A Dish worth trying...

	Shrimp And Orzo Salad
	Photo: Mitch Mandel www.prevention.com

Orzo is an inexpensive rice-shaped pasta that is easily found in supermarkets. If using less expensive bulk orzo, measure 3 cups (uncooked) for this recipe. If you can find fiber-rich whole wheat orzo, by all means buy it to use in this dish.

Ingredients

Serves:  Prep: 12min|Cook: 8min |Total: 20min
              

• 1 package (16 ounces) orzo pasta
• 8 ounces peeled and deveined medium shrimp
• 1 cup diced, no-salt-added canned tomatoes, drained
• 1 cup shredded carrots
• 1 cup peeled, seeded, and sliced cucumbers
• 1/2 cup chopped scallions
• 1 teaspoon grated lemon rind
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 2 tablespoons fat-free plain yogurt
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

1.

BRING a large pot of water to a boil over medium-high heat. Add the orzo and cook for 6 minutes. Add the shrimp and cook for 2 minutes longer, or until the shrimp turn pink and the orzo is al dente. Drain well and allow to cool slightly.

2.

TRANSFER the orzo and shrimp to a large salad bowl and add the tomatoes, carrots, cucumbers, scallions, lemon rind and juice, oil, yogurt, cheese, garlic, salt, and pepper. Toss to combine.

Nutritional Facts per serving

CALORIES

580.8 CAL

FAT

10 G

SATURATED FAT

1.8 G

CHOLESTEROL

87.5 MG

SODIUM

447.8 MG

CARBOHYDRATES

93.6 G

TOTAL SUGARS

9 G

DIETARY FIBER

5.5 G

PROTEIN

29 G

Linguine w Spicy Shrimp

Nutrional Information

Amount Per Serving
Calories: 393.5
Total Fat: 13.8 g
Cholesterol: 129.2 mg
Sodium: 885.7 mg
Total Carbs: 48.3 g
Dietary Fiber: 7.4 g
Protein: 24.7 g

Ingredients
3 T olive oil
4 garlic cloves
1/2 t red pepper flakes
2 T sun dried tomato paste*
15 oz Italian-style canned tomatoes
1 t salt
black pepper to taste
1/4 c parsley, chopped
1 oz white wine**
1 T butter (room temperature)
12 oz bite-size shrimp, peeled and deveined, heads and tails removed
8 oz whole-grain linguine

* Found in the international aisle. You can also substitute tomato paste.
** You can substitute low-sodium chicken broth.





Directions
Smash the garlic cloves with the back of a knife on a cutting board.

Heat a medium size saute pan over medium heat. Add olive oil and heat for 1 minute. Add garlic and red pepper flakes. Heat the mixture just until the garlic starts to sizzle.

Meanwhile cook pasta in boiling salted water according to package directions.

Add sun dried tomato paste to garlic oil mixture.

Stir to combine. Add chopped tomatoes. Cook over low heat for 15 minutes, stirring occasionally.

Add wine and cook for 1 minute.

Add shrimp; cook just until shrimp turns pink.

Remove pan from heat and add butter. Swirl or stir pan to melt butter in sauce.

Drain pasta and place in warmed serving dishes. Top with shrimp mixture.

Serves 4 (1/2 c cooked pasta, 3 oz shrimp and 1/2 c sauce).





Recipe submitted by SparkPeople user CHEF_MEG.

Number of Servings: 4

Sweet 'n Low

Sweet-and-Sour Thai Shrimp Salad


Coconut and lime juice balance the spicy bite of crushed red pepper in this summer cooler.

25 Minutes to Prepare and Cook


Ingredients
DRESSING

1 1/2 tablespoons olive oil

1/4 teaspoon crushed red pepper flakes, or to taste

1/4 cup bottled clam juice

2 tablespoons fresh lime juice

SHRIMP SALAD

12 ounces peeled and deveined medium shrimp

1 small head Savoy cabbage or iceberg lettuce, shredded (4 cups)

1 large carrot, peeled and grated (1 cup)

4 ounces bean sprouts

3 tablespoons unsalted dry-roasted peanuts

3 tablespoons flaked sweetened coconut1 scallion, including top, thinly sliced


Directions

1. Bring a large saucepan of water to boil.

2. Make dressing: Meanwhile, heat oil in a small saucepan over low heat. Add red pepper flakes and cook, swirling occasionally, 3 minutes. Strain oil into a small bowl (discard red pepper flakes) and whisk in clam and lime juices; set aside.

3.Make shrimp salad: Drop shrimp into the boiling water, reduce heat to medium-low and simmer 2 minutes, until shrimp turn opaque.

Drain shrimp and rinse under cold water to stop the cooking process; drain well.

Transfer shrimp to a large bowl; add cabbage, carrot, bean sprouts, peanuts, coconut, and scallion.

Pour dressing over salad and toss to coat.
Number of Servings: 4

Nutritional Info
Servings Per Recipe: 4

Amount Per Serving

Calories: 21.0

Total Fat: 0.2 g

Cholesterol: 41.4 mg

Sodium: 47.6 mg

Total Carbs: 0.0 g

Dietary Fiber: 0.0 g

Protein: 4.4 g

Kickin' It

Spicy Garlic and Lime Shrimp


Ingredients
Lime juice from one fresh lime

1 tablespoon olive oil

1 clove garlic pressed

36 peeled shrimp

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon dried parsley flakes

1/4 teaspoon paprika

1/8 teaspoon dried thyme

1/8 teaspoon onion powder
Directions
Mix all dry seasons together in small bowl.

Preheat a large skillet over medium heat.

Add oil to the pan.

When oil is heated, stir in garlic.

Immediately add shrimp.

Squeeze entire fresh lime juice into pan over shrimp.

Sprinkle entire seasoning blend over shrimp.

Saute shrimp for 5-8 minutes.

This dish has a kick to it!

Number of Servings: 2

Nutritional Info

Servings Per Recipe: 2

Amount Per Serving

Calories: 167.5

Total Fat: 7.9 g

Cholesterol: 193.1 mg

Sodium: 804.3 mg

Total Carbs: 2.7 g

Dietary Fiber: 0.4 g

Protein: 21.0 g