Hoppin John With Shrimp Weight Watchers Recipes

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HOPPIN' JOHN WITH SHRIMP (WEIGHT WATCHERS)



Hoppin' John With Shrimp (Weight Watchers) image

Weight Watchers version of this popular dish. Points Value: 6. Serve this southern specialty with a side of brown rice (1/2 cup cooked rice will up the Points value by 2).

Provided by Crafty Lady 13

Categories     Poultry

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 12

1 teaspoon olive oil
1/2 lb sweet Italian turkey sausage or 1/2 lb hot Italian turkey sausage, casings removed
1 sweet onion, chopped
3 garlic cloves, finely chopped
1 (14 1/2 ounce) can diced tomatoes with green peppers, celery and onions
2 teaspoons paprika
1/4 teaspoon red pepper flakes
1 (16 ounce) bag chopped fresh kale
2 (15 ounce) cans black-eyed peas, rinsed and drained
1 lb large shrimp, peeled and deveined
1/2 cup sliced drained roasted sweet peppers
1 teaspoon oregano

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add sausage, onion and garlic; cook, breaking up sausage with wooden spoon, until browned, about 10 minutes. Stir in tomatoes, paprika and red pepper flakes; bring to boil, scraping up browned bits from bottom of skillet.
  • Transfer sausage mixture to a 5- or 6-quart slow cooker. Stir in kale and black-eyed peas. Cover and cook until kale is tender, 3-4 hours on high or 6-8 hours on low.
  • Stir in shrimp, roasted peppers and oregano. Cover and cook on high until shrimp are just opaque in center, about 30 minutes.

HEALTHY HOPPIN' JOHN



Healthy Hoppin' John image

We love Hoppin' John, so I developed this new (and faster) version. I like to mix my chopped green onions in with the hot cooked rice before serving. -Debra Keil, Owasso, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1 large onion, chopped
1 cup fresh baby carrots, halved lengthwise
2 celery ribs with leaves, chopped
1 tablespoon olive oil
1 package (12 ounces) fully cooked spicy chicken sausage links, cut into 1/2-inch slices
2 garlic cloves, minced
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2 cups chicken stock
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 tablespoon cider vinegar
3 cups cooked brown rice
2 green onions, chopped
1 green onion, thinly sliced

Steps:

  • In a large nonstick skillet, saute the onion, carrots and celery in oil for 3 minutes. Add sausage; cook 3 minutes longer. Add garlic; cook 2 minutes longer., Stir in the peas, stock, bay leaf, thyme, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in vinegar. Simmer, uncovered, 5-10 minutes longer or until carrots are tender., Discard bay leaf. Combine rice and chopped green onions; divide among six bowls. Top with sausage mixture. Sprinkle with sliced green onion.,

Nutrition Facts : Calories 352 calories, Fat 8g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 817mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 7g fiber), Protein 22g protein.

HOPPIN' JOHN



Hoppin' John image

Throughout the South this humble dish of "peas" and rice is eaten on New Year's Day for good luck, with a plate of greens, cooked with a hog jowl and plenty of corn bread to sop up the pot likker. In Charleston and the surrounding Lowcountry, cowpeas - dried local field peas - are traditional.

Provided by John Martin Taylor

Categories     Bean     Pork     Rice     New Year's Day     Spring

Yield Makes 6 servings

Number Of Ingredients 6

1 cup small dried beans such as cowpeas or black-eyes
5 to 6 cups water
1 dried hot pepper (optional)
1 smoked ham hock
1 medium onion, chopped (about 3/4 cup)
1 cup long-grain white rice

Steps:

  • Wash and sort the peas. Place them in a saucepan, add the water, and discard any peas that float. Gently boil the peas with the pepper, ham hock, and onion, uncovered, until tender but not mushy - about 1 1/2 hours - or until 2 cups of liquid remain. Add the rice to the pot, cover, and simmer over low heat for about 20 minutes, never lifting the lid.
  • Remove from the heat and allow to steam, still covered, for another 10 minutes. Remove the cover, fluff with a fork, and serve immediately.

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