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  • The Low Fat Chick 10:04 am on October 14, 2012 Permalink | Reply
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    Shrimp with Audouille and Hominy Grits 

    I grew up in different places so I often tell people I am not sure where I am from or where to claim home. But, after leaving the south, it has become apparent that I am mostly a southerner, even though I maintain a west coast accent.  Being raised in California, Pennsylvania, and Georgia, I sometimes have an identity crisis, but the food always brings me back to Georgia, as nothing beats southern cooking. Unfortunately, there are many unhealthy southern recipes, but this one is not only healthier but the flavors are so amazing. No southern recipe would be complete without butter for top-notch flavor, so the fat content is a little higher than most my recipes, but still low in calories.

    I have made shrimp and grits before, but never made a recipe that made me think I was in a restaurant.  This recipe, which I made from southern chef Hugh Acheson’s book, A New Turn in the South, is so fabulous I am at a loss for words. The effort required to make this is worth it and if you serve to guests for brunch, you will truly impress. I cannot get enough of this dish, especially when I top it with a few dashes of Tabasco sauce. Oh, and it makes it even better that I won this gorgeous book in a twitter contest a few months ago.


    3/4 tsp salt
    3/4 cup hominy grits
    4 Tbsp butter, unsalted, cold
    1/2 cup sweet onion, minced
    1/4 cup celery, minced
    1/2 pound andouille sausage, chopped into 1/4 inch cubes
    1 garlic clove, minced
    1/2 cup roasted red peppers, chopped
    2 plum tomatoes, seeded and diced
    1 tsp Old Bay seasoning
    1/4 tsp red pepper flakes
    1/2 cup tomato juice
    1/2 cup clam juice
    1 pound shrimp, peeled and deveined
    1 tsp fresh thyme, chopped
    1 tsp fresh flat leaf parsley, chopped
    1 Tbsp freshly squeezed lemon juice (about 1 lemon)


    In a nonreactive 2-quart saucepan, combine 3 cups water, 1/2 tsp of salt, and the grits. Place on high heat and bring to a boil, stirring with a whisk. As soon as the water boils, reduce to a simmer. Cook the grits, stirring every 5 minutes or so, for an hour. Then stir in 2 tablespoons of butter and set the cooked grits aside.

    Melt 1 tablespoon of the butter in a 12-inch frying pan over medium heat, and when the butter bubbles and froths add the onion, celery, and andouille. Cook for 5 minutes, stirring every minute. Add the garlic, red peppers, tomatoes, Old Bay, and red pepper flakes. Cook for 5 more minutes, then add the tomato juice and clam juice. Stir well and reduce the liquid for about 2 minutes.

    Season the shrimp with the remaining 1/4 teaspoon of salt and add the shrimp to the pan. Stir well to combine and cook them for 5 minutes. The cooked shrimp should be just white, no longer translucent, but not chalky and dry. Add the remaining tablespoon of butter to the pan and finish with the thyme, parsley, and lemon juice.

    Place about 3/4 cup of grits on each plate and then spoon a quarter of the stewed shrimp, peppers, and
    tomatoes over each pile of grits. Serve immediately.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (13.2 ounces).
    Calories 530.03

    % Daily Value
    Calories From Fat  262.47  50%
    Total Fat 29.42g  45%
    Saturated Fat  12.73g  64%

  • The Low Fat Chick 2:14 pm on September 29, 2012 Permalink | Reply
    Tags: brandy, , , shrimp,   

    New Orleans Shrimp Bisque 

    Two weeks ago I went to a conference in New Orleans.  Freshly tired from only moving from Georgia 6 weeks earlier, I was honestly not in the mood nor happy to be traveling again. I love to travel and having the opportunity to attend was exciting but packing so soon I dreaded.  Anyway, I went, had a fantastic time, learned a lot, and found a new city to add to my foodie heaven collection.  I ate so many flavorful dishes, that I made it my business to visit the New Orleans School of Cooking before leaving.  I bought an excellent book called New Orleans Food and the minute I made it home, I began to use it. I am two dishes in deep and this Shrimp Bisque was the first dish. The effort of making fresh stock is priceless and fresh herbs add depth. Of course, because eating low fat is my thing, I made one substitution of fat free half and half for the cream.  This did not sacrifice taste in anyway, just made the soup less thick, but still dynamite. I recommend serving with an onion roll, as I love dipping bread in soup, and also adding a little extra hot sauce for a kick.  As a bonus, you will have left over cooked shrimp for other recipes. This is serious a favorite of mine now.


    3 lbs medium shrimp, with heads on
    2 Tbsp Creole seasoning, salt-free
    1 tsp salt
    1 bunch celery leaves and tops
    1/2 small onion, cut up
    1 bay leaf

    1 red bell pepper 
    1/4 cup brandy
    1 tsp lemon juice
    1 tsp tarragon
    1/2 tsp chervil
    1/2 tsp dill
    1 1/2 cups half and half, fat free
    1 tsp Louisiana hot pepper sauce
    salt and pepper to taste
    parsley, chopped


    To make the stock, put the shrimp, Creole seasoning, and salt into a saucepan with 12 cups water. Bring it to a light boil, then lower to a bare simmer.

    After 6 minutes, remove the shrimp and set aside to cool. Add the other stock ingredients and return to a simmer. Peel the shrimp. Reserve the meat but return the shells to the stock. Continue to simmer the stock, uncovered, for 25 minutes more. Strain the stock and discard the solids.

    While the stock is simmering, put the bell pepper under a hot broiler until the skin is blacked here and there. Allow to cool, then peel the skin off and roughly chop.

    Put the pepper pieces and about half the shrimp meat into a food processor with about cup of the stock.
    Process into a rough puree.

    Transfer the shrimp-pepper mixture to a saucepan over medium heat. Add the brandy and lemon juice and bring to a boil. Boil for 1 minute, stirring a little. Lower the heat and add the tarragon, chervil, and dill, plus the strained shrimp stock. Return to a simmer.

    After 5 minutes, stir in the half and half and hot sauce. Adjust the seasonings to taste. Serve topped with a sprinkling of chopped parsley and 2 or 3 whole shrimp tails.

    Nutrition Facts

    Servings: 8
    Serving size: 1/8 of recipe (12.8 ounces).
    Calories 202.64

    % Daily Value
    Calories From Fat  25.95  13%
    Total Fat 2.94g  5%
    Saturated Fat  0.73g  4%

  • The Low Fat Chick 11:10 pm on February 27, 2012 Permalink | Reply
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    Dijon Dill Shrimp with Roasted Asparagus 

    As a serious lover of asparagus, I reminisced the other day about how last summer in Madrid, Spain was the first time I tasted grilled asparagus with olive oil, sea salt, and lemon.  Because of these memories, I became fixated on this dish and decided to try it roasted in my oven. Well, what a better way to eat asparagus then topped with shrimp in a Dijon dill sauce.  The fresh flavors were so apparent in this light dish.  Very much a favorite of mine now, as this is a perfect date night dinner because it is simple, easy to make, and elegant enough to impress.


    2 Tbsp mayonnaise, reduced fat
    3 fresh dill sprigs, leaves picked
    1 shallot, minced
    1/2 lemon, juiced
    2 tsp stone ground mustard
    1/2 tsp salt
    1/4 tsp pepper
    2 lb large shrimp, peeled & deveined

    1 pound asparagus
    2 Tbsp extra-virgin olive oil
    4 garlic cloves, pressed
    1/4 tsp salt
    1/4 tsp pepper
    1/2 lemon, juiced


    Preheat the broiler on low for 15 minutes.

    Stir mayonnaise, dill, shallot, lemon juice, mustard, salt, and pepper in a large bowl.  Add shrimp to the bowl and toss to coat. Place shrimp on an aluminum foil lined baking sheet in a single layer.

    Broil shrimp for 5 minutes. Be careful because shrimp cooks very fast.

    Cover shrimp with aluminum foil to keep warm while preparing the asparagus.

    Preheat oven to 400°. Trim the bottom ends of the asparagus.

    Place asparagus on a large baking sheet. Drizzle with olive oil and garlic. Add salt and pepper. Toss to coat the asparagus evenly with oil.

    Roast asparagus, tossing around once, until they start to brown around the edges. About 12 to 15 minutes.

    Remove asparagus from the oven and squeeze lemon over asparagus.

    Serve asparagus topped with shrimp and drizzle with the Dijon Dill sauce.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (16.8 ounces).
    Calories 341.65

    % Daily Value
    Calories From Fat  95.87  28%
    Total Fat 10.89g  17%
    Saturated Fat 1.5g  8%

  • The Low Fat Chick 5:56 pm on February 10, 2012 Permalink | Reply
    Tags: , , shrimp   

    Fettuccine with Shrimp and Asparagus 

    My coworker and I were discussing how much we like asparagus but are not good at cooking it. I told her the best asparagus I ever had was when I was in Madrid, Spain and it was so amazing that I asked the chef how it was prepared. The chef had grilled it with olive oil and topped it off with a touch of sea salt and lemon. While I had not yet tried to duplicate the chef’s efforts, my memories inspired me to make asparagus in a pasta dish. Casually thumbing through the pasta book my sister gave me for Christmas, I found this dish with pasta, shrimp, and the almighty asparagus. Such a simple dish with simple ingredients. I immediately jumped at the opportunity to give this a try. This is a light dish and I enjoyed it so much that when my coworker requested the recipe, I scanned the page and gave it to her.


    3/4 lb medium asparagus, tough ends snapped off,
    spears halved lengthwise, then cut diagonally
    into 1 inch pieces
    1/4cup extra-virgin olive oil
    3 medium garlic cloves, minced
    3/4 lb small shrimp, peeled, deveined, and halved
    1 Tbsp salt
    1 lb fettuccine
    salt to taste
    pepper to taste


    Bring 1 inch of water to a boil in a large pot. Put the asparagus in a steamer basket in a pot. Cover and steam over medium-high heat until the asparagus is just tender, about 2 minutes. Remove the asparagus and set aside. Reserve 3/4 cup of the asparagus steaming liquid.

    Place the oil and garlic in a large skillet over medium heat and cook until fragrant, about 1 minute. Add the asparagus and 1/2 cup of the asparagus water and cook until the liquid has been reduced by half, about 3 minutes. Add the shrimp and cook until pink, stirring frequently, 3 to 4 minutes. Season to taste with salt and pepper.

    Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and the pasta to the boiling water. Cook until al dente. Drain the pasta and toss with the sauce, adding the remaining reserved cooking water as needed to moisten the pasta. Divide among 4 pasta bowls and serve immediately.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (14 ounces).
    Calories 621.81

    % Daily Value
    Calories From Fat  144.54  23%
    Total Fat 16.27g  25%
    Saturated Fat 2.26g  11%


    The Complete Book of Pasta and Noodles

  • The Low Fat Chick 7:42 pm on February 4, 2012 Permalink | Reply
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    Shrimp and Pork Wonton Soup 

    Yesterday at work I had to eat out with the guys as we were in an all day meeting launching a new financial project.  I had brought my lunch to work but ended up eating with them and while I only had a blacken salmon sandwich, all the bread made me feel guilty. Because of this I wanted to eat lighter today but not miss out on the flavor. Wonton soup is one of my favorite dishes as I have made Spicy Chicken Wonton Soup many times over. Today I thought it was time to make wonton soup with the traditional pork but mix in shrimp as well.  What I like about this soup is it is thicker and heartier than the traditional version.  The subtle flavor of shrimp really takes the pork to a new level complimented with a kick of fresh ginger. I did not use lean pork because the flavor would have been compromised, but overall the dish is still low in fat.  This is a favorite of mine now, just like the chicken version. It is so satisfying to have two great wonton soup recipes under my belt.


    8 oz ground pork
    4 oz minced shelled shrimp
    1 tsp brown sugar
    1 Tbsp rice wine vinegar
    2 Tbsp soy sauce, reduced sodium, divided
    4 Tbsp minced scallions, divided
    1 tsp minced fresh ginger
    30 wonton wrappers
    1 1/2 cups chicken stock, reduced sodium
    1 1/2 cups beef stock, reduced sodium
    3 oz mushrooms, sliced
    2 oz shredded carrots
    1/2 cup mung bean sprouts
    1 pinch white pepper


    In a bowl, thoroughly mix ground pork and shrimp with sugar, vinegar, 1 Tbsp soy sauce, 2 Tbsp scallions, and ginger. Place in the refrigerator for 25 to 30 minutes for the flavors to blend.

    Place 1 tsp of pork mixture in the center of each wonton wrapper.

    Wet the edges of each filled wontons wrapper with a little water and press them together with your fingers to seal. Fold each wonton bundle over.

    Heat a wok and add chicken and beef stock. Heat stock to a rolling boil. Add the wontons, mushrooms, carrots, 2 Tbsp scallions and boil for 3 minutes. Add 1 Tbsp soy sauce, bean sprouts and white pepper. Boil for an additional minute.

    Serve in soup bowls while hot.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (14 ounces).
    Calories 390.04

    % Daily Value
    Calories From Fat  109.18  28%
    Total Fat 12.24g 19%
    Saturated Fat 4.16g 21%

    • Gabriella 7:34 am on February 7, 2012 Permalink | Reply

      This looks AMAZING. I love won ton soup. I’ll definitely have to try this recipe.

  • The Low Fat Chick 1:09 pm on November 15, 2010 Permalink | Reply
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    Shrimp Jalapeno Tamale Casserole 

    A few weeks ago I made tamales after eating some delicious ones while in Vegas.  Well, the recipe tasted right but I could not get the consistency of the tamales to my liking once I cooked the batter in the corn husks. Of course I will attempt again, but this time I decided to toss out the corn husks and make a casserole instead.  The results? Super tasty and much easier to assemble. Top this with a chipotle salsa and you have heaven on a plate!  


    2 cups masa
    3 tablespoons chopped fresh oregano
    2 teaspoons baking powder
    1/2 teaspoon chopped fresh thyme
    1/2 teaspoon sea salt
    1/2 teaspoon ground pepper
    2 cloves garlic, finely minced
    2 jalapenos, chopped with seeds
    2-2 1/2 cups water, divided
    1/4 cup extra-virgin olive oil
    2 tablespoons butter, softened
    1 1/2 pounds shrimp, peeled, deveined and chopped
    1 1/2 cups chipotle salsa


    • Preheat oven to 375°F. Put a kettle of water on to heat for the water bath. Coat an 8-inch-square baking dish with cooking spray.
    • Whisk masa, oregano, baking powder, thyme, salt, pepper, garlic, and jalapenos in a large bowl. Add 2 cups water and beat with a whisk till combined. Add more water, 1 tablespoon at a time, until the mixture is the consistency of thick pancake batter. Add oil and butter. Whisk more to get a smooth batter. 
    • Spread half the batter in the prepared baking dish. Evenly scatter shrimp on top, then cover with the remaining batter, smoothing it evenly to the sides.
    • Place the baking dish in a larger pan, transfer to the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish. Cover both pans with a piece of foil. Bake until set, 45 minutes to 1 hour. Let stand, covered, for 10 minutes.
    • Serve each portion topped with salsa.  

    Servings: 9.

    Calories: About 280 per serving.

  • The Low Fat Chick 2:58 pm on October 16, 2010 Permalink | Reply
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    Spicy, Icy Shrimp Enchiladas 

    This week Taste & Create, a cool foodie website that brings together other food bloggers, paired me up with  Every Bunny Loves Food.  I browsed the recipes on Every Bunny Loves Food’s website and decided to make their enchiladas. When I went to the store, I had the intuition to use shrimp instead of chicken in the recipe. I wanted to use a lighter meat because of all the cheese required. I reduced the amount of cheese, used jalapenos with the seeds included for ultra spicy flavor, substituted parsley, and added a touch of brown sugar for subtle sweetness. The results? An excellent enchilada sauce, which was yummy. Great meal and I will try using the sauce in other recipes.  While this dish is served hot, I call it Spicy, Icy Shrimp Enchiladas because of the hot jalapenos, which will make you want to drink something ice cold. I just looove spicy foods!

1 large onion, chopped fine
2 jalapenos, seeded and chopped fine
1 teaspoon vegetable oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons cumin
1/2 tablespoon brown sugar
1 (15 oz.) can  tomato sauce
1 cup water
1 tomato, seeded and chopped
salt, to taste
pepper, to taste
1 pound cooked shrimp, peeled and deveined
1/2 cup shredded sharp cheddar cheese, divided
1/2 cup shredded Monterey jack cheese, divided
2 tablespoons minced fresh parsley
12 (6-inch) soft corn tortillas
Cooking spray

Servings: 4.
Calories: About 550 per serving.

Based on a recipe from everybunnylovesfood.blogspot.com.

  • The Low Fat Chick 3:27 am on September 14, 2010 Permalink | Reply
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    Peanut Teriyaki Shrimp Noodles 

    While I did not have to cook, because I have ample leftovers in my fridge, I just wanted to so I could release the stress from work. I work with great people but every once in awhile the demand of overseas deadlines can get to me. It’s budget season and all you accounting and finance folks totally can sympathize with my many hours of seasonal work. With this recipe, I decided to combine a few ideas I had and the following is a great recipe which is now a favorite in my book and gets a gold star. Awesome dish because it savors peanut and teriyaki flavors with fresh shrimp. I topped udon noodles, a Japanese wheat noodle, with the peanut teriyaki sauce and it was so on point. If you do not have udon noodles you can easily use wheat spaghetti.  I am just madly in love with udon noodles because I do not feel as full when eating them, as I do with traditional pasta. Such a major plus!


    1/4 cup light soy sauce
    2 tablespoons dry sherry
    2 tablespoons shallots, finely chopped
    2 tablespoons garlic, finely chopped, divided
    1 1/2 tablespoons light brown sugar
    1 1/4 teaspoons ginger, finely chopped
    1 tablespoon hot water
    3 tablespoons natural, creamy peanut butter
    1/2 teaspoon chili garlic sauce
    8 ounces udon noodles or wheat spaghetti
    2 teaspoons sesame oil
    1 pound peeled and deveined large shrimp
    2 cups snow peas
    2 teaspoons sesame seeds


    Servings: 4 servings.
    Calories: About 450.

  • The Low Fat Chick 12:55 am on September 8, 2010 Permalink | Reply
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    Spicy Stir-Fried Orange Shrimp 

    Spicy and delicious are the only words I can find to describe this dish. Served over my favorite noodles, udon noodles, or brown rice and you have a meal with a kick. Found this recipe and changed it a little with excellent results. The chili-garlic sauce combined with the orange juice sets it off. So very saucy!!!


    1 1/2  pounds peeled and deveined large shrimp
    1  tablespoon cornstarch
    1/3 cup fresh orange juice
    2  tablespoons low-sodium soy sauce
    2  tablespoons honey
    1  tablespoon rice wine vinegar
    1  tablespoon chili-garlic sauce
    2  tablespoons peanut oil
    1  tablespoon minced peeled fresh ginger
    3  garlic cloves,minced
    1 1/2 cups chopped green onions
    1 tablespoon brown sugar


    Servings:  4 servings.
    Calories: About 300 (excluding noodles or rice).

    Original recipe cited from Cooking Light, August 2007.

  • The Low Fat Chick 9:47 am on September 5, 2010 Permalink | Reply
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    Peppery Shrimp Linguine Alfredo 

    On Saturday, my mom and niece came over to visit and for lunch I made this awesome shrimp linguine. With it being a leisurely Saturday afternoon, I took my time peeling and deveining the shrimp, which was fun while enjoying the gorgeous sunlight pouring in from the deck.  While I already love this recipe, it was even greater seeing their reaction. My mom said it was delicious and of restaurant quality, and my niece loved the kick of pepper. Perfect recipe to serve multiple people, as it makes so much pasta and each serving is a large portion, with half the calories of typical Alfredo sauces.  This was a big hit with the family.


    1 teaspoon olive oil
    1 pound shrimp, peeled and deveined
    2 large cloves garlic, minced
    2 cups 1% milk
    8 large cloves garlic, peeled
    2 teaspoons sea salt, divided
    3 teaspoons ground black pepper, divided
    Pinch of cayenne pepper
    16 ounces whole-wheat linguine
    2 tablespoons cream cheese
    3/4 cup freshly grated Parmesan cheese, divided
    1 tablespoon chopped fresh parsley
    8 ounces mushrooms. sliced


    Servings:  5 servings. (1 serving equals 3.2 ounces cooked pasta and 3/4 cup sauce).
    Calories: About 600 per serving.

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