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Weekday dinner inspirations: Bloody Mary Shrimp and more

Mon | Stuff it

Rice and Beans Stuffed Tomatoes are a filling meatless dinner. Add a can of rinsed and drained pinto beans to cooked brown rice, then stir in minced Italian parsley and mint. Prepare tomatoes by slicing off top and scooping out guts. Slice a tiny disc off the bottom so they will sit squarely in a baking dish. Fill tomatoes with rice mixture and top with feta cheese. Bake for about 20 minutes at 350 degrees. Marinated veggie salad on the side.

Tues | Toast it

Make Spicy Toasted BLTs with thick slices of bacon and tomato, ice-cold lettuce and a healthy slather of mayonnaise spiked with heat on thick slices of country bread. To make the spicy spread, add 2 teaspoons chili powder, 1 clove minced garlic, a couple squeezes of lemon juice and a few shakes of cayenne to 1/3 cup mayo. Serve sandwiches with watermelon slices and jicama sticks doused with lime juice.

Wed | Carve it

Carve a chicken or two and serve with Stir-Fried Chinese Cabbage. Heat 3 teaspoons of vegetable oil (not olive) in a skillet or wok and add 1 large head of shredded Napa cabbage. Stir until it softens and add 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar and a few teaspoons sesame oil.

Thurs | Marinate it

Bloody Mary Shrimp (recipe below) transforms the flavors of the traditional morning cocktail into a dinner dish. There is just a bit of vodka, and you can leave it out if you'd like. Just change the name to Bloody Virgin Shrimp. Serve with couscous.

Fri | Simmer it

Chicken and Artichoke Hearts is a simple stove-top dish for which you need four boneless, skinless chicken breasts, a 6-ounce jar of marinated artichoke hearts and any variety of condensed cream soup you have. (I like mushroom.) Drain the artichoke marinade into a hot skillet and brown the chicken breasts on both sides. Add artichokes and soup and stir to combine. Cover and simmer for about 20 minutes. You may need pepper but not likely salt. Serve with egg noodles and steamed broccoli.

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Bloody Mary Shrimp

1 pound large shrimp, peeled and deveined

1 cup tomato juice

1/4 cup roughly chopped Italian parsley

3 cloves garlic, sliced into rounds

1/2 teaspoon celery seed

1 ounce vodka

1 1/2 teaspoons low-sodium Worcestershire sauce

1 lemon, juiced

1 1/2 teaspoons prepared horseradish

1/4 teaspoon freshly ground mixed peppercorns

Prepare shrimp and set aside. To thaw frozen shrimp, run in under cold water. Do not use hot as it will change the texture of the shrimp.

Mix together tomato juice, parsley, garlic, celery seed, vodka, Worcestershire sauce, lemon juice, horseradish and pepper. Marinate shrimp for a minimum of 20 minutes or up to 2 hours.

Soak wooden skewers in cold water for at least 20 minutes. This will help prevent charring. Preheat grill. Thread shrimp on skewers and grill until they turn pink, about 3 minutes on each side for large shrimp.

(Shrimp can also be broiled or roasted in a 400-degree oven. Broiling will take about 3 minutes per side and roasting will take about 10 minutes.)

Serve with couscous cooked in chicken stock or small pasta.

Serves 4.

Source: The Diabetes Seafood Cookbook: Fresh, Healthy, Low-Fat Cooking by Barbara Seelig-Brown (American Diabetes Association, 2009)

Weekday dinner inspirations: Bloody Mary Shrimp and more

08/18/09 [Last modified: Monday, November 7, 2011 5:42pm]
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