Tag Archives: seafood

Ginger Lime Scallops

The ginger and lime flavors were very subtle in this dish – you can definitely dial them up if you want a more robust dish. But the subtlety was very nice and when combined with the great scallop flavor, this made a great seafood dish. The rich sauce made with butter and cream is soooo lovely !

Ginger Lime Scallops
Ginger Lime Scallops

6 servings
224 calories per serving

1/2 c dry white wine
1/2 c unsalted chicken broth
2 T minced shallots
1 t grated fresh ginger
1/4 t grated lime peel
1 1/2 lb. scallops
1/4 c unsalted butter
1/4 c whipping cream

Mix wine, broth, shallots, ginger, and lime peel in a skillet and boil uncovered until reduced by half. Stir in cream and boil until reduced to 3/4 c. Over medium heat add butter and incorporate into sauce. Keep warm. Rinse scallops and pat dry.. Spray scallops and another skillet with Pam. Saute scallops 7 to 10 minutes or until done. Pour sauce onto a warm platter lay scallops in sauce. Serve with optional brown rice (add 120 calories for each ½ c rice).

Garlic Seafood Soup

This recipe gives you a simple seafood soup that has such a deep flavor ! Using all the shells in the broth preparation makes such a difference. You will love this one !

Garlic Seafood Soup
Garlic Seafood Soup

6 servings
301 calories per serving

8 oz. medium shrimp, shells on
2 c onion, chopped
12 cloves garlic, minced
½ green bell pepper, halved
1/4 c chicken broth
6 c water
1 T butter
2 T flour
3/4 c heavy cream
1 t salt
1 lb. red snapper fillets, cut into bite size pieces
3 T chopped cilantro leaves

Peel and clean the shrimp. Reserve the shells. Heat a soup pan on medium high and spray with Pam. Add shells, onion, garlic, and pepper and saute 5 minutes. Add broth and cook 3 minutes. Add water and bring to a boil then reduce heat and simmer 40 minutes or until liquid equals about 3 cups. Strain liquid into a bowl and discard all the solid pieces. Clean the pot and heat to medium high again. Melt butter and stir in flour. Cook for 1 minute, stirring constantly. Slowly add shrimp broth whisking constantly. Stir in rest of the broth and salt and bring back to a boil. Cook 5 minutes and then drop in shrimp and fish and cream. Reduce heat and simmer 5 minutes or until fish is done. Promptly remove from heat. Top each bowlful with cilantro.

Cajun Seafood Mix

Very spicy. Very low calories. Very high in protein. All good things 🙂

This one is truly not for the feint of heart – the Cajun spice definitely leaves your mouth burning and I always pair this with something that will help cool it down; a spinach salad, fresh cranberry relish, citrus slices, etc.

Cajun Seafood Mix
Cajun Seafood Mix

4 servings
80 calories per serving

16 large raw shrimp, peeled and cleaned
12 large raw scallops, cleaned
Cajun seasoning mix (available at all food markets)
Parsley for garnish

Place a good amount of Cajun seasoning in a bowl and dredge each piece of fish to full coat it. Alternately, you can place the spice in a zip love bag with the fish and shake, shake, shake until all are coated. But I find you get a thicker coating with the dredging method.

Heat a pan on medium high heat. Remove from heat and spray with Pam. Return to heat and place scallops and in the pan. Typically large scallops are cooked 7-9 minutes total, but I like mine more well done so I go 11-13 minutes (about 6 minutes per side). You can be sure they are done by poking them – if they are soft and squishy, they are not done. You need them to have a little bounce and be firm – then they are done.

The shrimp will cook in 7-9 minutes, so place in the pan just before you are ready for the scallops to be flipped. Shrimp are done when they are pink and firm. Remove to a plate and garnish with parsley before serving.

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