>> Wednesday, February 23, 2011 – Recipes- Shrimp
A couple of years ago I got this cookbook:
I love it because all of the calorie counts are already done and I don't have to add it all up. Of course if you count points, these are the old points since the book is a few years old.
Tonight we tried Grilled Teriyaki Shrimp... under the broiler since it is February and we have 3" of snow on the ground. It was really good and even John liked it! After the meal he told me that probably 5 years ago he had never had any of the foods in it! Ha!
Grilled Teriyaki Shrimp
Weight Watchers New Complete Cookbook
Makes 4 servings.
1 1/4 lbs large shrimp, peeled & deveined
1/4 cup + 2 tbsp teriyaki sauce marinade (recipe below)
1/2 medium fresh pineapple, peeld, cored, and cut into 1" cubes
2 red bell peppers, seeded & finely chopped
4 cups cooked white rice
4 scallions, sliced on the diagonal
1- Place the shrimp in a large zip-close plastic bag & pour in 1/4 cup of the marinade. Seal the bag, squeezing out the air; turn to coat the shrimp. Refrigerate, turning the bag occasionally, at least 2 hours.
2- Spray the grill rack w/nonstick spray. If using wooden skewers, soak 8 (12-inch) skewers in cold water. Preheat the grill.
3- Drain & discard the marinade. Alternately thred the shrimp, pineapple, and bell peppers on 8 wooden or metal skewers. Grill the kebabs 5" from the heat, turning frequently, until cooked through, 12-15 minutes. Serve over the rice, sprinkled with the remaining 2 tbsp teriyaki marinade and the scallions.
Per serving (2 skewers & 1 cup rice):
2 g fat
219 mg Chol
969 mg sodium
67 g carbs
88 mg calcium
1/4 cup reduced sodium soy sauce
1 tbsp honey
3 tbsp orange juice
1 tbsp packed dark brown sugar
1 tbsp asian (dark) sesame oil
1 garlic clove, minced
1 tbsp minced peeled fresh ginger