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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"The best way to lose weight is to close your mouth - something very difficult for a politician."
-Ed Koch, Politician

The refrigerator light goes on...

Shrimp is great because it's just so darn quick. Recipes like this one are perfect for a weeknight. Mix up some yummy butter, put a bit of olive oil in a pan, sauté and add the butter. Serve this with Mexican Rice and there's enough sauce to add some extra zing to the rice.

Storing Butter

After you have found the butter that you like (see Butter), storing it properly is crucial. The high fat content means that butter will pick up flavors easily. Store your butter in an airtight container no matter what quality you purchase. It is best stored at lower temperatures and butter will freeze well for a couple of months.


 

Shrimp with Chili Lime Butter



Servings = 2 | Serving size =4 ounces shrimp with sauce

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes good leftovers, especially for sandwiches.

Serve with Chipotle Jack Grilled Grit Cakes or Cheese Grits or Brown and Wild Rice or Brown Rice or Cilantro Rice or Cilantro Rice - Low Sodium Version or Cilantro Lime Rice or Cilantro Lime Rice - Low Sodium Version or Mexican Rice or Mexican Rice - Low Sodium Version

AND

Serve with Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Jicama Salad or Maple Sweetened Collard Greens or Sauteed Leeks or Sauteed Leeks - Low Sodium Version or Yellow Squash and Onions or Iceberg Wedge Salad with Blue Cheese Dressing or Mushroom Salad

1 Tbsp unsalted butter (softened)
1/2 lime (juiced)
1 tsp chili powder
1/8 tsp red pepper flakes
1 clove garlic (minced)
1/8 tsp salt
fresh ground black pepper (to taste)
2 tsp olive oil (divided)
8 ounces shrimp (peeled and deveined)

Mix together the softened butter, lime juice, chili powder, red pepper flakes, salt, pepper and 1 teaspoon of the olive oil.

Place a large skillet over high heat. Add 1 teaspoon of olive oil and when hot add the shrimp. Cook for about 6 – 8 minutes until the shrimp turns pink.

Turn off the heat and add the chili lime butter. Toss until melted and serve.

Nutrition Facts

Serving size = 4 ounces shrimp with sauce

Servings = 2

.

Amount Per Serving

Calories 199 Calories from Fat 89
  % Daily Value
Total Fat 10g 16%
    Saturated Fat 4g 22%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 185mg 62%
Sodium 470mg 20%
Total Carbohydrates 4g 1%
    Dietary Fiber 1g 2%
    Sugars 0g  
Protein 23g  
Vitamin A 16% Vitamin C 14%
Calcium 7% Iron 16%
Vitamin K 3 mcg Potassium 259 mg
Magnesium 46 mg