BAKED SHRIMP IN LEMONY GARLIC SAUCE
#1638 - 02/28/03 09:23 AM
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SharonMello
Reged: 01/22/03
Posts: 996
Loc: Groveland, CA
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Hi everybody - This little puppy is a keeper! We have this all the time. If I can't have a Porterhouse Steak, give me shrimp.
BAKED SHRIMP INN LEMONY GARLIC SAUCE
1-1/4 lbs large shrimp peeled and deveined
cooking spray
1/4 c fresh lemon juice (I use the reconstituted)
2 tbsp light butter, melted (I use the butter spray)
3 garlic cloves, minced (I use more--we love garlic)
1 tsp Worcestershire sauce
3/4 tsp lemon pepper seasoning
1/4 tsp ground red pepper (I leave this out--I only like hot men)
2 tbsp chopped fresh parsley or cilantro
1. Preheat oven to 425.
2. Arrange shrimp in single layer in 13x9 baking dish coated w/cooking spray.
3. Combine lemon juice and next 5 ingr. Pour over shrimp.
4. Bake at 425 for 8 to 10 min or until shrimp are just done. Sprinkle parsley over shrimp and serve immediately.
Yield: 4 serv (serv size 3 oz. shrimp and 2 tbsp sauce)
Points 3, cal 117, pro 18.1 g, fat 4.0, carb 2.6g, fib 0.2g, chol 17 mg; iron 2.8 mg; sod 322 mg; calc 42 mg
This is great served over 1/2 cup rice with a nice IBS salad and some sourdough bread (or any other kind). With the points so low (3) you could easily double up on the shrimp if you have enough points left over from the rest of the day but still only use 1/2 c rice.
FROM WEIGHT WATCHERS ANNUAL RECIPES FOR SUCCESS 2003
Happy cooking!
Sharon
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Sharon
"Anything Chocolate"...that is all!
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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H - what's the -nt- mean?
S
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Sharon
"Anything Chocolate"...that is all!
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Sorry - it just means "no text", as in there is no message other than what is typed in the subject header.
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Sharon
"Anything Chocolate"...that is all!
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Sharon,
I would love to try this but have never cooked or even tasted shrimp before.
Is it hard to prepare? I can't bring myself to shell prawns or fillet fish.
I grew up in a family thst wasn't big on seafood but I love fish.
Kerrie
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What lies behind us and what lies before us are tiny matters compared to what lies within us.
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Kerrie - You've never tasted shrimp? I've been eating shrimp ever since I can remember.
Anyway, can you buy these at the grocery store? They're usually in the frozen case or at the fish counter. I buy them frozen in a 2 lb bag (under 16 shrimp per lb - fresh or salt water). When I get home I put them in the freezer and use what I need and put the rest back in the freezer. I wouldn't keep them in the freezer for more than 1 month, tho, unless they're in a cryovac (all the air out of the bag) bag. Anyway, they don't have their heads on so they can't watch you as you "disrobe" them. They're easy to peel: There's a little spike at the beginning of the tail. Take this off and then use your thumbnails to go between where their legs are with one thumb on either side and pull the shell off. Then, w/a sharp knife, lightly runn it along the middle of the back and run under cold water. Sometimes you'll find a "line" of dark stuff (don't know whether it's sand or poo) and rinse. Drain cleaned prawns/shrimp on paper towel. Now they're ready to cook. It doesn't take much time at all to cook in a fry pan. But they also cook quickly in this recipe so unless they're extremely large size, cook the time the recipe calls for.
Let us know how you liked them. They kinda remind me of little lobster tails.
Sharon
PS - I would think in Australia with all that water around you that shrimp would be abundant.
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Sharon
"Anything Chocolate"...that is all!
Edited by SharonMello (03/02/03 07:24 AM)
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This is where it's really fun to see the difference between food names in the US and Australia. 
- Heather
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Hi Sharon!
I would like to try this, but what is butter spray? I don't believe I've ever heard of it.
Thanks,
Mags
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Mags - It's actually called I Can't Believe It's Not Butter in a spray plastic yellow bottle found in the refrigerated section where butter and margerine is located. It tastes like butter, but isn't and I use it on veggies, baked potatoes, popcorn, etc. New Jersey isn't that isolated, because I used to live there!
Sharon
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Sharon
"Anything Chocolate"...that is all!
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Sharon - I've never tried it--didn't know it was "safe", but I'll definitely check it out.
Thanks! Mags
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Mags - It's safe for me, but I don't have IBS as bad as some of you. The list of ingredients is long. Here they are:
Water, liquid soybean oil, salt, sweet cream buttermilk, xanthan gum, soy lecithin, polysorbate 60, lactic acid (potassium sorbate, sodium benzoate, calcxium disodium edta) as perservatives, artificial flavor, colored w/beta carotena, vit a (palmitate).
Heather probably would be the expert on this stuff. All I know is that it doesn't bother me one bit!
Sharon
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Sharon
"Anything Chocolate"...that is all!
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Sharon - I finally got to Whole Foods today. I've been meaning to go for awhile. Anyway, I didn't find the I Can't Believe It's Not Butter Spray (I'm sure I'll be able to find this at a "regular" grocery store), but I did find Reduced Fat Rice Butter Alternative (a rice spread). But, I thought I read in an earlier post that there are certain ingredients in these types of things you have to watch out for, and now I can't rembember what is was, and I can't find the old post. 
Here's the ingredients:
Rice Beverage (filtered water, organic brown rice maltodextrin & protein), Rice Bran Oil, Casein (a dried skim mild protein), Maltodextrins, Organic food Acidulants (lactic & citric acids), Tricalcium & Potassium Phosphates (a source of calcium, potassium & phosphorus naturally present in cheese), Sea Salt, Carrageenan (A Natural Sea Plant Fiber), Natrual Vegetable Locust Bean Gum, Natural Vegetable Locust Bean gum, Natrual Flavers, Vitamin E (antioxidant), Vitamin A Palmitate.
Does anything there sound bad? If so, I'll try the other.
Thanks!
Mags
PS: I tried your Parm Chicken Cutlets the other day...excellent! Thanks!
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Mags - I'm not that well versed on telling which ingredients are bad for us, but perhaps HANSOLO OR HEATHER could help in this department. What doesn't bother me probably would bother you or others. Sorry I couldn't be of further help w/the ingredients.
The I Can't Believe spray is in supermarkets. I'm glad you liked the chicken.
sharon
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Sharon
"Anything Chocolate"...that is all!
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For a butter alternative, I love Soy Garden natural buttery spread. It is a vegan product (no dairy) made from soybeans. It is in a green tub and I have seen it in health area of the local grocery store stores around here. I order from my co-op. Thought I mention the product.
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Heidi - can you saute with it or just use it as a spread?
Thanks. I'll look in the health food store tomorrow when I go off the hill.
Sharon
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Sharon
"Anything Chocolate"...that is all!
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I use it for everything. It is still fat so I don't use a lot. It has become a favorite of my family. My husband loves butter and he says this stuff is good. He also said don't bother buying butter for him anymore. BTW I used it for this recipe and we loved it. Thanks.
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Sharon
"Anything Chocolate"...that is all!
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Sharon - I've been meaning to tell you this for 2 weeks. I made it with scallops. It was yummy! I can't wait to try it with the shrimp.
Just want to let you know I finally tried it!
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Mags - Well, it's about time you told me!!!! LOL Glad you liked it, We're gonna have it this week. I love that stuff.! I buy the fresh water prawns (15 to the lb) in frozen 2 lb bags at the grocery store when they're on sale for $5.99 or 6.99/lb and then throw (well, maybe toss) them in the freezer and use them when I need them. Since we live so far from a real grocery store, it's easier to do it that way. So when I buy them, I buy like 4 or 6 lbs at a time. They don't stay in the freezer that long. That's usually what I feed company, so I like to have them on hand.
Sharon
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Sharon
"Anything Chocolate"...that is all!
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I have 20oz of medium-sized shrimp. My math stinks. I know 16oz is a pound, leaving 4oz remaining. 4 times 4 is 16. So technically I have 1 1/4 lbs of medium, not large shrimp. Will the baking time need to be adjusted and how do I make sure I don't overcook or undercook the shrimp? What about the sauce, will there be enough or too much? Thanks for your help.
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XOXO from lil' ol' me. (IBS-C, mood disorders, etc., etc.)
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I kind of doubt it. And with shrimp you can easily see they are done by color.
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Quote:
Hi Sharon!
I would like to try this, but what is butter spray? I don't believe I've ever heard of it.
Thanks,
Mags
Hi Mags,
If I remember correctly, I Can't Believe It's Not Butter makes a butter spray that is sold in a pump spray near the other butters and margarines in the grocery store. I don't know if there are any other brands that make this. I went to google.com and did an image search. Here's one of many links for that brand. I believe this spray butter has been around for many years now, but at least this picture may give you an idea of what to look for. You can also ask your grocery store if they carry it.
Here's a link: http://www.geocities.com/diets_diets/spray3.gif
I hope this helps.
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XOXO from lil' ol' me. (IBS-C, mood disorders, etc., etc.)
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I love I Can't Believe It's Not Butter. I grew up on it (in tub form). To be honest, I can't remember trying the spray, but it might be b/c I'm usually picking and choosing which foods I'm going to splurge on or I was trying something or using something different.
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XOXO from lil' ol' me. (IBS-C, mood disorders, etc., etc.)
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If I understand correctly about shrimp anatomy, that dark line you speak of is a vein, that's why shrimp are "shelled and de-veined" which is the process you described. Btw, I remember my mother had a little gadget that could shell and/or de-vein shrimp easier than having to use a knife and your fingernail. I grew up spoiled on kitchen gadgets - everything from crockpots to a strawberry huller, a rice cooker, a melon baller, an orange peeler... you get the point. And of course, as other things hit the market, I usually ended up with those kitchen items too. We had a knfie, spoon, or spatula, or whatever utensil for practically anything you could think of. The shrimp gadget was a simply a long, hard plastic thing that you held onto at one end, and it had two prongs on the other end, one longer than the other. You slid the longer prong along the backside of the shrimp to shell it, and the shorter prong did the de-veining - my memory is a bit foggy on that though. I have yet to replace my kitchen gadgets that were lost/destroyed and there's a long list of others that I want... but I'm rambling now, sorry. :P Btw that was a very helpful guide on how to shell and de-vein shrimp by hand , but it's easier for me, and I prefer to buy my shrimp already shelled and de-veined. I also need my fish to be already be filleted and de-boned. I prefer seafood over fish, but I like most whitefish. And now I'm rambling again.
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XOXO from lil' ol' me. (IBS-C, mood disorders, etc., etc.)
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...there should be a sticky post regarding the common abbreviations that are used here. I haven't looked at it in awhile; hehe, I probably should.
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XOXO from lil' ol' me. (IBS-C, mood disorders, etc., etc.)
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XOXO from lil' ol' me. (IBS-C, mood disorders, etc., etc.)
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--------------------
XOXO from lil' ol' me. (IBS-C, mood disorders, etc., etc.)
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We had this tonight for dinner. Very tasty, and so quick and easy. Thanks! 
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Jen
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tried this tonight and it was really good! easy to make, too.
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well I didn't have the lemon pepper seasoning..it was really lemony,I only had the garlic cloves,and I used smart balance light,workenshire sauce,fresh lemon juice.
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