Summer Garden Salad with Chili-Garlic Shrimp

* 1 teaspoon chili-garlic sauce
* 1/2 teaspoon ground cumin
* 1/2 teaspoon kosher salt
* 1/4 teaspoon plus 1/8 teaspoon ground black pepper
* 2 pounds uncooked large shrimp, peeled, deveined
* 5 tablespoons extra-virgin olive oil, divided


* 2 ears of corn, husked
* 3 small tomatoes, cut into 1/2-inch-thick wedges
* 1/3 English hothouse cucumber, halved lengthwise, thinly sliced crosswise


* 4 teaspoons fresh lime juice
* 2 teaspoons reduced-sodium soy sauce
* 1 teaspoon toasted sesame oil (such as Asian)


* 1 large avocado, halved, peeled, pitted, cut into thin slices
* 8 cups (loosely packed) mixed baby greens
* 2 tablespoons thinly sliced fresh mint leaves

Preparation

Mix chili-garlic sauce, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add shrimp and toss to coat. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until hot. Add half of shrimp and sauté until cooked through, about 3 minutes. Using tongs, transfer shrimp to plate. Add 1 tablespoon oil to same skillet. Add remaining shrimp and sauté until cooked through, about 3 minutes. Transfer shrimp to plate and cool.

Cook corn in pot of boiling salted water until almost tender, about 5 minutes. Drain and cool. Cut corn kernels off cobs. Mix corn, tomatoes, and cucumber into shrimp.

Whisk remaining 2 tablespoons oil, 1/8 teaspoon pepper, lime juice, soy sauce, and sesame oil in medium bowl. (Shrimp mixture and dressing can be made 4 hours ahead. Cover separately and refrigerate.)

Combine shrimp mixture with any accumulated juices, avocado, greens, and mint in large bowl. Add dressing and toss to coat.

Jambalaya

* 2 tablespoons olive oil
* 1 cup frozen chopped onion
* 1 cup frozen chopped green bell pepper
* ½ pound turkey kielbasa, cut in half, then sliced
* ½ pound fresh chicken breast tenders, snipped into 1-inch pieces with scissors
* 1 (14 ½-ounce) can diced tomatoes with jalapenos
* ½ cup water
* 1 cup raw instant brown rice
* ½ teaspoon salt
* ½ pound medium shrimp, peeled and deveined


In a large skillet over medium-high heat, heat the oil. Add the onion and peppers and cook until softened, about 5 minutes.
Add the kielbasa and chicken, and cook, stirring frequently, until the chicken is no longer pink, about 3 minutes.
Add tomatoes, water, rice, and salt, stirring well to mix. Bring to a boil; reduce heat to low; cover and simmer for 5 minutes.
Stir in shrimp; cover and continue to simmer for 5 minutes, until shrimp are pink and rice is tender.

Grilled Thai Shrimp Kabobs

* ½ cup mango chutney
* 1/3 cup reduced-sodium soy sauce
* ½ teaspoon bottled minced garlic
* ¼ cup vegetable oil
* 1 (8-ounce) can pineapple chunks, drained and juice reserved
* 1 pound peeled and deveined shrimp, divided
* ½ pint grape tomatoes, divided
* cooking spray


Combine the chutney, soy sauce, garlic, vegetable oil, and reserved pineapple juice in a blender container and blend until the marinade is smooth.

Transfer half the marinade to a large resealable plastic bag. Add shrimp; turn to coat with the marinade. Set aside in the refrigerator until ready to grill.

Pour remaining marinade in a small serving bowl or gravy boat, and set aside.

When ready to cook, coat the grill rack with cooking spray. Prepare the grill to medium-high heat. Drain and discard the marinade from the shrimp.

Onto 4 barbecue skewers, spear equal portions of pineapple chunks, tomatoes, and shrimp. Place kabobs on hot grill and cook for 3 minutes on each side, or until shrimp is pink.

Serve extra marinade for dipping.

Seafood Gratin

Recipe ingredients

-4 Tbsp. (60 mL) butter*, divided
-2 cups (500 mL) sliced mushrooms
-1/2 medium onion, finely chopped
-1 1/4 lb (625 g) large fresh or defrosted shrimp, peeled and deveined
-1 1/4 lb (625 g) fresh or defrosted scallops
-or 2 x 340 g Irresistibles shrimps & scallops*
-1 cup (250 mL) dry white wine
-1/4 tsp. (1 mL) crushed dried thyme
-3 Tbsp. (45 mL) flour*
-1 cup (250 mL) milk
-1 1/2 cups (375 mL) shredded Canadian Aged Cheddar, divided
-2 cups (500 mL) coarsely torn baguette or sourdough bread
-Salt and freshly ground pepper
Preparation

In a large non-stick saucepan over medium-high heat, melt 1 Tbsp. (15 mL) butter. Add mushrooms and onion; cook, stirring, until soft. Add shrimp, scallops, wine and thyme. Bring to a boil, reduce heat and simmer for 2 minutes or until seafood is cooked. Drain, saving 1 cup (250 mL) of cooking liquid. Set seafood mixture aside.

In the same saucepan, melt 2 Tbsp. (30 mL) butter. Remove from heat and add flour, stirring. Gradually add milk and cooking liquid, stirring constantly. Cook over medium-high heat, stirring constantly, until white sauce starts to boil and thickens.

Remove from heat, add 1 cup (250 mL) cheese and stir until cheese is melted. Add seafood mixture and stir carefully. Add salt and pepper to taste.

Melt remaining 1 Tbsp. (15 mL) butter, toss with bread and remaining 1/2 cup (125 mL) cheese. Divide seafood and sauce mixture evenly among 6 individual gratin dishes, top with cheese and bread mixture. Broil until golden.
Suggestion

Decrease quantity of seafood to 500 g (1 lb) each. In a large saucepan, melt a little butter and cook 1/2 cup (125 mL) chopped green pepper and 1/2 cup (125 mL) chopped celery. Add 3/4 cup (175 mL) seeded and diced tomatoes and cook until hot. Add seafood and cheese sauce and a pinch of hot pepper sauce or Cayenne. Serve over rice or pasta.

For a change of taste, try with Canadian Swiss or Gouda.

Make seafood and sauce early in the day and refrigerate. A few minutes before serving, top with cheese and bread mixture and broil.

Green Curry Shrimp

Ingredients (Serves 6)

1 tbsp	vegetable oil
18	jumbo shrimp, peeled and deveined
½ tbsp	minced garlic
¼ cup	green curry paste
1 ½ cups	vegetable stock
1	398-ml can coconut milk, shaken well
6 cups	small broccoli florets
1 ½ cups	frozen peas
	Thai basil, for garnish

Instructions

1. In a large, non-stick skillet, heat oil over medium-high. Add shrimp and garlic, and sauté until shrimp is pink, about 4 minutes. Transfer to a bowl and set aside.
2. Return skillet to heat, add curry paste, stock and coconut milk, and whisk to combine. Simmer until slightly thick, about 2 minutes.
3. Stir in broccoli and cook 2 minutes. Add shrimp and peas and heat through. Serve with steamed rice and garnish with basil.

Citrus Shrimp Stir Fry

1/4 cup, plus 2 tsp. Orange Juice
2 tsp. Cornstarch
1 tbl. Splenda
1 tbl. Black Beans; rinsed, drained and chopped
3 tbl. Rice Vinegar
2 tbl. Soy Sauce
2 tsp. Sesame Oil (olive works just fine)
1 tsp. chili pepper flakes (or more if you like it to burn)
1 med zucchini sliced into half-coins
1 cup sliced mushrooms
handful of green beans, sliced in half on the bias
3/4 lb. uncooked large Shrimp; fresh or frozen (thawed) peeled and deveined
2 Green Onions; sliced (2 tbl. spoons)


1. Mix 2 tsp. orange juice and the cornstarch, set aside
2. Mix 1/4 cup orange juice, sugar, black beans, vinegar, soy sauce, sesame oil & chili flakes in a small bowl
3. Spray skillet or wok with cooking spray, add zucchini, mushrooms and green beans. Saute for a few minutes.
4. Add the orange juice mixture, heat to boiling, add shrimp.
5. Stir fry 4 or 5 minutes or until shrimp are pink and firm.
6. Stir in cornstarch mixture, cook and stir for about 1 min. or until thickened. Stir in onions.

Serve about 1/2 cup of the shrimp mixture over 1/2 cup of brown rice.

I am not sure what the nutritional info is on this, because I made some substitutions and added some stuff, but, there is nothing bad in this except for the oil.

Cannellini Bean and Shrimp Stew

Cannellini beans are white kidney beans; substitute Great Northern beans, if you prefer.

Ingredients

1 pound unpeeled large shrimp
4 teaspoons olive oil, divided
1/2 cup dry white wine
2 cups water
1 (8-ounce) bottle clam juice
1 bay leaf
3 cups chopped onion
1 tablespoon tomato paste
6 garlic cloves, minced
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes, undrained
4 cups cooked cannellini beans
1/4 cup chopped fresh flat-leaf parsley

Preparation

Peel and devein shrimp, reserving shells. Cover and chill shrimp.

Heat 1 teaspoon oil in a medium saucepan over medium-high heat. Add reserved shrimp shells to pan; sauté 3 minutes or until shells turn pink. Stir in wine; bring to a boil. Reduce heat, and simmer 5 minutes or until liquid almost evaporates. Stir in 2 cups water, clam juice, and bay leaf; simmer 12 minutes or until liquid is reduced by half. Set shrimp stock aside.

Heat remaining 1 tablespoon oil in a large Dutch oven over medium heat. Add onion to pan; cook 8 minutes or until lightly browned, stirring occasionally. Add tomato paste and garlic; cook 2 minutes, stirring frequently. Stir in thyme, salt, pepper, and tomatoes; bring to a simmer. Strain shrimp stock through a colander over Dutch oven; discard solids. Add beans to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes; remove from heat. Stir in shrimp; cover and let stand 5 minutes or until shrimp are done. Stir in parsley.

Yield

6 servings (serving size: 1 1/3 cups)

Nutritional Information

CALORIES 318(15% from fat); FAT 5.3g (sat 0.7g,mono 2.4g,poly 0.9g); PROTEIN 24.9g; CHOLESTEROL 116mg; CALCIUM 340mg; SODIUM 486mg; FIBER 2.6g; IRON 5.6mg; CARBOHYDRATE 43.7g