Yucatan Style Shrimp 3 Ww Points Recipes

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YUCATAN SHRIMP RECIPE - (3.9/5)



Yucatan Shrimp Recipe - (3.9/5) image

Provided by Chez_Alexander

Number Of Ingredients 8

4 tablespoons butter
1 clove garlic, minced
Juice of 2 large limes
1 tablespoons Indonesian Sambal (e.g,. Sambal Oelek; can substitute Sriracha)
Kosher salt, to taste
1 pound large fresh shell-on shrimp
1 tablespoon jalapeño, seeded and chopped
2 tablespoons cilantro, chopped

Steps:

  • In a small saucepan over low heat, melt 1 tablespoon butter. Add garlic and sauté, stirring for 2 minutes. Add remaining 3 tablespoons butter to saucepan. Stir in lime juice, chili, and salt. Turn off heat and allow to rest. Bring a pot of well-salted water to boil. Add shrimp and cook 2 minutes or until just pink. Drain and shake to remove excess moisture. In a large bowl, toss shrimp with chili mixture. Add jalapeño, sprinkle with cilantro, and toss again. Serve with fresh bread for dipping.

YUCATAN SHRIMP



Yucatan Shrimp image

This is a dinner to evoke deep summer, when the heat lies heavy even at dusk and humidity wraps you like a blanket: shrimp tossed in garlic butter made fiery with Indonesian sambal and jalapeño, cut by lime, fragrant with cilantro. It is a kind of scampi for the sun-kissed and sun-desirous alike, a vacation on a plate. Add a mojito and a couple of beers. The recipe comes out of southwest Florida, from Doc Ford's Sanibel Rum Bar and Grille, a restaurant that sits off the road that runs slow and sultry along Sanibel Island toward Captiva, past the placid, russet waters of Tarpon Bay. Randy Wayne White, one of the owners, named the place after the fictional protagonist of his mystery novels. The air smells of salt and mangrove there, of tropical rot and fresh-cut grass. He graciously sent along a recipe, which we adapted for use at home, in 2010.

Provided by Sam Sifton

Categories     easy, quick, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 tablespoons unsalted butter
1 large clove garlic, minced
Juice of two large limes
1 tablespoon Indonesian sambal (preferably sambal oelek, by Huy Fong, though sriracha will work as well)
Kosher salt
freshly ground black pepper to taste
1 pound large, fresh, shell-on shrimp
1 teaspoon jalapeño, seeded and chopped (optional)
2 tablespoons chopped cilantro

Steps:

  • In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes.
  • Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest.
  • Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture.
  • In a large bowl, toss the shrimp and chili sauce. Add jalapeño, if desired, sprinkle with cilantro and toss again.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 8 grams, Sodium 687 milligrams, Sugar 1 gram, TransFat 0 grams

YUCATAN-STYLE SHRIMP - 3 WW POINTS



Yucatan-Style Shrimp - 3 Ww Points image

Fresh, fresh, fresh!! Feel free to make this dish hotter by adding a seeded and finely chopped jalapeno chile pepper or a generous pinch of cayenne to the marinade in step 2. Enjoy!

Provided by Nif_H

Categories     Vegetable

Time 37m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs medium shrimp, unpeeled
2 large plum tomatoes, chopped
1 small red onion, finely chopped
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro or 2 tablespoons fresh parsley, chopped
1 tablespoon extra virgin olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
4 romaine lettuce leaves
4 radishes, thinly sliced
lime slice

Steps:

  • Fill a large pot halfway with water and bring to a boil. Add the shrimp and cook until just opaque in the center, about 2 minutes; drain in a colander. Rinse the shrimp under cold running water; drain. Do not let the shrimp fully cook as the lime juice in the marinade will continue to "cook" it.
  • Peel and devein the shrimp; transfer to a large bowl. Stir in the tomatoes, onion, lime juice, cilantro or parsley, oil, cumin, salt and pepper. Cover and refrigerate at least 2 hours or up to 6 hours.
  • Place a romaine leaf on each of 4 plates. Top with onr-fourth of the shrimp mixture and the radishes. Serve with lime slices.

Nutrition Facts : Calories 292.5, Fat 7.5, SaturatedFat 1.2, Cholesterol 345.6, Sodium 488.9, Carbohydrate 7, Fiber 1.4, Sugar 2.1, Protein 47.1

WW SPICY BAKED SHRIMP - 3 PTS.



Ww Spicy Baked Shrimp - 3 Pts. image

This is an excellent recipe! It is out of a WW cookbook called "15 Minute Cookbook" dated 1998. Wow! that was 10 years ago... Anyway I hope you enjoy! Serve with corn on the cob and coleslaw.

Provided by teresas

Categories     Healthy

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

olive oil-flavored vegetable cooking spray
2 tablespoons lemon juice
1 tablespoon honey
2 teaspoons dried parsley flakes
2 teaspoons creole seasoning
1 teaspoon olive oil
2 teaspoons soy sauce, reduced-sodium
1 lb large shrimp, peeled and deveined

Steps:

  • Preheat oven to 450 degrees.
  • Coat an 11X7 inch baking dish with cooking spray.
  • Add lemon juice and next 5 ingredients to dish, stirring well.
  • Add shrimp toss well to coat.
  • Bake at 450 degrees for 8 minutes or until shrimp tun pink, stirring occasionally.

Nutrition Facts : Calories 110.8, Fat 2.3, SaturatedFat 0.3, Cholesterol 143.2, Sodium 812.5, Carbohydrate 6.2, Fiber 0.1, Sugar 4.6, Protein 15.9

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