Thursday, September 20, 2007
Recipes, As Requested!
A couple of people had requested some of the recipes I posted during this week's Menu Plan Monday, specifically for Jambalaya and Curried Shrimp.
Now, I have to be very clear up front that these are not be your traditional recipes because they are recipes based on the Michael Thurmond diet, 6 Week Body Makeover. Consequently, they have no salt and no fat (well, besides what is in the shrimp). Even so, I think both recipes are still delicious - I served the jambalaya to guests once and they loved it!
Jambalaya
2 large onions, chopped
2 stalks celery, chopped
2 small green peppers, chopped
4 cloves garlic, minced
1 cup no-sodium chicken broth
1 tsp. basil
1 tsp. thyme
1/2 tsp. red pepper
1/2 tsp. black pepper
2 cups raw, peeled shrimp
2 cans (14 oz. each) diced, no salt added tomatoes
red pepper sauce to taste
Cook onion, bell pepper and garlic in small amount of water until tender. Add remaining ingredients and simmer for 15 minutes. Serve over rice.
Curried Shrimp
1 lb. peeled & deveined shrimp
1/4 cup lemon juice
1 tsp. red pepper flakes (more if you like it hot!)
1 tsp. black pepper
1/2 - 1 tsp. curry powder (to taste - a little goes a long way)
1 tablespoon garlic powder
Add all ingredients in bowl, mix and marinate covered for one hour in the refrigerator. Heat a non-stick pan to med-high. Place shrimp in a single layer for 30 seconds to 1 minute per side or until that side turns pink, then flip and repeat. Serve immediately over rice, garnished with parsley.
So there you go - healthy updates of classics. Let me know if you try them!
Now, I have to be very clear up front that these are not be your traditional recipes because they are recipes based on the Michael Thurmond diet, 6 Week Body Makeover. Consequently, they have no salt and no fat (well, besides what is in the shrimp). Even so, I think both recipes are still delicious - I served the jambalaya to guests once and they loved it!
Jambalaya
2 large onions, chopped
2 stalks celery, chopped
2 small green peppers, chopped
4 cloves garlic, minced
1 cup no-sodium chicken broth
1 tsp. basil
1 tsp. thyme
1/2 tsp. red pepper
1/2 tsp. black pepper
2 cups raw, peeled shrimp
2 cans (14 oz. each) diced, no salt added tomatoes
red pepper sauce to taste
Cook onion, bell pepper and garlic in small amount of water until tender. Add remaining ingredients and simmer for 15 minutes. Serve over rice.
Curried Shrimp
1 lb. peeled & deveined shrimp
1/4 cup lemon juice
1 tsp. red pepper flakes (more if you like it hot!)
1 tsp. black pepper
1/2 - 1 tsp. curry powder (to taste - a little goes a long way)
1 tablespoon garlic powder
Add all ingredients in bowl, mix and marinate covered for one hour in the refrigerator. Heat a non-stick pan to med-high. Place shrimp in a single layer for 30 seconds to 1 minute per side or until that side turns pink, then flip and repeat. Serve immediately over rice, garnished with parsley.
So there you go - healthy updates of classics. Let me know if you try them!
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- Random Bits of Life
- The More Things Change...The More Stressed Out We ...
- Menu Plan Monday
- A Stay-At-Home Mom Never Actually Stays Home!
- Because I Care...Run and Get This Book!
- Smart Habit Saturday
- Whatever Happened to Being a Lady?
- Recipes, As Requested!
- Works for Me Wednesday
- Starting a New Day
- This is one of those days
- Yep, it's still me!
- Menu Plan Monday
- Sunday Link Love
- Bring the rain
- It's a new day!
- Ok, so this is why God reminded me this morning th...
- Thankful Thursday
- Flip-Flops
- Works For Me Wednesday
- Do you remember?
- Ok, it's desperation time
- Smart Habit Saturday
- Catching Up!
- Feeling better - except for my brain
- Do you feel invisible? Read this!
- Works for me Wednesday - Brand Loyalty
- Why, it's a veritable smorgasbord of recipes!
- And so it begins...
- Menu Plan Monday
- Ok, here we go again!
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