TODAY'S PAPER
Clear 48° Good Afternoon
Clear 48° Good Afternoon
Simple seared shrimp drizzled with herb, olive oil,

Simple seared shrimp drizzled with herb, olive oil, garlic and lime juice chimichurri made in the blender. Photo Credit: Marge Perry

SEARED SHRIMP WITH CHIMICHURRI

4 tablespoons olive oil, divided

1 clove garlic, minced

1⁄2 cup parsley

1⁄2 cup basil

1⁄2 cup cilantro

1 tablespoon red wine vinegar

1 tablespoon lime juice

1⁄2 teaspoon lime zest

1⁄2 teaspoon ground coriander

1⁄4 teaspoon plus 1⁄2 teaspoon salt, divided

1⁄8 teaspoon black pepper

1 1⁄2 pounds peeled shrimp

 

1. Combine 3 tablespoons of the oil, garlic, parsley, basil, cilantro, vinegar, lime juice, lime zest, coriander, 1⁄4 teaspoon of salt and the pepper in a blender; puree.

2. Season the shrimp with the remaining 1⁄2 teaspoon salt. Heat the remaining tablespoon oil in a large nonstick skillet over medium high; add half the shrimp in a single layer and cook 2 minutes on each side; remove and repeat with the remaining shrimp.

3. To serve, drizzle the chimichurri over the shrimp. Makes 4 servings.

Nutritional analysis for each serving: 273 calories, 35 g protein, 2 g carbohydrates, 0 fiber, 14 g fat, 2 g saturated fat, 648 mg sodium

------

SHRIMP WITH ANDOUILLE SAUSAGE AND CHEESY SCALLION GRITS

3⁄4 cup grits

3 ounces shredded reduced-fat Cheddar

1 pound peeled shrimp

1⁄2 teaspoon smoked paprika

1⁄2 teaspoon salt

1⁄4 teaspoon cayenne pepper

1 tablespoon olive oil

1 (6-ounce) Andouille sausage, cut in 1⁄2-inch pieces

1 red bell pepper, diced

1 green bell pepper, diced

1 medium red onion, chopped (about 1 cup)

4 cloves garlic, minced

1⁄3 cup chopped scallions

 

1. Bring 3 1⁄2 cups water to a boil; slowly stir in the grits; reduce heat to low, cover and simmer 15 minutes, until grits are cooked through. Stir in the cheese and let stand, covered, until serving.

2. Toss the shrimp with the smoked paprika, salt and cayenne.

3. Meanwhile, heat the oil in a large nonstick skillet over medium high. Add the Andouille, red and green peppers, onion and garlic and cook until the vegetables are softened, about 4 minutes. Transfer to a bowl and add the shrimp to the pan in a single layer; cook 2 minutes on each side. Stir in the vegetable-sausage mixture and remove from heat.

4. Stir the scallions into the grits and spoon into 4 bowls; top with the shrimp mixture. Makes 4 servings.

Nutritional analysis for each serving: 421 calories, 38 g protein, 37 g carbohydrates, 4 g fiber, 14 g fat, 5 g saturated fat, 877 mg sodium

------

SHRIMP TACOS

1⁄2 teaspoon chili powder

1⁄2 teaspoon ground cumin

1⁄2 teaspoon smoked paprika

1⁄2 teaspoon garlic powder

1⁄2 teaspoon salt

1 1⁄2 pounds peeled large shrimp

8 (6-inch) corn tortillas

2 cloves garlic, minced

1 tablespoon olive oil

2 teaspoons Tabasco

1 tablespoon lime juice

2 cups shredded iceberg or romaine lettuce

1⁄2 cup thinly sliced red onion

1⁄2 cup chunky salsa

1⁄2 cup reduced fat sour cream

 

1. Combine chili powder, cumin, paprika, garlic powder, salt and shrimp; toss thoroughly.

2. Warm the tortillas according to package directions (or place in a stack covered by a damp cloth and microwave briefly).

3. Toss the shrimp with the minced garlic. Heat the oil in a large nonstick skillet over medium high Add half the shrimp in a single layer and cook 2 minutes on each side. Repeat with remaining shrimp. Remove the pan from the heat, add the Tabasco, lime juice and first batch of the shrimp and toss.

4. Make the tacos: divide the lettuce and onion among the 8 tortillas. Top with the shrimp and 1 tablespoon each of the salsa and sour cream. Fold the tortillas in half and serve immediately. Makes 4 servings.

Nutritional analysis for each serving: 356 calories, 38 g protein, 30 g carbohydrates, 4 g fiber, 10 g fat, 3 g saturated fat, 824 mg sodium

TIP: When buying shrimp, judge size by the numbers, not the name — the numbers designate the range of how many shrimp there are in a pound. The shrimp pictured here are 16-20s.

More Lifestyle

Sorry to interrupt...

Your first 5 are free

Access to Newsday is free for Optimum customers.

Please enjoy 5 complimentary views to articles, photos, and videos during the next 30 days.

LOGIN SUBSCRIBE