Shrimp And Scallop Sautes South Beach Diet Phase 2 Recipes

SHRIMP AND SCALLOP SAUTES (SOUTH BEACH DIET PHASE 2)

Steps:

• In a large bowl, combine the scallops, shrimp, garlic, and a pinch of salt and pepper; toss unti well coated.
• In a large skillet, heat oil over medium high heat. Add seafood mixture and cook, stirring frequently until shrimp turns pink and scallops are cooked through, 3 to 4 minutes.
• Transfer to a large serving bowl, add lemon juice and zest and stir well. Sprinkle with parsley and serve warm.

THAI SHRIMP SOUP (SOUTH BEACH DIET PHASE 2)

Steps:

• In a large saucepan, combine broth, lemon juice, scallion whites, ginger, and pepper. Bring to a gentle simmer over medium high heat; cover and reduce heat to medium low, and simmer gently for 20 minutes.
• Stir in coconut milk (it will appear to curdle at first), then add shrimp, tomatoes ang their juices, chili garlic sauce, and fish sauce. Return to a simmer and cook until shrimp are opaque and cooked through, about 3 minutes.
• Remove pan from the heat, divide into 4 bowls, and serve.

LOBSTER BISQUE (SOUTH BEACH DIET PHASE 2)

Steps:

• In a large saucepan, heat oil over medium heat. Add onion, celery, thyme, salt and pepper; cook until softened about 7 minutes.
• Stir in whole wheat flour; cook stirring occasionally until lightly browned, about 3 minutes.
• Stir in chicken broth, tomato puree, and sherry; bring to a simmer, reduce heat to low, cover and cook for 10 minutes.
• Add lobster and simmer, covered, until lobster is opaque, about 6 minutes. Stir in milk, plum tomato, parsley, paprika, and hot pepper sauce; bring to a simmer and sevre hot.

ESCAROLE AND TURKEY SAUSAGE SOUP (SOUTH BEACH DIET PHASE 2)

Steps:

• Lightly coat a heavy bottomed nonstick saucepan with cooking spray and heat over medium-high heat. Add sausages and reduce heat to medium; cook, stirring occasionally, until browned on all sides., 8 to 10 mintues. Transfer to a cuttting board.
• Add oil to the pan and heat over medium heat. Add onion, rosemary, and a generous pinch of salt and cook, stirring occasionally until onion is softened, about 6 minutes. Stir in garlic and cook 2 minutes longer.
• Meanwhile, cut sausages in half lengthwise, the cut widthwise into 1/2 inches pieces.
• Add escarole to the pan, in batches if necessary., and stir just until wilted. Add sausage to the broth, bring to a simmer, and cook just until heated through, about 2 minutes. Serve warm.