Shrimp Diablo
Tequila Lime Shrimp
Shrimp and Crab Cakes

Shrimp Diablo

1 lb. large shrimp, peeled and deveined

1 small yellow onion, diced

1 14.5 oz. can fire roasted diced tomatoes

2 cups corn kernels

2 medium zucchini, cut into 1-inch pieces

4 oz. sliced Hass avocado, optional

½ medium red onion, cut into 1-inch pieces

1 Tbsp. unsalted butter

1 teas. olive oil

2 cloves garlic, minced

1 teas. garlic powder

½ teas. dried oregano

1 teas. kosher salt

¼ cup chopped fresh cilantro

Additional cilantro for garnish, optional

1 Tbsp. chopped chipotle in adobo

1 teas. brown sugar

Juice of ½ lime

black pepper to taste

Place a medium skillet over medium-high heat and add the olive oil.  Add the yellow onion to the hot oil and sauté for 3-4 minutes until the onion is translucent.  Add the garlic and sauté for an additional 30 seconds.  Transfer the onion and garlic to a blender together with the tomatoes, cilantro, chipotle in adobo, brown sugar and ½ teaspoon of the kosher salt and blend well.  To the same skillet you cooked the onions and garlic add the butter and allow it to melt.  Add the corn kernels, zucchini, red onion, garlic powder, oregano, the remaining kosher salt and pepper to taste.  Sauté this mixture for about 8 minutes, stirring occasionally, until the vegetables have softened and browned on the edges.  Transfer this mixture to a serving plate and squeeze the lime juice over the top.  Cover the plate to keep the vegetables warm.  Transfer the sauce from the blender to the skillet and add the shrimp.  Toss the shrimp with the sauce to coat and allow them to simmer in the sauce until the shrimp is cooked through and the sauce has thickened some, about 5 minutes.  Pour the shrimp and sauce over the vegetables and garnish with the avocado.

Recipe makes 4 servings  Estimated WW Smart points 3 per serving

Tequila Lime Shrimp

1 lb. jumbo shrimp, peeled and deveined

4 cloves garlic, crushed

2 Tbsp. lime juice

2 oz. tequila

½ teas. olive oil

¼ teas. ground cumin

¼ teas. crushed red pepper flakes

3 Tbsp. fresh cilantro, chopped

¼ teas. kosher salt

black pepper to taste

Season the shrimp with the cumin, salt and pepper.  Place a large non-stick skillet over high heat and add the olive oil.  Add the shrimp to the pan and cook for about 2 minutes undisturbed.  Turn the shrimp over and add the garlic, and red pepper flakes and cook the shrimp about 1 more minute until it is opaque.  Add the tequila and cook for about 30-40 seconds until the tequila is slightly evaporated.  Remove the skillet from the heat and squeeze the lime juice over the shrimp.  Add the cilantro to the skillet, toss the shrimp well and serve.

Recipe makes 4 servings  Estimated WW Smart points 2 per serving

Shrimp and Crab Cakes

4 oz. cooked shrimp, chopped

8.5 oz crab meat, drained

1 egg, beaten slightly

2/3 cup panko breadcrumbs

½ Tbsp. olive oil

1 Tbsp. finely chopped parsley

1 Tbsp. finely chopped green onion

1 teas. Dijon mustard

1 teas. lemon juice

½ teas. Worcestershire sauce

2 Tbsp. fat free French dressing

1/8 teas. ground red pepper flakes

Combine one-third cup of the panko crumbs with the shrimp, parsley, onion, lemon juice, Dijon mustard, Worcestershire sauce, French dressing, red pepper flakes and egg.  Gently add the crab meat and gently stir until mixed.  Place the remaining one-third cup panko crumbs in a shallow bowl or on a piece of foil.  Shape the shrimp and crab mixture into 4 balls and roll the balls in the panko crumbs.  Flatten the balls to patties.  Place a large non-stick skillet over medium-high heat and add the olive oil.  Add the crab and shrimp cakes to the hot oil and cook for 3 minutes on each side.

Recipe makes 4 servings  Estimated WW Smart points 3 per serving