Weight Watcher Recipes
Let's get a new thread with Weight Watcher recipes only. Be sure to list points/and or calories so we can all keep track. I'll start off with this one. Baked Coconut Shrimp 1 1/2 pounds Shrimp -...
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We had this last night. I served it with a baked Gold potato and sugar snap peas lightly steamed dressed with a tiny bit of olive oil and a sprinkle of Italian Seasoning mix.
Shrimp Scampi
4 tsp olive oil
1 1/4 pounds med shrimp, peeled (tails left on) and deveined
6-8 garlic cloves, minced
1 t tsp. corn starch
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
Red pepper flakes to taste
4 lemon slices
In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, 2-3 min. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter, keep hot.
In the skillet, combine the corn starch, broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; bring to a boil. Boil, uncovered, until the sauce is reduced by half; shake in the red pepper flakes to taste;spoon over the shrimp. Serve garnished with the lemon slices and sprinkled with the remaining tablespoon of parsley.
Makes 4 servings
Per serving: 184 Calories, 6 gm total Fat, 1 g Saturated Fat, 219 mg Cholesterol, 404 mg sodium, 3 g Total Carbohydrate, 0 g Dietary Fiber, 24 g Protein, 58 mg Calcium.
WW Points: 4 pts per serving
Shrimp Scampi
4 tsp olive oil
1 1/4 pounds med shrimp, peeled (tails left on) and deveined
6-8 garlic cloves, minced
1 t tsp. corn starch
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
Red pepper flakes to taste
4 lemon slices
In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, 2-3 min. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter, keep hot.
In the skillet, combine the corn starch, broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; bring to a boil. Boil, uncovered, until the sauce is reduced by half; shake in the red pepper flakes to taste;spoon over the shrimp. Serve garnished with the lemon slices and sprinkled with the remaining tablespoon of parsley.
Makes 4 servings
Per serving: 184 Calories, 6 gm total Fat, 1 g Saturated Fat, 219 mg Cholesterol, 404 mg sodium, 3 g Total Carbohydrate, 0 g Dietary Fiber, 24 g Protein, 58 mg Calcium.
WW Points: 4 pts per serving
