Cilantro Shrimp and Corn Salsa

It has been awhile since I made dinner and Nick is still raving over this one. I have to agree with him. Delish! I would highly recommend grilling the corn, although you can use canned or frozen is time is a factor.

Grilled Corn and Avocado Salsa

Ingredients

3 medium corn on the cob, grilled, cooled to room temperature
1/2 cup(s) scallion(s), white and green parts, chopped
1 medium jalapeno pepper(s), cored, seeded and minced
1/4 tsp crushed red pepper flakes, optional
1 small garlic clove(s), minced
1/4 tsp ground cumin
1/4 tsp table salt
1/8 tsp black pepper
1 medium avocado, ripe, peeled, pitted and cut into 1/2-inch cubes
2 Tbsp fresh lime juice, from 1 medium lime
2 Tbsp cilantro, fresh, minced

Instructions

Break each ear of corn in half; place flat end on cutting board and using a sharp paring knife, slice kernels off cob. Place kernels in a medium bowl; add scallion, jalapeno, red pepper flakes, garlic, cumin, salt and pepper. Cover and refrigerate if not using right away.
Just before serving, stir in avocado, lime juice and cilantro. Yields about 1/4 cup per serving.

Shrimp with Chile-Cilantro Rub

Ingredients

1 bunch cilantro, chopped coarsely
1 habanero chile, chopped
4 shallots, chopped
2 lemons, zested
2 limes, zested and juiced to 1/4 cup (juice more limes if necessary)
1 cup coconut milk
1/4 cup soy sauce

1/4 vegetable oil
16 jumbo shrimp, cleaned, deveined
8 skewers
Marinade
1/4 bunch cilantro leaves, as garnish

Instructions

Puree all marinade ingredients in a blender. Reserve 2 tablespoons of marinade.
Skewer shrimp and place in marinade and refrigerate.

After shrimp has marinated 2 to 3 hours, grill for about 3 to 4 minutes on each side, making sure they are fully cooked.
Serve with a drizzle of the reserved marinade and cilantro, as garnish.

Shrimp Pomodoro Pasta

Another Food & Family magazine recipe. Nick actually made this one while I was at work and he did such a good job, I decided to include it in the blog. Super easy and pretty good. I like my food spicy so I added crushed red pepper flakes after making it. Also, the recipe calls for penne pasta but Nick used rotini. I don't think it really matters all that much in this dish.

Ingredients

1/2 c. balsamic vinaigrette dressing

1 onion - finely chopped

2 garlic cloves - minced

1 can (28oz) diced tomatoes - undrained

2 c. penne pasta

1 lb. cooked cleaned shrimp (I just buy the frozen bags at the grocery store and thaw them)

1/4 c. grated parmesan cheese

Instructions

1. Heat large skillet on med/high heat. Add dressing, onions and garlic. Cook 2 min. Stir in tomatoes and cook 12ish minutes, stirring occasionally. Meanwhile cook pasta.

2. Add shrimp to sauce - cook 2 min or until heated through.

3. Drain pasta, toss with shrimp mixture and sprinkle with cheese.

That's it! Super easy.

Serving size - 1.5 cups - 8 weight watchers points

Shrimp, Tortellini, Spinach

This is a quick dish to make and tastes great. The best part is the minimal amount of prep work.

Ingredients

1 pkg refrigerated tortellini

1/4 c Italian dressing

garlic - minced

14.5 oz can diced tomatoes - undrained

3/4 lb cooked cleaned shrimp - I used the frozen kind, size small

6 oz spinach leaves

1/4 c fresh basil - chopped

parmesan cheese

Instructions

1. Cook tortellini according to package instructions.

2. Heat dressing over medium/high heat. Add garlic - cook 1 min. Add tomatoes and shrimp. Bring just to a boil. Stir in spinach and cover - simmer 1-2 min. Stir occasionally.

3. Stir in tortellini and basil - simmer uncovered 3-4 min. Stir occasionally until sauce thickens.

4. Serve topped with parmesan cheese.

Greek Shrimp with Orzo

I found this recipe on weightwatchers.com and it looked tasty so I thought I'd give a try. It makes a ton so be prepared to have leftovers. Nick and I didn't really make a dent in it. We paired it with a side salad and some sauteed zucchini and squash. And of course, a glass of wine.

Ingredients

12oz uncooked orzo

2tsp olive oil

1/2 c onion, chopped

1 med green pepper, chopped

2 med garlic cloves, minced - I buy the minced garlic in the jar and used a TBSP or so, but we love garlic

28oz can diced tomatoes

1 tsp dried oregano - I used more than this to add more flavor

1lb shrimp, med sized, peeled and deveined - I used the frozen shrimp and just pulled the tails off

1/4 c basil, fresh, chopped

2 TBSP crumbled feta cheese - or more if you love cheese

Instructions

1. Cook orzo in salted water according to package directions
2. Meanwhile, heat oil in saucepan on medium heat Add onion, pepper and garlic - cook until soft, stirring occasionally, approx 3 min. Add tomatoes and oregano - bring to a simmer. Add shrimp - cook until shrimp are warmed through, approx 5 min
3. Spoon cooked orzo into shrimp mixture - stir to combine
4. Remove from heat and stir in basil
5. Spoon into individual bowls and top with feta