Category: Fish

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Shrimp Mushroom Pasta

Shrimp Mushroom Pasta
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 8 ounces uncooked angel hair pasta
  2. 1/2 pound sliced fresh mushrooms
  3. 1 medium onion, chopped
  4. 1/3 cup olive oil (I used half of this amount)
  5. 4 garlic cloves, minced
  6. 1 pound uncooked medium shrimp, peeled and deveined
  7. 1/2 cup chicken broth
  8. 1 tablespoon Italian seasoning
  9. 1/2 teaspoon salt
  10. 1/4 teaspoon pepper
  11. 2 plum tomatoes, chopped
  12. 1/2 cup grated Romano cheese, divided
  13. 1 tablespoon butter
Instructions
  1. Cook pasta according to package directions. Meanwhile, saute mushrooms and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer.
  2. Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until sauce is slightly thickened and shrimp turn pink.
  3. Stir in the tomatoes, 1/4 cup cheese and butter. Drain pasta; toss with shrimp mixture. Sprinkle with remaining cheese. Yield: 5 servings.
Notes
  1. I tried this and it is DEEl-lish. I used half as much oil as it called for.
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calories
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fat
0g
protein
0g
carbs
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Salmon and Tomatoes with Basil Leaves in Foil

Salmon and Tomatoes in Foil
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 tablespoons extra virgin olive
  2. oil
  3. 1 ½ to 2 pounds salmon fillet,
  4. cut crosswise (4 pieces)
  5. 12 cherry tomatoes, sliced in
  6. half
  7. Salt and pepper
  8. 16 basil leaves
Instructions
  1. For each of 4 packages, place one 12-inch-long sheet of aluminum foil on top of another. Smear top sheet with ½ tablespoon olive oil, and layer a fillet of salmon, 6 tomato halves, salt and pepper, 4 basil leaves and another half tablespoon oil.
  2. Seal package by folding foil onto itself and crimping edges tightly. Repeat to make other packages, and refrigerate until ready to cook, no more than 24 hours later.
  3. When you are ready to cook, heat oven to 500 degrees. Place packages in a roasting pan. (Or they can be cooked on top of the stove in 2 skillets over medium-high heat.) Cook 5 minutes (for medium-rare) to 8 minutes from the time the mixture starts to sizzle, or roughly 10 to 12 minutes total.
  4. Let packages rest a minute, and cut a slit along the top with a knife. Use a knife and fork to open the package. Spoon the salmon, garnish and juices onto a plate, and serve.
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fat
0g
protein
0g
carbs
0g
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Provençal Salmon Recipe

Provençal Salmon Recipe
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1803 calories
8 g
580 g
98 g
212 g
20 g
901 g
1174 g
1 g
0 g
56 g
Nutrition Facts
Serving Size
901g
Amount Per Serving
Calories 1803
Calories from Fat 875
% Daily Value *
Total Fat 98g
151%
Saturated Fat 20g
99%
Trans Fat 0g
Polyunsaturated Fat 18g
Monounsaturated Fat 38g
Cholesterol 580mg
193%
Sodium 1174mg
49%
Total Carbohydrates 8g
3%
Dietary Fiber 4g
17%
Sugars 1g
Protein 212g
Vitamin A
42%
Vitamin C
26%
Calcium
24%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 6-ounce, skinned salmon
  2. fillets
  3. Salt and freshly ground black
  4. pepper to taste
  5. 1 tablespoon fennel seed
  6. 1 tablespoon minced fresh
  7. rosemary
  8. 1 tablespoon minced orange
  9. zest
  10. 2 tablespoons olive oil or
  11. clarified butter
Instructions
  1. Season fillets on both sides with salt and pepper. Grind fennel
  2. seed coarsely in a coffee or spice grinder, and mix it with the
  3. rosemary and orange zest. Press this mixture onto the top of each
  4. fillet.
  5. Preheat oven to 400 degrees.
  6. Preheat a large nonstick skillet over medium-high heat for 3 or 4
  7. minutes. Add the oil or butter called for in the recipe and, when
  8. it shimmers, place the fillets, coated side down, in the pan. Cook
  9. about 1 minute, or until the spice mixture forms a nicely
  10. browned crust.
  11. Turn the fillets and cook about a minute more, then transfer to
  12. the oven. Cook about 4 minutes for rare salmon, 5 to 6 minutes
  13. for medium rare and 8 minutes for well done.
Adapted from NY Times Cooking
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calories
1803
fat
98g
protein
212g
carbs
8g
more
Adapted from NY Times Cooking
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Pesto-Tomato Salmon with Asparagus in Parchment

Pesto and Tomato Salmon in Parchment with Asparagus
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 -6oz. salmon fillets ( no skin)
  2. 1lb asparagus (medium-thin)
  3. 3 tablespoons extra virgin olive oil - divided
  4. Fresh ground pepper
  5. 4 tbsp prepared pesto sauce (refrigerated) or fresh homemade pesto sauce
  6. 1/2 cup parmesan cheese
  7. 2 sliced plum tomatoes
Instructions
  1. Heat oven to 350°
  2. Toss asparagus with oil and layer on to parchment (or foil).
  3. Place each salmon fillet over the asparagus and drizzle with olive oil.
  4. Apply freshly ground pepper over each fillet.
  5. Gently spread pesto sauce over each fillet.
  6. Sprinkle parmesan cheese over each fillet.
  7. Place plum tomato slices on each fillet and sprinkle with a bit of additional parmesan cheese.
  8. Wrap the parchment into sealed packets and bake for 20-23 minutes or until fish flakes easily with fork.
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fat
0g
protein
0g
carbs
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Baked Pesto Salmon

Baked Pesto Salmon
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1253 calories
2 g
286 g
84 g
116 g
12 g
516 g
765 g
0 g
0 g
58 g
Nutrition Facts
Serving Size
516g
Amount Per Serving
Calories 1253
Calories from Fat 752
% Daily Value *
Total Fat 84g
130%
Saturated Fat 12g
58%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 46g
Cholesterol 286mg
95%
Sodium 765mg
32%
Total Carbohydrates 2g
1%
Dietary Fiber 1g
5%
Sugars 0g
Protein 116g
Vitamin A
19%
Vitamin C
13%
Calcium
7%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 16 ounces (half side) of salmon
  2. Kosher salt and pepper
  3. 1 tablespoon lemon zest
  4. ¼ cup pesto sauce
1 lemon cut into thin slices
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the salmon skin side down on a lined baking sheet sprayed with non-stick coating.
  3. Season the salmon with salt, pepper, and lemon zest. Using a silicon brush or the back of a spoon spread an even layer of pesto sauce over the salmon. Top the salmon with slices of fresh lemon.
  4. Bake the salmon for 18-20 minutes until the salmon is cooked through.
Notes
  1. An easy delicious baked salmon recipe using half a salmon. Seasoned with pesto sauce, lemons, and salt and pepper, this salmon is perfect for brunch or dinner.
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calories
1253
fat
84g
protein
116g
carbs
2g
more
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Grilled Lime Shrimp

Grilled Lime Shrimp
Serves 4
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591 calories
12 g
572 g
32 g
63 g
4 g
553 g
4347 g
1 g
0 g
24 g
Nutrition Facts
Serving Size
553g
Servings
4
Amount Per Serving
Calories 591
Calories from Fat 282
% Daily Value *
Total Fat 32g
49%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 20g
Cholesterol 572mg
191%
Sodium 4347mg
181%
Total Carbohydrates 12g
4%
Dietary Fiber 1g
5%
Sugars 1g
Protein 63g
Vitamin A
17%
Vitamin C
13%
Calcium
29%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/2 teaspoon fresh lime zest
  2. 1/4-1/2 teaspoon cumin
  3. 1/2 teaspoon dried oregano
  4. 1/2-1 teaspoon salt
  5. 1/2 teaspoon pepper
  6. 2 tablespoons olive oil
  7. 2 -3 tablespoons fresh squeezed lime juice
  8. 3 cloves garlic, minced
  9. 1 lb shelled deveined uncooked shrimp
Instructions
  1. Mix together the first 8 ingredients in a bowl.
  2. Add shrimp; toss to coat.
  3. Let stand at room temperature for 10 minutes to marinate.
  4. Thread shrimp on metal skewers; reserve marinade.
  5. Place skewered shrimp on grill over medium heat.
  6. Cook 3-7 minutes or until shrimp turn pink, turning once and brushing with marinade occasionally.
beta
calories
591
fat
32g
protein
63g
carbs
12g
more
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Basswood Grilled Shrimp Foil Packets

Basswood Grilled Shrimp Foil Packets
Serves 4
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2410 calories
133 g
1641 g
127 g
189 g
50 g
1659 g
7956 g
22 g
2 g
65 g
Nutrition Facts
Serving Size
1659g
Servings
4
Amount Per Serving
Calories 2410
Calories from Fat 1126
% Daily Value *
Total Fat 127g
195%
Saturated Fat 50g
250%
Trans Fat 2g
Polyunsaturated Fat 15g
Monounsaturated Fat 50g
Cholesterol 1641mg
547%
Sodium 7956mg
332%
Total Carbohydrates 133g
44%
Dietary Fiber 15g
61%
Sugars 22g
Protein 189g
Vitamin A
93%
Vitamin C
183%
Calcium
75%
Iron
49%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 1/2 lb. large shrimp, peeled and deveined
  2. 2 cloves garlic, minced
  3. 2 smoked andouille sausages, thinly sliced
  4. 2 ears corn, each cut crosswise into 4 pieces
  5. 1 lb. red bliss potatoes, chopped into 1-in pieces
  6. 2 tbsp. extra-virgin olive oil
  7. 1 tbsp. Old Bay seasoning
  8. 1 lemon, sliced into thin wedges
  9. 4 tbsp. butter
  10. kosher salt
  11. Freshly ground black pepper
  12. 2 tbsp. chopped fresh parsley leaves
Instructions
  1. Preheat grill over high heat.
  2. Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with olive oil. Add the Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.
  3. Fold the foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
  4. Place foil packets on the grill and cook until just cooked through, about 10-15 minutes.
  5. Serve immediately.
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calories
2410
fat
127g
protein
189g
carbs
133g
more
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Baked Salmon with Orange Pistachio Crust

Baked Salmon with Orange Pistachio Crust
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2-4 pounds fresh Atlantic salmon fillet
  2. 1 cup (or more) ground pistachios
  3. 1 cup panko breadcrumbs
  4. 1 teaspoon fresh thyme leaves
  5. Zest of 1 orange
  6. Olive oil
  7. Ground sea salt
  8. Ground pepper
Instructions
  1. Preheat oven to 350 F.
  2. Blot salmon well with absorbent paper.
  3. Place on an oiled baking pan, skin side down,and set aside.
  4. In a small bowl, mix pistachios, panko, thyme leaves and orange zest.
  5. Add olive oil to bind; season to taste with salt and pepper.
  6. Pat nut mixture on top of salmon fillet, covering entire surface.
  7. Bake fish for 15 minutes for medium or 20 minutes for medium well.
  8. Make sure the fish reaches an internal temperature of 145 F before removing from the oven.
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0g
protein
0g
carbs
0g
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Paella

Paella
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Total Time
1 hr
Total Time
1 hr
6707 calories
390 g
2156 g
310 g
549 g
92 g
3511 g
12120 g
26 g
0 g
199 g
Nutrition Facts
Serving Size
3511g
Amount Per Serving
Calories 6707
Calories from Fat 2783
% Daily Value *
Total Fat 310g
478%
Saturated Fat 92g
460%
Trans Fat 0g
Polyunsaturated Fat 37g
Monounsaturated Fat 162g
Cholesterol 2156mg
719%
Sodium 12120mg
505%
Total Carbohydrates 390g
130%
Dietary Fiber 11g
43%
Sugars 26g
Protein 549g
Vitamin A
191%
Vitamin C
304%
Calcium
80%
Iron
155%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons olive oil
  2. 1 tablespoon paprika
  3. 2 teaspoons dried oregano
  4. salt and black pepper to taste
  5. 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
  6. 2 tablespoons olive oil, divided
  7. 3 cloves garlic, crushed
  8. 1 teaspoon crushed red pepper flakes
  9. 2 cups uncooked short-grain white rice
  10. 1 pinch saffron threads
  11. 1 bay leaf
  12. 1/2 bunch Italian flat leaf parsley, chopped
  13. 1 quart chicken stock
  14. 2 lemons, zested
  15. 2 tablespoons olive oil
  16. 1 Spanish onion, chopped
  17. 1 red bell pepper, coarsely chopped
  18. 1 pound chorizo sausage, casings removed and crumbled
  19. 1 pound shrimp, peeled and deveined
  20. Add all ingredients to list
Instructions
  1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
Adapted from Allrecipes
beta
calories
6707
fat
310g
protein
549g
carbs
390g
more
Adapted from Allrecipes
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Shrimp, Corn, Avocado Salad with Lime Dressing

Shrimp, Corn, Avocado Salad with Cumin-Lime Dressing
Serves 4
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1418 calories
90 g
572 g
91 g
78 g
33 g
1522 g
3815 g
21 g
0 g
51 g
Nutrition Facts
Serving Size
1522g
Servings
4
Amount Per Serving
Calories 1418
Calories from Fat 786
% Daily Value *
Total Fat 91g
140%
Saturated Fat 33g
163%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 42g
Cholesterol 572mg
191%
Sodium 3815mg
159%
Total Carbohydrates 90g
30%
Dietary Fiber 29g
115%
Sugars 21g
Protein 78g
Vitamin A
563%
Vitamin C
234%
Calcium
43%
Iron
42%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons coconut oil or ghee, divided
  2. 1 pound uncooked shrimp, medium-size, peeled and deveined
  3. 1/2 teaspoon sea salt, divided
  4. 1/2 teaspoon ground cumin, divided
  5. 1 cup yellow corn on the cob, kernels removed (or 1 cup frozen, thawed corn)
  6. 1 medium poblano chili, seeded, diced
  7. 2 tablespoons extra-virgin olive oil
  8. 2 tablespoons water
  9. 2 tablespoon fresh lime juice
  10. Freshly ground black pepper
  11. 2 tablespoons cilantro, fresh, chopped
  12. 6 cups shredded romaine lettuce
  13. 1 cup grape tomatoes, red and/or yellow, halved
  14. 1 ripe avocado, peeled and chopped
  15. 1 small red onion, chopped
Instructions
  1. Coat a large nonstick skillet with 1 tablespoon coconut oil or ghee; heat over medium-high heat.
  2. Add shrimp; sprinkle with 1/4 teaspoon each salt and cumin. Cook, stirring often, until lightly browned and cooked through, about 4 minutes; remove to a plate.
  3. Rinse or wipe skillet clean. Add remaining 1 tablespoon oil; heat over medium-high heat. Add corn and poblano; increase heat to high and cook, stirring once or twice, until corn and poblano are golden in spots and crisp-tender, about 5 minutes. Remove from heat; set aside.
  4. In a large bowl, whisk together oil, water, lime juice, black pepper and remaining 1/4 teaspoon each salt and cumin until blended; stir in cilantro.
  5. Add lettuce, tomatoes, avocado, onion, sautéed corn and poblano; gently toss to mix and coat. Top with shrimp and serve.
Adapted from Weight Watchers
beta
calories
1418
fat
91g
protein
78g
carbs
90g
more
Adapted from Weight Watchers
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