Baby Shrimp

laurakrowe

I'm defrosting a package of baby shrimp for dinner tonight ... i normally do stir fry (sauce, veggies and brown rice)
Any other ideas??? Bonus points for kid friendly!

JesaGrace

I would also love to hear some ideas for this...I love shrimp...

wilmelenne

you can mix it with whole wheat pasta or spaghetti noodles with olive oil, diced garlic and lemon juice. with some steamed veggies on the side. I love this easy recipe and it's filling.

klmmoore

My 4 year old daughter loves shrimp cabobs!

Amber_Kunkel

Quick Shrimp fettichini: whole wheat pasta with alfredo sauce and toss in the shrimp

Sheila_KI

I love it with steamed spinach and portabella mushrooms.

DHalaby73

Southwestern-Style Shrimp Taco Salad

Yield: 6 servings

Ingredients
1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
2 teaspoons minced garlic
2 teaspoons maple syrup
2 teaspoons chipotle hot sauce
3/4 pound medium shrimp, peeled and deveined
2 ears shucked corn
Cooking spray
1 cup chopped romaine lettuce
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
3 plum tomatoes, chopped
2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
1/3 cup light sour cream
1/4 cup diced peeled avocado
Lime wedges (optional)
Preparation
1. Prepare grill to medium-high heat.

2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.

3. Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.

4. Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended. Top each serving with about 1 tablespoon sour cream mixture. Serve with a lime wedge, if desired.

Nutritional Information
Calories:
228
Fat:
8.5g (sat 1.8g,mono 4.4g,poly 1.4g)
Protein:
16.2g
Carbohydrate:
25.5g
Fiber:
4.5g
Cholesterol:
91mg
Iron:
2.7mg
Sodium:
327mg
Calcium:
79mg

ChefJenn

make a shrimp jumbo

I use baby shr in mine with some peppers, onions, diced tomato, rice, add a can of tomato sauce, then spice it with red pepper flakes, paprika, garlic , a little brown sugar to give flavor to the sauce.

you can add okra , corn, turkey sausage sliced up, simmer all your items BUT the shrimp for about 30 mins.
add your shrimp last if they are cooked already and cook another 10 mins ( u dont want to shrink up ur shrimp)
if they are raw, cook all for 30 mins

u could also make shrimp tarts but depends on what u are aloud on carbs each day.

DHalaby73

Thai Shrimp Bisque

Yield: 6 cups (serving size: 1 1/2 cups)

Ingredients
Marinade:
1 1/2 pounds medium shrimp
1 1/2 tablespoons grated lime rind
1/3 cup fresh lime juice
1 1/2 tablespoons ground coriander
1 tablespoon minced fresh cilantro
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons sugar
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
Shrimp stock:
2 cups water
1/4 cup dry white wine
1 tablespoon tomato paste
Soup:
1 teaspoon olive oil
1/2 cup chopped onion
1/3 cup chopped celery
1 (14-ounce) can light coconut milk
1 tablespoon tomato paste
1/4 cup all-purpose flour
1 cup 2% reduced-fat milk
1 tablespoon grated lime rind
1 tablespoon minced fresh cilantro
1/2 teaspoon salt
Preparation
To prepare marinade, peel shrimp, reserving shells. Combine shrimp and next 8 ingredients (shrimp though garlic) in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.

To prepare the shrimp stock, combine the reserved shrimp shells, water, wine and 1 tablespoon tomato paste in a large Dutch oven. Bring mixture to a boil. Reduce heat; simmer until the liquid is reduced to 1 cup (about 10 minutes). Strain mixture through a sieve over a bowl, and discard solids.

To prepare the soup, heat olive oil in a large Dutch oven over medium heat. Add onion and celery, and sauté 8 minutes or until browned. Add 1 cup shrimp stock, coconut milk, and 1 tablespoon tomato paste, scraping pan to loosen browned bits. Bring to a boil. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and reduced-fat milk in a small bowl, stirring with a whisk. Add to pan; reduce heat, and simmer until thick (about 5 minutes). Add shrimp and marinade, and cook 5 minutes. Stir in 1 tablespoon lime rind, 1 tablespoon cilantro, and salt.

Nutritional Information
Calories:
201 (30% from fat)
Fat:
6.7g (sat 3.2g,mono 1.7g,poly 1.2g)
Protein:
19.9g
Carbohydrate:
15.2g
Fiber:
0.9g
Cholesterol:
133mg
Iron:
3.3mg
Sodium:
380mg
Calcium:
117mg

DHalaby73

Greek Salad with Shrimp

Use shredded rotisserie chicken in place of the shrimp, if you'd prefer. For quick suppers, keep a bag of cooked, peeled, and deveined shrimp in the freezer. Set the shrimp in a colander and rinse with cool water to thaw quickly.

Yield: 4 servings

Ingredients
4 quarts water
1 1/2 pounds large shrimp, peeled and deveined
6 cups torn romaine lettuce
1 1/2 cups halved cherry tomatoes
1 cup (1/4-inch-thick) slices red onion, separated into rings
1 cup cucumber, halved lengthwise and cut into 1/4-inch slices
1 tablespoon chopped fresh flat-leaf parsley
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon extravirgin olive oil
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1/2 cup (2 ounces) crumbled feta cheese
8 kalamata olives, pitted and halved
4 pepperoncini peppers
Preparation
Bring water to a boil in a large saucepan. Add shrimp; cook 2 minutes or until done. Drain and rinse with cold water. Place shrimp in a bowl; cover and chill.

Place lettuce, tomatoes, onion, and cucumber in a large bowl; toss to combine. Combine parsley and next 7 ingredients (parsley through garlic), stirring with a whisk. Spoon 1 tablespoon dressing over shrimp; toss to combine. Add shrimp mixture and remaining dressing to lettuce mixture; toss gently to coat. Spoon about 2 3/4 cups salad onto each of 4 plates. Top each serving with 2 tablespoons cheese, 4 olive halves, and 1 pepperoncini pepper.

Nutritional Information
Calories:
296 (30% from fat)
Fat:
9.8g (sat 3.2g,mono 3.6g,poly 1.8g)
Protein:
39.4g
Carbohydrate:
12.1g
Fiber:
3.2g
Cholesterol:
271mg
Iron:
6mg
Sodium:
849mg
Calcium:
219mg