SHRIMP SCAMPI

Tips: We added some spinach after to the pasta after draining the water.

"This recipe needs about a half cup of chicken broth or white wine to keep it from being too dry. Otherwise, it is very, very tasty."

INGREDIENTS

• 3 to 4 garlic cloves, minced
• 1/4 cup butter, cubed
• 1/4 cup olive oil
• 1 pound uncooked medium shrimp, peeled and deveined
• 1/4 cup lemon juice
• 1/2 teaspoon pepper
• 1/4 teaspoon dried oregano
• 1/2 cup grated Parmesan cheese
• 1/4 cup dry bread crumbs
• 1/4 cup minced fresh parsley
• Hot cooked angel hair pasta

DIRECTIONS

In a 10-in. ovenproof skillet, saute garlic in butter and oil until tender. Stir in the shrimp, lemon juice, pepper and oregano; cook and stir for 2-3 minutes or until shrimp turn pink. Sprinkle with Parmesan cheese, bread crumbs and parsley. Broil 6 in. from the heat for 2-3 minutes or until topping is golden brown. Serve over pasta. Yield: 4 servings

NUTRITIONAL FACTS

1 cup: 395 calories, 30g fat (11g saturated fat), 177mg cholesterol, 420mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 24g protein.

Christmas Eve Confetti Pasta

Christmas Eve Confetti Pasta

This fabulous, easy pasta has become a holiday tradition in our home. All the prep is done before we attend Christmas Eve service. On returning, I just boil water and saute. It's so colorful with a tossed salad and garlic bread—and always gets raves! —Ellen Fiore, Ridgewood, New Jersey

8 ServingsPrep/Total Time: 25 min.

Ingredients

• 1 package (16 ounces) linguine
• 1 cup chopped sweet red pepper
• 1 cup chopped green pepper
• 1/3 cup chopped onion
• 3 garlic cloves, peeled and thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon pepper
• 1/4 cup olive oil
• 2 pounds cooked small shrimp, peeled and deveined
• 1/2 cup shredded Parmesan cheese

Directions

• Cook linguine according to package directions. Meanwhile, in a Dutch
• oven, saute the peppers, onion, garlic and seasonings in oil until
• vegetables are tender.
• 
  
• Add the shrimp; cook and stir 2-3 minutes longer or until heated
• through. Drain linguine; toss with shrimp mixture. Sprinkle with
• cheese.
• 
  
• Yield: 8 servings.

Read more: http://www.tasteofhome.com/recipes/christmas-eve-confetti-pasta#ixzz3LCa8Sz3I

Dinner Recipe: Maryland Crab Cakes

You don’t need to be from the Chesapeake to appreciate a Maryland-style crab cake. With a hint of Old Bay seasoning – which you can omit or substitute with seasoned salt or a pinch of cayenne for added kick – and fresh crab, you can’t go wrong serving these crab cakes for dinner.
If you’re a crab cake aficionado, then you know everyone’s got a preference – things like breadcrumbs vs. crackers in the filling, or sautéing vs. baking vs. frying when you’re cooking. We wouldn’t turn down a crab cake made any of these ways, but this recipe gives instructions on the skillet and in the oven, depending on what you’d like.
To keep the crab cakes from falling apart while you’re cooking them, you’ll want to refrigerate them for a bit before cooking. Keep that prep time in mind when making these crab cakes, and you’ll be good to go.
 

Maryland Crab Cakes

Ingredients:

• 1 pound jumbo lump or backfin lump crabmeat, fresh or pasteurized
• 1 large egg
• 1/4 cup mayonnaise (or sour cream)
• 1 1/2 teaspoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1 cups breadcrumbs, ideally fresh from white or sourdough bread
• 1/4 cup panko breadcrumbs
• 1 tablespoon freshly chopped flat-leaf parsley
• 2 tablespoons unsalted butter
• Lemon wedges for serving

Directions:

1. Decide whether you’d like to sauté or bake the crab cakes. If you want to bake them, preheat the oven for 400 degrees F.
2. If necessary, drain the crabmeat and pick through it for shells (shells won’t be in jumbo lump crabmeat). Put the crab in a medium-size bowl and set aside.
3. Get a small bowl and whisk the egg, mayonnaise, mustard, Old Bay seasoning (or substitute), lemon juice, Worcestershire sauce, and salt. Pour the mixture on top of the crab and gently mix until well-combined – be careful to gently break up lumps with your fingers and not to over-mix.
4. Add the breadcrumbs and parsley to the mixture, and gently mix them until well combined. You want the mixture to still have a loose, meaty texture – not mashed together too much.
5. Cover the crab cakes with plastic wrap and let them refrigerate for one to three hours.
6. Mold the crab mixture into eight crab cakes – each should be about an inch thick.
7. If you want to sauté the crab cakes, heat the butter and olive oil in a 12-inch nonstick skillet over medium heat. Once the butter is frothy, add the cakes to the pan and cook on one side for four minutes – about when the underside will be golden-brown. Then, flip the crab cakes and reduce the heat to medium low. Cook the cakes for another four minutes, or until the other side is golden-brown.
8. If you want to bake the crab cakes, then melt extra butter and brush a baking sheet with it. Put the crab cakes on the sheet. Then, melt the 2 tablespoons of butter  and brush the tops of the crab cakes with it. Bake them for 20 minutes.
9. Serve with lemon wedges and your choice of side dishes.
10. Enjoy!

Crab Meat Pie

This is a great snow day recipe for all my Maryland Crab fans!

CRAB MEAT PIE

7 1/2 oz. crab meat
1 c. finely chopped celery
2 tbsp. grated onion
2 tbsp. chopped green pepper
2 eggs, beaten
1 c. mayonnaise
1/2 c. bread crumbs
1/2 c. shredded Cheddar
1/4 tsp. salt
1 tbsp. lemon juice
Unbaked pie shell

Combine crab meat, celery, salt, onion, green pepper, mayonnaise, lemon juice, eggs and all but 2 tablespoons bread crumbs. Mix lightly. Turn into unbaked pie shell, sprinkle with reserved crumbs and Cheddar cheese. Bake 25 minutes in a 350 oven, or until firm and brown. Should be golden brown and fluff.

Crab Imperial

Maryland Jumbo Lump Crab Imperial

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Chef Dennis

Serves: 2-3

Ingredients

• 1 lb jumbo lump crabmeat (or lump)
• ½ cup Hellman’s Mayonnaise
• 1 tsp sugar
• 1 tsp old bay
• 1 tsp finely chopped Italian parsley
• 1 large egg lightly beaten
• squeeze of lemon juice

Instructions

1. Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well, this is your imperial sauce.
2. Gently fold crabmeat into imperial sauce, being careful not to break up crab meat.
3. place portions in baking dish using ramekins or small casserole dishes*
4. Bake in 350 degree oven for 20 minutes (top will turn golden brown)
5. Allow to cool just a few minutes before serving, it will set and be more flavorful as it cools slightly.

Notes

Depending upon what you serve as a side dish you can get 3 portions out of this. You really don’t want to make it any smaller than ⅓ of a pound per person though. If you want to stretch this, think about making stuffed shrimp with the filling, that could easily serve 4 people.

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Sweet and Smoky Salmon with Orange Salsa

Overview

Cool and fruity Orange Salsa complements the sweet 'n smoky seasoned salmon fillets.

Ingredients

Serves:

4

Step 1:

1/4 cup orange juice

2 tablespoons olive oil

2 tablespoons McCormick® Perfect Pinch® Salt Free Southwest Sweet 'n Smoky Seasoning

2 tablespoons packed brown sugar, divided

1 pound salmon fillets

Step 2:

2 cans (11 ounces each) mandarin oranges, drained and cut into 1/2-inch pieces

2 tablespoons finely chopped red bell pepper

1 tablespoon chopped fresh cilantro

1/2 teaspoon McCormick® Perfect Pinch® Salt Free Southwest Sweet 'n Smoky Seasoning

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Nutritional information

(amount per servings)

Total Calories: 368

Sodium: 70mg

Fat: 20g

Carbohydrates: 23g
Cholesterol: 71mg
Protein: 24g
Fiber: 2g

Directions

1. Mix juice, oil and 1 tablespoon each Seasoning and sugar in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Meanwhile, for the Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve.
2. Preheat oven to 400°F. Mix remaining 1 tablespoon each Seasoning and sugar in small bowl. Remove salmon from marinade. Discard any remaining marinade. Rub salmon evenly with seasoning mixture.
3. Bake 10 to 15 minutes or until fish flakes easily with a fork. Serve with Orange Salsa.

Honey Grilled Shrimp

• Prep: 10 min. + marinating Grill: 10 min.
• Yield: 8 Servings
• 

Ingredients

• 1 bottle (8 ounces) Olive Garden Signature Italian Dressing
• 1 cup honey
• 1/2 teaspoon minced garlic
• 2 pounds uncooked medium shrimp, peeled and deveined

Directions

• In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate reserved marinade for basting.
• Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
• Grill, uncovered, over medium heat or broil 4 in. from the heat for 1 to 1-1/2 minutes on each side. Baste with reserved marinade. Grill or broil 3-4 minutes longer or until shrimp turn pink, turning and basting frequently. Yield: 8 servings.

Nutritional Facts 1 serving equals 175 calories, 5 g fat (1 g saturated fat), 168 mg cholesterol, 383 mg sodium, 14 g carbohydrate, trace fiber, 18 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

WW Points 7 per serving

Florida Shrimp Soup

Wonderful soup from the Dixie Crossroads Restaurant in Titusville, FL

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Old Florida Style Shrimp Soup

INGREDIENTS:
6 slices bacon
1/2 cup chopped onion
1 tsp. garlic
1 (1 lb. 12 oz) can tomato
1 green pepper, chopped
1/4 tsp. liquid red pepper
1/2 tsp. black pepper
1 bay leaf
1 carrot, sliced thin
2 med. Celery sticks, sliced
2 med. Potatoes, cubed
2 tsp. salt
1/2 lb. Fresh Small Shrimp

DIRECTIONS:
Fry bacon, drain, and crumble in small pieces. Sauté onion and garlic. Add tomatoes, and add rest of ingredients to onion. Bring to boiling point, reduce heat and simmer 20 minutes. Add shrimp and heat through. Garnish with bacon.

My version:  instead of using the liquid red pepper, I added a can of Rotel with chili peppers.  
3 WW points per serving

Zesty Orange Shrimp and Broccoli

by In One Pot, from Weight Watchers Publishing Group

Course: main meals PointsPlus™ Value:    7 Servings:  4 Preparation Time:  19 min Cooking Time:  8 min Level of Difficulty:  Easy

Spicy orange beef is a favorite in many Asian restaurants. Our seafood version, with the addition of a few broccoli florets, will please your family or friends.

Ingredients

	1 pound(s) shrimp, extra-large, peeled and deveined
	2 Tbsp cornstarch
	1 Tbsp ginger root, fresh, peeled and grated
	2 tsp orange zest, grated
	1/2 cup(s) reduced-sodium chicken broth, or vegetable broth
	1/4 cup(s) orange juice
	2 Tbsp low-sodium soy sauce
	1 Tbsp sugar
	1/4 tsp red pepper flakes
	12 oz broccoli, bag, fresh florets
	1/4 cup(s) water
	2 cup(s) cooked white rice, hot

Instructions

• Combine the shrimp, 1 tablespoon of the cornstarch, the ginger, and orange zest in a medium bowl; toss to coat.
  
• Combine the remaining 1 tablespoon cornstarch, the broth, orange juice, soy sauce, sugar, and crushed red pepper in a small bowl, set aside.
  
• Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the shrimp mixture and cook, stirring occasionally, until the shrimp are just opaque in the center, 3–4 minutes. Transfer the shrimp to a plate.
  
• Add the broccoli and water to the skillet. Cook, stirring occasionally, until crisp-tender and the water evaporates, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the mixture bubbles and thickens. Add the cooked shrimp and heat through, about 1 minute. Serve over the rice. Yields 1 1⁄4 cups shrimp mixture and 1⁄2 cup rice per serving.

Notes

I added snow peas, mushrooms, garlic, carrots, and red peppers to increase the veggie content.

• For diehard beef lovers, substitute 12 ounces of thinly sliced beef top round or boneless sirloin for the shrimp.
  
  It’s often convenient to buy shrimp frozen and keep it on hand in the freezer. When ready to use, thaw the shrimp overnight in the refrigerator. Or run under cold running water until defrosted, then drain well and pat dry on several layers of paper towels.

Shrimp Creole

Course: main meals PointsPlus™ Value:    8 Servings:  4 Preparation Time:  25 min Cooking Time:  20 min Level of Difficulty:  Easy   We gave our creole extra sizzle by using hot, smoked Spanish paprika. If you can't find it, use ground, smoked chili powder instead. Ingredients 1 Tbsp vegetable oil    1 Tbsp all-purpose flour      1 stalk(s) celery, chopped (medium)      1 small onion(s), chopped    1 clove(s) garlic clove(s), minced (medium)      1 medium green pepper(s), chopped      14 1/2 oz canned diced tomatoes, drained      2 Tbsp canned tomato paste    1/4 cup(s) red wine      1 cup(s) fat-free chicken broth    1 leaf/leaves bay leaf    1/8 tsp paprika, smoked, hot Spanish variety    1/4 tsp dried basil    1/4 tsp dried oregano    1/2 tsp table salt, or more to taste    1/4 tsp black pepper      1 pound(s) shrimp, peeled and deveined      2 Tbsp scallion(s), minced    1 Tbsp parsley, Italian, fresh, minced    1 Tbsp fresh lemon juice      2 cup(s) cooked brown rice    Instructions Heat oil in a large skillet; stir in flour and cook over low heat, stirring occasionally, until mixture is smooth, about 5 minutes. Stir in celery, onion, garlic and green pepper; sauté 5 minutes. Add canned tomatoes, tomato paste, wine, broth, bay leaf, paprika, basil, oregano, salt and pepper. Bring to a boil; reduce heat to low. Stir in shrimp and simmer 5 minutes. Stir in scallions, parsley and lemon juice; simmer 1 minute. Remove bay leaf. To serve, spoon 1/2 cup of rice into each of 4 bowls and top each with about 2 cups of shrimp creole.  From the Weight Watchers website

Salmon Loaf

1 1 pound can of salmon, drained and flaked
2 pieces soft bread broken into small pieces
1 tbsp chopped onion
1 tsp butter, melted
1/2 tsp salt (optional, I don't use this)
1/2 cup milk
1 slightly beaten egg

In a bowl, combine salmon, crumbs, chopped onion, butter and salt. Combine milk and egg; add to salmon mixture and mix thoroughly. Shape into a load on a greased shallow baking pan or in a loaf pan. Bake at 350 degrees for 35 to 40 minutes.

Taken from the Better Homes and Gardens cookbook.

Crock Pot Barbecued Shrimp

2 pounds fresh raw shell on shrimp
1 stick of butter
1/4 cup olive oil
1/4 cup Worcestershire sauce
1 1/2 tbsp tabasco
1 tsp ground black pepper
1 tsp kosher salt
3 lemons juiced
1 tbsp chopped fresh basil (I used 1/3 tsp dried basil)

Use a 5 - 6 quart crockpot.
Rinse the shrimp but don't soak them too much. Dump into crockpot.
Add the stick of butter, olive oil and Worcestershire sauce. Measure out the tobasco, salt and pepper, and throw that in also. Juice the lemons, then add that and top with the basil. Toss just a bit with a big spoon to mingle the flavors. The butter will be in a big stick but that is ok.

Cover and cook on high for about 2 hours, checking every 30 minutes. You'll know the shrimp is done when it has turned pink, and can be peeled easily. Mine was done at almost exactly 2 hours.

The juice to this is delicious with bread.

From A Year of Crockpotting adapted from a recipe on The Pioneer Woman