Need Help - Shrimp Dish??

[lindrusso]

This bulletin board has grown so fast that I hope this wasn't already posted - it didn't turn up in a search.

I need a new shrimp dish from CL. I love the Basil Shrimp with Feta and Orzo, but I'm the type who doesn't like to repeat dishes too often for guests. These guests aren't due until middle of August, so I'm trying to get a head start on menu-planning.

I'm thinking about trying the Greek-style Scampi that was mentioned on this board, but I wanted to know if anyone else had any CL or other low-fat favorites??

I only have CL magazines dating back to fall of '96, so if your suggestion comes from something earlier than that, a posting of the recipe would be most appreciated.

Also any favorite vegetarian entrée suggestions would be welcome.

Thanks in advance for any suggestions. This board is always so helpful and responsive!

[Laura B]

This is my husband's favorite dish. He begs me to make it. It is incredibly fast and easy. I like it with saffron rice or pasta and a big green salad. The original recipe (I cannot remember where it came from) called for 1/4 cup olive oil, but this resulted in a whopping 17 grams of fat per serving. So, I have severely reduced the amount of oil - now it is only 5 grams of fat per serving! You can adjust the oil to suit your taste. (I usually only use 1 pound of shrimp because it is just me and my husband. So, you may need more oil if doing the full recipe. 1 teaspoon was just a guess.) I use a non-stick pan as well so that reduces the amount of oil that I need.

* Exported from MasterCook *

Shrimp in Garlic-Wine Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Entrees Seafood


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
2 pounds fresh shrimp -- peeled and deveined
4 cloves garlic -- finely chopped
1/2 cup fresh parsley -- chopped
1/2 cup dry white wine
salt and pepper -- to taste
4 lemon wedges

In a large heavy skillet heat oil and garlic on medium-low heat for about 3 minutes.

Add the parsley and shrimp and cook for about 2 minutes on medium-high heat.

Add the wine and cook the shrimp until done, about 3-5 minutes. Shrimp will be orangey-pink and white. Add salt and pepper to taste.

Garnish with lemon wedges.

Description:
"Quick and easy!"
Start to Finish Time:
"0:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 279 Calories (kcal); 5g Total Fat; (18% calories from fat); 46g Protein; 4g Carbohydrate; 345mg Cholesterol; 342mg Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Serving Ideas : Serve over pasta or saffron rice with garlic bread and a tossed salad.

Nutr. Assoc. : 0 0 0 0 0 0 0



[This message has been edited by Laura B (edited 07-12-2000).]

[Anne]

Hi Lindrusso. Not sure if you are looking for recipies or ideas - here is a bit of both. I used to enjoy an entree called Greek shrimp at a restraunt that has been out of business several years. I have tried to duplicate the recipe but met with only moderate success and haven't been able to find anythin close on Diana's, epicurious, soar, or cooking light. The basic ingredients were shrimp, olive oil, garlic, a white sauce, green onions, tomatoes, Greek olives, pernod, and herbs (parsley, rosemary, lemon thyme, oregano?). The basic cooking technique is saute the shrimp, garlic, and white parts of green onions with the herbs, add white sauce and heat till warm, add tomatoes, green onion tops, olives and pernod, toss and serve with angle hair pasta. The closest I can come to the white sauce is very well drained yoghurt mixed with a bit of white wine and feta cheese. After my searching I think the white sauce is probably not traditional Greek fair but it sure was good. It was definitely not sour cream based. I am hoping someone out there has run accross this dish and can help out. This was the best shrimp dish I have ever eaten (even better than Thai).

[Peggy]

Some of my Cooking Light shrimp favorites are Linguine with Shrimp and Sun-Dried Tomatoes (April 1997) and Mediterranean Pasta with Shrimp and Capers (June 1999).

Aside from Cooking Light, my all-time favorite summer shrimp recipe comes from the days of my "Food and Wine" subscription - the June 1987 issue. It is fabulous and I always make it when the vegetables in my garden start coming in. Great for company. Serve with a green salad, crusty french bread and a crisp bottle of white wine, Fume Blanc or Sauvignon Blanc and, walla - you are all set. Unfortunately, it isn't considered a light recipe, but you might want to play with it to reduce the fat a bit.
Here it is:

Shrimp and Vegetable Spaghetti

12 oz spaghetti
2 T unsalted butter
2 T extra-virgin olive oil
3 medium carrots, peeled and cut into 3-inch julienne strips
1 large red bell pepper-stemmed, seeded, cored and cut into 3-inch julienne strips
1 large green bell pepper (prepared as above)
6 medium garlic cloves, minced
1 medium yellow summer squash, cut into 3 inch julienne strips
1 medium zucchini (prepared as above)
24 jumbo shrimp (about 1 1/2 to 2 pounds shelled and deveined)
1/2 cup fish stock or bottled clam juice
2/3 cup heavy cream
2 cups fresh basil, cut into julienne strips
1 teas salt
1/2 teas freshly ground pepper
1/2 teas crushed hot red pepper

Directions:
1. In large pot of salted water, cook the pasta, stirring once, until the spaghetti is tender but still firm, about 8 minutes. Drain immediately, rinse with cold water and drain again.

2. In a large skillet, melt the butter in olive oil over moderately high heat. Add the carrots and cook, stirring, for 2 minutes. Add the red and green bell peppers and the garlic, stirring, until slightly soft, about 3 minutes. Stir in the squash and zucchini and cook until slightly soft, about 3 minutes lnger. Using a slotted spoon, transfer the vegetables into a bowl. Add the shrimp to the hot skillet and saute for 1 minute. Add the fish stock and cook, scraping the bottom and sides of the pan, about 30 seconds. Add the cream and bring the liquid to a boil. Cook, stirring, until the shrimp are just cooked through, about 2 minutes longer.

3. Using a slotted spoon, remove the shrimp and place them in the bowl with the vegetables. Boil the liquid over moderate high heat until it is reduced and thick enough to coat the back of a spoon, about 3 minutes. Add the spaghetti to the skillet, reduce the heat, and cook, stirring and tossing, until the pasta is heated through, about 2 minutes. Stir in the shrimp, vegetables, basil, salt and peppers. Heat until warm, about 1 minutes. Toss well and serve.

No nutritional info given. It does require a fair amount of chopping and prep, but it is well worth it.

Good luck on your menu plans.

Peggy

[lindrusso]

Thanks so much for everyone's suggestions so far.

Peggy - I did have my eye on the Shrimp and Sun-Dried Tomatoes recipe as well (thanks to the Mastercook search option) - glad to hear you like it. The recipes you all included in the posts sound wonderful! Now it will be hard to decide!

Thanks again - your ideas are most appreciated.

[Peggy]

Not to confuse the issue, but last night I made the Shrimp and Feta with Angel Hair Pasta in April 2000 and it was very good. Nice presentation also, (see picture in magazine). It really does look that nice when it is finished.

One more recipe for you to ponder...

Peggy