So I have a funny story to tell. I took my niece to the Shedd Aquarium in Chicago the other day. We ate lunch in the food court at the Aquarium. One of the choices was a nacho bowl. I am a fan of nachos. You could have the nachos with seasoned beef, seasoned chicken, or “fajita vegetables”. I thought the veggies might be a good choice. When I got to the front of the line, I was dismayed to find that the Aquarium’s idea of “fajita vegetables” included broccoli and cauliflower. FAJITA VEGETABLE FAIL!!!
Need less to say, I had my nacho bowl with chicken.
The recipe below is a Hungry Girl recipe and does not include cauliflower. 😉
2 C. sliced bell pepper
1 C. sliced onion
1 8oz. can pineapple tidbits, packed in juice, lightly drained
1 tbsp. fajita seasoning mix
1 tbsp. chopped fresh cilantro...I am nut a huge cilantro fan, so I may skip this.
8oz. (about 16) raw large shrimp, peeled, tails removed, deveined
1 1/2 tsp. lime juice
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
In a large bowl, combine veggies, pineapple, 1 1/2 tsp. fajita seasoning and cilantro. Toss to coat.
Spread mixture onto the center of the baking sheet. Bake for 12 minutes.
Meanwhile, in a large bowl, combine shrimp, lime juice, and the remaining seasoning. Toss to coat.
Flip veggies and arrange shrimp on top.
Bake until veggies have softened and lightly browned and shrimp are cooked through, about 8-10 more minutes.
Per serving: 219 calories, 1.5g. fat, 610g. sodium, 28.5g. carbohydrates, 3.5g. fiber, 22g. protein
Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
Sunday, August 11, 2019
Sunday, June 27, 2010
Crispy Crab Cakes
OK, those who know me, know that I am not a seafood fan. You're not going to find several chapters in my blog on fish, sorry, it's not going to happen. However, there are certain things in the seafood world that I do like. I will also try just about anything once.
A couple of years ago, Mom and I went to Cape Cod on vacation. I decided I was going to try a few things and see if my general opinion of seafood had changed. We were in a restaurant having dinner and I decided to have crab cakes for dinner. They were outstanding. What I had was considered and appetizer but I could have had one more and it would have been a meal. On this trip, I tried the crab cakes, clam chowder and scallops and the crab cakes were my favorite.
This recipe is Ellie Krieger's so these crab cakes are almose WW friendly.
1 tbsp. plus 2 tsp. extra virgin olive oil
2 scallions, thinly sliced
1/2 C. finely chopped red pepper
1 C. panko
1 large egg, lightly beaten
2 tbsp. nonfat milk
1 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1 tsp. fresh lemon juice, plus lemon wedges for serving
1/2 tsp. Old Bay seasoning
Dash of hot sauce
1lb. lump crab meat, picked over
Kosher salt and freshly ground pepper
olive oil cooking spray
Heat 2 tsp. olive oil in a large nonstick skillet over medium high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cool slightly.
Mix 1/2 C. panko, the egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire sauce, mustard, lemon juice, Old Bay, and hot sauce; fold in crab meat, panko mixture, scallion red pepper mixture, 1/4 tsp. of salt and a pinch of pepper. Shape into 8 patties and refrigerate 30 minutes.
Coat the crab cakes with the remaining 1/2 C. panko. Heat the remaining 1 tbsp. olive oil in the skillet over medium high heat. Mist the crab cakes with cooking spray and cook, sprayed side down, 3 to 4 minutes. Spray the tops, flip and cook 3 to 4 more minutes. Serve with lemon wedges.
A couple of years ago, Mom and I went to Cape Cod on vacation. I decided I was going to try a few things and see if my general opinion of seafood had changed. We were in a restaurant having dinner and I decided to have crab cakes for dinner. They were outstanding. What I had was considered and appetizer but I could have had one more and it would have been a meal. On this trip, I tried the crab cakes, clam chowder and scallops and the crab cakes were my favorite.
This recipe is Ellie Krieger's so these crab cakes are almose WW friendly.
1 tbsp. plus 2 tsp. extra virgin olive oil
2 scallions, thinly sliced
1/2 C. finely chopped red pepper
1 C. panko
1 large egg, lightly beaten
2 tbsp. nonfat milk
1 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1 tsp. fresh lemon juice, plus lemon wedges for serving
1/2 tsp. Old Bay seasoning
Dash of hot sauce
1lb. lump crab meat, picked over
Kosher salt and freshly ground pepper
olive oil cooking spray
Heat 2 tsp. olive oil in a large nonstick skillet over medium high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cool slightly.
Mix 1/2 C. panko, the egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire sauce, mustard, lemon juice, Old Bay, and hot sauce; fold in crab meat, panko mixture, scallion red pepper mixture, 1/4 tsp. of salt and a pinch of pepper. Shape into 8 patties and refrigerate 30 minutes.
Coat the crab cakes with the remaining 1/2 C. panko. Heat the remaining 1 tbsp. olive oil in the skillet over medium high heat. Mist the crab cakes with cooking spray and cook, sprayed side down, 3 to 4 minutes. Spray the tops, flip and cook 3 to 4 more minutes. Serve with lemon wedges.
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