Honey Ginger Shrimp with Broc Slaw over CousCous

This recipe offered something very new to our house. We had never had broccoli slaw nor couscous before. I was looking forward to trying something new last week; last week was the first week we actually had planned meals since our little guy was born in December. I was surprised at how much I enjoyed the meal. I'm hoping to put in on the menu again next week! I found the recipe in the January All You Magazine.

Ingredients

1/4 cup dry couscous (whole wheat is recommended but not necessary)
1 tablespoon honey
1 tablespoon freshly grated ginger root
2 tablespoons lime juice
2 tablespoons olive oil (I used half EVOO and half garlic infused EVOO)
3 ounces of fresh or frozen shrimp
2 cups broccoli slow (found in the refrigerated produce area)

Directions

--Prepare couscous and directed on the package
--Combine honey, ginger, lime, and oil in a small bowl. Whisk until combined.
--Saute sauce with shrimp in a skillet on med-high heat for 3 minutes or so.
--Add slaw to the skillet and continue to saute. Make sure the slaw gets covered in the sauce! Cook 3-5 minutes
--Serve shrimp mixture over couscous

Nutritional information

This makes a solid 2-serving meal. I doubled it when I made it, though, so we could have left overs the next day for lunch. Each serving has about 225 calories, 3 g fat, 3.4 g fiber, and 16.5 g protein.

Cajun Grilled Shrimp

This dish can be a little on the spicy side depending on your sensitivity, but don't let that scare you!
This recipe was adapted by a similar one found in Good Housekeeping's grilling cookbook

Ingredients

1 1/2 lbs of shrimp (I use frozen, but you can use fresh too)
1 tbsp of Cajun seasoning (I use Tony Cacherere's)
1 tbsp of extra virgin olive oil
1 tsp fresh lemon zest
1 tsp fresh lime zest
1 tsp of either fresh lemon or lime juice

Directions

-Preheat your grill to about 350 degrees
-Combine the seasonings, oil, zests, and juice in a bowl.
-Add shrimp to the bowl and toss until the shrimp is covered
-Lay out a piece of aluminum foil onto your grill; fold up the ends to create a small tray
-Pour the seasoned shrimp onto the foil
-Cook for 2-3 minutes, and then flip the shrimp over
-Cook for another 2-3 minutes
-Enjoy!

This goes really well with the lime cilantro rice! I can imagine it would be tasty in a salad too.

Nutritional Information
This recipe makes four servings. Each serving is about 199 calories, 5.4 g fat, .07 g fiber, and 35.6 g protein.

Sweet and Sour Shrimp

This is a very filling meal low in fat and high in protein. I add a
1/2 cup of rice to each serving; the rice isn't included in the recipe or nutritional information, though. This recipe is also "meatless" for those of us who need a tasty alternative to fish sticks this time of year.





Ingredients



1 cup thinly-sliced carrots
1 cup julienned green peppers
1 tsp fresh ginger
1 cup pineapple chunks (reserve 1/4 cup of the juice for later)
12 large shrimp (frozen or fresh and cleaned)
2 tbsp reduced-sodium soy sauce
1 tbsp brown sugar (unpacked)
1 tbsp corn starch
1 tbsp apple cider vinegar
3/4 cup watercress



Directions

In a 9x9 microwaveable dish combine the carrots, gr. peppers, watercress, ginger, and 2 tbsp of water. Cover with plastic wrap and create a few vents. Microwave on high 2-2 1/2 minutes until the veggies are soft.


Now, stir the pineapple into the 9x9 dish. Also arrange the shrimp on top (either frozen or fresh). Re-cover and cook on high for 4 minutes (or until the shrimp is done). Set aside and try to keep warm.


Ina small dis, combine the soy sauce, sugar, corn starch, vinegar, and pineapple juice. Also add a 1/4 cup of water. Stir until it is all dissolved. Microwave the small dish 3 1/2 minutes on high. Stir once about half way through.

Pour the sauce onto the shrimp and veggie mixture and stir.


I serve mine with 1/2 cup of rice per serving.


Nutritional Information

Makes 4 servings. Each serving has about 110 calories, .5 g fat, 1 g fiber, and 4 g protein.