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Spicy Shrimp Diablo

Woohoo!  A package arrived for each of these veggie-loving twins containing ingredients that were super-fresh, pre-measured and ready to whip into a delicious meal! And these registered dietitian nutritionists and personal trainers we’re pretty psyched about the nutritional value to boot!

Sure, we’re obsessed with cooking our own creations of our veggie-packed meals that include good tasty flavors like ginger, turmeric and lemon—but there’s nothing like whipping up something new without even shopping for the ingredients—and knowing they’re fresh.  Chef’d, an awesome meal delivery system (stay tuned-we’ll be teaming up with California prunes and making some yummy creations for Chef’d—and we’re super excited about it and we feel honored, especially after sampling some of their meals and seeing how fresh and delicious they are!) sent us their awesome Spicy Shrimp Diablo.

Growing up, shrimp wasn’t something that our mom cooked very often, in fact, we typically only ate it at parties and celebrations, so to this day, eating shrimp always feels festive and like a treat. Plus, this felt like an extra special treat since the meal was delivered with pre-portioned ingredients (as all of Chef’d meals are), so it was so easy to make.  In fact, it was so easy and delicious that it inspired us to create a simple shrimp dish based on theirs!  So we’re so excited to share our Spicy Shrimp Diablo with you!

 

A few other recipes you may enjoy:

Lime Shrimp with Coconut Rice

Pasta with Shrimp, Asparagus, Tomatoes and Herbs

Surf & Turf Tostadas,

Mediterranean Fish Tacos

Shrimp Cocktail Shooters

If you’re a fan of plump shrimp simmered in a spicy tomato sauce with some veggies, you’ll appreciate this as much as we do!  While some versions of this meal are loaded with fat and calories from butter and cream, not ours!

Spicy Shrimp Diablo

This scrumptious and satisfying meal is only 260 calories with 31 grams of protein and 6 g fiber.  If you’d to add a wholesome, fiber-filled carbohydrate, serve each portion over a half cup cooked whole-grain pasta. The entire meal will be only 360 calories.

Serves 2

Ingredients:

1 tsp butter

1 can, 14 ounces diced tomatoes

2 medium stalks celery (7-1/2 – 8” long)

1/2 jalapeño pepper, cut into ¼ inch pieces

8 ounces crimini mushrooms

1 large green bell pepper

small bunch basil—about ¾-1 cup, loosely packed

Small bunch fresh thyme

8 ounces large shrimp (about 14 shrimp)

Lemon

2 tbsp. Whipping Cream

6 ounce baby spinach

¼ teaspoon salt

¼ teaspoon pepper

 

Directions:

  1. Cut the celery stalks into 1/4 inch diced pieces set aside. Then remove the stems from the green bell pepper and cut in half; remove the pith and seeds. Dice the pepper into ¼- inch pieces. Set aside. Remove the stems from the mushrooms and throw away. Slice the mushrooms into ¼-inch pieces, set aside.
  2. Take the thyme and basil leaves off the stems, discard the stems and chop the leaves (roughly chop the basil leaves) and set aside.
  3. Using paper towels, pat the shrimp to dry them. Set aside.
  4. Using a large skillet, add 1 teaspoon butter and heat over medium – high heat. Once butter melts, add celery and green bell pepper and sauté for about 3-1/2 minutes or until soft.
  5. Add ¼ cup water, the mushrooms and one-half the can of diced tomatoes and lower the heat to medium. Simmer for about 5 minutes or until the sauce starts to slightly thicken.
  6. Add the shrimp, lemon juice, the cream and the jalapeño to the mixture. Cover the pan and simmer until the shrimp are no longer opaque and are pink, roughly 4-1/2 minutes.
  7. Add the basil, thyme and spinach. Add salt and pepper. Divide between two bowls and enjoy.

Nutrition Facts per serving: 260 Calories, 17 g carbohydrate, 9 g fat, 31 g protein,  5 g, saturated fat, 6 g fiber, 590 mg sodium

 

 

Spicy Shrimp Diablo
 
1 tsp butter 1 can, 14 ounces diced tomatoes 2 medium stalks celery (7-1/2 – 8” long) ½ jalapeño pepper, cut into ¼ inch pieces 8 ounces crimini mushrooms 1 large green bell pepper small bunch basil—about ¾-1 cup, loosely packed Small bunch fresh thyme 8 ounces large shrimp (about 14 shrimp) Lemon 2 tbsp. Whipping Cream 6 ounce baby spinach ¼ teaspoon salt ¼ teaspoon pepper
Author:
Serves: 2
Ingredients
  • 1 tsp butter
  • 1 can, 14 ounces diced tomatoes
  • 2 medium stalks celery (7-1/2 – 8” long)
  • ½ jalapeño pepper, cut into ¼ inch pieces
  • 8 ounces crimini mushrooms
  • 1 large green bell pepper
  • small bunch basil—about ¾-1 cup, loosely packed
  • Small bunch fresh thyme
  • 8 ounces large shrimp (about 14 shrimp)
  • Lemon
  • 2 tbsp. Whipping Cream
  • 6 ounce baby spinach
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Cut the celery stalks into ¼ inch diced pieces set aside. Then remove the stems from the green bell pepper and cut in half; remove the pith and seeds. Dice the pepper into ¼- inch pieces. Set aside. Remove the stems from the mushrooms and throw away. Slice the mushrooms into ¼-inch pieces, set aside.
  2. Take the thyme and basil leaves off the stems, discard the stems and chop the leaves (roughly chop the basil leaves) and set aside.
  3. Using paper towels, pat the shrimp to dry them. Set aside.
  4. Using a large skillet, add 1 teaspoon butter and heat over medium – high heat. Once butter melts, add celery and green bell pepper and sauté for about 3-1/2 minutes or until soft.
  5. Add ¼ cup water, the mushrooms and one-half the can of diced tomatoes and lower the heat to medium. Simmer for about 5 minutes or until the sauce starts to slightly thicken.
  6. Add the shrimp, lemon juice, the cream and the jalapeño to the mixture. Cover the pan and simmer until the shrimp are no longer opaque and are pink, roughly 4-1/2 minutes.
  7. Add the basil, thyme and spinach. Add salt and pepper. Divide between two bowls and enjoy.
Nutrition Information
Serving size: 1 serving Calories: 260 Fat: 9 g Saturated fat: 5 g Carbohydrates: 17 g Sodium: 590 mg Fiber: 6 g Protein: 31 g

Moroccan Grilled Shrimp Skewers with California Prune Quinoa Salad

If you’ve read our other blog posts, by now you know that we’re wild about the summer time and warm weather (in fact, Tammy named one of her daughter’s Summer, after our love of summer!). Aside from the warm weather, the thought of summer vacations, and the freedom that comes with running outside without a winter coat, one of our favorite things about the season is cooking up some of our favorite recipes on the grill! And as registered dietitian nutritionists who know that one of the best ways to keep food waistline-friendly is by grilling it, we’re forever creating nutritious, healthy, satisfying recipes that we can toss on the grill.

Here is our latest creation that we can’t wait to share with you—Moroccan Grilled Shrimp Skewers with California Prune Quinoa Salad. At just 385 calories, this meal is just light enough to keep you feeling svelte in your skirts and tanks and satisfying enough to keep you feeling satiated for hours (thanks to the 28 grams of protein!).

It’s not just lean, protein-packed shrimp that make this meal nutrient-packed and beach-body friendly– there are other superstar nutrition heroes in this dish:

Prunes (We used California prunes because we find them to be the sweetest and juiciest):
Our mom always kept a jar of stewed prunes in the fridge when we we’re growing up and anytime we were craving something sweet, we’d reach for them. They’re the best way to bust a sugar craving! Who knew we were also getting these benefits:

• Research shows that eating 5-6 prunes a day may help support healthy bones and help maintain good digestive health.

• Prunes are packed with antioxidants called polyphenols, which help keep many parts of your body healthy– ranging from your heart to your eyes to your memory and your immune system.

• California Prune growers provide the highest quality prunes in the world.

• A serving has 3 grams of fiber and contains no fat, sodium or cholesterol at just 100 calories.

Spices & herbs: Cinnamon, paprika, cumin, parsley, cilantro, basil and garlic not only add mega flavor to this dish without calories, but they contain potent antioxidants and anti-inflammatories and each has their own benefits ranging from fighting cancer to diabetes and heart disease to other chronic diseases.

Quinoa: This nutritious, phytonutrient-rich whole grain has the rare combination of being a good source of both satisfying protein and fiber.

Moroccan Grilled Shrimp Skewers with California Prune Quinoa Salad

INGREDIENTS:
• Olive oil (in a spray container)
• Salt
• Black pepper
• 1 shallot
• 1½ oz Matchstick carrots
• 1 oz Red quinoa
• 2 oz White quinoa
• 2 tsp Smoked paprika
• 2 tsp Ground cumin
• ½t sp Ground cinnamon
• 12 Jumbo shrimp
• 1 Lemon
• 2 oz California prunes
• ½ oz Fresh parsley
• ¼ oz Fresh basil
• ¼ oz Fresh cilantro
• 1 Garlic clove

Directions:

STEP ONE
Finely chop the shallot and chop the carrots into ⅛-inch pieces.
In a small sauce pot with lid, heat 1 teaspoon of olive oil for 1 minute. Add the shallot and carrots and cook for 2 minutes. Add the quinoa and stir for 1 minute. Add 1 cup of water and ONLY 1 teaspoon of paprika, 1 teaspoon of cumin, and ¼ teaspoon cinnamon. Stir and bring to a boil over high heat, reduce heat to low, cover and simmer for 20 minutes.
Pat dry shrimp with paper towels.
Cut the lemon in half. Add the juice of HALF a lemon to a medium bowl, discarding any seeds.
Rinse and pat dry produce prior to use.

STEP TWO
Recommendations for salt and pepper are optional. Please season to taste.
Add remaining paprika, cumin, and cinnamon, and a pinch each of salt and pepper to the medium bowl. Stir to make a loose paste. Add the shrimp; toss well.
Cut the prunes into¼-inch pieces; set aside.
Remove and discard stems from parsley. Finely chop the leaves and place HALF of the leaves in a small bowl. Set aside remaining leaves for step 3.
Remove and discard the stems from the basil and cilantro. Finely chop the herbs and add to the bowl. Add garlic, juice of remaining lemon, discarding any seeds, and 1 teaspoons of olive oil and a pinch each salt and pepper. Mix well to combine.

STEP THREE
Preheat the grill to high.
Line the grill with foil.
Thread 3 shrimp each per skewer and wrap the ends of each skewer with a small piece of foil. Place on the grill until cooked through and no longer pink (about 4-5 minutes).

(FDA recommends cooking shrimp to a minimum 145°F)

STEP FOUR

Stir prunes and remaining parsley into the quinoa.
Divide the quinoa between two plates.
Lay the shrimp skewers on top.
Serve with the herb sauce on the side.
Enjoy!

Nutrition Facts:
Makes 2 servings:
385 calories, 28 grams of protein, 7 grams fat, 250mg sodium

The Nutrition Twins were sponsored through California prunes to make this meal available through Chef’d.

 

Moroccan Grilled Shrimp Skewers with California Prune Quinoa Salad
 
Nutrition Facts: Makes 2 servings: 385 calories, 28 grams of protein, 7 grams fat, 250mg sodium
Author:
Serves: 2
Ingredients
  • • Olive oil (in a spray container)
  • • Salt
  • • Black pepper
  • • 1 shallot
  • • 1½ oz Matchstick carrots
  • • 1 oz Red quinoa
  • • 2 oz White quinoa
  • • 2 tsp Smoked paprika
  • • 2 tsp Ground cumin
  • • ½t sp Ground cinnamon
  • • 12 Jumbo shrimp
  • • 1 Lemon
  • • 2 oz California prunes
  • • ½ oz Fresh parsley
  • • ¼ oz Fresh basil
  • • ¼ oz Fresh cilantro
  • • 1 Garlic clove
Instructions
  1. STEP ONE
  2. Finely chop the shallot and chop the carrots into ⅛-inch pieces.
  3. In a small sauce pot with lid, heat 1 teaspoons of olive oil for 1 minute. Add the shallot and carrots and cook for 2 minutes. Add the quinoa and stir for 1 minute. Add 1 cup of water and ONLY 1 teaspoon of paprika, 1 teaspoon of cumin, and ¼ teaspoon cinnamon. Stir and bring to a boil over high heat, reduce heat to low, cover and simmer for 20 minutes.
  4. Pat dry shrimp with paper towels.
  5. Cut the lemon in half. Add the juice of HALF a lemon to a medium bowl, discarding any seeds.
  6. Rinse and pat dry produce prior to use.
  7. STEP TWO
  8. Recommendations for salt and pepper are optional. Please season to taste.
  9. Add remaining paprika, cumin, and cinnamon, and a pinch each of salt and pepper to the medium bowl. Stir to make a loose paste. Add the shrimp; toss well.
  10. Cut the prunes into¼-inch pieces; set aside.
  11. Remove and discard stems from parsley. Finely chop the leaves and place HALF of the leaves in a small bowl. Set aside remaining leaves for step 3.
  12. Remove and discard the stems from the basil and cilantro. Finely chop the herbs and add to the bowl. Add garlic, juice of remaining lemon, discarding any seeds, and 1 teaspoons of olive oil and a pinch each salt and pepper. Mix well to combine.
  13. Stir prunes and remaining parsley into the quinoa and cover to keep warm for next 5 minutes or so.
  14. STEP THREE
  15. Preheat the grill to high.
  16. Line the grill with foil.
  17. Thread 3 shrimp each per skewer and wrap the ends of each skewer with a small piece of foil. Place on the grill until cooked through and no longer pink. Stir prunes and remaining parsley into the quinoa.
  18. STEP FOUR
  19. Divide the quinoa between two plates.
  20. Lay the shrimp skewers on top.
  21. Serve with the herb sauce on the side.
  22. Enjoy!

Shrimp Cocktail Shooters

As dietitians one of the most common questions we get is about appetizers. People realize that many appetizers contain a lot of calories and fat (sometimes more fat and calories than an entire entrée!) but they want to know if there actually are any good options to choose. We’re always happy to be able to recommend shrimp cocktail since it tends to be a crowd pleaser. If you’re looking for a more modern take on the classic shrimp cocktail, you’ve got to try this Shrimp Cocktail Shooter. It is made using Dannon® Oikos® Plain Greek Nonfat Yogurt and it’s divine!

Looking for other great, healthy appetizers?  Here’s just a few of the hundreds we feature on this site! 🙂

Kale Salad with Roasted Delicata Squash with Wild Blueberries and Wild Blueberry Vinaigrette 

Egg & Veggie Stuffed Bread

Smoked Paprika Zucchini Chips

shrimp_with_guac

Shrimp Cocktail Shooters
Cheers! Raise a glass to this modern presentation for a classic appetizer.
Prep time 15 Minutes
Yields 12 shooters

Shrimp Cocktail Shooters

Ingredients

2/3 cup Dannon® Oikos® Plain Greek Nonfat Yogurt
1/4 cup chopped cilantro
The zest and juice of 1 lime
Dash of hot sauce
4 oz. shrimp, diced (1 cup)
1 cup prepared salsa
3/4 cup prepared guacamole
12 Medium shrimp, cleaned and cooked

Directions
1.In a bowl combine yogurt, cilantro, lime zest and juice and hot sauce, mix well. Combine diced shrimp with salsa.
2.Set 12X 3 oz shot glasses (or votive candle holders) on a clean work surface. Spoon in 2 Tbsp. of the salsa/shrimp mixture in each. Top each with 1 Tbsp. guacamole and 1 Tbsp, yogurt mixture. Top shooter with a shrimp and serve.

Nutrition Facts Per Serving (1 Shooter): 55 Calories, 2 g Carbohydrate, 2 g fat, 5 g Protein, 89 mg sodium, 1 g fiber
For more delicious recipe ideas, please visit www.oikosrecipes.com

OIKOS® IS A REGISTERED TRADEMARK OF STONYFIELD FARM, INC. AND USED UNDER LICENSE BY THE DANNON COMPANY, INC.

The Nutrition Twins work with Dannon OIKOS to help people make healthier choices.

 

Shrimp Cocktail Shooters
 
Nutrition Facts Per Serving (1 Shooter): 55 Calories, 2 g Carbohydrate, 2 g fat, 5 g Protein, 89 mg sodium, 1 g fiber
Author:
Ingredients
  • ⅔ cup
  • Dannon® Oikos® Plain Greek Nonfat Yogurt
  • ¼ cup chopped cilantro
  • The zest and juice of 1 lime
  • Dash of hot sauce
  • 4 oz. shrimp, diced (1 cup)
  • 1 cup prepared salsa
  • ¾ cup prepared guacamole
  • 12 Medium shrimp, cleaned and cooked
Instructions
  1. In a bowl combine yogurt, cilantro, lime zest and juice and hot sauce, mix well. Combine diced shrimp with salsa.
  2. Set 12X 3 oz shot glasses (or votive candle holders) on a clean work surface. Spoon in 2 Tbsp. of the salsa/shrimp mixture in each. Top each with 1 Tbsp. guacamole and 1 Tbsp, yogurt mixture. Top shooter with a shrimp and serve.

Orange Tarragon Ginger Shrimp with Rice Noodles

If you’re looking for an easy, delicious and healthy seafood recipe, you’re in luck!

This shrimp contains one of our favorite flavor combos– seafood and citrus! Plus, from a nutrition standpoint, the shrimp is a lean protein that helps to keep you feeling satisfied. And citrus fruit and 100 percent citrus juices can help you meet fruit intake recommendations, while delivering nutrients that Americans often don’t get enough of (vitamin C– and calcium and vitamin D– when you choose fortified juices). Citrus fruits are also fat-free, sodium-free, and cholesterol-free– so they are the perfect way to add a ton of flavor to your favorite recipes!

This is a great recipe for the entire family! Enjoy!

Psst… looking for more healthy dishes? Please feel free to search this site!  And here are a few to try…

Skinny Chicken Pot Pie

Green Lentil Soup

Lime Shrimp with Coconut Rice

Peruvian Style Chicken

Sweet Potato Soup

Orange Tarragon Ginger Shrimp with Rice Noodles

Yield: Makes 4 servings

Ingredients

  • 1 cup Florida orange juice
  • 12 jumbo raw shrimp, peeled, deveined, tails attached
  • 2 tablespoons fresh tarragon, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon fresh ginger, finely chopped
  • 1 shallot, finely chopped
  • 1 (8-ounce) package rice noodles, prepared according to
  • package directions
  • 1 tablespoon sesame seed oil
  • Nonstick cooking spray
  • 2 cups fresh snow peas
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon Asian hot chili sauce, optional

Preparation
Combine orange juice, shrimp, tarragon, olive oil, ginger and shallot in a zipper-seal plastic bag. Seal bag securely; toss gently to combine ingredients. Marinate for 1 hour in the refrigerator.

Prepare rice noodles according to package directions. Drain and combine with sesame seed oil; toss to coat evenly; reserve.

Spray wok with nonstick cooking spray and heat over medium heat. Drain shrimp mixture; reserve 1/2 cup marinade and discard remaining marinade. Add shrimp and reserved 1/2 cup of marinade to wok; bring to a boil and stir fry shrimp for 1 to 2 minutes. Add snow peas; stir fry for 3 more minutes, just until snow peas are tender crisp and shrimp is cooked through. Add sesame seeds and chili sauce, if desired. Remove from heat and add reserved rice noodles; toss to combine and serve immediately.

Thanks to The Florida Department of Citrus for this fabulous recipe! Check out their site for more delicious recipes www.FloridaJuice.com

Do you have any recipes that use citrus?

 

Orange Tarragon Ginger Shrimp with Rice Noodles
 
Author:
Ingredients
  • 1 cup Florida orange juice
  • 12 jumbo raw shrimp, peeled, deveined, tails attached
  • 2 tablespoons fresh tarragon, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon fresh ginger, finely chopped
  • 1 shallot, finely chopped
  • 1 (8-ounce) package rice noodles, prepared according to
  • package directions
  • 1 tablespoon sesame seed oil
  • Nonstick cooking spray
  • 2 cups fresh snow peas
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon Asian hot chili sauce, optional
  • Preparation
  • Combine orange juice, shrimp, tarragon, olive oil, ginger and shallot in a zipper-seal plastic bag. Seal bag securely; toss gently to combine ingredients. Marinate for 1 hour in the refrigerator.
  • Prepare rice noodles according to package directions. Drain and combine with sesame seed oil; toss to coat evenly; reserve.
  • Spray wok with nonstick cooking spray and heat over medium heat. Drain shrimp mixture; reserve ½ cup marinade and discard remaining marinade. Add shrimp and reserved ½ cup of marinade to wok; bring to a boil and stir fry shrimp for 1 to 2 minutes. Add snow peas; stir fry for 3 more minutes, just until snow peas are tender crisp and shrimp is cooked through. Add sesame seeds and chili sauce, if desired. Remove from heat and add reserved rice noodles; toss to combine and serve immediately.