Spanish-Style Garlic Shrimp and Rice

This was very good--considering I didn't have the white wine to add to the sauce. I added extra lemon juice instead. It turned out very nice, but would have been better with the wine.

What's Needed:
Coarse salt
1 pound small shrimp, deveined and peeled, tails removed (I used pre-cooked frozen shrimp. All I had to do was defrost and remove the tails).
2 tsp. lemon zest plus the juice of 1/4 lemon
1/4 C. extra-virgin olive oil
6 garlic cloves, minced
1 pint cherry tomatoes, halved
1/4 C. Dry white wine
1 T. parsley
1 small white onion, chopped
1.5 C. white rice
2 C. chicken stock
(Optional: 1/2 C. jumbo green Spanish olives, coarsely chopped)

1. Place a medium pot over medium-high heat. Add 2 T. of olive oil and the onions. Cook for 2 minutes.

2. Add the rice and lightly toast, 2 minutes.

3. Add the chicken stock and cover the rice with a lid to bring the stock to a boil. When it boils, reduce heat to a simmer and cook, covered, for 17 minutes, or until tender.

4. Heat a large nonstick skiller over medium heat. Season shrim with lemon zest, lemon, and salt.

5. Add Olive oil to the hot pan and add the shrimp. Cook for a minute, then add tomatoes and parsley. Cook for another minute until shrim are firm and pink.

6. Add the white wine. Stir in the olives (if using) and remove from heat.

Serve shrimp over rice.

PointsPlus: 8 (1/4 of the shrimp and vegetables, and 1/2 C. of rice)
Husband's Grade: A

Inspired by: Rachel Ray 365: No Repeats

Shrimp Fried Rice

This was great! My husband, who is not a fan of Chinese, really liked this dish. I'm making it with less soy next time, but it went over great!




What's Needed:
2 eggs, beaten
1 tsp. soy sauce
1 tsp. sesame oil or vegetable oil
1 clove garlic, minced
2 C. cooked brown rice
1 C. frozen carrots, chopped small
1 C. frozen peas, thawed
1 C. onion, chopped small
12 oz. bag of frozen, pre-cooked, pre-deveined shrimp--thawed
2 T. soy sauce

1. In a small bowl, combine eggs and 1 tsp. soy sauce.

2. Pour sesame oil into large skillet. Preheat over medium heat. Add the egg mixture and garlic; stir gently to scramble. When set, remove egg mixture from skillet and cut up any large pieces.

3. Pour cooking oil into the skillet. Return to medium-high heat. STir-fry onion in hot oil for 1 minute, or until onions are crisp-tender.

4. Add cooked rice, carrot, peas, and shrimp. Sprinkle with 2 T. soy sauce. Cook and stir for 4-6 minutes or until heated through. Add cooked egg mixture. Cook and stir for about 1 minute more or until heated through.

Makes 4 servings (about 1 1/4 C.)

Husband's Grade: B+
PointsPlus: 7

Inspired by: Better Homes and Gardens NEW Cook Book

Stir-Fried Shrimp and Broccoli

I'm not really one who likes seafood, but my husband loves it. I don't dislike shrimp, but it's not exactly my favorite. This dish sounded wonderful, so I decided to give it a whirl. It was a hit with the grown-ups. Joey's portion ended up on the floor :)

What's Needed:

1 pound fresh or frozen medium shrimp (mine was frozen and pre-cooked. Much easier)
1/3 C. water
1/4 C. soy sauce
2 T. cider vinegar
1 T. cornstarch
1 1/2 tsp. sugar
2 cloves garlic, minced
1 T. cooking oil
2 C. broccoli (I used frozen, chopped broccoli)
1 C. frozen carrots
1 small onion, diced
1 C. brown rice, raw
1/4 C. cashews

1. Put brown rice and two cups water in a pot. Bring to a boil, then cover and let simmer for 40 minutes or so.

2. Thaw shrimp if frozen. Rinse shrimp, pat dry with paper towels. Set aside. In a small bowl, combine water, soy sauce, vinegar, cornstarch, and sugar. Set aside

3. In a 12-inch skillet (or wok if you have one) cook and stir garlic in hot oil over medium-high heat for 15 seconds. Add broccoli, carrot, and onion. Stir and cook for 3-5 minutes, or until vegetables are crisp-tender. Remove vegetables with a slotted spoon and set aside.

4. Stir soy sauce mixture. Add to skillet; cook and stir until slightly thickened and bubbly. Add shrimp; cook about 3 minutes. Stir in vegetables; heat through. Serve with rice and sprinkle with cashews.

Serves: 4 Serving Size: 1 C. shrimp/veggie mix and 1/2 C. rice

Husband's Grade: B+
PointsPlus: 7

Inspired by: Better Homes and Gardens New Cook Book