- Heat grill to medium-high. In small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
- 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.
- 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.
- Remove from grill. Lightly salt the shrimp.
- Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
- 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.
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
- Clean and devein shrimp. Store in refrigerator until ready to use.
- 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.
- 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.
- 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.