From Cooking Light


This recipe offers a creative savory use of Andrew Weil's "perfect" food: dark chocolate. The chocolate adds richness to the mole, a traditional Mexican sauce. Prepare the sauce a day ahead, and refrigerate so the flavors have time to develop. Store the mole poblano, covered, in the refrigerator for up to three days, or freeze for up to two months.

2 pounds large shrimp, peeled and deveined
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups Mole Poblano

Heat a grill pan over medium-high heat.
Pat shrimp dry with paper towels. Combine shrimp, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Thread the shrimp onto 6 (8-inch) skewers. Place skewers on grill pan; cook 2 minutes on each side or until done. Serve with Mole Poblano.

Note: Nutritional analysis includes 1/3 cup Mole Poblano per serving.

Yield: 6 servings (serving size: 1 skewer and 1/3 cup mole poblano)

NUTRITION PER SERVING
CALORIES 230(25% from fat); FAT 6.5g (sat 1.5g,mono 2.1g,poly 1.2g); PROTEIN 32g; CHOLESTEROL 230mg; CALCIUM 79mg; SODIUM 556mg; FIBER 1.3g; IRON 3.7mg; CARBOHYDRATE 10.1g

From Real Simple


To keep the shrimp from spinning when flipped, thread them on 2 parallel skewers instead of one.

1/2 cup sour cream
3 tablespoons mayonnaise
3 tablespoons milk
1/2 teaspoon ground cumin
1 1/2 pounds large shrimp, peeled
3 tablespoons butter, melted
2 large garlic cloves, minced
4 limes, cut into quarters
1/2 teaspoon kosher salt
8 6-inch corn tortillas
2 to 3 cups finely shredded green cabbage
Bottled green tomatillo salsa

Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Brush the skewered shrimp with the garlic butter. Place them on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned. Remove from grill. Lightly salt the shrimp. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm. To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime.

Rainy-Day Method: Broil the shrimp and limes about 4 inches from the heat using the cooking times above. Wrap the tortillas in foil and heat in a 350° F oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes.

Yield: Makes 8 first-course or 4 main-course servings

NUTRITION PER SERVING
CALORIES 247(0% from fat); FAT 13g (sat 5g); PROTEIN 16mg; CHOLESTEROL 147mg; CALCIUM 96mg; SODIUM 345mg; FIBER 3g; CARBOHYDRATE 18g; IRON 3mg

From Cooking Light

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4 pounds large shrimp, peeled, deveined, and butterflied
1 cup thawed orange juice concentrate, undiluted
2 teaspoons grated lime rind
1/2 cup fresh lime juice
1/2 cup honey
4 teaspoons ground cumin
1/2 teaspoon salt
6 garlic cloves, minced
4 jalapeños, seeded and chopped
4 red bell peppers, cut into 1-inch cubes
Lime wedges (optional)
Cooking spray

Combine first 9 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes. Remove shrimp from bag, reserving marinade. Thread the shrimp, bell pepper cubes, and lime wedges (if desired) onto 12 skewers.
Prepare grill or broiler. Place skewers on grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until shrimp are done, basting frequently with the marinade.

Note: You can substitute 3 pounds of skinned, boned chicken breast or pork tenderloin, cut into 1 inch cubes for the shrimp if prefered.

Yield: 12 servings (serving size: 1 kebab)

NUTRITION PER SERVING
CALORIES 217(10% from fat); FAT 2.4g (sat 0.4g,mono 0.4g,poly 0.9g); PROTEIN 24.2g; CHOLESTEROL 172mg; CALCIUM 80mg; SODIUM 269mg; FIBER 0.7g; IRON 3.7mg; CARBOHYDRATE 25.1g

From Cooking Light


This easy entrée is great for casual backyard get-togethers. With the vinaigrette already made, the shrimp take less than 30 minutes to prepare.

2 1/4 pounds unpeeled jumbo shrimp
3/4 cup Honeyed Lemon-Dijon Vinaigrette, divided
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Cooking spray
Lemon wedges

Peel shrimp, leaving the tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, underside of shrimp.
Combine shrimp, 6 tablespoons of Honeyed Lemon-Dijon Vinaigrette, and red pepper in a large zip-top plastic bag. Seal and marinate in refrigerator 15 minutes, turning bag occasionally.

Prepare grill to medium-high heat.

Remove shrimp from marinade; discard marinade. Sprinkle shrimp evenly with salt and black pepper. Place the shrimp, cut sides down, on grill rack coated with cooking spray; grill 2 minutes on each side or until done, basting frequently with the remaining 6 tablespoons of Honeyed Lemon-Dijon Vinaigrette. Serve shrimp with lemon wedges.

Yield: 6 servings (serving size: about 4 1/2 ounces)

NUTRITION PER SERVING
CALORIES 223(27% from fat); FAT 6.6g (sat 1.1g,mono 3.2g,poly 1.5g); PROTEIN 34.7g; CHOLESTEROL 259mg; CALCIUM 93mg; SODIUM 549mg; FIBER 0.3g; IRON 4.2mg; CARBOHYDRATE 4.1g

From Cooking Light

The simplicity of this dish belies its incredible taste. Bay leaves and lemon wedges infuse peppered shrimp with woodsy and citrus flavors. If your grocery doesn't carry fresh bay leaves, substitute good-quality dried bay leaves (such as Spice Island) soaked overnight in water. Leave the tails on the shrimp for a prettier presentation.

2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
32 large shrimp, peeled and deveined (about 1 1/2 pounds)
32 fresh bay leaves
4 large lemons, each cut into 8 wedges
Cooking spray

Prepare grill.
Combine first 6 ingredients in a large bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 10 minutes.

Place bay leaves and lemon wedges in a large bowl. Coat with cooking spray; toss to coat.

Thread 4 lemon wedges, 4 shrimp, and 4 bay leaves alternately onto each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.

Yield: 4 servings (serving size: 2 skewers)

NUTRITION PER SERVING
CALORIES 217(27% from fat); FAT 6.4g (sat 1g,mono 2.9g,poly 1.4g); PROTEIN 34.8g; CHOLESTEROL 259mg; CALCIUM 94mg; SODIUM 545mg; FIBER 0.3g; IRON 4.3mg; CARBOHYDRATE 3.1g

1/2 pound cooked salad shrimp
1 cup onion, minced
2 cloves garlic, minced
2 tablespoons olive oil
4 cups water
1 cup dried lentils, rinsed
1 teaspoon curry powder
1 teaspoon chicken bouillon granules
1/2 teaspoon turmeric
1 teaspoon dried thyme
2 Roma tomatoes, chopped

1. Saute onion and garlic in oil in large saucepan.
2. Add water, lentils, curry powder, chicken bouillon,
turmeric, and thyme.
3. Cook over medium heat until lentils are tender, about
1 hour. Just before serving, add shrimp and heat
through. Garnish with chopped tomatoes.

Ingredients

1/4 c butter; or margarine
2 tb flour
2 c liquid; (water/seafood
-liquor)
2 c okra, cut
2 c tomato; peeled & cubed
1 lg onion; chopped
1 sm bell pepper, green; chopped
1 ts tabasco sauce
1/8 ts thyme
1 bay leave
2 c shrimp, crabmeat, oyster
-combo
3 c rice; hot cooked

Instructions

Make a dark roux of the butter and flour over low heat, stirring
constantly. Add liquid, okra, tomatoes, onion, pepper, Tabasco, thyme
and bay leaf; bring to a boil, then cover and simmer 30 minutes,
stirring frequently. Add seafood and cook, covered, 10 to 15 minutes
longer. Remove bay leaf and serve in soup bowls with mound of hot
rice in center.