Monday, January 23, 2012

Frozen Pre-Cooked Shrimp Make Easy and Delicious Meals

I like to keep a bag of already-cooked shrimp in the freezer because they are so handy in putting together a quick and easy meal.  All you need to do is let them thaw and then remove the tails before adding them to a sauce to heat them through. 

I find the 71 - 90 count and the 31-40 count the most versatile.  Those numbers tell you how many shrimp are in a pound and that is how we size them.  So, if it takes 71 - 90 to make up a pound, those will be smaller than the ones where it only takes 31 - 40 to equal a pound.   These are the 2 sizes that I normally buy... anything smaller or larger just don't work as well in a dish such as this.

For this dish I put the shrimp together with some garlic, onions,  mushrooms, tomatoes, and herbs, and then combined it with cooked fettucine.  But you could use any pasta shape you like.  The ingredients could easily be doubled or tripled, and if you don't have a large enough skillet to handle that volume, just plate the pasta and pour the sauce over the top.

The Captain loved this dish and raved about it the whole time we were eating dinner.  Anytime he can have pasta and shrimp, he is a happy man.

Fettuccine With Shrimp
Makes 2 servings
  • 1 tsp canola oil
  • 2 medium mushrooms, thinly sliced
  • 1/2 medium onion, sliced vertically
  • 1 or 2 cloves garlic, smashed and minced
  • 1/4 cup chicken broth
  • 1 tsp cornstarch
  • 1 medium tomato, seeded and  chopped or 10 grape tomatoes, cut in half
  • 8 ounces shrimp, cooked and tails removed
  • dashes of basil, oregano, salt, and pepper 
  1. Prepare 2 servings of pasta according to the package direactions, and set aside to keep warm.  I use 2 ounces dry pasta per serving.
  2. Coat a large skillet with non-stick cooking spray, and set over MEDIUM heat.
  3. Pour vegetable oil in warm skillet and spread around to coat.
  4. Add mushrooms, onion, and garlic and saute about 5  minutes, stirring occasionally, till onion is tender.
  5. Add the tomatoes and saute a couple of minutes.
  6. Add the shrimp and cook a minute or two till heated through.
  7. Meanwhile, combine the chicken broth with cornstarch in a small bowl and add to the skillet.
  8. Turn up heat slightly and cook about 3 or 4  minutes till the sauce is thickened.
  9. Add the pasta and stir till all the strands are coated with the sauce.
  10. Divide the mixture between 2 plates and adjust seasoning as desired.

Per serving, not including the pasta.
Weight Watchers P+ = 6.
Calories 224; Protein 33g; Carbohydrate 10g; Fat 6g; Fibre 1g.

This is a very filling dish. If you like, you could save 1P+ by using only 3 ounces per serving of shrimp.

Saute the mushrooms, onions and garlic till the onions are soft.

Add the tomatoes, then the shrimp, and let heat through.

Add the chicken broth and cornstarch mixture and heat thill thickened.

Stir in the cooked fettucine and then divide between 2 plates.

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