Tex-Mex Shrimp Meal
Tex-Mex Shrimp Meal is a delicious and healthy recipe which takes about (1-1/2) hours to make and uses spaghetti squash in place of the pasta. Shrimp are sauteed in a skillet and spiced with cumin, coriander, cayenne pepper, garlic, black pepper, lemon juice and salt; then baked in the oven for a spicy seafood meal. It is also a healthy, low calories, low fat, low carbohydrates, low sugars, low sodium, gluten-free, diabetic-friendly and Weight Watchers (7 SmartPoints), (7 PointsPlus) recipe. Makes (4) servings, about (1-1/2 cups) per serving. Tex-Mex Shrimp Meal will be loved by all of your family, friends and guests.
Prep Time: 25 Minutes.
Cooking Time: 1 Hour, 5 Minutes.
Total Time: 1-1/2 Hours.
1 (2-1/2-3 lb) spaghetti squash,
halved lengthwise, seeded
2 tbsp extra-virgin olive oil
1 tbsp minced garlic
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp salt, divided
1/4 tsp cayenne pepper
1/3 cup dry white wine, such as pinot grigio
1 lb peeled, deveined raw shrimp (16-20 per lb), tails left on if desired
1 tbsp lemon juice
1/4 cup chopped fresh cilantro
2 tbsp unsalted butter, melted
1/4 tsp ground black pepper
1 Lemon, cut into 4 wedges
1. Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on HIGH until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400° F. oven until the squash is tender, 40 to 50 minutes).
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add in garlic, coriander, cumin, 1/4 teaspoon of the salt and cayenne; cook, stirring, for 30 seconds. Add in the wine; bring to a simmer. Add in shrimp and cook, stirring until shrimp are pink and just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice.
3. Use a fork to scrape the squash from the shells into a medium size bowl. Add in cilantro, butter, pepper and the remaining 1/4 teaspoon salt; stir to combine. Serve shrimp over the spaghetti squash with a lemon wedge on the side.
YIELD: 4 Servings.
Serving Size: (2/3 cup shrimp + 3/4 cup squash) per serving.
Weight Watchers (7 SmartPoints), (7 PointsPlus)
Carb Choices: 1/2
1/2 Starch + 3 Meat (L) + 2-1/2 Fat
Calories: 266, Total Fat: 14g, Saturated Fat: 5g, Cholesterol: 198mg, Carbohydrates: 10g, Sugars: 3g, Protein: 24g, Fiber: 2g, Sodium: 450mg Potassium: 473mg
Original recipe and image from: Meredith Corporation. http://www.eatingwell.com/recipes/garlic_shrimp_cilantro_spaghetti_squash.html
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