Bang Bang Shrimp

Recipe from here.

Ingredients:

5 tbsp light mayo

3 tbsp Thai Sweet Chili Sauce

1 tsp Sriracha

1 lb shrimp, peeled and deveined

2 tsp cornstarch

1 tsp canola oil

shredded lettuce or cabbage (optional)

chopped scallions (optional)

Directions:

In a bowl, combine mayo, sweet chili sauce, and Sriracha. Set aside.

 Place shrimp and cornstarch in bowl and mix well. Heat skillet and add oil when hot. Add shrimp and toss about 3 minutes or until cooked. Combine shrimp and sauce. 

 Place shrimp on shredded lettuce or cabbage and top with scallions.

 I served it with quinoa and fresh pineapple.

1/4th of recipe=5 points +

Breaded Shrimp

 Ingredients

16 oz jumbo shrimp, peeled and deveined (weight after peeling 12.5 oz)
salt and pepper to taste
1/4 cup egg substitute (egg beaters)
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese
Cooking spray

Preheat oven to 400. Spray baking sheet with cooking spray.

Put egg beaters in one bowl. Combine bread crumbs, parmesan in another bowl.

Wash shrimp. Season with salt and pepper, place in egg beaters bowl. Then in bread crumb mixture, then on baking sheet. Spray tops of shrimp with cooking spray. Place on middle rack for 6-7 minutes. Turn over and cook for additional 3 minutes.

Recipe from here.

Shrimp Francesca

 Ingredients

1 pound uncooked large shrimp, peeled and deveined
1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained
1/2 cup Italian seasoned bread crumbs
1 tablespoon chopped fresh parsley
1 lemon, juiced
1/2 cup butter
1 1/2 tablespoons minced garlic
1 tablespoon finely shredded imported Romano cheese

Directions

1. Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking dish.
2. Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
3. Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese.

4. Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. 

 Serve with angel hair pasta, rice, or side dish of your choice!

Cajun Baked Catfish

2 tablespoons olive or canola oil
2 teaspoons garlic powder
2 teaspoons dried thyme
2 teaspoons paprika (I had chili powder, so I used that and it was great!)
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce (I omitted this.)
1/4 teaspoon pepper
4 (8 ounce) fillets catfish

(I always threw in a little Tony's and Jane's Krazy Salt!)

Directions

In a small bowl, combine the first seven ingredients; brush over both sides of fish.

Place fish in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake at 450 degrees F for 10-13 minutes or until fish flakes easily with a fork.

Your kitchen will smell so good while it's cooking!

I served it with sweet potato fries, corn, and spinach salad. (Don't you love my expensive china?! We are real fancy around here!)

Oven-Fried Catfish

2 cups cornflakes cereal
1 teaspoon seasoned salt (like Lawry's) or 3/4 tsp celery salt, 1/4 tsp onion powder, 1/8 tsp ground red pepper, dash of black pepper
4 (6 oz) catfish fillets, halved
Vegetable cooking spray1. Place cereal in a ziploc bag and and crush (with mallet or rolling pin) to measure 3/4 cup crumbs. Combine crumbs and seasoned salt in a shallow dish. Coat both sides of fish with cooking spray. Dredge fish in crumb mixture, pressing gently to coat. Arrange fish in a single layer on a baking sheet coated with cooking spray. Coat tops of fish with cooking spray.2. Bake at 400 for 21 minutes or until fish flakes with a fork.
Serve with baked hush puppies, fries, and coleslaw.
(From Southern Living: Quick & Easy)

Elfo's Special

You will need:



(Shrimp not pictured)

Kosher salt
1/2 pound spaghetti pasta
4 tablespoons unsalted butter
2 teaspoons chopped garlic
5 medium mushrooms, sliced
12 jumbo shrimp, peeled and deveined (tails removed)
salt and pepper, pinch of each

1. Bring a large pot of salted water to boil. Add pasta and cook about 8 minutes. Drain.
2. In a saute skillet, melt butter over medium heat. Add garlic, mushrooms, shrimp and seasonings and saute for about a minute and a half or until shrimp is cooked.



3. Transfer pasta to skillet and toss the dish a few times to combine ingredients. Serve.



(pictured with bruschetta & salad with Miss Mary's Italian Dressing)



This is a recipe from Frank Grisanti and Sons cookbook. The Grisantis own several restaurants in the Memphis area that are delicious!