Sunday, June 19, 2011

Slammin' Shrimp Sunday...

It's BBQ season and I thought that shrimp sounded absolutely delicious on this summer day.  Couldn't decide between Coconut Shrimp Red Curry and Garlic Shrimp... so I made both!  To make the meal more visually appealing (and more fun to eat) I used skewers to make veggie and shrimp Kabobs. 

Shrimp are packed with flavor and lots of vitamins and minerals.  Shrimp are low in fat and calories and are versatile in many types of dishes.  Stay away from the scampi sauces if you are watching your waistline or cholesterol profile (the main ingredient is BUTTER).  Try grilling, sautéing, or baking your shrimp and limit your intake of fried shrimp.  Frying shrimp adds lots of fat and calories...making a perfectly healthy dish something disastrous.  Shrimp do contain cholesterol, but in moderation they can be a wonderful protein for any dish.  Added benefits: shrimp contain 40% of your daily need for Vitamin D and 30% of Vitamin B12, they are also a good source of Omega 3 Fatty Acids and iron.  

Thai Shrimp Curry 
Serves 4-6

1 can of Taste of Thai coconut milk (This comes in lite too)*
3 Tablespoons of Taste of Thai red or green curry paste (found in most grocery stores)
1 Tbsp brown sugar, packed
2 Tbsp fish sauce (found in most grocery stores in the Asian section)
1 Tbsp red pepper flakes (optional)
Half pound of shrimp (fresh or frozen)
Assorted vegetables (Peppers, mushrooms, carrots, celery, bamboo shoots, onions)
Rice, as desired

If using brown rice, start the rice before the entree and allow ~45 minutes.  Instant brown rice is much quicker (10-12 minutes) but is a little pricier.  Allow 20 minutes for white rice.

In a large saucepan over medium heat combine first five ingredients.  Allow to simmer for 20 minutes.  Add shrimp and cook 5-7 minutes or until the flesh is pink on the outside.  
Serve over brown rice.

*If using the lite version allow ~10 extra minutes to cook down to the right consistency

Nutrition Facts: (3/4 cup of rice, 1 cup of veggies, 10 small shrimp)
~375 calories, 13 g fat, 27 g protein, 42 g Carbohydrate, 4 g fiber, 172 mg cholesterol, 600 mg Sodium

Garlic Hoisin Shrimp and Veggie Kabobs
Serves 4-6

Half pound of shrimp (fresh or frozen)
1 package of mushrooms
1 green pepper, sliced thick
2 summer squash, sliced thick
2 zucchini, sliced thick
1 onion, quartered
Garlic Hoisin sauce (I used Soy Vay Garlic Hoisin sauce)*

After preparing the veggies, place mushrooms and green peppers on skewers.  Place summer squash and zucchini on tin foil and put on the grill.  Place 5 shrimp on a skewer. After 10 minutes, place the veggie skewers on.  Allow to cook for 5 minutes.  If using raw shrimp, place on the grill until they turn completely pink 5-7 minutes.  If using frozen or pre-cooked shrimp cook until warm.  Serve with brown rice.

*You could make your own marinade with 2 Tbsp chopped garlic, 2 Tbsp chopped ginger, 3 Tbsp low sodium soy sauce, 2 Tbsp brown sugar, 1 Tbsp red pepper flakes

Nutrition Facts: (1 shrimp kabob, veggie kabobs)
~130 calories, 16 g protein, 13 g Carbohydrates, 1 g fat, 2 g fiber, 500 mg Sodium.

If you serve both then don't double the rice!  If you choose one recipe then serve with 3/4 cup of rice.  (Brown rice is more filling and is more nutritious!)  So fire up your grill and make your taste buds spark with one of these shrimp dishes!

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