1、Jamaican Jerk Shrimp with Papaya and Pineapple

  • Makes: 12servings
  • Carb Grams Per Serving: 6
  • Jamaican Jerk Shrimp with Papaya and Pineapple recipe

    Ingredients

    • 2pounds frozen peeled, large cooked shrimp (with tails)
    • 1tablespoon Jamaican jerk seasoning*
    • 1tablespoon cooking oil
    • 1/2 24 - 26 - ounce jarrefrigerated sliced papaya, drained and coarsely chopped (1 1/4 cups)
    • 18 - ounce canpineapple tidbits, drained and chopped
    • 1/4 cup chopped roasted red sweet peppers
    • 1/4 cup sliced green onions
    • 1teaspoon finely shredded lime peel
    • 2tablespoons lime juice
    • 2 clovesgarlic, minced
    • Green onions (optional)

    Method

    Place shrimp in a resealable plastic bag. Add jerk seasoning and oil to shrimp. Seal bag; turn to coat shrimp. Chill for 30 minutes.
  • Meanwhile, in a medium bowl, combine papaya, pineapple, roasted peppers, sliced green onions, lime peel, lime juice, and garlic. Cover and chill until serving time.
  • To serve, gently stir together shrimp and fruit mixture. If desired, garnish with whole green onions. Makes 12 servings.
  • Recipe Tip

    Test Kitchen Tip: Look for jerk seasoning in the herb and spice section of a large supermarket. To make homemade jerk seasoning, in a small bowl, combine 1-1/2 teaspoons dried thyme, 1/2 teaspoon ground allspice, 1/2 teaspoon ground black pepper, 1/8 teaspoon salt, 1/8 teaspoon ground cinnamon, and 1/8 teaspoon cayenne pepper.

    https://www.truecookbook.com/recipe/jamaican-jerk-shrimp-with-papaya-and-pineapple-10509/

    2、Curried Shrimp with Cauliflower and Chickpeas

  • Makes: 8 servings
  • Serving Size: 1 1/3cups shrimp mixture + 1/3 cup rice
  • Carb Grams Per Serving: 40
  • Curried Shrimp with Cauliflower and Chickpeas recipe

    Ingredients

    Method

    1. In a 5- to 6-qt. slow cooker combine the first eight ingredients (through cayenne pepper). Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours.
    2. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. If using low, turn to high. Stir shrimp, beans, and coconut milk into mixture in cooker. Cover and cook 30 minutes more.
    3. Serve shrimp mixture over rice. Sprinkle with cilantro and peanuts and serve with lime wedges.

    3、Green Beans with Peppers and Pineapple

  • Makes: 12 servings
  • Serving Size: 1 cup bean mixture and 1/2 slice pineapple
  • Carb Grams Per Serving: 9
  • Green Beans with Peppers and Pineapple recipe

    Ingredients

    • 2pounds thin green beans
    • 4 -8 cloves garlic, thinly sliced
    • 1/2 teaspoon crushed red pepper
    • 2tablespoons olive oil
    • Salt
    • 1 small red sweet pepper, cut into thin strips
    • 1/2of afresh pineapple, peeled, cored, and cut crosswise into 6 slices
    • 1teaspoon finely shredded lime peel
    • 2tablespoons lime juice

    Method

    1. In a large Dutch oven bring a large amount of lightly salted water to boiling. Add beans. Return to boiling. Reduce heat; simmer, covered, for 6 minutes. Drain and rinse under cold water to stop cooking; drain again (Beans may be covered and refrigerated for up to 24 hours.)
    2. In a 12-inch skillet (with ventilation fan on)* cook half of the garlic and half of the crushed red pepper in 1 tablespoon hot olive oil over medium-high heat for 15 seconds. Add half of the green beans; cook for 2 to 3 minutes or until heated through, stirring frequently. Season with 1/8 teaspoon salt. Transfer cooked beans to a serving dish. Repeat with the remaining garlic, crushed red pepper, oil, and green beans. Set beans aside.
    3. Add pepper strips to hot skillet; cook for 2 to 3 minutes or just until tender. Transfer pepper strips to small bowl. Set aside. Add pineapple slices to hot skillet; cook for 4 minutes, turning once halfway through cooking time.
    4. Add pepper strips, lime peel, and lime juice to beans; toss to coat beans. Serve with pineapple slices.

    4、Dilled Shrimp with Beans and Carrots

  • Makes: 4 servings
  • Carb Grams Per Serving: 33
  • Dilled Shrimp with Beans and Carrots recipe

    Ingredients

    • 1pound fresh or frozen large shrimp in shells
    • 2/3 cup regular brown rice
    • 1tablespoon butter
    • 3 mediumcarrots, cut into thin julienne strips
    • 8ounces fresh green beans, trimmed and cut into 1-inch pieces
    • 1teaspoon instant chicken bouillon granules
    • 1teaspoon finely shredded lemon peel
    • 1/2 teaspoon dried dillweed

    Method

    1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Set aside. In a medium saucepan, bring 1-1/3 cups water and the rice to boiling. Reduce heat; simmer, covered, for 40 minutes or until rice is tender and most of the liquid is absorbed.
    2. Meanwhile, in a large skillet, melt butter over medium heat. Add carrots and green beans; cook and stir for 4 to 5 minutes or until vegetables are crisp-tender. In a small bowl, stir together 1/4 cup water and bouillon granules until granules are dissolved. Add water mixture, shrimp, lemon peel, and dillweed to bean mixture. Cook, uncovered, over medium heat for 3 to 4 minutes or until shrimp are opaque, stirring occasionally.
    3. To serve, divide rice among 4 bowls. Divide shrimp and vegetable mixture among bowls. Makes 4 servings (1/3 cup rice with 1 cup shrimp mixture per serving)

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