Lowcalorieshrimpasparaguspennewithredpeppercreamsauce Recipes

SHEET PAN APPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
• Place apples wedges in a bowl. Sprinkle brown sugar and 1 teaspoon cinnamon over the apples and toss. Add 1/2 cup flour and mix well. Place apple mixture on the prepared baking sheet.
• Place the remaining 1/2 cup flour in another bowl. Cut in butter with 2 knives or a pastry blender until it's the size of small peas. Add the remaining 1 teaspoon cinnamon, oats, walnuts, maple syrup, pumpkin pie spice, vanilla extract, and salt. Spoon mixture over the apples.
• Bake in the preheated oven until fruit mixture is bubbling, 45 to 50 minutes.

SHRIMP AND SCALLOP CREPES

Steps:

• Combine milk, flour, eggs, and melted butter in a blender. Process until smooth, for at least 1 minute. Set aside and let rest for 30 minutes.
• Coat a crepe pan or nonstick small skillet with melted butter. Pour in 1/4 cup crepe batter and swirl the pan until entire bottom is covered in a thin layer of batter. Cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.
• Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, re-buttering the pan as needed and stacking crepes onto the plate.
• Melt 1 tablespoon butter in a skillet over medium heat. Add shrimp and scallops and cook until shrimp are bright pink on the outside and scallops are golden, 2 to 3 minutes. Remove from skillet.
• Melt 1 teaspoon butter in the same skillet and increase heat to medium-high. Add mushrooms and green onions; saute until mushrooms are tender, 3 to 4 minutes. Remove from heat.
• Melt 4 tablespoons butter in a saucepan over medium heat until bubbling. Whisk in flour until mixture becomes paste-like and lightly golden, about 2 minutes. Add milk and chicken broth and whisk until sauce is smooth and thickened. Thin out with more milk if needed.
• Add Swiss cheese, wine, and sherry to the sauce; stir until cheese melts. Season with salt and pepper. Reserve 2/3 cup sauce. Add shrimp, scallops, mushrooms, and onions to the remaining 1/3 of the sauce and stir until heated through.
• Spoon about 1/4 cup of the filling across the lower third of each crepe. Roll crepes up jellyroll-style and serve at the table with the reserved sauce.

LOW CALORIE SHRIMP ASPARAGUS PENNE WITH RED PEPPER CREAM SAUCE

Steps:

• Preparing Penne:.
• In a large stockpot, add 4 quarts of water and 1 tbsp crushed red pepper and bring to a boil.
• Add the 16oz package of penne rigate and stir every 2-3 minutes, maintaining a rolling boil. After approximately 14 minutes (time may vary slightly depending on brand of pasta) drain pasta and rinse in cold water to keep the pasta from cooking further.
• Let pasta sit for 5 minutes after the rinse, and the starchiness will come back to the surface of the pasta, allowing the sauce to stick to each noodle.
• Red Pepper and Tomato Cream Sauce:.
• Dice red bell pepper and saute in a small skillet until it begins to soften.
• Add fresh sliced mushrooms and saute for an additional 3 minutes.
• Blanch chopped asparagus in a pan with 2 cups of water for 4 minutes, then drain.
• Season shrimp with creole seasoning and fry in a large skillet.
• Add alfredo sauces, shrimp, pepper-mushroom mixture, italian seasoning, tomato sauce, and asparagus to a sauce pan, and bring to a simmer. Reduce heat to low and add penne.

CRISPY PANKO SHRIMP SALAD

Steps:

• Season shrimp with salt and pepper. Toss with 1/4 cup Dijonnaise. Place panko in a wide, shallow dish. Coat shrimp in panko, pressing to adhere.
• Heat 3 tablespoons oil in a large nonstick skillet over medium-high. When oil shimmers, add shrimp in a single layer. Cook, flipping once, until golden brown, crisp, and just cooked through, about 5 minutes. Transfer to a wire rack.
• In a large bowl, whisk together remaining 2 tablespoons Dijonnaise, 1 tablespoon oil, and 1 tablespoon water. Season with salt and pepper; stir in tomatoes. Add greens; toss to coat. Serve immediately with shrimp.

SHRIMP AND SCALLOP COUSCOUS

Steps:

• In a large skillet, saute zucchini and green pepper in oil until tender. Add the tomatoes, onions, basil, chili powder, garlic and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Stir in the shrimp, scallops, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until shrimp turn pink and scallops are opaque. Serve with couscous. Garnish with sliced basil if desired.

GRILLED COCONUT-LIME SHRIMP SKEWERS

Steps:

• Mix coconut milk, lime juice, cilantro, coconut oil, shredded coconut, garlic, garam masala, and curry powder together in a large bowl. Add shrimp. Cover and let marinate in the refrigerator for at least 2 hours.
• While shrimp marinates, fill a pan with water. Soak skewers in water so they will not burn during grilling.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread shrimp, pineapple, and mushrooms onto 2 skewers at a time, placed about 1/2-inch apart, so you can turn skewers easily while grilling. Brush with marinade.
• Grill skewers on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes per side.

SHRIMP, CLAMS, AND SCALLOPS PASTA

Steps:

• Heat 2 teaspoons olive oil in a saucepan over medium heat, and cook the onion and garlic until tender. Mix in crushed tomatoes, tomato paste, wine, sugar, salt, oregano, red pepper, and bay leaf. Simmer uncovered 1 hour, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
• Place the clams in a pot fitted with a steamer basket over boiling water, and steam until opened. Discard clams that do not open. Stir into the sauce.
• Heat 2 teaspoons olive oil in a skillet over medium heat, and cook the shrimp and scallops 2 minutes, or until opaque. Mix in garlic. Stir into the sauce. Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.

GRILLED PORK CHOPS WITH APPLE-PINEAPPLE RELISH

Steps:

• For Pork Chops Brine: To brine pork, combine salt, sugar and the 4 cups water in a large glass or enamel bowl, mixing until dissolved.
• Add peppercorns, thyme and bay leaves and refrigerate until cold, about 30 minutes.
• Place pork chops in a large resealable ziplock bag, cover with brine and close tightly. Place the bag in a large bowl and refrigerate for 24 hours.
• To Finish Pork Chops: Preheat a barbecue grill to 400°F.
• Line a plate with paper towels. Using tongs, remove pork chops from the brine and set on the lined plate to absorb any liquid. (If the pork chops are damp, the meat will flame on the barbecue.) Discard the brine. Allow pork chops to come to room temperature, 15-20 minutes, then season with salt and black pepper and brush lightly with olive oil.
• Grill chops for 5 minutes, then turn them 45° and cook for another 5 minutes. Turn chops over, and grill for 5 minutes, then turn them 45° and grill for 5 minutes more. Insert a meat thermometer; once the meat reads 160°F, immediately remove chops from the heat and allow to rest for 5 minutes.
• Fold pecans into the apple-pineapple relish. Divide the Brussels sprouts mixture between each of 4 plates. Place a pork chop over the sprouts and spoon a tablespoon of the apple mixture on top. Serve immediately.
• To Make Apple-Pineapple Relish: In a large bowl, toss apple with lemon juice until well coated. Add pineapple, rice vinegar and honey and set aside. This relish will keep (without the pecans, which are added just before serving) refrigerated in an airtight container for up to 4 days.
• For the Braised Brussels Sprouts: Line a small plate with a paper towel. In a medium frying pan on medium heat, cook bacon until lightly crispy, about 5 minutes. (If the meat begins to smoke, reduce the heat.) Remove bacon from the pan and drain on the lined plate. Carefully pour off some of the rendered fat, then add shallots and cook for another 2 minutes. Stir in Brussels sprouts and cook for 2 more minutes, then add bacon and butter and toss lightly. Season with salt, black pepper and lemon juice. Remove from heat and stir in Parmesan cheese.