Ingredient: Fresh Shrimp

Shrimp Tacos

grilled-shrimp-tacos
Shrimp Tacos
Recipe Credit – Real Simple Magazine – Jane Kirby
Serves 4
Ingredients:
1 1/2 pounds fresh shrimp, peeled
1/2 cup sour cream
3 tablespoons mayonnaise
3 tablespoons milk
1/2 teaspoon ground cumin
3 tablespoons butter, melted
2 large garlic cloves, minced
4 limes, cut into quarters
kosher salt
8 6-inch corn tortillas
2 to 3 cups finely shredded green cabbage
green tomatillo salsa
Instructions: 
  1. Heat grill to medium-high. In small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
  2. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
  3. Place the shrimp on the grill with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
  4. Remove from grill. Lightly salt the shrimp.
  5. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
  6. Pull the shrimp off the skewers; divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime.

 

Shrimp Tacos
Print Recipe
    Servings
    4 people
    Servings
    4 people
    Shrimp Tacos
    Print Recipe
      Servings
      4 people
      Servings
      4 people
      Ingredients
      Servings: people
      Instructions
      1. Heat grill to medium-high. In a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
      2. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
      3. Place the shrimp on grill with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
      4. Remove from grill. Lightly salt the shrimp.
      5. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
      6. Pull the shrimp off the skewers; divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime.
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      Shrimp in a Skillet with Creamy Tomato Sauce

      ‪Shrimp in a Skillet with Creamy Tomato Sauce

      Shrimp in a Skillet recipe, Motts Channel Seafood
      Shrimp in a Skillet with Creamy Tomato Sauce

       back to recipes

       

      No one seems to have time to spend in the kitchen these days. While going out is fun, ‘cooking in’ can be too and seafood is a favorite choice of mine for creating healthy and extraordinary meals that rival the taste of dining out. While it’s still cold at the beach, heat things up in your own kitchen with this simple to make shrimp in a skillet with creamy tomato sauce. Healthy and light you can keep the total meal calories to around 500 by following this plan:

      • 1 serving skillet shrimp in creamy tomato sauce
      • 1/3 cup polenta
      • tossed salad with 1 Tablespoon vinaigrette
      • white wine spritzer made with 4 oz. Chardonnay, 2 oz. sparkling water and garnished with fresh strawberries


      Skillet Shrimp with Creamy Tomato Sauce
      ‪by Diane Boyd, M.B.A., R.D., L.D.N

      Prep Time: 15 minutes
      ‪Cook Time: 5
      ‪Ingredients (serves 2)
      ‪1 Tablespoons butter
      ‪1/2 c. onion, chopped
      ‪1/4 cup white wine
      ‪3 tablespoons tomato paste
      ‪1/2 cup clam juice
      ‪2 Tablespoons nonfat Greek yogurt
      ‪1/2 pound fresh shrimp

      Instructions

      1. Clean and devein shrimp. Store in refrigerator until ready to use.
      2. Add white wine and cook until wine is absorbed. Add tomato paste and clam juice. Cook one to two minutes over medium heat until combined.
      3. Remove from heat and pour sauce into container to refrigerate before adding nonfat Greek yogurt. (Cool for 15 minutes). Once cool, add nonfat Greek yogurt.Melt butter in saucepan. Add chopped onion and sauté til soft.
      4. Spray a 6 inch iron skillet with cooking spray and heat over medium high heat. Add shrimp and sauté until shrimp turns pink. Gently pour sauce over top shrimp and heat through. Serve immediately.

       

      Diane Boyd, M.B.A., R.D., L.D.N. is the owner of Cape Fear Nutrition, a private nutrition practice in Wilmington, NC where she specializes in medical nutrition therapy, weight management and sports nutriiton. She is the consulting nutritionist for Cape Fear Sports Enhancement and promotes nutrition via workplace programs, freelance writing and recipe development. Her passion for fitness and eating well fuel the work she truly enjoys.

      Shrimp in a Skillet with Creamy Tomato Sauce
      Shrimp in a Skillet with Creamy Tomato Sauce
      Print Recipe
      A healthy and light meal
      Servings Prep Time
      2 people 15 minutes
      Cook Time Passive Time
      5 minutes 0 hour
      Servings Prep Time
      2 people 15 minutes
      Cook Time Passive Time
      5 minutes 0 hour
      Shrimp in a Skillet with Creamy Tomato Sauce
      Shrimp in a Skillet with Creamy Tomato Sauce
      Print Recipe
      A healthy and light meal
      Servings Prep Time
      2 people 15 minutes
      Cook Time Passive Time
      5 minutes 0 hour
      Servings Prep Time
      2 people 15 minutes
      Cook Time Passive Time
      5 minutes 0 hour
      Ingredients
      Servings: people
      Instructions
      1. Clean and devein shrimp. Store in refrigerator until ready to use. ‪
      2. Melt butter in saucepan. Add chopped onion and sauté til soft.
      3. Add white wine and cook until wine is absorbed. Add tomato paste and clam juice. Cook one to two minutes over medium heat until combined.
      4. Remove from heat and pour sauce into container to refrigerate before adding nonfat Greek yogurt. (Cool for 15 minutes). Once cool, add nonfat Greek yogurt. ‪
      5. Spray a 6 inch iron skillet with cooking spray and heat over medium high heat. Add shrimp and sauté until shrimp turns pink. Gently pour sauce over top shrimp and heat through. Serve immediately.
      6. After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
      7. Present the dish with some fresh basil leaves on top.
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