SHRIMP IN A SPICY GINGER-CILANTRO BROTH - CLEAN EATING
This is out of the Fall 2008 clean eating magazine...So I made this tonight...7/21/12...mine turned out very much like the photo in the magazine...it was a pale yellow like chicken broth...not sure what happen with the 1st reviewer...I used steamed broccoli and threw in a touch of sliced chili pepper for additional color and heat...I do think that a splash of lime would really bring all the flavors together...hope you enjoy it!
Provided by teresas
Categories Chowders
Time 20m
Yield 1 1/2 cup, 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour chicken broth into a microwave-safe bowl and microwave covered on high until broth is hot, approximately 3 minutes, depending on the power of your appliance.
- Meanwhile, chop cilantro, including stems.
- Reserve 1 cup of chopped leaves for garnish.
- Thinly slice ginger.
- Crush garlic cloves with the flat side of your knife.
- Cut chili pepper in half: remove seeds if you want less heat in your soup.
- When broth is hot, pour into a medium saucepan.
- Add chopped cilantro stems and leaves (except reserved cup) ginger, garlic and chili pepper and cover.
- Simmer over medium heat for 5 minutes.
- Strain broth into the microwave-safe bowl, then return strained broth to saucepan.
- Add shrimp and vegetables.
- Cook for 3 minutes.
- Garnish with cilantro leaves you've set aside and discard the rest.
SHRIMP AND VEGETABLES IN GINGER CORIANDER BROTH
Steps:
- If using bean-thread noodles, in a bowl soak them in warm water to cover 10 minutes and drain. In a small saucepan of boiling salted water cook bean-thread noodles 3 minutes. (Alternatively, cook angel's hair pasta in boiling salted water until al dente.) In a colander drain bean-thread noodles or angel's hair pasta and rinse under cold water to stop cooking.
- Butterfly each shrimp by cutting almost completely through lengthwise along outside curve and devein.
- In pan simmer broth, jalapeño, reserved coriander stems, and gingerroot, covered, 5 minutes. While broth is simmering halve avocado lengthwise. Pit, peel, and cut avocado into lengthwise slices.
- Between 2 heated large shallow soup bowls divide radishes, scallions, mushrooms, avocado, noodles or pasta, and reserved coriander leaves, putting each ingredient in a separate mound.
- Season shrimp with salt and add to broth. Simmer broth mixture 3 minutes, or until shrimp are just cooked through, and with a slotted spoon transfer shrimp to soup bowls, arranging them on top of vegetables. Add lime juice to broth and pour broth mixture gently through a sieve into soup bowls over shrimp and vegetable mixture.
SESAME GINGER SHRIMP AND VEGETABLE PACKETS
Here's a recipe I modified from one of those Reynolds foil ads. It's quick and healthy. Whatever you do (unless you know you don't like it!), don't leave out the fresh ginger. To me, it makes the recipe! Add brown or white rice, soy sauce for a condiment, and you have a meal!
Provided by erinBOberrin
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to med-high or oven to 450 degrees.
- Use either foil cooking bags, or pieces of aluminum foil to make a cooking pouch.
- Add shrimp and vegetables, top with garlic, ginger and oil.
- To grill: Place foil pouch on grill rack, cook for 15-20 minutes, or until shrimp is no longer pink.
- To bake in oven: Place pouch in cake pan or cookie sheet with sides.
- Bake 25-30 minutes, or until shrimp is no longer pink.
HONEY GINGER SHRIMP
This quick and easy, sweet and spicy dish combines honey, ginger, shrimp and garlic, and can be served over steamed vegetables or pasta.
Provided by MANDE2509
Categories Appetizers and Snacks Spicy
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.
Nutrition Facts : Calories 165.9 calories, Carbohydrate 4.1 g, Cholesterol 172.9 mg, Fat 8.1 g, Fiber 0.8 g, Protein 19 g, SaturatedFat 1.3 g, Sodium 199.9 mg, Sugar 2.1 g
SHRIMP WITH VEGETABLES
Colorful sweet pepper, zucchini and yellow summer squash team up with tender shrimp in this delightful main dish. "If you clean the shrimp and slice the vegetables the night before, it makes a quick weeknight meal," notes Beth Woodard of Jamestown, North Carolina. "It's my husband's favorite stir-fry."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the cornstarch, water and soy sauce until smooth; set aside. In a nonstick skillet or wok, stir-fry the onion, red pepper, zucchini and summer squash in hot oil for 2 minutes. Add the shrimp, tarragon, lemon zest and crushed pepper flakes. Stir-fry until shrimp turns pink and vegetables are tender, about 2 minutes. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.
Nutrition Facts : Calories 302 calories, Fat 10g fat (1g saturated fat), Cholesterol 259mg cholesterol, Sodium 862mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 38g protein. Diabetic Exchanges
HONEY-GINGER SHRIMP AND VEGETABLES
I created this recipe for those who have a sweet tooth but also enjoy a bit of spice in their life! Substitute chicken for shrimp if desired.
Provided by Liz Hoffman
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a wok or large skillet over high heat until it begins to smoke. Stir in garlic, onion, ginger, and red pepper flakes. Quickly cook until the onion softens and just begins to brown. Stir in bell pepper, zucchini, and mushrooms; continue cooking until the zucchini softens, about 4 minutes.
- Stir cornstarch into honey until smooth, then add to vegetables, and simmer until thickened, about 2 minutes. Add shrimp, and cook until they turn pink, about 3 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 369 calories, Carbohydrate 48.3 g, Cholesterol 172.5 mg, Fat 9.3 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 1.4 g, Sodium 177.6 mg, Sugar 38.5 g
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