by ffadmin | May 28, 2013 | Entrees, Food & Recipes
Makes 4 servings
Shrimp Ratatouille
- Olive oil spray
- 1 pound large shrimp, shelled and cleaned
- 1 (28-ounce) can low-sodium chopped tomatoes
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 medium eggplant, cut into 1-inch cubes
- 2 zucchini, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 tablespoon fresh thyme, chopped
- Cayenne, to taste (optional)
- Spritz a heavy pot with olive oil spray and heat over medium heat.
- Add the onion and garlic; cook until translucent.
- Add the eggplant, zucchini and bell peppers; cook for 5 minutes.
- Add the thyme, tomatoes, and cayenne if using.
- Reduce heat to low and let simmer for about 20 minutes.
- In a large nonstick skillet, spritz with olive oil spray and add shrimp.
- Cook for about 2 minutes on each side.
- Add shrimp to vegetables and stir to combine.
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*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Apr 3, 2013 | Food & Recipes, Salads, Sides, & Snacks
Makes 4 servings
Spicy Lemon Shrimp Salad
- 1 teaspoon lemon zest
- ½ lemon, juiced
- ¼ cup chopped fresh basil
- ¼ teaspoon crushed red pepper flakes
- 3 garlic cloves, minced
- 3 tablespoons olive oil
- Olive oil spray
- 1 pound large shrimp, peeled and deveined
- 2 cups (1-inch) cut asparagus
- 1 cup greens (romaine lettuce, spinach, mixed greens, etc)
- Combine first 5 ingredients, gradually whisk in 3 tablespoons of olive oil.
- Spritz large skillet with olive oil spray and heat over medium-high heat. Add shrimp and cook for 2 minutes.
- Add lemon juice mixture and cook for 1 minute.
- Stir in asparagus; cook for another minute or two.
- Remove from heat and toss with greens to mix.
3.2.2885
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Nov 27, 2012 | Food & Recipes, Salads, Sides, & Snacks
Serves 2
Dill Shrimp Salad
- 4 asparagus stalks, trimmed and cut into ½-inch pieces
- ¼ cup Basic Fat Flush Salad Dressing
- 1½ teaspoons fresh dill
- ½ pound cooked shrimp
- 1½ cups cherry tomatoes, halved
- 4 scallions or green onions, diced
- 4 cups mixed greens or spinach, thoroughly rinsed
- Steam the asparagus and set aside.
- In a small bowl, whisk salad dressing and dill together.
- In a large bowl, add asparagus, shrimp, tomatoes and scallions.
- Drizzle with the dill dressing mix and toss to coat.
- Cover and refrigerate.
- Serve over greens or spinach.
- Garnish with lemon.
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Make the Basic Fat Flush Salad Dressing with our recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.
