Scallops and Shrimp with Rice (low fat)

 I remember when I first got married and my husband mentioned that he'd prefer to not eating anything with tater tots, ground beef and cream of mushroom soup in it. We'd both grown up in Utah, a place well know for their casseroles. Well it's been over 22 years and I've tried to steer clear of most casseroles but sometimes you find one that is just too good to pass up, this is one of those dishes. A few years ago I discovered it in Paula Deen's The Lady and Sons Cookbook and have changed it up over time to make it something that we all just love. I've made it using lower fat ingredients but of course you can always fatten it up :)

Ingredients
Two 6 ounce boxes Uncle Ben's long
grain and wild rice
1 lb Shrimp, deveined, cleaned and peeled
1 lb Scallops, if large cut into fourths
1 Onion, diced and sautéed in  2 TBSP butter
Two 10 1/4 ounce cans condensed cream of mushroom soup
(low fat version)
16 oz low fat Cheddar Cheese
1 TBSP Worcestershire sauce
1/2 tsp dry mustard
1 lb sliced Mushrooms
Salt and Pepper to taste

Remove seasoning mix from rice; do not use. Cook rice as directed on box. Preheat oven to 375. Saute mushrooms, onion and butter until soft. Mix in remaining ingredients including cooked rice and pour into a 9x13 baking dish. Bake for 45 minutes. Serves 8

Ingredients

Saute onions and mushrooms

Mix in soup and other ingredients 

Cooked wild rice ready for the shrimp, scallops and soup mixture

Look at those yummy scallops

Ready for the oven

Enjoy!

Source: The Lady & Sons

Roasted Broccoli with Shrimp

I've decided that all veggies taste better roasted, period end of story. I personally never boil my veggies but I do saute (green beans) them and occasionally steam them (asparagus, brussels sprouts). I've heard chick peas are great roasted, I'll have to try this while the hubby is away on business, he doesn't do chick peas.

This recipe has everything you'd want in a recipe, fresh vegetable, seafood and good spices with a splash of lemon at the end. We gobbled this up so quickly that my husband and I resorted to forking the extras right out of the dish. The other reason I love this recipe is I was able to use my new mortar and pestle that my daughter gave me for my birthday, and may I say everyone should get one of these, cause they are nifty. She bought mine at Bed, Bath and Beyond, and I know Ikea sells them also.

Ingredients
2 lbs broccoli, cut into bite sized florets
4 TBSP olive oil
1 tsp whole coriander seeds or 1/2 tsp ground
1 tsp whole cumin seeds or 1/2 tsp ground
1 1/2 tsp kosher salt
1/4 tsp hot chili powder
1 tsp ground black pepper
1 lb large shrimp, I only had medium in the freezer
Zest from 1 lemon, then use juice from same lemon

Preheat oven to 425, place a large piece of aluminum foil on top of baking pan. The reason for the foil becomes apparent at clean up time, you simply fold up used foil and toss, your baking sheet is still pristine. Spread cut  broccoli over foil, in separate bowl mix oil, coriander, cumin, 1 tsp salt 1/2 tsp pepper and chili powder. Pour oil mixture over broccoli and use your hands to combine all ingredients. Roast in oven for 10 minutes, tossing once halfway through cooking time.

In a bowl combine peeled and deveined shrimp, remaining 2 TBSP olive oil, lemon zest, 1/2 tsp salt and 1/2 tsp. pepper.

After broccoli has been roasting for 10 minutes take out of oven and spoon shrimp mixture over the top, use a large spoon to mix together and return to the oven for 10 minutes. Shrimp should be opaque and broccoli tender and golden to determine doneness. Pull out of oven and immediately squeeze lemon juice over the top. Transfer to serving dish and enjoy! Serves 4

Ingredients

Whole coriander seeds

Ready to be crushed

Use a little muscle

I also threw whole peppercorns in there

and crushed them at the same time

Place broccoli on foil covered baking dish

See all of the yummy spices mixed in?

The shrimp are marinating

This is at the halfway mark, broccoli half cooked and

just adding shrimp

Straight out of the oven, squeeze lemon juice on top

Enjoy! 

Source: The Amateur Gourmet

Penne Pasta with Lemon Basil Shrimp

Tonight I was in the mood for shrimp and pasta, so I invented this recipe and was thrilled with the results. It tasted so fresh and light and was the prefect ending for an 85 degree day here in sunny Florida.
I hope you enjoy it too!



Ingredients
8 ounces Penne pasta, cooked according to package directions
1 lb peeled and deveined shrimp
Juice of 1 lemon
1/2 c fresh basil, chopped
2 tbsp olive oil
Salt and Pepper
3 cloves garlic, chopped
Splash of white wine or chicken stock
1/4 c parmesan cheese

In large skillet heat olive oil and garlic, letting cook until garlic is fragrant. Add in 1 tsp black pepper, lemon juice and basil, let saute for 2 minutes. Add raw shrimp and cook until shrimp is pink, just a few minutes per side. Add in cooked penne pasta, and a splash of wine or chicken stock. Let cook for 2-3 minutes. Taste at this point for salt. Take off heat and sprinkle parmesan cheese on top and serve.
Serves 4

Ingredients

There is nothing better than olive oil and fresh garlic cooking

Make sure you roll the lemon on the counter before cutting,

it helps release more juice

Ready for the saute pan

I placed the juiced lemon in the pan to help with the flavor

( I took it out when I added the shrimp)

Cooking the shrimp

What a great combination of flavors!

Enjoy!