|
July, 2004 Low-Fat Shrimp & Basil
Ingredients:
3- 1/2 cups Water
1 cup Ice
1/2 cup Kosher or Sea Salt
1-1/4 lbs Large Shrimp
1-1/2 Tbls Olive Oil
1/4 cup Green Onions (thinly sliced)
3 cloves Garlic (finely chopped)
1/2 cup Dry White Wine
1 cups Tomatoes (seeded and pealed)
1/4 tsp Kosher or Sea Salt ( separate, set to one side)
1/4 tsp Freshly Ground Pepper
3 cups Hot, cooked vermicelli (6 oz. uncooked pasta)
1/4 cup Chopped Basil
Preparation:
Combine water and one-half of the salt in a large bowl. Stir
until salt is dissolved. Pour salt mixture into a large zip-lock
bag. Add ice and shrimp; seal. Refrigerate about 30 minutes.
Remove shrimp from the bag, discard brine, peal shrimp and
set aside.
Heat oil in a large non-stick skillet over medium-high heat.
Add onions and garlic; saute 15-30 seconds. Add shrimp and
saute 1 minute. Add wine; cook a minute, scraping pan to
loosen browned bits. Add tomato; 1/ tsp salt, and pepper;
cook 3 minutes or until shrimp are done. Remove from heat,
serve over pasta and sprinkle with basil.
Serves 4 -
(each serving 2/3 cup shrimp mixture & 3/4 cup pasta)
380 calories per serving
Recipe from Cooking Light Magazine.
Back to Lee
Last Month Next Month
Last Year
|
August, 2004 Eat Your Lemonade Pie
Ingredients:
1 9" prepared Graham cracker pie crust
1 cup dry lemonade mix or 3/4 cup frozen lemonade concentrate
8 oz. cream cheese, softened
14 oz can-sweetened condensed milk
8 oz. container of frozen whipped topping, thawed
Preparation:
Combine lemonade, cream cheese and condensed milk in a blender
or food processor. Blend on medium speed until mixture is smooth.
Transfer mixture to a bowl and fold in the whipped topping.
Pour mixture into the graham cracker crust.
Chill well before serving.
You decide - 6 or 8 slices of a drink?
Incidentally, if you like Raspberry tea . . . . (it will work)
Back to Lee
Last Month Next Month
Last Year
|