Italian Barbecue Shrimp Low Fat Recipes

Steps:

• Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Remove shrimp from marinade, drain excess, and discard marinade.
• Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Steps:

• Thread shrimp onto skewers and place in a shallow dish. Pour 1/2 cup soy sauce, sake, and 2 tablespoons oil over the shrimp and season them with salt and pepper. Set aside and let them marinate while you make the barbecue sauce.
• Heat 3 tablespoons oil in a large saute pan over medium-high heat. Add shallots and garlic and cook for 1 minute. Stir in tomatoes and season with salt and pepper. Add 2 tablespoons soy sauce, hoisin sauce, vinegar, chili paste, sugar, and chili powder. Cook until the mixture has thickened, about 10 to 15 minutes. Use an immersion blender to break the tomatoes up into a chunky sauce.
• Heat a grill or a grill pan and cook the shrimp about 3 minutes per side. To serve, spread some barbecue sauce onto a large platter and place the grilled shrimp skewers on top of that. Garnish with avocado, scallions, and lime wedges. Serve extra barbecue sauce on the side.

Steps:

• Combine first 11 ingredients in a large nonstick skillet AND bring to a boil.
• Add shrimp AND cook 7 minutes, stirring occasionally.
• Add wine, cook another minute or two until the shrimp are done.
• Serve with bread and lemon wedges.

Steps:

• Make a Bechamel Sauce by melting the margarine in a pan, adding the flour and making a smooth mixture.
• Slowly add the milk and stir constantly with a whisk until well blended and of the thickness you desire.
• Add as much Parmesan cheese as you like, we thought 3/4 Cup was enough and let it melt and blend with the Bechamel Sauce.
• Defrost the shrimp in cold water, remove the tail if necessary, and add to the Alfredo Sauce until heated.
• Do not over cook as the shrimp with toughen.
• Cook the pasta as directed on the package, mix the pasta and Alfredo Sauce and serve with garlic bread and a tossed salad.

Steps:

• Place all ingredients in a large zip-lock bag.
• Seal and refrigerate for 4 to 6 hours.
• Thread shrimp and veggies onto metal skewers, alternating as desired.
• Grill over medium heat about 4 minutes, turn once and grill 4 minutes more.
• Remove from skewers and serve hot.
• This also works as a stir-fry: Marinate as above and then saute all ingredients over medium-high heat in a large skillet until shrimp are pink.