What's a good south beach recipe for phase 1 using shrimp?!
What's a good south beach recipe for phase 1 using shrimp?
Answers:
Grilled Rosemary Shrimp Skewers with Sea Salt
SUBMITTED BY: South Beach Diet - Online
"Enjoy Phase One with this great shrimp dish. Infused with the classic Mediterranean herbs rosemary and thyme, these quick-cooking skewers look fabulous and taste even better. The skewers can be cooked on a ridged cast-iron grill pan, on a home grill or in the broiler. Ask the fishmonger to shell and devein the shrimp for you."
Ingredients:
16 extra-large shrimp, shelled and deveined
2 tablespoons olive oil
2 teaspoons fresh thyme leaves
16 4-inch rosemary skewers (see below)
Sea salt
Prep:
In a medium non-metal bowl, combine shrimp, oil and thyme. Cover and refrigerate for 2 hours or up to 6 hours.
For rosemary skewers: Pull half of the leaves off each stalk, so that leaves remain on one end. Sharpen the other end into a point with a paring knife. Thread shrimp onto the pointed end of each skewer, as shown in photo.
Heat a grill, grill pan, or broiler. Cook shrimp about 3 minutes per side, until they turn opaque and start to curl slightly. Place on serving platter; sprinkle with sea salt.
COLD
Shrimp Salad
1 pound steamed shrimp, peeled deveined and cut in half or thirds
3 cups celery diced
1/4 cup onion
1 tablespoon dill relish
1 tsp splenda
1/2 tspn Old Bay seasoning
1/2 cup mayonaise or to suit
Steamed Shrimp:
1 pound raw shrimp
1 cup water
1 cup white vinegar
1/4 cup old Bay seasoning
1/2 teaspoon salt
Bring water and vinegar and salt and Old Bay to a boil. Ad raw shrimp and cook about 5 minutes or until the shrimp are pink. Drain, peel and devein.
Mix with other ingredients listed to make the salad.
Chill.
HOT
Lemon-Garlic Shrimp
1 lb. raw shrimp, peeled
olive or canola oil
2-4 cloves garlic, finely minced
salt & pepper to taste
juice from 1/2 lemon (about 1.5-2 Tbsp)
1 Tbsp butter (or butter substitute of your choice)
Lightly coat the bottom of a pan with the oil, and put over medium heat. Let it warm up for a minute or so, then add garlic. Stir rapidly until it sizzles & gets fragrant, about 30 sec. or so. Add shrimp, salt and pepper to taste, and cook until done (3-4 minutes or so,) then remove it to a plate. Return pan to heat, add lemon juice and butter, and deglaze the pan (scrape up all the browned bits from the bottom). Cook together another 30 sec., then pour sauce over shrimp.
Grilled Rosemary Shrimp Skewers with Sea Salt
INGREDIENTS
* 16 extra-large shrimp, shelled and deveined
* 2 tablespoons olive oil
* 2 teaspoons fresh thyme leaves
* 16 4-inch rosemary skewers (see below)
* Sea salt
DIRECTIONS
1. In a medium non-metal bowl, combine shrimp, oil and thyme. Cover and refrigerate for 2 hours or up to 6 hours.
2. For rosemary skewers: Pull half of the leaves off each stalk, so that leaves remain on one end. Sharpen the other end into a point with a paring knife. Thread shrimp onto the pointed end of each skewer, as shown in photo.
3. Heat a grill, grill pan, or broiler. Cook shrimp about 3 minutes per side, until they turn opaque and start to curl slightly. Place on serving platter; sprinkle with sea salt.