Hot Garlic Shrimp and Asparagus

Ingredients

• 1  Tablespoon  olive oil
• 2 1/2  cups  (1-inch) sliced asparagus (about 1 pound)
• 5 garlic cloves
• 1/2  teaspoon  salt
• 1 – 2  teaspoons  crushed red pepper
• 1/4  teaspoon  freshly ground black pepper
• 14-20 Shrimp
• 1  cup vegetable broth
• 2 Tablespoons of lemon juice
• 1 cup prepared Brown Rice

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add asparagus, garlic, salt, and peppers; cook for 2 minutes, stirring frequently. Add shrimp, and cook for 4 minutes, stirring frequently.
2. Stir in broth and juice; bring to a boil. Remove from heat; serve with brown rice or other grain.

Thai Coconut Shrimp with Brown Rice Pasta

I found this recipe on the Clean Eating site and WOW is it good! Fulfilled my cravings for take-out :o)

Ingredients

• 8 oz dry brown rice noodles or pasta of your choice
• 2 cups broccoli florets
• 2/3 cup light coconut milk
• 1 tbsp tomato paste
• 3 tbsp natural peanut butter with sea salt
• 1 tsp ginger, ground
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• Juice of 1/2 lime
• 1 red bell pepper, sliced into thin strips
• 1 cup bean sprouts
• 24 medium raw shrimp, peeled, deveined and rinsed under cold running water

Instructions

1. Bring 2 medium pots of water to a boil over high heat. In 1 pot, cook pasta according to package directions, then rinse with hot water to ensure pasta doesn’t get sticky when left to stand. (NOTE: Hot water washes away the starch better than cold water.) Fluff pasta with your fingers or a fork to further de-clump noodles, then set aside. In the second pot of boiling water, add broccoli, cover, turn heat down to low and simmer for 5 minutes. Drain and set aside.

2. Meanwhile, in a bowl, add coconut milk, tomato paste, peanut butter, ginger, garlic, pepper flakes and lime juice. Use a fork or whisk to thoroughly combine.

3. Simmer coconut mixture, bell pepper and bean sprouts in a nonstick pan over medium-low heat for 5 minutes, stirring often to prevent clumping. Add shrimp and cook for another 2 minutes, then flip shrimp over and continue to cook for a final minute.
Toss noodles and broccoli with coconut-shrimp mixture and serve piping hot.

Tips & Bonus Information

Next time I may add a bit of chicken broth just to deepen the flavour a bit - and maybe some cayenne or more red pepper flakes for a bit more heat. http://www.cleaneatingmag.com/Recipes/Recipe/Thai-Coconut-Shrimp-with-Brown-Rice-Pasta-.aspx

Yield: 4
Preparation Time: 5
Cooking Time: 20

http://eatcleandiet.com/the_kitchen_table/recipe/recipe.aspx?id=1878

Honey Cilantro Shrimp Soft Tacos

These tacos are incredible; sweet, slightly spicy and flavorful!

Minutes to Prepare: 10

Minutes to Cook: 15

Number of Servings: 4

Ingredients

1 tsp. vegetable oil
1 large onion, sliced into strips
2 bell peppers, sliced into strips
3-4 cloves garlic, chopped
1 jalapeno (remove seeds if you don't like it hot.)
1 1/2 lb. precooked cocktail shrimp, tails removed
4 tbsp. honey
3 tbsp. fresh cilantro, chopped
2 tsp. coriander
2 tsp. cumin
salt and pepper to taste
8 tortillas, soft taco size

Directions

Warm oil in skillet over medium heat. Add onion, garlic, bell peppers, and jalapeno. Cook until onions are transparent, about 5-10 minutes. Add shrimp and cook only until warmed through. (The longer they cook, the more they lose water and shrink.)

If you see a lot of water at the bottom of the pan after cooking the shrimp, drain mixture in a colander, return to skillet and stove. Lower the temperature of the stovetop to low. Add cumin and coriander, salt and pepper to taste.

In a small bowl, combine honey and chopped cilantro. Place shrimp mixture in tortilla and top with a spoonful of the honey mixture. You can top with salsa or sour cream if you wish. Enjoy!

*Note: these tacos can be pretty messy, so you may prefer to eat them with a fork and knife

Number of Servings: 4

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 468.1

• Total Fat: 7.3 g
• Cholesterol: 331.5 mg
• Sodium: 655.9 mg
• Total Carbs: 58.5 g
• Dietary Fiber: 3.6 g
• Protein: 42.0 g

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=261469