Shrimp And Scallop Sautes South Beach Diet Phase 2 Recipes

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SHRIMP AND SCALLOP SAUTES (SOUTH BEACH DIET PHASE 2)



Shrimp and Scallop Sautes (South Beach Diet Phase 2) image

From most recent book. Haven't tried. This superuick dinner entree is great anytime of the year. For a change of pace, try cilantro, oregano, basil, or thyme in place of the parsley. Serve with wilted greens or over brown rice.

Provided by Lizzie Rodriquez

Categories     Very Low Carbs

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 lb sea scallops
3/4 lb shrimp, deveined and peeled
3 garlic cloves, minced
salt
fresh ground pepper
1 tablespoon extra virgin olive oil
2 teaspoons fresh lemon juice
2 teaspoons fresh lemon zest
1 tablespoon fresh parsley, chopped

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.

Nutrition Facts : Calories 193.8, Fat 5, SaturatedFat 0.8, Cholesterol 193.8, Sodium 328.6, Carbohydrate 3.2, Fiber 0.2, Sugar 0.1, Protein 32.3

THAI SHRIMP SOUP (SOUTH BEACH DIET PHASE 2)



Thai Shrimp Soup (South Beach Diet Phase 2) image

From newest book. Haven't tried. This tangy, spicy soup is made with classic Thai ingredients that are easy to find. Look for both chili-garlic sauce and Asian fish sauce in the specialty food section of most large supermarkets. If you have leftovers, simply whisk when reheating.

Provided by Lizzie Rodriquez

Categories     Clear Soup

Time 40m

Yield 4 2 cup servings, 4 serving(s)

Number Of Ingredients 10

4 cups low sodium chicken broth
4 tablespoons fresh lemon juice
2 scallions, white and green parts thinly sliced and keep separate
1 inch fresh ginger, thinly sliced
1 serrano peppers or 1 jalapeno pepper, quartered lengthwise
14 ounces light coconut milk, can
1 lb large shrimp, peeled and deveined
2 plum tomatoes, quartered and chopped, with their juices
2 teaspoons chili-garlic sauce
2 teaspoons fish sauce

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.

Nutrition Facts : Calories 131.9, Fat 2.7, SaturatedFat 0.6, Cholesterol 143.2, Sodium 953.8, Carbohydrate 6.9, Fiber 0.7, Sugar 1.8, Protein 20.9

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  • Garlicky Shrimp Pasta > Have you ever heard of shirataki noodles? They’re thin, clear noodles made from a type of Japanese yam. They’re loaded with fiber and really low in carbs, which means you can have “pasta” and still follow a low carb diet.
  • Zesty Shrimp and Celery Salad > The creamy dressing, the crunch of the veggies, the zest of the curry and tang of the lime: Think ceviche without the raw fish.
  • Tropical Shrimp and Black Bean Salad > Prepare as directed and this recipe serves four. But, this salad is so good that you’ll never stick to a serving if you’re making it for yourself.
  • Lettuce Wraps with Shrimp > Have 15 minutes? Then you’ve got dinner for the whole family. Let the budding chef in your kitchen—or your teenager who needs more responsibility—help.
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