Southwestern Shrimp Pizzaflat Belly Diet Recipes

SOUTHWEST SHRIMP RECIPE

Steps:

• Soak 6 to 8 (10 to 12-inch) long wooden skewers in water for at least 30 minutes.
• Rinse shrimp and pat dry with paper towel.
• In a medium mixing bowl, whisk together the olive oil, lime juice, sherry, garlic, cumin, salt, red chili flakes and Tabasco. Place sauce in a medium-size zip top baggie and add shrimp. Place in refrigerator to marinade for 45 minutes to 1 hour. Don't leave any longer - or the lime juice will start to cook the shrimp!
• While the shrimp are marinating, make the garnish: in a small mixing bowl, stir together the chopped red pepper and cilantro.
• Preheat grill or boiler to high. If broiling, make sure oven rack is 5 to 6 inches from heat element.
• Thread about 4 or 5 shrimp on each skewer, piercing through the head and just above the the tail of each shrimp, so they form a "u" on the skewer.
• If grilling: carefully brush grill with vegetable or canola oil and grill shrimp skewers, uncovered, for 3 minutes. When the shrimp no longer stick to the grill surface, flip over. Grill for an additional 2 to 4 minutes or until cooked through (watch carefully so they don't burn).
• If broiling: Place skewers on a foil-lined cookie sheet and broil for 2 minutes. Turn over and continue cooking until pink and cooked through around another 2 minutes. Watch carefully so they don't burn or get overcooked.
• Remove shrimp from skewers, place on a serving platter or in a shallow bowl and garnish with pepper-cilantro mixture. Can also serve with some/all of the garnish on the side. Serve hot.

LOW CARB SOUTHWESTERN SHRIMP RECIPE

Steps:

• Saute all ingredients together in a large skillet until the shrimp is warmed through and the peppers are cooked al dente. (Note that you can saute the garlic first if you wish to have it more "well-done". Simple saute the garlic to your liking and then add in everything else.)
• Serve and enjoy!

SOUTHWESTERN SHRIMP WITH SALSA

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal and turn to coat. Refrigerate for 30 minutes., Meanwhile, cook rice according to package directions., In a small bowl, combine avocado and lime juice; toss to coat. Add the remaining ingredients; gently stir to combine., Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers; place on greased grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes or until shrimp turn pink, turning once. Serve with rice and salsa.

SOUTHWESTERN STIR-FRIED SHRIMP

Steps:

• In medium glass or plastic bowl, mix lime juice, cornstarch, cumin, salt and black pepper. Stir in shrimp. Cover and refrigerate 1 hour.
• Heat 12-inch nonstick skillet over medium heat. Add yellow and red bell peppers, onion, broth, garlic, red pepper and cilantro; cook and stir 2 minutes. Add shrimp mixture; cook and stir 3 to 4 minutes or until shrimp are pink and firm.

SWEET AND SOUR SHRIMP (FLAT BELLY DIET)

Steps:

• Heat the oil in a nonstick skillet over medium high heat.
• Add the peppers and cook for about 5 minutes, stirring, occassionally.
• Add the jam and vinegar. Cook for 2 minute or until bubbling.
• Add the shrimp and cook for 3 minutes or until bubbling.
• Serve and sprinkle with peanuts.
• NOTE: I changed the cook times slightly to account for the recipe being doubled.

SOUTHWESTERN SHRIMP SALAD

Steps:

• Combine all ingredients except cilantro in serving bowl.
• Top with cilantro.

SOUTHWESTERN SHRIMP OVER RICE AND BEANS

Steps:

• RICE:
• Stir together rice and chicken broth in small pan. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender, about 18 minutes. Fluff with fork and set aside.
• BLACK BEANS:
• While rice is cooking, heat oil in small pan. Add garlic and saute 1 minute. Stir in beans and cumin and simmer 3 to 5 minutes. Set aside.
• SHRIMP
• Heat together butter and olive oil in small pan. Add shrimp, paprika, oregano, red pepper flakes, cumin and black pepper, and cook over medium heat until shrimp is tender, 6 to 10 minutes, stirring frequently. (See note)
• To serve, spoon rice onto serving plate, spreading out to large circle. Spoon black beans in center and top with cooked shrimp. Sprinkle with green onions.

SOUTHWESTERN OMELET(FLAT BELLY DIET)

Steps:

• Saute onion. and bell pepper in 1 tsp olive oil until carmelized and tender. If you prefer crisper veggies, saute about 5 minutes, add tomato and cook a couple more. Carmelized is probably 8 to 10 minutes, then add tomato and cook a couple more. Remove from skillet. If your skillet is not a nonstick or well seasoned cast iron, you may need to wipe skillet to keep the egg from sticking.
• Heat 1 tsp olive oil in skillet for about a minute on medium heat. Add egg, reduce heat and cook until it begins to firm just a bit(less than a minute.) Add veggies.
• Sprinkle with Tony's.
• Fold omelet when egg is firm enough.
• Enjoy!

SOUTHWESTERN SHRIMP PIZZA(FLAT BELLY DIET RECIPE)

Steps:

• 1. Preheat oven to 425°F Put pizza crust on baking sheet or pizza pan.
• 2. Mix shrimp with cumin and ancho chile pepper in small bowl.
• 3. Spread tomato sauce evenly on crust and sprinkle with ground red pepper (if using). Top with tomatoes, onion, and green chiles. Distribute shrimp over pizza and sprinkle evenly with cheese. Bake 20 to 23 minutes until shrimp are firm and opaque.
• 4. Top pizza with avocado and let stand 10 minutes before cutting into 8 slices.
• Nutritional info per serving (2 slices) 408 cal, 27 g pro, 47 g carb, 10 g fiber, 15.5 g fat, 4 g sat fat, 96 mg chol, 677 mg sodium*.
• Flat Belly Bonus.
• This recipe follows the blueprint for lightened-up pizza: whole wheat crust, sensible amounts of cheese, and low-cal, healthful toppings.
• *Limit your sodium intake to less than 2,300 mg per day.