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 -...
Forum Discussion
New one I tried last night with excellent results.
Asian Drunken Shrimp
Serves: 4, Yield: 1 lb
4 PointsPlus Doubled sauce 5
Rice 1 cup 5 points
"I always double the sauce ingredients and serve this over rice and really enjoy the Asian flavor. This can also be used as an appetizer."
Ingredients
1 lb medium raw shrimp (11)
2 tablespoons dry sherry (1)
2 1/2 teaspoons cornstarch, divided (1)
1 teaspoon sugar, divided (0)
3 tablespoons soy sauce, Low sodium (1)
2 tablespoons water
1 tablespoon white vinegar (0)
1 tablespoons vegetable oil (3) Do not double
1/4 cup chopped green onions, with tops (0)
1 teaspoon fresh gingerroot, minced (0)
1 garlic cloves, minced (0)
Directions
Peel and devein shrimp, leaving the tails on. Combine sherry, 2 tsp of the cornstarch and 1/2 tsp sugar in bowl, stir in shrimp until well coated. Cover and refrigerate 30 minutes.
Meanwhile combine soy sauce, water, vinegar, remaining 1/2 tsp each of the cornstarch and sugar and set aside.
Heat oil in wok or large skillet over med-high heat. Add green onion, ginger and garlic, stir fry 30 seconds.
Add shrimp, stir fry 3 minutes, or until pink.
Pour in soy sauce mixture, cook and stir until sauce boils and thickens.
Garnish as desired, and serve as desired.
I used a "boil in bag" jasmine rice, a cucumber/onion/tomato salad, and I stir fried a bag of snow peas with garlic and a hint of olive oil to go with it. We were very full which is always a plus when trying to cut calories!
Asian Drunken Shrimp
Serves: 4, Yield: 1 lb
4 PointsPlus Doubled sauce 5
Rice 1 cup 5 points
"I always double the sauce ingredients and serve this over rice and really enjoy the Asian flavor. This can also be used as an appetizer."
Ingredients
1 lb medium raw shrimp (11)
2 tablespoons dry sherry (1)
2 1/2 teaspoons cornstarch, divided (1)
1 teaspoon sugar, divided (0)
3 tablespoons soy sauce, Low sodium (1)
2 tablespoons water
1 tablespoon white vinegar (0)
1 tablespoons vegetable oil (3) Do not double
1/4 cup chopped green onions, with tops (0)
1 teaspoon fresh gingerroot, minced (0)
1 garlic cloves, minced (0)
Directions
Peel and devein shrimp, leaving the tails on. Combine sherry, 2 tsp of the cornstarch and 1/2 tsp sugar in bowl, stir in shrimp until well coated. Cover and refrigerate 30 minutes.
Meanwhile combine soy sauce, water, vinegar, remaining 1/2 tsp each of the cornstarch and sugar and set aside.
Heat oil in wok or large skillet over med-high heat. Add green onion, ginger and garlic, stir fry 30 seconds.
Add shrimp, stir fry 3 minutes, or until pink.
Pour in soy sauce mixture, cook and stir until sauce boils and thickens.
Garnish as desired, and serve as desired.
I used a "boil in bag" jasmine rice, a cucumber/onion/tomato salad, and I stir fried a bag of snow peas with garlic and a hint of olive oil to go with it. We were very full which is always a plus when trying to cut calories!
