Monday, April 13, 2015

Twice-Cooked Garlic & Butter Shrimp

This is a simple, nutritious, protein-filled main that was featured in a recent Cooking Light magazine.  I served ours with basmati rice and a big salad.


Recipe Notes
For some reason, my shrimp almost always seem to take longer to cook through than the recipe would suggest.  This recipe was no exception.  Make sure that you cook the shrimp until they are cooked through, regardless of the cooking time suggested by the recipe.

Nutritional Information (per serving - serves 4)
149 calories - 4.3 g. fat - 23 g. protein - 3 g. carbohydrates - 0 g. fiber

  • 1 lb. medium or large shrimp, peeled and deveined
  • 1 tsp. olive oil
  • 4 garlic cloves, thinly sliced
  • 1-1/2 tsp. butter
  • 3 tbsp. fresh lemon juice
  • 1 tbsp. chopped fresh flat-leaf parsley
  • 1/4 tsp. kosher salt
1.  Coat a large skillet with cooking spray.  Arrange shrimp in a single layer in the unheated pan.
2.  Turn heat to low.  Cook shrimp 8 minutes without turning.
3.  Increase heat to medium-low.  Cook 2 minutes or until edges of shrimp turn orange.
4.  Turn shrimp over and cook 2 minutes more or until shrimp turn orange on bottom edges.
5.  Place shrimp in a large bowl.
6.  Heat pan over medium-high heat.  Add oil to pan, swirl to coat.
7.  Add shrimp to pan and saute 45 seconds.
8.  Turn off heat.  Add garlic and toss to coat.  Allow garlic to soften but not brown.
9.  Add butter, lemon juilce, and parsley.  Toss to melt butter and coat.
10.  Add salt, if desired, and serve.

Grilled Salmon with Avocado Salsa

I found this recipe on Pinterest, and I believe it is one of those "eating clean" recipes.  If nothing else, it's certainly made with fresh ingredients and it is very low carb if you are on that kind of dieting train.  This recipe is slightly adapted from The Cookie Rookie.


Recipe Notes
The original recipe calls for the salmon to be grilled.  I baked mine in the oven at 350 degrees for between 10-15 minutes (depending on desired level of doneness).  There are so many rich spices in the spice rub that I don't think you necessarily need the extra flavor from the grill.

  • 2 lb. salmon, cut into four pieces (I used 6-oz. salmon filets, so I only used about 1.5 lbs.)
  • 1 tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1 tsp. onion powder
  • 1/2 tsp. chili powder
  • 1 tsp. black pepper
  • 1 avocado, diced small
  • 1/2 small red onion, diced very fine
  • Juice from 2 limes
  • 1/4 c. cilantro, chopped fine
  • Additional salt, to taste
1.  Mix 1 tsp. salt, chili powder, cumin, paprika, onion powder, and black pepper together.
2.  Rub spices evenly over salmon filets with olive oil.
3.  Refrigerate salmon for 30 minutes to 1 hour.
4.  Preheat grill (or oven - see note above).
5.  Combine avocado, red onion, cilantro, lime juice, and additional salt in a bowl and mix well.  Chill avocado salsa until ready to use.
6.  Grill or bake salmon to desired level of doneness.
7.  Top with avocado salsa and serve.