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Scooped by Alan!

Grilled Thai Sweet and Spicy Shrimp Pizza | Skinnytaste

Grilled Thai Sweet and Spicy Shrimp Pizza | Skinnytaste | SHRIMP RECIPES |
Delicious Clean and Healthy Recipes From My Family To Yours. All recipes include calories and Weight Watchers Points.
Alan's insight:

I've had my eye on Archer Farms thin crust pizza crust for a while and thought it would be perfect to make on the grill, so when Target's A Bullseye View asked me to create a guest post for their blog, I knew exactly what I wanted to make.

Bangin Good Shrimp
Servings: 4 • Size: 1/4 • Old Points: 5 • Weight Watcher Points+: 5 pt 
Calories: 234 • Fat: 8 g • Carb: 12.1 g • Fiber: 1 g • Protein: 24 g • Sugar: 7 g
Sodium: 432.3 mg • Cholest: 178.5 mg 



5 tbsp light mayonnaise3 tbsp Thai Sweet Chili Sauce1 tsp Sriracha (to taste)

For the Shrimp:

1 lb large shrimp, shelled and deveined (weight after peeled)2 tsp cornstarch1 tsp canola oil3 cups shredded iceberg lettuce1 cup shredded purple cabbage4 tbsp scallions, chopped


In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates. Set aside. 

Coat shrimp with cornstarch, mixing well with your hands.

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Scooped by Alan!

Sautéed Shrimp and Pancetta with Cheese Grits

Sautéed Shrimp and Pancetta with Cheese Grits | SHRIMP RECIPES |
If you can’t find quick-cooking grits, you can use quick-cooking polenta instead—just be sure to follow the package’s instructions for the correct cooking time and the amount of liquid needed. ...


3 Tbs. olive oil
2 small leeks (white and light-green parts only), halved lengthwise, thinly sliced, and rinsed (1-1/2 cups)
Kosher salt
2 medium cloves garlic, minced
3-1/2 cups lower-salt chicken broth
1 cup quick-cooking grits (not instant)
4 oz. extra-sharp Cheddar, coarsely grated (about 1 cup)
Freshly ground black pepper
2 oz. 1/8-inch-thick sliced pancetta, cut into 1/8 x1-inch strips
1-1/2 lb. jumbo shrimp (21 to 25 per lb.), peeled and deveined
1/4 tsp. cayenne
1/2 large green bell pepper, seeded and finely diced (3/4 cup)
1 Tbs. finely chopped fresh flat-leaf parsley
In a heavy-duty 4- to 5-quart pot, heat 2 Tbs. of the oil over medium heat. Add the leeks and 1/4 tsp. salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook, stirring, for another 30 seconds. Add the chicken broth and 1/2 tsp. salt, cover, and bring to a boil over high heat. Whisk in the grits, return to a boil, then reduce the heat to medium low and cook, partially covered, stirring frequently, until the broth has been absorbed and the grits are thick, about 5 minutes. Add the cheese and stir to melt. Season to taste with salt and pepper, remove from the heat, cover, and keep warm.

In a 12-inch nonstick skillet, cook the pancetta in the remaining 1 Tbs. oil over medium-high heat, stirring occasionally, until golden and starting to crisp, about 5 minutes.

Meanwhile, pat the shrimp dry and put them in a large bowl. Sprinkle with the cayenne and 1/4 tsp. black pepper and toss to combine.

Add the green pepper to the skillet and cook, stirring, until softened, 3 to 4 minutes. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 2 to 3 minutes. Stir in the parsley. Distribute the grits among 4 shallow bowls and serve the shrimp mixture over the grits.

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Asparagus, Zucchini and Chickpea Green Curry

Asparagus, Zucchini and Chickpea Green Curry | SHRIMP RECIPES |
Alan's insight:

Next up for my freshly homemade Thai green curry paste is this seasonal curry with asparagus and zucchini. One of the things that I like so much about Thai curries is that they are so easy tom make. You start by sautéing the curry paste to bring out its flavours then you add the coconut milk, the ingredients of choice, fish sauce, lime juice and a bit of sugar to balance things out, and then simmer for a few minutes. Nice and quick and easy! Despite being so easy, these curries are always full of flavour and when using homemade curry pastes they are nice and bright and fresh. For this curry I wanted the in season local asparagus and zucchini and because I wanted to keep things on the lighter side I filled out the curry with chickpeas though chicken or tofu would also work well. I normally serve curries like this over jasmine rice but this time I changed things up and went with quinoa which turned out to be a great alternative!

Asparagus, Zucchini and Chickpea Green Curry

Asparagus, zucchini and chickpeas in a tasty Thai coconut green curry sauce packed with bright fresh flavours.

Servings: makes 4 servings

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes


Printable Recipe

Ingredients1 tablespoon oil2 tablespoon Thai green curry paste1 (14 ounce) can coconut milk2 tablespoons fish sauce1 lime, juice2 teaspoons sugar2 kaffir lime leaves, sliced1 (19 ounce) can chickpeas, rinsed and drained1 pound zucchini, sliced1 pound asparagus, trimmed and sliced1 handful Thai basil or basilred chilies, slicedDirectionsHeat the oil in a pan over medium heat.Add the curry paste and saute until fragrant, about a minute.Add the coconut milk, fish sauce, lime juice, sugar, lime leaves and chickpeas, bring to a boil and simmer for 5 minutes.Add the zucchini and asparagus and simmer until tender, about 5 minutes.Remove from heat an serve garnished with fresh basil and sliced red chilies

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