Shrimp & Artichoke Linguine

Ingredients:

• 8 ounces whole wheat linguine
• 1/4 cup extra-virgin olive oil
• 1 (16 ounce) package frozen fully cooked salad shrimp, thawed
• 3 cloves garlic, minced
• 1 cup brown mushrooms
• 1 teaspoon crushed red pepper flakes
• 1 (14 ounce) can quartered artichoke hearts, drained
• 1/4 cup lemon juice
• 1/8 teaspoon salt
• 1/2 cup grated Parmesan cheese

Directions:

Prep Time: 15 min Total Time: 35 min Yield: 4

1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook until tender, about 8 minutes. Drain.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shrimp, garlic and red pepper flakes; cook and stir until garlic is lightly browned and shrimp is hot, about 5 minutes.
3. Mix in the artichoke hearts, lemon juice and salt; cook until heated through.
4. Toss with pasta in a serving dish and top with Parmesan cheese before serving.

Approx. Calories 550 per serving

Curry Seafood Steamer

Ingredients:

• 1 lb baby red potatoes, cubed
• 250 g shrimp
• 250 g scallops
• 2 cups asparagus, chopped
• 2 cups cauliflower
• 1 tbsp EVOO
• 1 tbsp curry

Directions:

1. Prep Time: 5 min Total Time: 45 min Yield: 2
2. Bake potatoes until half done.
3. Steam vegetables until half cooked.
4. Coat frying pan with oil, saute garlic for about 1 minute then add veggies and fry for about 2 minutes.
5. Add seafood and potatoes, fry on medium-high for another 2 minutes.
6. Sprinkle in curry, mix well.

Approx. Calories xx per serving

Mango Fiesta Shrimp

Ingredients:

• 250 g  of de-veined shrimp, tail removed
• 1 tbsp lemon vodka
• 2 tbsp mango juice
• 1/2 cup red peppers, diced
• 1/2 cup yellow peppers, diced
• 1 cup fresh mushrooms, sliced
• 1 tsp garlic, miced
• 3/4 cup brown rice, dry
• 2 tbsp EVOO
• optional: add a little hot sauce to give it some kick

Directions:
Prep Time: 5 min Total Time: 40 min Yield: 2

1. Cook rice as per package directions, about 20-25 minutes.
2. Chop peppers and set them aside.
3. When rice is at about 15 min., pour oil in skillet and heat over medium-high heat until rippling.
4. Saute garlic for about 1 minute then add peppers and fry for about 2 minutes.
5. Add shrimp, vodka and mango juice and cook for another 5 minutes, or until bubbling, stirring often.
6. Remove shrimp and set aside, then turn heat on low-med. and add cooked rice, stirring thoroughly. Cook until sauce reduced.
7. Add shrimp back in, stir into rice mixture and serve.

Approx. Calories 400 per serving

Spicy Peanut Spring Stir-Fry

Ingredients:

• 1/4 cup Catalina dressing
• 2 tablespoons peanut butter
• 2 tablespoons soy sauce (I used light soy sauce)
• 1/4 teaspoon red pepper flakes
• 1 tablespoon oil, divided
• 1 lb boneless skinless chicken breast, cut into strips
• 4 cups assorted fresh vegetables, such as broccoli florets and red pepper strips (I used these)
• 225 g angel hair pasta/rice noodles, cooked
• 2 green onions, sliced
• Optional: Substitute chicken with shrimp

Directions:

Prep Time: 15 min Total Time: 30 min Yield: 4

1. Mix dressing, peanut butter, soy sauce, and red pepper flakes in small bowl; set aside.
2. Heat 2 teaspoons oil in large nonstick skillet; add chicken.
3. Cook on medium-high heat 5 to 8 minutes or until chicken is cooked through.
4. Remove chicken from skillet and place in large serving bowl.
5. Cook and stir broccoli and red pepper in remaining 1 tsp oil on medium-high heat 5 minutes or until crisp-tender.
6. Toss hot pasta, chicken, vegetables and sauce with 2 Tbsp reserved pasta cooking water.

Approx. Calories 450 per serving

Spicy Ginger Shrimp

Ingredients:

• 3 tablespoons olive oil
• 1 lb frozen cocktail shrimp, thawed and de-tailed
• 1 tablespoon green onions, chopped into 2-inch pieces
• 4 -5 ounces mushrooms, sliced
• 1/2 red bell pepper, seeded and cut into pieces
• 2 garlic cloves, pressed
• 2 tsps fresh ginger, peeled and grated
• 1 teaspoon coarse black pepper
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons sesame oil
• 2 teaspoons red pepper flakes
• salt

Directions:
Prep Time: 20 min Total Time: 40 min Yield: 4

1. Heat olive oil over high heat until rippling in a large nonstick skillet.
2. Add onions, mushrooms, red pepper, garlic and ginger and stir-fry another 2 minutes. Add shrimp and remaining ingredients after 1 minute.
3. While accompanying noodles drains, add sesame oil and soy sauce to pasta pot. Add to noodles and toss to coat. Serve stir-fry over noodles.

Approx. Calories  500 per serving

Chicken & Shrimp Almond Guy Ding

Ingredients:

• 1 cup diced chicken 
• 1 cup shrimp
• 4 tablespoons oil 
• 1/2 cup roasted almonds 
• 2 tablespoons soya sauce 
• 1 cup sliced carrots
• 1 cup chopped broccoli 
• 1 cup chopped cauliflower
• 1/2 cup sliced water chestnuts 
• 1 1/2 tablespoon cornstarch 
• 1/2 cup hot water (dilute the corn starch in the water) 
• salt 
• pepper
• optional: sub scallops for chicken, sub baked potato for carrots, flavor with cumin & curry

Directions:
Prep Time: 5 min Total Time: 15 min Yield: 4

1. Add oil to wok and heat until smoking.
2. Add chicken, cook about 4 minute stirring occasionally.
3. Add the remainder of the ingredients (except the corn starch/water mixture and the almonds).
4. Cover wok and stir every two min for about 4-6 min.
5. Then add corn starch mixture and allow to thicken in the wok. 

Approx. Calories  350 per serving

Spaghetti Supreme

Ingredients:

• 4 boneless skinless chicken breasts or 1 pkg frozen shrimp, thawed, tail removed, deveined
• 2 bunches green onions, chopped 
• 1 cup fresh mushrooms, sliced 
• 1 cup tomatoes, diced 
• 1 cup Italian dressing 
• 1 cup spaghetti 
• 1/2 cup parmesan cheese, freshly grated 
• Salt and pepper to taste
• Optional: add 1 cup broccoli florets

Directions:
Prep Time: 10 min  Total Time: 55 min  Yield: 6
1. In frying pan cook chicken/shrimp while starting to boil spaghetti

2. Once meat is mostly cooked add dressing and mushrooms (and broccoli).

3. Drain spaghetti when done and place on plates, dish out meat onto spaghetti.

4. Sprinkle tomatoes, cheese and spices on each plate.

Approx. Calories 400 per serving

Bacon Wrapped Stuffed Shrimp

Ingredients:

• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1 dash fresh ground pepper
• 1 dash red pepper
• 1 dash allspice
• 5 pieces of thin sliced bacon
• 5 large peeled and veined shrimp
• 6 slices fresh jalapenos peppers (or if it’s getting too hot, mushrooms)
• 1 ounce monterey jack pepper cheese

Directions:
Prep Time: 30 mins Total Time: 40 mins Yield: 5
1. Preheat oven to broil while blending the spices in a small bowl, then set this aside.

2. Cook the bacon in a frying pan over medium/high heat, but don't cook it all the way to crispy or brown. About 3 minutes per side, then drain on paper towels.

3. Cut down into the back of the shrimp, without cutting all the way through, so that the shrimp is nearly butterflied open. (This will make a pocket for the cheese & pepper).

4. Place the shrimp onto paper towels to drain off excess water (if from frozen).

5. Place one slice of the pepper into the slit on the back of a shrimp.

6. Cut an inch-long chunk of cheese (about 1/4 inch thick), and place it on the pepper slice.

7. Wrap a piece of bacon around the shrimp, starting where the cheese is, start wrapping the thinnest end of the bacon and once wrapped slide a skewer through the shrimp, starting with the end where the cheese is and piercing through.

8. Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction.

9. Put the skewer onto a baking sheet or broiler pan and sprinkle a very light coating of the seasoning blend over the shrimp, then broil for 3 to 4 minutes or until the bacon begins to brown and the cheese begins to ooze.

10. Serve over a bed of rice if desired as a meal or dip in ranch sauce for an appetizer.

Approx. Calories  525  per serving