“Fast” food never tasted so good! These grilled shrimp are delicious as an appetizer or as a main dish served with rice pilaf and a green or orange vegetable. Be careful not to overcook them!Number of Servings: 4Ingredients: 1 pound large raw shrimp (16-20 count), shelled and deveined1/3 cup Thai peanut sauce1 tablespoon lime juice1 tablespoon fresh or bottled minced gingerNutrition Information: 100 calories, 2g fat (0.5g saturated, 0.3g omega-3), 170mg cholesterol, 210mg sodium, 2g carbohydrate, 0g fiber, 18g protein, 15% iron
Instructions: Combine the shrimp, peanut sauce, lime juice, and ginger in a large resealable plastic bag. Place in the refrigerator and marinate for about one hour. Preheat the outdoor grill on high and coat with nonstick cooking spray. Thread the shrimp (through the tail and front) onto 4 wooden or metal skewers. Cook the kebabs, basting frequently with remaining marinade, until the shrimp are cooked through, about 2 minutes per side. Serve immediately or chill for later use.
Source:
Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Authors, The Moms' Guide to Meal Makeovers
www.MealMakeoverMoms.com
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Number of Servings: 4Ingredients: 1 - 8 oz. container Phillips King Crab meat, segment into desired sized pieces1 Tbsp. Pure Sesame Oil1 tsp. Minced garlic3 oz. thinly sliced button mushrooms (about 1 c. sliced)3 oz. fresh or jarred roasted red pepper, sliced into thin strips (about ½ c.)1 tsp. freshly grated ginger or up to 2 tsp. jarred sliced ginger½ tsp. "Thai Kitchen" or other brand Green Curry Paste (more or less to taste)2 tsp. Light brown Sugar1 Tbsp. soy sauce1 Tbsp, "chiffonade" or thinly stripped Thai basil (can substitute Italian basil)Reserved coconut milk (about 1 c.)Coconut Jasmine Rice½ cup regular or "Lite" Coconut Milk (1 - 13.5 oz. can, reserve the rest)1 ½ c. chicken stock or broth1 c. Jasmine RiceInstructions: Prepare Jasmine Rice: Heat liquids together in 1 qt. saucepot to boil. Stir in rice, reduce heat to simmer and cook, covered, 20 minutes or until all liquid is absorbed and rice is al dente.
Meanwhile, prepare Curry: Heat oil in saute pan over medium heat. Saute garlic and mushrooms until mushrooms release their juices then they are reabsorbed. Stir in all remaining ingredients and simmer 5-10 minutes or until rice is done. Do not boil. Serve: Ladle curried crab over Coconut Jasmine Rice
Source: Phillips Foods, Inc.
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