3 Simple shrimp dishes

+ -
Shrimp is dusted in blackening spice, seared, and Shrimp is dusted in blackening spice, seared, and served with a cooling mint, mango and avocado topping. Photo Credit: Marge Perry

advertisement | advertise on newsday

Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition.

Shrimp cooks in less than five minutes, making it ideal for a quick week-night meal.

TIP Pork is safe, moist and tender when cooked to 140 degrees but dry when cooked beyond 160 degrees.


BLACKENED SHRIMP WITH MANGO-AVOCADO-MINT TOPPING

2 mangos, peeled and cut into 1/4-inch dice

1 red bell pepper, cut into 1/4-inch dice

advertisement | advertise on newsday

1 avocado, peeled and cut into 1/4-inch dice

1/4 cup finely chopped red onion

1/4 cup mint, chopped

1 tablespoon lime juice

1/4 teaspoon salt

1 1/2 pounds peeled shrimp

1 1/2 teaspoons blackening spice

1 tablespoon canola oil

1. Combine the mangos, red pepper, avocado, onion, mint, lime juice and salt in a bowl and set aside.

2. In a second bowl, toss the shrimp with the blackening spice until it is well coated.

advertisement | advertise on newsday

3. Heat the oil in a large, nonstick skillet over medium high. Add the shrimp in a single layer (working in batches, if necessary) and cook until the undersides are lightly browned, about 2 minutes. Turn and cook until the shrimp is just cooked through, another 2 minutes.

4. Serve with the topping. (Can be served over rice, if desired.) Makes 4 servings.

Nutritional analysis for each serving 381 calories, 45 g protein, 20 g carbohydrates, 6 g fiber, 14 g fat, 1 g saturated fat, 710 mg sodium

 

BUTTERY LEMON-GARLIC SHRIMP

advertisement | advertise on newsday

1 tablespoon olive oil

1 1/2 pounds peeled large shrimp

3 tablespoons butter

4 cloves garlic, minced

1 tablespoon lemon juice

1 teaspoon lemon zest

1/2 teaspoon salt

1/4 cup parsley, coarsely chopped

1. Heat the oil in a large, nonstick skillet over medium high. Add the shrimp in a single layer (working in batches, if necessary) and cook 2 minutes, until the undersides are lightly browned. Turn and cook another 2 minutes, until shrimp is just cooked through. Transfer to a plate and cover loosely to keep warm.

2. Reduce heat to medium and melt the butter in the pan; stir in the garlic and cook until golden, about 3 minutes. Stir in the lemon juice and zest and salt; cook 1 minute. Remove from heat. Stir in the shrimp and parsley; serve immediately. Makes 4 servings.

Nutritional analysis for each serving 315 calories, 43 g protein, 2 g carbohydrates, 0 g fiber, 15 g fat, 6 g saturated fat, 635 mg sodium

 

COCONUT-CURRIED SHRIMP ON JASMINE RICE

1 cup jasmine rice

1 tablespoon canola oil

1/2 cup chopped red onion

1 tablespoon minced ginger

3 cloves garlic, minced

1 teaspoon curry powder

1 teaspoon cumin powder

1 tablespoon tomato paste

4 plum tomatoes, cut into 1-inch pieces

1 (14-ounce) can lite coconut milk

1 1/2 pounds shrimp

1/4 cup cilantro, coarsely chopped

1. Cook the rice according to package directions.

2. Heat oil in large, nonstick skillet over medium high. Add onion, ginger, garlic, curry powder and cumin; cook, stirring, 1minute. Stir in tomato paste and tomatoes and cook, stirring frequently, until tomato paste is dissolved and tomatoes just begin to soften, about 2 minutes. Add coconut milk, reduce heat to medium and cook until sauce is well blended, about 2 minutes.

3. Add shrimp and cook until they are just opaque, 3 to 4 minutes. Taste sauce and season to taste with salt and pepper.

4. To serve, ladle shrimp and sauce over the rice; sprinkle with cilantro. Makes 4 servings.

Nutritional analysis for each serving 459 calories, 47 g protein, 43 g carbohydrates, 3 g fiber, 10 g fat, 3 g saturated fat, 513 mg sodium

Get the scoop on events, nightlife, day trips, family fun and things to do on Long Island.

Comments

Newsday.com now uses Facebook for our comment boards. Please read our guidelines and connect your Facebook account to comment.

You also may be interested in: