Sauteed Shrimp recipe – 134 calories

Here’s a healthy and very tasty shrimp dish. Serve over a bed of brown rice and with a side of roasted vegetables.

Sauteed Shrimp recipe – 134 calories

Ingredients:
1 lb large shrimp, peeled and deveined
2 teaspoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley, chopped
1 teaspoon herb seasoning
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation:
1. In a large skillet, heat the olive oil over medium heat.
2. Add the shrimp and sauté for about 1 minute.
3. Add the herb seasoning, lemon juice, salt and pepper; stir to coat the shrimp.
4. Sauté for about 3-4 minutes (until the shrimp are bright pink and cooked through).
5. Remove from the heat and stir in the parsley.

Servings: 4

Nutritional information for one serving:
Calories: 134
Total fat: 3.5 g
Cholesterol: 220 mg
Sodium: 545 mg
Total carbs: 0.8 g
Fiber: 0.1 g
Protein: 23.8 g
Weight Watchers points: 3

Photo credit: snowpea&bokchoi

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Stir Fried Brinjal with Dried Shrimp and Chili

This recipe is very famous in Malaysia and especially in the Malay community.

Prep: ~30 mins.Cook: ~30 mins.Serves: 32 Brinjal, also known as: eggplant, aubergine, melongene or guinea squash Normal size3 Table spoon Dried Shrimps 100 grams (3.5 ounces) chilies You can use red chili or green chili ( I use green small chilies because i love extra spicy)100 grams (3.5 ounces) shallots 5 cloves Garlic (Minced)

Cut brinjal (eggplant) into long strips and fry them in hot oil until they turn brown in color.

Set aside when the brinjal (eggplant) turns brown in color.

Blend the shallots and chilies into a paste.

Heat one tablespoon of cooking oil and fry the minced garlic until brown in color.

Stir fry the dried shrimp until they turn golden in color.

Add in the shallots and chile paste.

Mix well and keep stirring until it's thick.

Add in the fried brinjal (eggplant) and mix well. Serve with steamed rice.

Now that you have learned how to make stir fried brinjal with dried shrimp and chili, please be sure to view these other seafood recipes.

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Two easy recipes with small frozen shrimp

A lot of people wonder shat is the best way to cook frozen shrimp. It's really very easy, all you have to do is enter the frozen shrimp out of the freezer the day before yesterday, insert it into a bowl and put it in the middle of the night in the fridge. The shrimp will be fully thawed the day after tomorrow.

The way you cook frozen shrimp is no different from the way you would the cooking of verse. in fact, there is a very good chance that the fresh shrimps that you bought in the store, such as have already been frozen seafood (especially shrimp) really good freezes.

In some cases, it is not necessary to the prawn-freeze if it is small enough. small shrimp is really useful to add flavor to certain dishes (such as the recipes below) and will be easy Cook as soon as you hit the heat. make sure you are washing before you append it to the recipes!

Shrimp and Fish Pie

500 g frozen shrimp
1 kg frozen vegetables chunky
520 g white fish fillets
4 bake potatoes
500 g salmon fillets
40 g instant parsley sauce mix

1. a contract Packager Defrost half of one kilogram of mixed vegetables for about 20 or 30 minutes and drain. Peel the potatoes, cut into fourths and cook for 20 minutes or until soft.

2. place the fish and shrimp in a pan, cover with milk and leave standing for 15 minutes. make up a packet of instant parsley sauce, 40gr pack instructions.

3. Enter the fish and shrimp, reservations for some of the milk. Flake fish in pieces. Add the fish pieces, small shrimp and thawed vegetables in the parsley sauce. season is good and the mixture in an ovenproof scale tip. drain and mash the potatoes with the milk. spread around the fish, shrimp and vegetables and bake in a preheated oven at 200 degrees C, gas mark 6.

4. the cooking of the rest of the vegetables of frozen, next pack instructions and should be addressed to the side.

Shrimp and salmon risotto

120 g frozen shrimp
200 g smoked salmon bells and whistles
1 medium onion
1 lemon
225 g French beans
500 g risotto rice

1. chop the onion finely and FRY in a tablespoon of olive oil on a medium heat for about 5 minutes or until softened.

2. pour 1 litre of vegetable broth, built with the help of two-and-a-half stock cubes, in a separate large saucepan and heat gently.

3. Add the risotto rice to the onion and stir for 1 or 2 minutes until rice is fully coated.

4. Gradually the inventory at the rice, as a result of which the rice spoon to absorb any liquid for adding more Add. after 15 minutes, add the French beans, smoked salmon bells and whistles and the shrimp. stir for another 5 minutes. Add the juice and rind of the season with black pepper and lemon.

The Court is ready to serve!

Patri Truman is an avid Cook and delicious shrimp recipes. they also wrote an article to explain what the best way to cook frozen shrimp.

Baked Shrimp with Tomatillos

Shrimp can be cooked either shell on or shell off. Cooking with the shell on will result in better flavor, but can be fussy to eat, as you have to pick off the shells as you eat them. Shelling and deveining the shrimp before cooking can add a good 10 minutes to prep time, but the resulting dish is easier to eat. This is a one pan dish, going from stove-top to oven, so use an oven-proof pan.

1 Heat oil in the pan you will use for baking. Add the onions and jalape?os, cook for 5 minutes on medium high until the onions begin to brown. Add the garlic and cook a minute more. Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape. Sprinkle salt over the tomatillos as they are cooking.

2 If using clam juice, add to pan, turn up the heat and reduce by half. If using water, just add the 1/4 cup of water without reducing.

3 Add the cheese and shrimp. Cook in a preheated 425?F oven for 10 minutes.

4 Remove pan from the oven. If using a pan with a handle, such as a cast iron frying pan, I recommend cooling the handle with ice for safety; it's so easy to forget that pan has just come out of the oven, and you grab the hot handle by mistake. Right before serving, mix in the cilantro and sprinkle with lime juice and freshly ground black pepper.

Serves 4.

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