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.

Note:
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.

Printable Recipe

Shrimp in Light 'Alfredo' Sauce Over Linguini

I love to have shrimp in a creamy white sauce, over linguini or fettucini.  This is very close in flavor and texture to a rich and fat-laden Alfredo sauce...

The Captain wanted some shrimp for dinner so I used my Seafoood Sauce for Pasta as the base, and added a couple of wedges of Laughing Cow cheese to it.  The cheese makes it taste richer, and feel creamier in your  mouth... and of course I used shrimp instead of the crab in my original recipe.

Very nice!

Shrimp in Light 'Alfredo' Sauce Over Linguini
Makes 2 servings

• 4 ounces linguni, dry weight
• 6 ounces of frozen shrimp, thawed and tails removed
• 1 cup of grape tomatoes, cut in half lengthwise
• 2 green onions, sliced very thin 
• 1 tsp butter
• 1 Tbs white flour
• 1 cup fat free milk
• 2 wedges Laughing Cow cheese
• 2 Tbs shredded parmesan cheese

1. Cook pasta according to package directions.  Drain and keep warm.
2. When pasta is almost cooked, start the sauce by melting butter in medium-sized saute pan over low to medium heat.
3. After butter has melted, add the onions and cook for about 2 minutes.
4. Sprinkle the flour over the onions and butter and stir to blend.
5. When the flour and butter are combined, add milk and whisk till smooth.  The sauce will thicken as it cooks.  Don't be tempted to turn the heat up higher as it may burn the sauce.
6. As the sauce gets thicker, add cheese wedges, shrimp, and tomatoes to it.  Stir to melt the cheese.
7. When sauce has thickened to your liking remove it from the heat.
8. Divide pasta between 2 plates and cover each serving with half of the sauce. 
9. Sprinkle 1 Tbs parmesan cheese over each plate and serve immediately.

Per serving, not including pasta.
Weight Watchers P+ = 5.
Calories 182; Protein 21g; Carbohydrate 13g; Fat 6g; Fibre 1g.

Dig in!

Printable Recipe

Skinny and Spicy Shrimp Stir-Fry

Shrimp and stir-fried vegetables just naturally go together. 

This is one of those easy-to-make, week night dinners.  Use pre-cooked frozen shrimp if you like - just make sure to thaw them first.   Prepare the veggies while your rice or pasta is cooking and then it will all come together very easily.

Skinny and Spicy Shrimp Stir-Fry

Makes 2 servings 2 Tbs reduced-sodium or lite soy sauce 4 Tbs cold water, divided 1-1/2 Tbs rice vinegar 1 packet Splenda 2 tsp cornstarch Pinch red pepper flakes 6 oz shrimp, tails removed 3 large white button mushrooms, cut in chunks 1 green bell pepper, cut in chunks 2 large carrots, sliced thinly 1/4 cup white onion, chopped 2 cloves garlic, minced 1 can sliced water chestnuts, drained 1 tsp grated fresh ginger root To make the sauce, combine 2 Tbs cold water with soy sauce, vinegar, Splenda, cornstarch, and red pepper flakes. Stir until all ingredients have dissolved. Set aside. Lightly coat a large skillet or wok with non-stick spray, and bring to medium-high heat. Add mushrooms, bell peppers, carrots, onion, garlic, and 2 Tbs water. Stirring occasionally, cook for about 5 minutes until vegetables are beginning to cook. Add water chestnuts, shrimp and ginger to the skillet. Cook a couple of minutes more till shrimp and water chestnuts are heated through. Raise heat to HIGH, give sauce a stir, and add it to the skillet. Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick. Serve over rice or noodles such as chow mein, linguini or spaghetti. Per serving, not including noodles or rice. Weight Watchers P+ = 4. Calories 167; Protein 18g; Carbohydrate 24g; Fat 1g; Fibre 5g. Printable Recipe

Simple Shrimp in Coconut Milk with Tomatoes

I had half a can of light coconut milk in the fridge and knew I needed use it today.  It has been there for 2 days and that is my limit for opened canned goods.

I found this recipe on Gina's Skinny Recipes and it looked fabulous.  I halved the ingredients and made a few minor changes.

Red bell peppers were just too dear at my local produce market this morning, so I found the 'reddest' green one there, and decided it would have to do.  I also subbed lemon juice for the lime, and used fewer shrimp.  I did, however, keep the cilantro and normally I wouldn't cause it isn't my favorite flavor... but it looked like it would be required here... and I think it was. 

Lovely dish - put it on your must make list.  Here is my version:



Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
Makes 2 servings

• 20 jumbo shrimp, cooked, peeled and deveined
• 1/2 tsp extra virgin olive oil
• 1/2 medium green bell pepper, sliced thin
• 2 large green onions, thinly sliced, white and green parts separated
• 1/4 cup cilantro, chopped
• 2 cloves garlic, minced
• 1 dash  salt (to taste)
• 1/4 tsp crushed red pepper flakes (to taste)
• 1 cup  canned diced tomatoes
• 1/2 can (14 oz can) light coconut milk
• 1/2 Tbs lemon juice

1. In a medium pot, heat oil on low. Add green pepper and sauté until soft (about 4 minutes).
2. Add the white part from the onions, half the cilantro, the red pepper flakes and garlic.
3. Cook 1 minute.
4. Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.
5. Add shrimp and heat through, about 2 mintutes.
6. Add lemon juice.
7. To serve, divide equally and ladle over rice in 2 bowls; top with the green part of the onions and the remainder of the cilantro.

Gina suggests serving this over rice to soak up the sauce, and I used white rice because The Captain likes it best.  This dish was a big hit and it is pretty enough to serve to company.


Per serving.  This does not include the rice.
Weight Watchers P+ =  3.
Calories 129; Protein 10g; Carbohydrate 13g; Fat 5g; Fibre 2g

Printable Recipe



Sushi Roll in a Bowl

This has become one of our favorite meals.  I love sushi but don't want to bother with rolling the rice and fillings into sheets of nori.  This method avoids all of that work, but still gives you the fun of and flavors of eating sushi.  It is also very pretty and makes a striking presentation.

It is really very simple... you just make up the rice about an hour or so ahead of when you want to eat, and let it cool on the counter.  (Don't refrigerate - you won't like the texture it becomes.)  Then, when  you are ready to serve, divide it into bowls, add the toppings you want, and enjoy with chopsticks.



The distinctive flavor of the rice that you find in sushi rolls comes from vinegar and sugar.  I like to use a sushi vinegar but rice vinegar or even white vinegar would be fine too.

I found the master recipe in a Prevention Magazine - the issue was June 2009.  I altered it slightly to make 3 servings of rice... 1 for me, 2 for my husband.  Here is how it goes in my kitchen:

Japanese Seasoned Sushi Rice

• 3/4 cup sushi rice
• 1 cup water
• 2 Tbs vinegar of choice
• 1 tsp white sugar

1. No matter what brand of sushi rice you are choosing, even if the package doesn't mention it, place the raw rice into a collander and rinse well under running water, stirring the rice around with your fingers.  Keep running water through the rice until the water runs clear. This removes the excess starch.  (I have tried it without doing this and didn't like it at all. )
2. Place the washed rice and the water into a large saucepan and bring to a boil.
3. Turn the heat to low and let is simmer for 12 minutes.
4. Turn off the burner and let it sit 5 more minutes.  The rice should have absorbed all the water.
5. Remove the rice from the saucepan and place it into a bowl.
6. Heat the vinegar and sugar in a small saucepan, on medium heat, and stir continuously until the sugar disappears into the vinegar.
7. Remove from heat and fold the mixutre gently into the warm rice.
8. Leave the rice to cool at room temperature, for at least an hour.



For 1/3 of recipe as prepared by me.
Weight Watchers P+ = 4.
Calories 169; Protein 3g; Carbohydrate 38g; Fat 0g; Fibre 0g

Our favorite toppings are cooked shrimp, avocado slices, green onions, long English cucumber slices, and grated carrot.  Sometimes I add a sprinkling of sesame seeds.  I like to have some wasabi paste on mine as well.

I  usually put some pickled ginger into the bowl, and serve soy sauce at the table.

Today my bowl contains:

• 1 serving rice
• 3 ounces shrimp
• 2 green onions
• 6 slices cucumber
• 1/4 carrot, grated
• 2 ounces avocado
• 1 tsp sesame seeds
• wasabi paste
• pickled ginger
• 1 tsp reduced sodium soy sauce

My bowl today.

Weight Watchers P+ = 9.   This doesn't include the wasabi paste or pickled ginger.

Calories 362; Protein 19g;  Carbohydrates 48g; Fat 11g; Fibre 5g

Printable Recipe

Shrimp Creole

I wanted to have shrimp for dinner today... and also use some of the lovely red and yellow peppers we have on hand.

I found a recipe on Gina's Skinny Recipes that looked like it would work.  I have used Gina's recipes in the past and so was pretty sure it would be good.  Of course I had to alter it a bit to fit my own ingredients.  I added more garlic,  peppers and celery, and changed the spices somewhat.  It was very tasty and we really enjoyed it over brown rice.  This is my version:

Shrimp Creole
Makes 2 hearty servings

• 1 tsp canola oil
• 1/2 cup onion, chopped
• 1/2 cup red bell pepper, chopped
• 1/2 cup yellow bell pepper, chopped
• 1/2 cup celery, chopped
• 2 cloves of garlic, minced
• 1 cup of diced tomatoes
• 2 Tbs tomato paste mixed with 1/2 cup water
• 1/4 tsp cayenne pepper
• pinch of red pepper flakes
• dash of garlic powder
• few grinds of black pepper
• 1/2 Tbsp of all purpose flour mixed with 1 Tbsp water
• 8 ounces of large cooked shrimp with tails removed 
• 1 tsp Worcestershire sauce
• 2 drops hot sauce
• 1 tsp dried parsley
• salt to taste 

1. In a large skillet heat the oil over medium heat. Add the chopped onion, red and yellow bell pepper, garlic and celery and saute until tender.
2. Add tomatoes and tomato paste/water mixture, cayenne pepper, red pepper flakes, garlic powder, and black pepper and bring to a boil.
3. Cover and reduce heat to low and simmer 20 minutes.
4. Stir the flour/water mixture into the tomatoes and vegetables on the stove.
5. Continue cooking for another 5 minutes. 
6. Add Worcestershire sauce and hot sauce; stir together.
7. Add the shrimp and cook for another 2 or 3 minutes, or until shrimp is heated through, adjust salt if needed.
8. Divide and ladle over brown rice, in a bowl.  Sprinkle with dried parsley and serve.

Weight Watchers P+ = 4.  This does not include the brown rice.
Calories 175; Protein 19g; Carbohydrate 18g; Fat 3g; Fibre 4g

By the time it was all ready, we were so hungry that I forgot to take a picture!  Will have to do that the next time we have this delicious dish.

Printable Recipe