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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