Weight Watcher Recipes

Texas Roadrunner wrote:
Couldn't believe it when I saw your post, Steve. Just told DH that I was going to try the Garlic Baked Shrimp this week. Have been meaning to for some time. What, besides cutting down on the cornflake crumbs , would you do differently? Also, per Leo's post, while I've not used celeriac as a sub for potatoes, I have subbed puréed cauliflower. For DH and I , we use straight cauliflower, but combine the cauliflower with mashed potatoes when we have guests. I use fat free half and half in lieu of milk. We have a good friend who eats very few vegetables and he did not know what he was eating. Of course a little pan sauce never hurts!

I think I am going a different direction entirely. Rather than try to fix this recipe I am going to adapt this one to use with shrimp: I think some minced garlic mixed in wouldn't hurt. I know this recipe works well with fish so it should work with shrimp as well.

Dijon-Crusted Fish

3 Tbls. reduced fat mayo
2 Tbls. grated parmesan cheese, divided
1 Tbl lemon juice
2 tsps. Dijon mustard (substitute the garlic here?)
1 tsp. horseradish
4 tilapia fillets (5 oz. each)
1/4 cup dry bread crumbs
2 tsps. butter, melted

Combine mayo, 1 Tbl. cheese, lemon juice, mustard, and horseradish. Place fillets on a baking sheet coated with cooking spray. Spread mayo mixture evenly over fillets.

Combine bread crumbs, butter, and remaining cheese; sprinkle over fillets

Bake at 425 for 13-18 minutes until fish flakes easily.

4 servings

214 calories (4 pts) (5 Plus Points)
8 gr. fat (3 saturated)