Shrimp Piccata Pasta

Shrimp Piccata Pasta 

6 ounces whole wheat uncooked spaghetti
2 shallots, chopped
1 Tbsp. Olive Oil
1 pound uncooked medium shrimp, peeled and deveined
3 ounces capers, drained
3 tablespoons lemon juice
½ teaspoon The Delicious Dietitian Seafood Spice Blend

Cook spaghetti according to package directions, omitting salt and oil. Meanwhile, in a large nonstick skillet, sauté shallots in oil until tender. Add the shrimp, capers, lemon juice, and Seafood spice blend. Cook and stir for 6-8 minutes or until shrimp is cooked thoroughly. Drain spaghetti and toss with shrimp mixture. 

**Can substitute 2 boneless, skinless chicken breasts, cubed, substitute ½ teaspoon Southern Spice Blend for Seafood Blend

Shrimp and Green Bean Salad

This delicious salad combines quick cooking shrimp with tasty green beans for a light, quick meal.  Use microwavable brown rice to cut your prep time even further!  

2 pounds peeled, medium-size raw shrimp (look for US wild caught)

Tomato Basil Vinaigrette, divided (recipe below)

1 1/2 pounds fresh green beans, trimmed (or 1 bag steam fresh green beans)

1 1/3 cups (5 1/2 oz.) shredded Parmesan cheese

3/4 cup chopped roasted almonds 

2 cups prepared brown rice

Combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic bag; seal and chill 15 minutes, turning occasionally.  If using fresh green beans, cook in boiling water to cover 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain, pat dry, and place in a large bowl.  If you are using steam fresh beans, follow the package directions.  Remove shrimp from marinade, discarding marinade. Sauté shrimp on medium high heat for 2 minutes on each side or just until shrimp turn pink. Toss with green beans, Parmesan cheese, roasted almonds, and remaining 3/4 cup Basil Vinaigrette. Serve over brown rice.

Tomato Basil Vinaigrette 

1/2 cup chopped fresh basil

1/2 cup The Delicious Dietitian Tomato Wine vinegar

4 large shallots, minced

3 garlic cloves, minced

1 teaspoon brown sugar

1 teaspoon The Delicious Dietitian Seafood Spice Blend

1 cup olive oil

Whisk together basil, vinegar, shallots, garlic, brown sugar, and spice blend until well mixed. Gradually add olive oil, whisking constantly until blended.

Sautéed Citrus Tilapia

Sautéed Citrus Tilapia 

• Cooking spray
• 4 (6-ounce) tilapia fillets 
• 1 TBSP The Delicious Dietitian Seafood Blend
• 1/2 cup white wine* 
• 2 tablespoons finely chopped shallots
• 2 tablespoons fresh lemon juice 
• 2 tablespoons fresh orange juice 
• 4 teaspoons extravirgin olive oil 
• 1 TBSP White Muscadine Vinegar
  
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with Seafood Blend. Add 2 fillets to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan; keep warm. Repeat procedure with remaining fillets.
• Add white wine to pan; cook 30 seconds or until liquid almost evaporates. Combine shallots and remaining ingredients, stirring well with a whisk; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add shallot mixture to pan; sauté 1 minute or until thoroughly heated, stirring frequently. Place 1 fillet on each of 4 plates; top each serving with about 3 tablespoons sauce.  Serve with brown rice and a fresh veggie.  
• *may substitute no sodium added chicken broth for white wine.