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Shrimp

Postby pinkbugs471 » January 14th, 2007, 11:04 am

Hey guys. While digging around in the freezer, I found a bag of shrimp. I consider shrimp fish. Am I correct in thinking I can have 7 oz for my lean & green.?
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Postby Serendipity » January 14th, 2007, 11:34 am

yep, that's right!
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Postby Karli » January 14th, 2007, 11:47 am

Yeppy, shrimpies are way in :mrgreen:. And actually, if I ever have shrimps, 7 oz is *a lot* and I normally split the 7 oz between two different things. It's fun :).


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Postby GucciGoo » January 14th, 2007, 12:07 pm

Mmmmm... some shrimp scampi sounds good right about now...

9 oz small shrimp, shelled (they will shrink after cooking)
3 garlic cloves, finely chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon paprika
Salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

Pat shrimp dry with paper towels. Heat large nonstick skillet with Pam over medium heat. Add garlic and red pepper flakes; sauté one minute. Increase heat to high. Add shrimp and paprika.

Cook, stirring briskly, for 2 minutes. Cook just until shrimp are pink and cooked through (do not overcook shrimp, it toughens them). Transfer to a platter with a slotted spoon. Add salt and pepper to taste. Sprinkle with parsley; serve immediately.
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Postby QT2Lose45 » January 14th, 2007, 1:17 pm

THanks Beth.... think i'm gonna have that for my L&G tonight w/ a big salad....
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Postby pinkbugs471 » January 14th, 2007, 1:22 pm

thanks gang. Dinner was already planned for today, but I do believe tomorrow is shrimp scampi.!! :mrgreen:
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Postby Mike » January 14th, 2007, 6:12 pm

DarkAndStormy wrote:Mmmmm... some shrimp scampi sounds good right about now...

9 oz small shrimp, shelled (they will shrink after cooking)
3 garlic cloves, finely chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon paprika
Salt and freshly ground black pepper
1 tablespoon chopped fresh parsley


Can we call it scampi without butter? :twisted:
This does sound tasty Beth :mrgreen:
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Postby bikipatra » January 15th, 2007, 4:10 am

Mike wrote:
DarkAndStormy wrote:Mmmmm... some shrimp scampi sounds good right about now...

9 oz small shrimp, shelled (they will shrink after cooking)
3 garlic cloves, finely chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon paprika
Salt and freshly ground black pepper
1 tablespoon chopped fresh parsley


Can we call it scampi without butter? :twisted:
This does sound tasty Beth :mrgreen:

It sounds delicious! I think scampi also has white wine in it too we will have to forgo! I think I would miss the butter more!
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Postby QT2Lose45 » January 15th, 2007, 8:26 am

you could always spray it with ICBINB right before serving?? just an idea.
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Postby Mike » January 15th, 2007, 12:14 pm

QT2Lose45 wrote:you could always spray it with ICBINB right before serving?? just an idea.


(hits head with hand) DUh! Why didn't I think of that?
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Postby DogMa » January 15th, 2007, 5:09 pm

Besides, scampi MEANS shrimp in Italian. So technically, nothing else is required.
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Postby Sojourner » January 15th, 2007, 10:33 pm

DogMa wrote:Besides, scampi MEANS shrimp in Italian. So technically, nothing else is required.

Exactly! So "shrimp scampi" is redundant - and it repeats itself, too!

:mrgreen: shrimp shrimp :mrgreen:
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Postby bikipatra » January 16th, 2007, 2:51 am

DogMa wrote:Besides, scampi MEANS shrimp in Italian. So technically, nothing else is required.

Yes, and taco means a rolled piece of paper but don't tell a bunch of hungry Herrera's (my maiden name) that's all they get!
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yum

Postby pinkbugs471 » January 16th, 2007, 5:09 am

had the shrimp last night... YUM YUM !! Karlie, you were right 7 oz. was a lot, I could not finish it all. :mrgreen:
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Postby LoriHatesOkra » April 25th, 2007, 12:48 pm

I have a question at one of my nutrition meetings through TSFL the nutritionist was saying something about not eating shrimp due to the high cholesterol.

Is that right? I'm pretty "nutritional value" stupid when it comes to food lol
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