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Perfect for a fall evening, this colorful and hearty risotto is rich in flavor as well as immune-boosting vitamin A. Number of Servings:  6 Ingredients:  One 32-ounce carton all-natural chicken broth (4 cups) 2 tablespoons extra virgin olive oil, divided 1 medium onion, finely chopped (about 1 cup) 2 cups Arborio rice (risotto) 1 cup white wine or apple juice 1 cup canned pure pumpkin 1/2 teaspoon ground nutmeg 1/2 cup grated Parmesan cheese 1 pound jumbo shrimp, raw (16 to 20 count), shelled and de-veined Salt and freshly ground pepper 1 tablespoon chopped fresh parsley, optional Instructions:  Pour the chicken broth into a saucepan and bring to a simmer. Adjust the heat to keep the broth hot. Heat one tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the rice and stir well to coat. Add the wine and stir until the liquid is absorbed. Start to add the chicken broth, about ½ cup at a time, stirring frequently. Allow the broth to be absorbed into the rice before adding the next ½ cup. When all the broth has been added and absorbed (this should take about 20 minutes), stir in the pumpkin, nutmeg, and Parmesan cheese. Reduce the heat to low. Meanwhile, heat the remaining tablespoon of the oil in a large nonstick skillet or wok over high heat. Add the shrimp and cook about 2 minute per side or until just cooked through. Season with salt and pepper to taste. Divide the risotto evenly between plates or pasta bowls and top with the shrimp. Sprinkle with the parsley as desired.Recipe by Janice Newell Bissex, MS, RD & Liz Weiss, MS, RDAuthors, The Moms' Guide to Meal Makeoverswww.MealMakeoverMoms.comRecipe Image: © Marco Mayer - Fotolia.com Nutrition Information:  450 calories, 9g fat (2g saturated, 0.4g omega-3), 680mg sodium, 59g carbohydrate, 5g fiber, 28g protein, 130% vitamin A, 10% vitamin C, 15% calcium, 20% iron

Exotic, Fragrant, Delicious! With ingredients like Chili Sauce, Kelp and Tobikko (ask your Sushi Chef for this!) this dish is spicy and tantalizing. Thanks to our friends at Ocean Garden and Chef Chris Hollis of the Blackstone Steakhouse. Number of Servings:  1 Ingredients:  5 each Ocean Garden Mexican U/10 shrimp, see below ½ teaspoon Guilin Chili Sauce (Can be found in Asian markets) 2 tablespoon sugar 3 ounces soy sauce 1 teaspoon red tobiko, optional ½ cup Japanese rice 1 teaspoon sugar 1 teaspoon rice vinegar 1 piece Kombu (kelp), optional Salt ¾ cup water Instructions:  For the rice: Wash rice thoroughly until water runs clear. Drain the water and leave the rice to stand for ½ hour. If you have Kombu take 3’x 3” piece and make a few cuts in it to release the flavor. Put the washed rice into a heavy bottomed saucepan, and Kombu and water, and cover with a tight fitting lid. Bring to a boil over medium heat resisting the temptation to lift the lid. Once boiling (you can hear it) cook for 3-5 minutes more. Reduce the heat and simmer for 8-10 minutes, remove and let stand for 10 minutes. Remove lid and discard Kombu. In a separate pan heat the vinegar, sugar and a pinch of salt until the sugar and salt have dissolved. Pour the vinegar mixture over the rice folding in with a spoon. Preparing the shrimp: Leaving the shell on and using a sharp knife cut through the shell about a ½ inch down the back and clean out the shrimp. Leave the legs and shell intact. This will give a nice presentation and the shell will pick up the sauce. To finish: In a saucepan over medium-high heat add a little peanut oil and place in shrimp. Sear on one side for 2 minutes and flip, add the sugar, Cuilin, and soy sauce. Allow to simmer until glaze becomes thick and coats the shrimp. Remove and serve over rice. Garnish: Can be finished with peppers or asparagus. Source: Courtesy of Ocean Garden and Chef Chris Hollis, Blackstone Steakhouse in New York

Spice up any holiday with this Shrimp recipe! Number of Servings:  3 Ingredients:  1 teaspoon ground cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon crushed red pepper 1/2 teaspoon dried thyme leaves, crushed 1 teaspoon dried basil leaves, crushed 1/2 teaspoon dried oregano leaves, crushed 1/3 cup margarine 1 1/2 teaspoons garlic, minced 1 teaspoon Worcestershire sauce 1 large tomato, diced coarsely 1 pound medium shrimp, thawed, peeled & deveined 1/4 cup beer, room temperature 3 cups cooked rice Instructions:  In a small bowl, combine the seasonings. (If necessary, clean and devein the shrimp under cold running water. Drain well, set aside.) In a large skillet over high heat, combine the margarine, garlic and Worcestershire sauce; add spices. When margarine is melted, add the tomato and shrimp. Cook for two minutes, stirring frequently. Add the beer and cover; cook for 1 minute longer. Remove from heat and serve over rice. Nutrition Information:  Calories: 567 Protein: 25.8g Cholesterol: 179mg Fat: 22g Sodium: 758mg.

Here is a perfect recipe to start off any entree. Celebrate the upcoming holidays with this festive starter dish. This month treat yourself and your family to shrimp! It’s healthy and delicious and can be prepared in a variety of ways. Number of Servings:  4 Ingredients:  2 teaspoons minced ginger 1 cup sliced scallions, 1/4 inch thick 1/8 to 1/4 teaspoon red chili flakes Two 14.5 oz cans reduced sodium chicken broth 12 medium mussels, scrubbed 1/2 pound bay scallops, rinsed 1/2 pound medium shrimp, peeled & deveined Instructions:  Combine ginger, scallions, chili flakes and broth in a large saucepot. Bring to a boil, then reduce heat and simmer for ten minutes over medium high flame. Stir seafood into pot and cover. Simmer over medium heat for 3 to 4 minutes, until mussels open, scallops are opaque and shrimp turns pink. Serve immediately.

Chopped green peppers, onions, and celery are considered the culinary “holy trinity” of Creole cooking. This Simple Shrimp Creole recipe uses this trio and more to create a healthy, quick meal that is sure to please. Serve over rice or couscous. Number of Servings:  5 Ingredients:  1 tablespoon canola oil 1 large onion, chopped 1 large green bell pepper, chopped 4 celery stalks, thinly sliced 2 cloves garlic, minced 2 cups all-natural chicken broth One 28-ounce can diced tomatoes 10 ounces frozen corn kernels, thawed 1 tablespoon brown sugar ¼ teaspoon cayenne pepper 1 1/2 pounds shrimp, peeled and deveined Salt and pepper Instructions:  Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, pepper, celery, and garlic and cook until the vegetables soften, about 10 minutes. Add the chicken broth, tomatoes, corn, sugar, and cayenne pepper, bring to a boil, and then simmer 10 to 15 minutes. Bring the mixture back to a boil, add the shrimp, and cook until just cooked through, 3 to 5 minutes. Season with salt and pepper to taste. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  240 calories: 4.5g fat (0.5g saturated; 0.6g omega-3); 860mg sodium; 26g carbohydrates; 4g fiber; 26g protein; 20% vitamin A; 100% vitamin C, 15% calcium; 20% iron

Shrimp Tortilla Soup is a quick weeknight meal. Timesaver: Clean and devein shrimp earlier in the day for a 30-minute meal. Number of Servings:  6 Ingredients:  1 to 1 1/2 lbs. Shrimp, uncooked 1/4 cup Onion, minced 1 or 2 Garlic cloves, minced 2 Tbsp Olive oil 4 to 5 cups Chicken broth 3 or 4 Dried mild chilies 1/4 tsp Cumin, ground Salt & cayenne to taste Garnish 2 cups Corn tortilla strips 1/4 to 1/2 cup Cilantro, fresh, chopped 1/4 to 1/2 cup Grated Colby Jack cheese Instructions:  Peel and devein shrimp, retaining tails, if desired. Set aside. In a large pot, sauté onion and garlic in oil until tender and golden. Add broth. Wash, seed and chop chilies; add to broth and simmer 20 minutes. Season with cumin, salt and cayenne. Add shrimp; simmer 2 or 3 minutes until shrimp are cooked. To serve, crumble a few tortilla strips into soup bowls. Pour hot soup over, dividing shrimp equally among the bowls. Top with a few tortilla strips, cheese and cilantro. Serve with warm corn tortillas. Source: Ocean Garden

Here is a tasty favorite to serve to your family tonight. Shrimp is low in calories, saturated fat and free of trans fats. Not only will you be serving a dish that is delicious but healthy too! Number of Servings:  4 Ingredients:  1 pound broccoli crowns, cut into bite-size pieces 8 ounces dried whole wheat blend thin spaghetti or linguine 3 tablespoons olive oil, divided 1 pound large raw shrimp (16-20 count), shelled and deveined 4-6 garlic cloves, minced ¼ teaspoon crushed red pepper flakes ½ cup white wine 3 tablespoons lemon juice (juice from one lemon) 2 tablespoons chopped fresh parsley, optional Kosher salt and freshly ground pepper to taste Instructions:  Bring a large pot of salted water to a boil. Add the broccoli and cook for 1 minute. Remove with a slotted spoon and set aside. Add the pasta and cook according to package directions. Drain and set aside, reserving one cup of cooking water. While the pasta is cooking, heat one tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook 1 to 2 minutes per side. Remove shrimp and set aside. Heat the remaining oil over medium heat, add the garlic, pepper flakes, and broccoli and cook until the broccoli is crisp-tender and the garlic is light golden, about 4 minutes. Return the shrimp to the skillet along with the wine, lemon juice, and parsley as desired. Raise the heat to high and simmer for 1 to 2 minutes. Combine the shrimp mixture with the linguine and toss until well combined. Add some of the reserved cooking water if necessary to keep moist. Season with salt and pepper to taste. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  450 calories, 13g fat (2g saturated, 0.7g omega-3), 175mg cholesterol, 250mg sodium, 47g carbohydrates, 7g fiber, 32g protein, 70% vitamin A, 190% vitamin C, 20% iron

Our Shrimp Pesto Linguine will make any weeknight dinner taste special. The sweet shrimp combined with the nutty flavor of the pesto will have everyone asking for seconds. Use already prepared pesto and dinner will be on the table in under 30 minutes! Number of Servings:  4 Ingredients:  2 tablespoons olive oil 1 large onion, coarsely chopped 1 (10-ounce) package frozen peas 1 tablespoon pesto sauce (purchased or homemade) 1/4 teaspoon pepper 1/8 teaspoon salt 1 pound shrimp or crab-flavored surimi seafood, flake-style; or a mixture of both products 8-10 ounces dried linguine, broken in half and cooked according to directions 2 tablespoons fresh parsley, minced Instructions:  Cook the pasta according to package directions. Reserve 1/2 cup of the pasta cooking liquid. Meanwhile, heat the olive oil over medium heat in a large skillet. Add the onion and saute until tender, about 5 minutes. Add the peas, pesto sauce, pepper and salt. Cook, stirring occasionally, about 5 minutes. Add 1/2 cup of the pasta cooking liquid to the skillet and bring to a simmer. Add the shrimp or surimi seafood and cook until thoroughly heated. Divide the linguine among 4 bowls or shallow plates. Pour the sauce over the pasta and toss gently. Sprinkle with parsley. Nutrition Information:  Calories: 365 Protein: 32g Carbohydrate: 35g Fat: 10g Cholesterol: 221mg Sodium: 473mg

Try this Pasta for a delicious meal anytime of the week! Number of Servings:  2 Ingredients:  8 Ounces cleaned medium shrimp* peeled and deveined, thawed 1/4 Cup chopped onion 2 Tablespoons chopped green pepper 1 Clove garlic, crushed 2 Tablespoons cooking oil 1 Can (8 ounces) tomato sauce 1/2 Can (3 ounces) tomato paste 1/2 Cup water 1 Teaspoon sugar 1/2 Teaspoon basil 1/2 Teaspoon oregano 1/8 Teaspoon pepper Cooked pasta *For variety substitute shucked drained clams, or 16 mussels or 16 clams in the shell. If using either clams or mussels in the shell, clean thoroughly, before using. Steam separately and add to pasta. Then pour sauce over calms or mussels and cooked pasta. Instructions:  Cook onion, green pepper and garlic in hot oil until tender 1 quart skillet or soup pot. Add tomato sauce, tomato paste, water and seasonings. Cover and simmer for 15 minutes, stirring occasionally. Add shrimp. Cover and simmer for approximately 3 minutes longer or until shrimp are tender. Serve over cooked pasta.

Put dinner on the table fast tonight with this crowd-pleaser. Number of Servings:  4 Ingredients:  4 cups fresh or frozen broccoli florets 2 cups instant brown rice (about 4 cups cooked) 1 tablespoon canola or olive oil 1 small onion, finely chopped (about 1/2 cup) 1 1/2 to 2 teaspoons curry powder 1 teaspoon garlic powder 1/2 teaspoon salt 1 1/2 cups 1% lowfat milk 3 tablespoons all-purpose flour 1 pound small or medium cooked shrimp, fresh or frozen, thawed 1/2 cup reduced-fat sour cream 1/4 cup roasted cashews, optional Instructions:  Steam the broccoli until tender, about 4 minutes. Remove from the heat and set aside uncovered. Cook the rice according to package directions. While the rice is cooking, heat the oil in a large nonstick skillet over medium-high heat. Add the onion, curry powder, garlic powder, and salt and cook, stirring frequently, until the onion is translucent 5 to 7 minutes. Meanwhile, whisk together the milk and flour in a bowl until well blended. Add the milk mixture, broccoli, and shrimp to the skillet and bring to a simmer stirring constantly. Reduce the heat and continue to simmer and stir gently until the liquid thickens slightly, about 2 minutes. Remove the skillet from the heat and stir in the sour cream. Serve in individual bowls over rice and sprinkle with cashews as desired. Nutrition Information:  Calories: 400 Fat: 10g (3g saturated) Sodium: 570mg Carbohydrates 51g Fiber: 4g Protein: 31g Vitamin A: 45% Vitamin C: 100% Calcium: 20% Cholesterol: 210mg