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Is there a way to extend oil? Is there a such thing as low cal oils for things like scampi/stir fry?

Geocitiesuser
Geocitiesuser Posts: 1,429 Member
edited November 2024 in Recipes
As per title. So, I'm planning on making a shrimp scampi like meal this weekend but it's a little high in calories. Are there any ways to cut down on the calories from the butter and oil? It's going to be served over pasta so the pasta is going to need the butter/oil as a sauce. I can't really think of any ways to reduce the calories from the fats other than just trying to use them sparingly.

Ideas?

Replies

  • Jruzer
    Jruzer Posts: 3,501 Member
    Two thoughts:

    1 Just use 25% less. That may not even be noticeable.
    2 For stir frying, use spray oil, which can be applied in a thin layer.
  • kelly_stevens81
    kelly_stevens81 Posts: 79 Member
    I use spray oil for anything i can get away with since its a great alternative that cooks your veg and keeps it from sticking. I also like to just put a bit of water (2 tbsp at a time) in the bottom of my pan when cooking veg to get them soft by steaming.
  • Geocitiesuser
    Geocitiesuser Posts: 1,429 Member
    edited June 2017
    Doesn't solve the sauce issue though. I need enough liquid to coat the pasta and I'm not so sure spray is going to be optimal (?)

    What I'm making calls for a can of beans, I suppose I could just add some of the starchy bean water? Hmmm
  • Cat3141
    Cat3141 Posts: 162 Member
    Geocitiesuser wrote: »
    Doesn't solve the sauce issue though. I need enough liquid to coat the pasta and I'm not so sure spray is going to be optimal (?)

    What I'm making calls for a can of beans, I suppose I could just add some of the starchy bean water? Hmmm

    Bean water tends to taste and smell...well...I wouldn't want my pasta tasting like it.

    If you're looking for starchy water, you could use the water from the pasta. If you cook the pasta in less water than you typically would, the pasta will be fine, but the water will be extra starchy. You could also use some sort of broth.
  • erienneb66
    erienneb66 Posts: 88 Member
    I spray oil and I never put anything on pasta? This is a thing? Learn something new every day. I make scampi sometimes without oil but then again if I don't know what I'm missing maybe that's why? I honestly have no idea.
  • Geocitiesuser
    Geocitiesuser Posts: 1,429 Member
    That's a great idea, I could use vegetable broth or something, just a few tablespoons. (not so sure chicken broth would go with shrimp).
  • Moxie42
    Moxie42 Posts: 1,400 Member
    I just use less oil (extra virgin olive oil) but I add extra garlic and other spices to make the oil more flavorful, and then I sprinkle just a little grated parmesan on top of the meal. For dishes like scampi I'll also add onion, peas, and mushrooms so that the overall dish has more flavor without depending entirely on the sauce.

    Another thing I've done is cooking down full-fat coconut milk so it gets thick, adding garlic, spices, etc., and using that as a sauce instead of an oil-based sauce. It has a different flavor of course but personally I love it!
  • Geocitiesuser
    Geocitiesuser Posts: 1,429 Member
    beaglady wrote: »
    If you use shrimp that you peel yourself, simmer the peels in just enough water to cover them for about 15 minutes. Voila! Shrimp broth.

    Great thinking!!
  • HeidiCooksSupper
    HeidiCooksSupper Posts: 3,832 Member
    The classic trick for extending a sauce is to use pasta water. The starchiness of the water does a lovely job of thickening the sauce. Here's an article that tests and explains the magic of pasta water: http://www.seriouseats.com/2014/05/does-pasta-water-really-make-difference.html
  • Kikki_Lynn
    Kikki_Lynn Posts: 1 Member
    I've not used this idea for scampi, but I made chicken fajitas and I used lime juice to sautee the chicken and vegetables... for scampi, I would maybe use lemon juice add some herbs and thicken with cornstarch
  • ninerbuff
    ninerbuff Posts: 49,130 Member
    Fat calories per gram is 9. Regardless of source. You want less calories, use less oil.

    A.C.E. Certified Personal and Group Fitness Trainer
    IDEA Fitness member
    Kickboxing Certified Instructor
    Been in fitness for 30 years and have studied kinesiology and nutrition
    9285851.png
  • everher
    everher Posts: 909 Member
    My SO made shrimp scampi a few weeks back and used white wine sort of like in this recipe https://www.gimmesomeoven.com/15-minute-skinny-shrimp-scampi-recipe/
    Was fantastic, but I'm a fan of cooking with wine.

    I've also heard of using chicken broth or vegetable broth, but haven't tried that.
  • RuNaRoUnDaFiEld
    RuNaRoUnDaFiEld Posts: 5,864 Member
    Another vote for white wine and a few table spoons of pasta water.

    I stir fry almost every night and never use any oil. I water saute.
  • rainbowbow
    rainbowbow Posts: 7,490 Member
    edited July 2017
    ninerbuff wrote: »
    Fat calories per gram is 9. Regardless of source. You want less calories, use less oil.

    A.C.E. Certified Personal and Group Fitness Trainer
    IDEA Fitness member
    Kickboxing Certified Instructor
    Been in fitness for 30 years and have studied kinesiology and nutrition
    9285851.png

    Or don't and make sure to allow plenty of calories for that particular meal since you're already planning ahead.

    You can use all the tricks above, but some things just taste better with some fat.
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