Fish Recipes (Most Popular)
Very versitile and delicious Kabob recipe. Try substituting scallops for shrimp or swap out the veggies. Try brushing Kabobs with terriyaki sauce but don't forget to add those calories in!
I can't believe I made this all on my own. I was inspired by other fish chowder and stew recipes on sparkrecipes.com and allrecipes.com . It was so good it surprised me! Was the perfect meal to break my fast with, and my family :) (It's Ramadan! hehe)
I got this receipe from the Weight Watchers cook book - this is only 5 points per serving!!
Based on Chef Megs oven fried shrimp, but didn't want the calories for the sauce Original recipe here:
http://recipes.sparkpeople.com/re
cipe-detail.asp?recipe=1957565
This is a beautiful and delicious dinner ! It takes some time but it's worth it!
This is so easy and impressive. It will be the hit of the party (or just your absolute favorite tuna recipe). I add a little more soy sauce, more wasabi and lime juice but I like things with a kick. I do not think the sesame seeds add much so I make this without them to save time. I did not include the sesame seeds in the calorie calculations. I am posting the recipe as it was born. Give it a try. You won't be disappointed. Barefoot Contessa (Ina Garten) gets 5 stars for this recipe - it is easy and delicious! It looks great on a plate! Enjoy!
Shrimp is an excellent source of protein and when purchased pre-cooked, requires very little prep time at all. Take 5 minutes to prepare this in the morning to take with you.
This is a very nice appetizer, but may also be used as a light lunch.
As an appetizer, it serves nicely with broiled Halibut or steak.
As a light lunch, serve with 5 or 6 crackers.
This recipe was adapted from a cookbook the "Town, Trails & Special Times - The Marlboro Country Cookbook". It's filled with wonderful chili's and other cowboy food. YUM!
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
My mom used to make something vaguely similar to this when I was little - I just added extra veggies.
It's supposed to serve 12, but it will easily serve 18 - the trick is to use full fat cheese. And you HAVE to use the Campbell's soup - no other will do!
Note: This will be extremely thick. I haven't figured out how to make it creamy without significantly adding to the calories and fat.