely chopped
1 average jalapeno pepper(s), cored, seeded and minced (do not touch seeds with bare hands)
1 medium garlic clove(s), minced
1.25 lb shrimp, large, peeled, deveined and tails removed
3 medium tomato(es), cored and diced (or 28 oz can of diced tomatoes, undrained)
1/2 tsp table salt
1/4 tsp black pepper
1 TBS fresh lime juice
2 tsp cilantro, fresh, minced

Coat a 12-inch nonstick skillet with cooking spray. Add onion, jalapeno and garlic; sauté over medium-high heat for 2 minutes. Add shrimp; sauté 1 minute, stirring frequently.

Add tomatoes, salt and pepper; reduce heat to low and simmer until shrimp are cooked through, about 5 minutes. Stir in lime juice and cilantro; simmer 1 to 2 more minutes so flavors blend. Yields about 1 cup per serving.

Serves 4

-- www.weightwatchers.com

This one-pan stir-fry is an Indian feast of sweet shrimp, perfumy mangoes 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 rice to go with this fiery dish. Use prepeeled shrimp to make preparation a breeze.

1 lb raw shrimp (21-25 per pound), peeled and deveined, tails left on
1/4 tsp salt
1/4-1/2 tsp cayenne pepper
1/4 tsp ground turmeric
1 TBS extra-virgin olive oil
1 large ripe, firm mango, peeled and cut into 1/2" cubes
1 bunch scallions, green tops only, thinly sliced
1/4 c 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 salmon-pink, about 1 minute. Flip them over and cook for 1 minute more.

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

NUTRITION INFORMATION: Per serving: 183 calories; 5 g fat (1 g sat, 3 g mono); 168 mg cholesterol; 16 g carbohydrate; 20 g protein; 3 g fiber; 352 mg sodium; 478 mg potassium.

Nutrition Bonus: Vitamin C (57% daily value), Vitamin A (30% dv), Iron (20% dv).

Serves 4

-- Eating Well magazine, as posted by BethHL52 on the WW Core Board

6 c chicken broth (I used 1/2 chicken broth, 1/2 seafood stock)
3 smashed garlic cloves
1.5 lb jumbo shrimp
1/8 c fish sauce
2 tsp Splenda
1 scallion, sliced 1/4" thick
3 TBS lime juice
1 or 2 seeded, diced jalapenos**
Handful of fresh basil leaves
Salt to taste

Bring the broth and garlic to a boil in a large stockpot. Add the shrimp, fish sauce and Splenda. Return to a boil. Reduce the heat to medium and cook at a high simmer until the shrimp are opague (3-5 minutes). Remove from heat.

Divide the shrimp and broth among 4 bowls. Sprinkle with the scallion, jalapenos, basil, lime juice and salt to taste.

**Original recipe calls for a "handful of thinly sliced bird's eye chilies."  Use 1 jalapeno for a spicy flavor, 2 if you really want to clean out your sinuses.

-- Adapted from More Magazine, June 2005

This was a little thicker than I would like, so I added 1.5 c seafood stock with the shrimp. Chicken broth or chicken stock would work just as well.

1/2 c FF sour cream
1 tsp ground cumin
1 3/4 tsp kosher salt
1 TBS olive oil
2 cloves garlic, thinly sliced
4 tomatoes, cut into 1-inch chunks, or one 14.5-ounce can diced tomatoes, undrained
1/4 tsp black pepper
2 jalapeños, seeded and thinly sliced, or hot sauce to taste
1 (15.5 oz) can hominy, drained
1 lb fresh or frozen medium shrimp, peeled and deveined
1/2 c fresh cilantro leaves (optional)
1 lime, quartered

In a small bowl, combine the sour cream, cumin, and 1/4 teaspoon of the salt. Cover and refrigerate.

Heat the oil in a large saucepan over medium-high heat. Add the tomatoes and their juices, the garlic, the pepper, and the remaining salt and bring to a simmer. Cook for 10 minutes. Add the jalapenos or hot sauce and hominy and simmer for 5 minutes. Add the shrimp and simmer until pink and cooked through, 3 to 4 minutes. Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro (if using). Serve the lime on the side.

Tip: Hominy, sometimes called posole, refers to corn kernels minus the outer hull and the germ. You can find it with the other canned vegetables or south-of-the-border ingredients at most supermarkets.

Yield: Makes 4 servings

-- Sara Quessenberry, Real Simple, OCTOBER 2006 

This is a nice Indian dish.

3 scallions, thinly sliced crosswise
2 cloves garlic, finely chopped
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp turmeric
1.5 lb large shrimp, peeled and deveined (tails left on)
2 TBS canola oil
1 tsp salt
2 tsp fresh lemon juice

In a large bowl, mix together half the scallions, the garlic, coriander, cumin, cayenne and turmeric. Add the shrimp and stir to coat. Cover with plastic wrap and refrigerate for 30 minutes.

In a large skillet, heat the oil over medium-high heat. Add the shrimp and cook, stirring constantly and seasoning with the salt, until nearly opague, about 2 minutes. Add the lemon juice and continue frying until the shrimp are cooked through, about 1 minute more. Top with the remaining scallions.

Serves 4

-- adapted from Everyday with Rachael Ray magazine

1 lb frozen, fully cooked medium shrimp, thawed
1/2 medium red onion, thinly sliced
4 c watermelon, roughly chopped
2 jalapeños, seeded and finely chopped
2 avocados, roughly chopped
Juice of 1 lime
1 teaspoon honey (19 calories, 0 g fat, 0 g fiber)
2 TBS olive oil
3/4 tsp kosher salt
1/4 tsp black pepper
1/2 c fresh cilantro leaves, roughly chopped

In a large bowl, combine the shrimp, onion, watermelon, jalapeños, and avocado.

In a small bowl, whisk together the lime juice, honey, oil, salt, and pepper. Pour the vinaigrette over the salad; toss. Sprinkle with the cilantro. Set aside for 10 minutes to allow the flavors to meld.

Serves 6 as a side salad, 4 as a main course

-- adapted from Real Simple, JULY 2006