Kung Pao Shrimp

I love Chinese food and to come across so many yummy WW Chinese food recipes makes me happy. :-)

I made this for dinner a couple of weeks ago and for me, there is no need to order take-out any more.  I found this recipe in the WW "Take-out Tonight" cookbook.

Kung Pao Shrimp
Serves: 4
Points: 4

Ingredients

3/4 cup low-sodium chicken broth
1/4 cup sake or rice wine
2 tbsp reduced-sodium soy sauce
2 tbsp honey
1 tbsp chili-garlic sauce
1 tbsp corn starch
1 tsp Asian (dark) sesame oil
2 tsp canola oil
1 pound medium shrimp, peeled and deveined
3 scallions, chopped
2 tbsp minced peeled fresh ginger
2 garlic cloves, minced
4 cups broccoli florets
1 (8-ounce) can bamboo shoots, drained

Instructions

1) Combine the broth, sake or rice wine, soy sauce, honey, chili-garlic sauce, cornstarch, and sesame oil in a bowl; set aside.

2)  Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles.  Swirl in the canola oil, then add the shrimp.  Stir-fry until just opaque in the center, about 3 minutes; transfer to a plate.  Add the scallions, ginger, and garlic; stir-fry until fragrant, about 30 seconds.  Add the broccoli florets and bamboo shoots; stir-fry until crisp tender; about 2 minutes.  Add the broth mixture and the shrimp.  Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.

Shrimp and Soba Salad

This tasty Japanese dish can be served either cold or at room temperature.  Its great for a summer night's meal or to bring to a potluck dinner!

When I first made this, I doubled the recipe however, I trippled the dressing because I thought it needed it.  But now, I am thinking that the amount of dressing suggested gave it enough flavor.

Shrimp and Soba Salad
Serves: 4
Points: 6

Ingredients

1 tbsp mirin
1 tbsp seasoned rice vinegar
1 tbsp reduced-sodium soy sauce
1 tbsp sugar
1 tsp Asian (dark) sesame oil
1 tsp minced peeled fresh ginger
1 clove garlic, minced
1/2 pound soba noodles (if you can't find soba noodles, use whole wheat spaghetti)
4 scallions, thinly sliced
1 carrot, cut into matchstick-thin strips
1/4 pound fresh snow peas, trimmed and cut diagonally in half
3/4 pound large shrimp, peeled and deveined

Instructions

1) To make the dressing, whisk the mirin, vinegar, soy sauce, sugar, sesame oil, ginger, and garlic in a small bowl until blended, set aside.

2) Bring a large pot of water to a boil.  Add the noodles and cook until just tender.  With a strainer or tongs, transfer the noodles to a large bowl of cold water to cool.  Drain.  Reserve the cooking liquid.

3) Transfer the drained noodles to a large bowl.  Stir in the scallions and the carrot; set aside.

4) Return the cooking liquid to a boil.  Add the snow peas and boil just until bright green and almost tender, about 2 minutes.  Transfer the snow peas to a colander with a slotted spoon; rinse under cold water and drain.  Add the snow peas to the bowl with the noodles.

5) Cook the shrimp in the same pot of boiling water until just pink, about 3 minutes; drain.  Rinse the shrimp under cold water; drain and transfer to the bowl with the noodle mixture.  Toss the salad with the dressing to coat well.  Serve at room temperature or chilled.

Baked Shrimp in Lemony Garlic Sauce

This dish was very good.  In fact, I made some brown rice and broccoli to go along with it.  Once on my plate, I tossed it all together along with some of the sauce from the shrimp and it was awesome!

Baked Shrimp in Lemony Garlic Sauce
Serves: 4
Points: 4

Ingredients

1 1/4 pound(s) shrimp, peeled and deveined
1 spray(s) cooking spray
1/4 cup(s) fresh lemon juice
2 Tbsp light butter, melted
3 medium garlic clove(s), minced
1 tsp Worcestershire sauce
3/4 tsp lemon pepper
1/4 tsp ground red pepper
2 Tbsp parsley, chopped

Instructions

1) Preheat oven to 425°F.


2) Arrange shrimp in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine lemon juice and next 5 ingredients; pour over shrimp.

3) Bake at 425°F for 8 to 10 minutes or until shrimp are done. Sprinkle parsley over shrimp; serve immediately. Yield: 4 servings (serving size: 3 ounces shrimp and 2 tablespoons sauce).

Spicy Orange Shrimp with Broccoli

It was Chinese take-out night in our house the other day.  This is what I made.  I found this recipe in the WW, "In One Pot" cookbook.

Spicy Orange Shrimp with Broccoli
Serves: 4
Points: 4

Ingredients

1 pound extra-large shrimp, peeled and deveined
2 tbsp cornstarch
1 tbsp grated peeled fresh ginger
2 tsp grated orange zest
1/2 cup low-sodium chicken or vegetable broth
1/4 cup orange juice
2 tbsp reduced-sodium soy sauce
1 tbsp sugar
1/4 tsp crushed red pepper
1 (12 oz bag) fresh broccoli florets
1/4 cup water
2 cups hot cooked white rice

Instructions

1) Combine the shrimp, 1 tbsp of the cornstarch, the ginger, and orange zest in a medium bowl; toss to coat.

2) Combine the remaining tbsp of cornstarch, the broth, orange juice, soy sauce, sugar, and crushed red pepper in a small bowl, set aside.

3) Spray a large nonstick skillet with nonstick cooking spray and set over medium high heat.  Add the shrimp mixture and cook, stirring occasionally, until the shrimp are just opaque in the center, 3-4 minutes.  Transfer the shrimp to a plate.

4) Add the broccoli and water to the skillet (note, it took a little more water for me).  Cook stirring occasionally, until crisp-tender and the water evaporates, about 3 minutes.  Add the broth mixture and cook, stirring constantly, until the mixture bubbles and thickens.  Add the cooked shrimp and heat through.  About 1 minute.  Serve over rice.

Shrimp Creole

I found this recipe on a Weight Watchers message board.  It is very tasty and really hits the spot.

Shrimp Creole
Serves: 4
Points: 2 (adding 1 cup of brown rice to each serving will add 4 points, for a total of 6 points per serving)

Ingredients
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1 small clove garlic, minced
3, 14oz cans diced tomatoes, drained
1 tbsp worcestershire sauce
1 tbsp tomato paste
2 tsp chili powder
1/2 tsp crushed red pepper flakes
1/4 tsp oregano
1/4 cup chopped italian parsley (I left this out)
1 pound shelled and deveined shrimp

Instructions

Saute onion, celery, green pepper and garlic in a pan sprayed with olive oil pam (I used regular because its all I had), over medium heat until veggies are soft.

Add tomatoes, worcestershire sauce, tomato paste, chili powder, crushed red pepper and oregano.

Bring to a boil and then simmer for 30 minutes.

Add shrimp and parsley and cook an additional 5-8 minutes or until shrimp are fully cooked (It took me about 5 minutes).

Serve over brown rice.

Thai Shrimp Soup

This was probably one of the first recipes that I made from this particular WW cookbook (In One Pot). I made it for my entire family (brothers, parents, etc) and they all loved it and there is no way that anyone would say that this was a WW recipe. Its just that good.

Thai Shrimp Soup
Serves: 4
Points: 4

Ingredients
4 tsp fresh lime juice
1 tbsp minced fresh ginger
1 tbsp reduced-sodium soy sauce
1 tsp packed light brown sugar
1 tsp Asian (dark) sesame oil
3 cloves garlic, minced
1/2 tsp ground corriander
1/4 tsp cayenne
6 cups fish or vegetable broth (I used the vegetable because its easier to find)
6 ounces thin, dried Chinese noodles or capellini
1 pound medium shrimp, peeled and deveined
1/2 pound fres white mushrooms, sliced
1/4 pound fresh snow peas, trimmed and dliced diagonally in half
2 scallions, thinly sliced
2 tbsp chopped fresh cilantro

1. Combined the lime juice, ginger, soy sauce, sugar, oil, garlic, corriander, and cayenne in a small bowl. Set the mixture aside, at room temperature, to allow the flavors to blend, at least 15 minutes or up to 2 days.

2. Meanwhile, bring the broth to a boil in a Dutch oven. Add the noodles and simmer, uncovered, until almost tender, about 5 minutes. Add the shrimp, mushrooms, and snow peas; return to a boil. Reduce the heat and simmer uncovered, until the shrimp are just opaque in the center and the vegetables are softened, about 2 minutes.

3. Stir the lime juice mixture into the broth; return to a simmer. Serve the soup sprinkled with the scallions and cilantro.

TASTY!