Southern Shrimp & Grits

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This is a very well known dish around here. The last time I had this was at Commander’s Palace in New Orleans in a BBQ Shrimp form with brie mixed in the grits. It was decadent and wonderful!

DH’s dad gave us a bunch of frozen shrimp and at first, I was going to make a Shrimp Scampi. However, after watching a throwdown for Shrimp & Grits, DH and I changed our minds. :)

We knew that we couldn’t have the heavier versions featured, so I turned to Cooking Light online for some inspiration and I found a great recipe! I will say, the only thing we will do next time is omit the bell peppers. DH and I agreed that it just tasted like it didn’t belong in there at all.

Southern Shrimp & Grits
Source: Cooking Light

Ingredients:

  • 3  tablespoons  fresh lemon juice
  • 1/2  teaspoon  hot sauce (such as Tabasco)
  • 1 1/2  pounds  peeled and deveined large shrimp
  • 2  bacon slices, chopped
  • 1  cup  frozen chopped onion
  • 1/4  cup  frozen chopped green bell pepper
  • 1 1/2  teaspoons  bottled minced garlic
  • 1  cup  fat-free, less-sodium chicken broth
  • 1/2  cup  chopped green onions, divided
  • 5  cups  water
  • 1 1/2  cups  uncooked quick-cooking grits
  • 1  tablespoon  butter
  • 1  teaspoon  salt
  • 3/4  cup  (3 ounces) shredded sharp cheddar cheese

Directions:

  1. Combine first 3 ingredients; set aside.
  2. Cook bacon in a large nonstick skillet over medium heat until crisp. Add onion, bell pepper, and garlic to drippings in pan; cook 5 minutes or until tender, stirring occasionally. Stir in shrimp mixture, broth, and 1/4 cup green onions; cook 5 minutes or until shrimp are done, stirring frequently.
  3. Bring water to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; simmer, covered, for 5 minutes or until thick, stirring occasionally. Stir in butter and salt. Serve shrimp mixture over grits; sprinkle with cheese and remaining green onions.

Nutritional Information
Serves 6

Calories: 408, Fat: 12.5 g, Fiber: 2g
POINTS*: 9

Crispy Oven Fried Fish Fillets

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My fiance decided to surprise me with a healthy meal one night and cooked this wonderful fish recipe that he found online. I LOVED the way this fish came out, and I hope he wants to make it again sometime soon!!

Crispy Oven Fried Fish Fillets
Source: Campbell’s

Ingredients

  • Vegetable cooking spray
  • 1 lb. firm white fish fillet, cut into 4 pieces (he used Louisiana catfish)
  • 1/3 cup milk
  • 1/4 cup all-purpose flour
  • 2 cups Pepperidge Farm® Zesty Italian Croutons, crushed

Directions

  1. Preheat oven to 450°F. Spray baking sheet with vegetable cooking spray.
  2. Dip fish into milk. Coat with flour and then dip in milk. Coat with crushed croutons.
  3. Place fish on baking sheet. Spray fish with vegetable cooking spray. Bake for 10 min. or until fish is done. Serve with tartar sauce.

Mexican Night: Shrimp and Corn Fajitas

Tonight’s Menu was time consuming but it was a good dinner. However, by the time I was done cooking, I really wasn’t that hungry…figures right?

Oh! And by the way, you get pictures tonight :) I used my fiance’s camera hehehe :)

We had: Shrimp and Corn Fajitas, Mexican Rice, Refried Beans, and Chips and Salsa.

The shrimp and corn fajitas were from the What’s Cooking recipe exchange for June/July. The original submitted recipe was from I&R4_23_06 of the Nest, and the source is unknown.

Shrimp & Corn Tacos

Ingredients:

  • 2 T vegetable oil (we used canola)
  • 1/2 medium onion, finely chopped
  • 1 jalapeño, seeded & ribbed, minced
  • 2 garlic cloves, minced
  • coarse salt & ground pepper
  • 2 plum tomatoes, chopped (omitted)
  • 1 10 oz. package frozen corn, unthawed (canned b/c FI rathers canned veggies)
  • 1/2 pound shrimp, cut into 1/2″ pieces (We had 1 lb. of shrimp, 19-25 ct. and left whole)
  • 12 6″ corn tortillas, warmed
  • Taco accouterments- salsa, cheese, sour cream, cilantro, lime wedges

Directions:

  1. Heat oil in a large skillet over medium-high. Add onion, jalapeño, and garlic; season with salt and pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes.
  2. Add tomatoes and corn; cook, stirring occasionally, until corn is heated through and tomatoes are soft, 4 to 5 minutes.
  3. Add shrimp and cook, stirring occasionally, until opaque throughout, 2 to 3 minutes. Serve immediately with tortillas (which we heated in the oven for a couple minutes)

Shrimp Fettucine Alfredo

In cleaning out the freezer on Sunday, there was a bag of frozen shrimp in there, and I thought, well I need to do something with this before it’s forgotten in the back of the freezer (you know how that goes). Thanks to Danielle of Joseph’s Wife for reminding me of the Laughing Cow Alfredo recipe that is talked about frequently on the Weight Watchers forums. I used to make this as a quick fix in college when I did Weight Watchers, but I forgot about it…it’s a wonderful recipe but I make it a slightly different way than mentioned in the posts. I prefer a thinner sauce, because this turns out extremely rich.

Ingredients:
16 oz. shrimp (deveined and peeled)
1 bunch of green onions
1/2 small yellow onion
1 clove garlic
7 wedges of Laughing Cow cheese (I used Light Garlic and Herb)
1 cup lowfat milk
1 tbsp margarine (I used Smart Balance)
1 tbsp parmesan cheese
1 tsp garlic powder
Pam spray
4 cups cooked whole wheat pasta
Pepper to taste

Dice green and yellow onions, along with the garlic clove. Place in a Pam sprayed skillet and cook for a minute. Add shrimp and cook for a couple minutes, until the shrimp is done.

In a small pot, place LC cheese, milk, margarine, parmesan cheese and powder together. Keep on low until it melts, mixing ever so often. You may want to start the sauce first because it takes the longest.

In a larger pot, boil spaghetti.

After the spaghetti and alfredo are done, add to the shrimp and combine together (either in the skillet or the pasta pot…wherever it all fits). Add pepper to taste! ENJOY!

Serves 6.

Nutritional Info: (includes pasta, shrimp and sauce)

Calories 276.7
Total Fat 5.2 g
Dietary Fiber 4.7 g

Points Value: 5 points and a VERY hefty serving at that!! Enjoy :)