Enter a shrimp fillo (phyllo) recipe in the May Monthly Fillo Recipe Madness Contest on www.phyllo.com.
Number of Servings:
30
Ingredients:
1/2 cup olive oil
1/2 cup onions, finely chopped
1/2 cup green bell peppers, seeded and finely chopped
1/2 cup carrots, shredded
1 cup canned, diced tomatoes, drained
1 pound fresh shrimp, peeled, deveined and diced
4 tablespoons parsley, chopped
2 teaspoons curry powder
2 teaspoons ground turmeric
Salt and pepper to taste
2 tablespoons butter
20 sheets Athens® Fillo Dough (9”x14”), thawed
Instructions:
Enter a shrimp fillo (phyllo) recipe in the May Monthly Fillo Recipe Madness Contest on phyllo.com.
In a large skillet, heat 2 tablespoons oil over medium heat. Add onions, peppers, carrots, diced tomatoes and shrimp and cook for 3 - 5 minutes or until shrimp turns pink and vegetables are tender. Add parsley, curry powder, turmeric and salt & pepper to taste.
In a small saucepan, melt the butter with 2 tablespoons oil over medium heat. Layer 4 fillo sheets, brushing each with the butter-oil mixture. Cut six, 4-inch squares from fillo stack.
Place 3 teaspoons of filling in the center of the square. Brush fillo from edge of filling to each point of square lightly with water. Gather points of square and pinch together just above filling. Brush pouch with butter-oil mixture. Repeat process 4 more times to make 30 pouches. Place filled pouches at least 1" apart on ungreased cookie sheet or baking pan. Bake in preheated 350ºF oven for about 12 - 15 minutes or until golden brown. Serve warm.
Source: Athens Foods
Original Buffalo Shrimp fried golden brown and served in a hoagie roll
Number of Servings:
1
Ingredients:
King & Prince Original Buffalo Shrimp - 4 oz
Hoagie roll - 1 ea
Tartar sauce - 1 oz
Leaf lettuce - 2 ea
Cole slaw - 3 oz
French fries - 3 oz
Instructions:
Fry shrimp in clean oil at 350F for 2 - 2 1/4 minutes or until golden brown. Cut hoagie roll horizontally and spread tartar sauce. Pub leaf lettuce and shrimp on hoagie roll. Fry French fries in clean oil at 350F until golden brown. Place Po' Boy, cole slaw and fries on plate. Garnish with lemon wheel. Serve.
Courtesy: King & Prince Seafood
This easy-to-make yet gourmet dish is perfect for the holidays. The combination of the crunchy pecans and the slightly tart cranberries add a festive flare to the stuffing.
Number of Servings:
4
Ingredients:
1 pound large raw shrimp (U-15), shelled and deveined
1 tablespoon extra virgin olive oil
1 garlic clove, minced
One 6-ounce bag baby spinach
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup pecans, finely chopped
1/4 cup dried cranberries, coarsely chopped
2 tablespoons lemon juice
1 tablespoon unsalted butter, melted
1/4 teaspoon kosher salt
Freshly ground black pepper to taste
Instructions:
Lightly oil or coat a 9x13-inch baking pan with nonstick cooking spray and set aside. Preheat the oven to 375°F.With a sharp knife, slit the shrimp down the back without cutting all the way through. Open the shrimp halves to form a butterfly shape and flatten gently, using a mallet or rolling pin. Place shrimp on the prepared baking pan and set aside. Heat the olive oil in a nonstick skillet over medium heat. Add the garlic and cook until golden, 1 minute. Add the spinach and cook until the spinach is wilted, about 3 minutes. Remove the spinach from the skillet, place on a cutting board, and finely chop. Return the spinach to the skillet and add the breadcrumbs, Parmesan cheese, pecans, dried cranberries, lemon juice, butter, salt and black pepper to taste. Divide the stuffing mixture evenly and place on top of the shrimp, pressing down gently. Bake until the topping is golden brown and the shrimp are cooked through, 12 to 14 minutes.
Recipe Credit: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Cofounders, MealMakeoverMoms.com
Nutrition Information:
270 calories, 14g fat (4g saturated, 0.4g omega-3), 180mg cholesterol, 450mg sodium, 16g carbohydrates, 3g fiber, 22g protein, 35% vitamin A, 20% vitamin C, 15% calcium, 25% iron
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 Credit: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Cofounders, 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
This tasty shrimp bake is ready in less than 30 minutes. Serve with crusty bread to sop up all the juices!
Number of Servings:
4
Ingredients:
8 ounces dried whole wheat blend thin spaghetti
2 tablespoons extra virgin olive oil
1 small red onion, finely diced
1 garlic clove, minced
¼ teaspoon crushed red pepper flakes
1 pound large raw shrimp (16-20 count), shelled and deveined
One 14.5-ounce can petite diced tomatoes, undrained
Zest of 1 lemon
½ teaspoon dried basil
Kosher salt and freshly ground black pepper to taste
½ cup crumbled feta cheese
2 tablespoons chopped fresh parsley, optional
Instructions:
Cook the pasta according to package directions. Drain and set aside. While the pasta is cooking, heat the oil in a 10-inch cast iron skillet over medium heat. Add the onion, garlic, and red pepper flakes, and cook until soft, about 5 minutes. Raise the heat to medium high, add the shrimp and cook 3 minutes, stirring frequently. Stir in the tomatoes, lemon zest, basil and salt and pepper to taste and cook an additional 3 minutes. Top evenly with the cheese. Place the skillet in the oven under a low broiler and broil until the cheese begins to turn brown, about 4 minutes. Divide the pasta evenly between 4 pasta bowls and top with the shrimp mixture. Sprinkle with parsley as desired.
*If you do not have a cast iron skillet use any large skillet with an oven-safe handle.
Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Cofounders, Meal Makeover Moms.com
Nutrition Information:
430 calories, 13g fat (4g saturated, 0.6g omega-3), 185mg cholesterol, 670mg sodium, 44g carbohydrates, 5g fiber, 32g protein, 15% vitamin A, 25% vitamin C, 15% calcium, 20% iron
These quesadillas are easy to make, chock full of good nutrition, and very tasty. The barbecue sauce adds a surprising kick of flavor.
Number of Servings:
4
Ingredients:
8 ounces cooked shrimp, diced
1 orange bell pepper, roasted or grilled and finely diced
2/3 cup fresh or frozen corn kernels, thawed
1/2 cup reduced-fat shredded Cheddar cheese
2 tablespoons all-natural barbecue sauce
Four 10-inch flour tortillas
2 teaspoons canola oil
Instructions:
Combine the shrimp, bell pepper, corn kernels, cheese, and barbecue sauce in a bowl. Divide the mixture evenly and spread over half of each tortilla. Fold over, press down gently, and set aside. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add two of the quesadillas and cook until the tortillas become crisp and golden on the bottom, about 3 minutes. Flip the tortillas and cook an additional 2 minutes. Repeat with the remaining oil and quesadillas. Cut into quarters and serve.
Source: Janice Newell Bissex, MS, RD Liz Weiss, MS, RDCofounders, Meal Makeover Moms.comImage Source: Susan Stevenson Fotolia.com
Nutrition Information:
380 calories, 11g fat (3g saturated, 0.5g omega-3), 780mg sodium, 47g carbohydrate, 4g fiber, 23g protein, 25% vitamin A, 70% vitamin C, 20% calcium, 25% iron
These grilled flat sandwiches are simple to make and hard to resist!
Number of Servings:
2
Ingredients:
One 6-ounce (4 ounce drained weight) can tiny shrimp, drained
½ cup preshredded part-skim mozzarella cheese
3 tablespoons pasta sauce
1 tablespoon prepared pesto sauce
2 teaspoons extra virgin olive oil
Four 1/2-inch-thick slices Italian bread (about 5 x 2 ½ inches)
Instructions:
Preheat the Panini grill on high heat. Combine the shrimp, cheese,
pasta sauce, and pesto in a bowl and set aside. Lightly brush one side
of each slice of bread with olive oil. Place 2 slices of bread on the
work surface, oiled side down. Divide the shrimp mixture evenly between
the bread. Top with the remaining slices of bread, oiled side up.
Place sandwiches in the Panini press and cook until golden brown, about
5 minutes. Slice each sandwich in half and serve.
Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Cofounders, Meal Makeover Moms.com
Nutrition Information:
290 calories, 16g fat (6g saturated, 0.5g omega-3), 730mg sodium, 14g carbohydrate, 1g fiber, 22g protein, 35% calcium, 15% iron
This quick stir-fry is a perfect weeknight meal- cut the veggies up the night before for a 15-minute meal!
Number of Servings:
4
Ingredients:
1 tablespoon peanut oil
1 bunch (about 16 ounces) asparagus, trimmed and cut on the diagonal into 1-inch pieces
16 baby carrots, each sliced lengthwise into eight matchstick pieces
2 teaspoons fresh or bottled minced ginger
1 pound medium or large shrimp, shelled and deveined
¼ cup Thai peanut sauce
¼ cup dry roasted peanuts, chopped (optional)
3 cups cooked whole wheat couscous
Instructions:
Heat the oil in a large nonstick skillet over medium-high heat. Add the asparagus, carrots, and ginger and cook, stirring frequently, until the vegetables start to soften, about 5 minutes. Add the shrimp and cook an additional 3 minutes. Add the Thai peanut sauce and stir together until the shrimp is cooked and the mixture is heated through. Sprinkle with peanuts if desired. Serve over couscous.
Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Cofounders, Meal Makeover Moms.com
Nutrition Information:
320 calories, 7g fat (1.5g saturated, 0.3g omega-3), 260mg sodium, 42g carbohydrates, 8g fiber, 26g protein, 130% vitamin A, 10% vitamin C, 30% iron
This recipe is a bundle of fun! Eat them with your hands, and use a spoon to pick up any tiny bits of veggies that escape.
Number of Servings:
6
Ingredients:
4 teaspoons peanut oil, divided
3 to 4 medium carrots, shredded (about 1 ½ cups)
One 7-ounce package mung bean sprouts
1 cup snow pea pods, sliced into ½-inch pieces
4 scallions, white part chopped
2 garlic cloves, minced
1 pound small cooked shrimp, fresh or frozen, thawed
1 cup cooked rice
1/3 cup lite teriyaki sauce
1/4 cup roasted peanuts, chopped
1 tablespoon brown sugar
1 tablespoon grated fresh ginger root
12 egg roll wraps
Instructions:
Heat two teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the carrots, bean sprouts, snow peas, scallions and garlic and cook, stirring frequently, until the vegetables soften, about 5 minutes. Stir in the shrimp, rice, teriyaki sauce, peanuts, brown sugar, and ginger and heat through.
To prepare the bundles, use a nonstick muffin pan with 12 medium-size cups. Gently place 1 egg roll wrapper into each cup, letting it extend over the sides. Place a generous 1/4 cup of the shrimp mixture into each wrapper. Bring the corners up and over the top of the filling, pressing and folding to seal the edges together (it doesn’t have to be perfect!). Brush the remaining oil on top of each bundle. Bake until golden, about 15 minutes. Let cool 5 to 10 minutes before serving.
Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com
Nutrition Information:
330 calories, 7g total fat, 1g saturated fat, 710mg sodium, 45g carbohydrate, 4g fiber, 22g protein, 100% vitamin A, 40% vitamin C, 25% iron
Kids will love this finger food dinner with a yummy dipping sauce! This Halloween serve your hungry little ghosts and goblins this easy cocktail-style shrimp with "Monster Mash" tartar dipping sauce.
Number of Servings:
4
Ingredients:
Tarantula Legs
1 pound cooked medium or large shrimp, peeled.
Monster Mash Dipping Sauce
1 cup reduced-fat mayonnaise
3 tablespoons skim milk
3 tablespoons chopped onions
1 tablespoon fresh lemon juice
1/4 cup sweet pickle relish
1/4 cup chopped pimento
3 Tablespoons chopped parsley
1 tablespoon dry mustard
Instructions:
Monster Mash Dipping Sauce
In a small bowl, combine all the ingredients and mix well. Chill and serve.
Serving size: 1/4 cup
Nutrition Information:
Tarantula Legs
Calories: 84
Protein: 18g
Carbohydrates: 0g
Total Fat: 0.9g
Sodium: 191mg
Fiber: 0g
Cholesterol: 166mg
Monster Mash Dipping Sauce
Calories: 34
Protein: 0g
Carbohydrates: 7g
Total Fat: 0
Sodium: 298mg;
Calories from fat: 7%
Fiber: 1g
Cholesterol: 0mg
