Tag Archives: shrimp

Penne For Your Thoughts? Shrimp & Snap Pea Pasta with Lemon Gremolata

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shrimp snap pea pasta with lemon gremolata

Oh my goodness, I almost let National Pasta Day go uncelebrated and in my house full of noodle-lovers, that would be an unforgiveable offense.  I’ve grown my three sons into their teens on some form of pasta or another – they get that gene from their dad who lived exclusively on macaroni and cheese with tuna fish until age 29 (when we got engaged).

Carbs, carbs – yes, traditional pasta has carbohydrates. Even though I eat a higher protein diet, I do enjoy a little taste of carby comfort now and then – especially when it’s topped with a kaleidoscope of my favorite fresh produce.  I want to share with you my recipe for Shrimp & Sugar Snap Pasta with Lemon Gremolata — it may seem a little “out of season” considering the boom of butternut squash and pumpkin recipes this time of year but, trust me, it’s a welcomed ray of sunshine for your supper (and the leftovers pack nicely for lunch). Oh, and since Austin is still in its endless summer season (which I expect to last until the beginning of November), I will just continue to enjoy wearing flip flops, summery tops and just-picked-from-the-garden pasta dishes.

I adapted this pasta salad recipe from one I’ve taught in classes on behalf of the Texas Beef Council. Of course, that recipe used sliced sirloin (always a good choice) but I just knew it would be good tweaked with shrimp, chicken or just extra vegetables.  Feel free to make substitutions, this recipe is super accommodating. For example, if sugar snap peas aren’t in the market, substitute blanched green beans or lightly steamed baby carrots. Also, use the noodle you prefer – like gemelli, corkscrew, bow ties or penne! The light and vibrant Lemon Gremolata dressing will find its way into the nooks and crannies of the pasta and really pulls all the flavors together. Enjoy!

Happy Pasta Day! Enjoy this Shrimp & Snap Pea with Lemon Gremolata Recipe! #YUM

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Shrimp & Snap Pea Pasta with Lemon Gremolata Recipe

  • 1 lb large shrimp, tails on but peeled and deveined
  • 2 cups fresh sugar snap peas
  • 4 cups cooked gemelli, corkscrew or pasta
  • 1 cup grape or cherry tomatoes, cut in halves
  • 3 cloves garlic, minced
  • 1 teaspoon black pepper
  • Freshly grated lemon peel
  • Chopped fresh parsley (optional)

For Gremolata Dressing:

  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 2 cloves garlic, minced
  • 2 teaspoons freshly grated lemon peel
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  1. Bring water to boil in large saucepan. Add peas; cook 2 to 3 minutes until crisp-tender. Drain; rinse under cold water. Combine peas, pasta and tomatoes in large bowl. Set aside.
  2. Whisk Gremolata Dressing ingredients in small bowl until well blended. Toss 2 tablespoons dressing with pasta mixture. Set aside.
  3. Add olive oil to medium skillet and bring to medium-high heat. Add shrimp and garlic to skillet and cook for 3 – 4 minutes, stirring constantly, until pink. Season with pepper.
  4. Remove shrimp from skillet and add to pasta mixture. Add remaining dressing to pasta mixture; toss to coat evenly. Garnish with additional lemon peel and parsley, if desired.
  5. Serves 4.
Tip -- Zest your lemons BEFORE juicing!

Tip — Zest your lemons BEFORE juicing!

 

Spicy Sweet Watermelon Shrimp Skewer Recipe – Day 3 #LivingOnTheWedge

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grilling watermelon

During the summer, don’t knock on my front door during the dinner hour – just come on through the back gate! If you were an actual neighbor, the amazing aromas wafting over the fence would serve as your not-so-formal invitation to come join me for some fantastic food ready to be pulled off a sizzling grill. Tonight I’m making a mouthwatering meal that is as healthy as it is vibrantly hued – Grilled Watermelon Shrimp Kebabs with Sweet Spicy Glaze.

watermelon kabobs with shrimp

Grilling is my go-to way to prepare healthy recipes for my family and friends. The focus on lean proteins and fresh produce eliminates any need for buttery sauces, breadings and other diet-busters. You’d be surprised at how many foods are great on the grates – fruit is one of my favorite foods to grill! A good sear from the grill caramelizes the natural sugars found in fruit, taking the flavor experience to a “whole-nutha” level. Trust me, the watermelon chunks are insanely good on these fire-kissed kebabs! Yes, you CAN grill watermelon!

summer shrimp and watermelon

Grilled Watermelon Shrimp Kebabs with Sweet Spicy Glaze Recipe

  • 6 cups 1” watermelon cubes (divided)
  • 1 tablespoon red chili sauce (like Sriracha)
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 teaspoon minced garlic
  • 1 pound peeled and deveined jumbo shrimp, tails intact
  • 1 large red onion, cut into 1” chunks
  • Sea salt & coarse black pepper, to taste
  • Garnish: fresh cilantro
  1. In a blender, add 2 cups watermelon, honey, soy sauce, minced garlic and any watermelon juice that has pooled in the bowl of your watermelon prep bowl (or substitute a tablespoon of water to get blender going). Puree ingredients until smooth.
  2. Transfer watermelon mixture to small sauce pan and bring to a boil. Reduce heat and simmer on low for approximately 15 minutes, or until mixture has reduced to about ½ remaining. Set aside.
  3. Meanwhile, thread raw shrimp, onion pieces and remaining watermelon cubes onto four 12” metal or soaked bamboo skewers, alternating ingredients (may substitute eight 6” skewers). Season with salt and pepper.
  4. Heat grill or stove-top grill pan to 400 F degrees. Place skewers on grill and cook for approximately 3 – 4 minutes per side, flipping once. Near the end of grilling, use a silicon brush to glaze skewers with the sauce. Remove from grill once shrimp is cooked through and no longer translucent. Watermelon and onions should also have some nice grate marks.
  5. Drizzle with reserved sauce and serve alone, over cilantro rice (pictured) a salad or your choice of side. Serves 4.

Cooks tip:  Double the sauce recipe and save the leftovers in the refrigerator (up to a week) for a salad dressing or to jazz up a milder fish like tilapia.

If this grilled watermelon recipe appeals to you, you’ll also love my Spicy Sesame Salmon on Seared Watermelon.

salmon on watermelon plank

I also love this idea for Flash Grilled Watermelon Cheddar Burgers from Watermelon.org that replaces a juicy grilled watermelon wedge for the tomato slice. It’s a wonderful way to load up on lycopene. Although tomatoes are famous for having an abundance of this powerful antioxidant, bet you didn’t know that watermelon actually has the most concentrated levels of any fruit or veggie!

substitute watermelon for tomato on burgers

If you have a watermelon recipe or tip to share, please post it in the comments. Or, better yet, join my #LivingOnTheWedge Pinterest board.

watermelon prize packPlease come back to visit EVERY DAY this week as I talk about all things deliciously and nutritiously watermelon and don’t forget to enter the giveaway for a great Watermelon Prize Pack. 

The National Watermelon Promotion Board is providing me with compensation to share my love of watermelon. However, the opinions and content (unless otherwise noted) shared are my own and NWPB did not tell me what to say or how to say it.

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Party Ready! Pomegranate Jicama Salad with Roasted Cilantro Shrimp

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Although we’re just a few days into November, soon the winter holiday season will be in full swing. Invitations to parties galore will be popping up in your inbox and you may even be hosting a soiree of your own. If you’re anything like me, indulging in foods that have been forbidden to pass your lips for months upon months are now welcomed as the beloved, long-lost friends they are. It’s so wonderful to see you again cheesecakes, chocolate kiss cookies, mugs of eggnog and bacon-wrapped finger foods — squeal!

chocolate crinkle cookies kiss cookies thefitfork

Sometimes you just have to say “yes” to the splurge!

But, before you dive off head first into a bowl of fully-loaded artichoke spinach dip, remember – all things in moderation! I’ve said it many times before and I’ll say it again; I’ve never been a food denier. But, I do balance my splurges with healthy foods and watch my portion sizes when I know that tempting foods are coming my way.

jennifer fisher litehouse jicima pomegranate salad 1 big

One festive, flavorful and yet still fit dish I like to make (or bring) to parties is Pomegranate Jicama Salad with Roasted Cilantro Shrimp.  I created this colorful recipe to fulfill a request for “elegant and easy healthy holiday ideas” for the Living Litehouse blog.  This simple to assemble salad makes a showy statement when served as a light entrée. It can also be divided up among stemmed glasses and served as an appetizer, shrimp cocktail-style! If you’re not up to roasting the shrimp yourself, just purchase them ready to go at the chef-prepared food section of any upscale market. Guests will be impressed with the presentation and pomegranate flavor of this shrimp salad and not feel a bit guilty about overdoing it.

jennifer fisher litehouse jicima pomegranat salad individual big

 

 

 

 

 

 

 

Ingredients

  • For the shrimp:
  • 2 pounds uncooked (12 to 15-count) shrimp
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons minced fresh cilantro
  • For the salad:
  • 1 lb jicama peeled and julienned
  • 1 medium red onion thinly sliced
  • 1 large pomegranate peeled and arils harvested
  • 2 Tbsp. minced jalapeno
  • 2 Tbsp. fresh very thinly sliced green onion
  • 2 Tbsp. fresh minced cilantro
  • 2/3 cup Pomegranate Blueberry Vinaigrette
  • ¼ cup salted roasted pepitas (pumpkin seeds)
  • 4-oz. crumbled Feta Cheese

Directions

1. Preheat the oven to 400 degrees F.

2. Peel and devein the shrimp, leaving the tails on. Place shrimp on a sheet pan with the olive oil, salt, and pepper. Stir shrimp around a little to coat them in oil and then spread in a single layer. Sprinkle with cilantro.

3. Roast for approximately 8 minutes, just until pink and firm and cooked through. Set aside to cool.

3. Meanwhile, in large bowl, add julienned jicama, sliced red onion, pomegranate arils, jalapeno, spring onion, and cilantro. Pour Pomegranate Blueberry Vinaigrette over mixture and mix gently to combine.

4. Add spring mix to serving bowl or platter. Mound jicama-pomegranate mixture in the center of lettuce; sprinkle with pepitas and feta cheese.

5. Arrange roasted shrimp around perimeter.

 

With this deliciously nutritious and low-cal salad, you don’t have to feel guilty about taking a wild ride on the dessert cart; or, perhaps having a second slice of my Lower-Fat Caramel Apple Carrot Cake! Don’t forget to visit Living Litehouse for my recipes!

jennifer fisher litehouse closeup cake slice

On another note, it’s less than a week until I leave for Las Vegas to battle it off spatula to spatula with the other 99 contestants in the Pillsbury BakeOff.  If you missed it a few months ago, my recipe that made it through to become a finalist is an appetizer – Spicy Beef and Sweet Potato Samosas.  How cute is the official apron this year? It was created especially for the event by designer Whitney Port and I can’t wait to wear it!

pillsbury 2013 apron

Halloween Appetizers so Healthy, It’s Scary!

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For most, Halloween is a valid excuse to eat fun-size chocolate bars and candy corn until falling into a sugar coma – and I’m not immune. Aside from chocolate anything (natch), my favorite “kid” candies are banana Laffy Taffy, Tootsie Rolls and Hot Tamales!  There’s a reason why I don’t buy Halloween candy until the day before; if it’s in front of my face, I’m going to eat it! Actually, I’m repeating my treats last year and giving trick-or-treaters SunRype Fruit Strips (100% all-natural, no preservative fruit leathers). To prevent being “tricked” by ticked off pre-teens, I also offered candy under the obligation that each kid must take taking at least one healthy treat. (Nov. 1 update — the SunRype were actually very popular as Halloween handouts!)

P1020047

My older boys are having some friends come over for a scary-movie and video game party! I’m setting up a bone-chilling buffet similar to this one I created for Litehouse Foods. Look closely and you’ll see that this deconstructed platter of goblin parts is actually quite healthy, and could even be called a well-balanced meal. There are blood shot eyeball eggs, baked shrimp goblin fingers, molded intestine noodles and creepy crudities. Rattle your bones and get on over to Litehouse Foods to get the recipes for the Bloodshot Eyeball Eggs and Shrimp Goblin Fingers – your family will be screaming . . . with delight!

goblin platter no product large

 

 

 

 

 

 

 

 

 

 

jennifer fisher litehouse goblin platter whole eggs

Make these bloodshot eye eggs by gently tapping them to crackle shell and soak overnight in beet juice.

 

 

 

 

Now, I’m not that mom who refuses to serve something sweet and sinful. I’ll also be making this Halloween Trash recipe I found floating around on Facebook – it certainly looks to die for! So, for whomever is keeping score out there, this one is NOT as healthy! But, enjoy!

halloween trash

Here’s my take on throwing it together (plus I’m adding m&ms and pretzels) — 8 cups popped corn using my microwave brown paper bag method, 2 cups mini pretzels , 1 cup fall-colored M&Ms, 1 cup candy corn, 1 pound vanilla bark, Halloween sprinkles. Mix popped corn, pretzels and candy together on wax-paper lined, rimmed baking sheets. Drizzle with vanilla bark melted according to manufacturer’s directions. Toss to coat evenly. Finish up with Halloween-colored sprinkles.

Noodle Power! Three Healthy Pasta Recipes

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Holy macaroni, October is National Pasta Month! That makes me want to turn cartwheels for saucy wagon wheels and do extra kettle bells for stuffed shells!  Even though statistics from the National Pasta Association show that, on average, American families eat pasta seven times a month, athletes and folks watching their weight often avoid pasta in all shapes and sizes, shamed by the bad carb rap it sometimes gets. True, pasta made with highly-processed, refined white flour isn’t the best thing for your body. The outer shell of the grain is stripped, removing important fiber minerals and vitamins. In addition, many people can’t tolerate wheat and gluten foods at all. The good news is that you can still celebrate Pasta Month thanks to a cornucopia of healthier pastas and pasta alternatives.

Turning cartwheels for healthy pasta!

Turning cartwheels for healthy pasta!

Since we don’t have any food allergies or intolerances in my family, whole grain pasta is a go-to choice for my recipes – it has lots of fiber and vitamin B. These days it seems like you can get nearly every pasta type from bow tie to ziti in a whole grain option.  Rice noodles and bean-based noodles are good substitutes for folks on a gluten-free diet as are buckwheat noodles (aka Soba noodles) which actually aren’t wheat at all – technically buckwheat is the fruit of a plant called Fagopyrum esculentum. Other ideas for alternative pasta includes spaghetti squash, zucchini ribbons, shredded cabbage and the famous yet strange shirataki pasta noodles made from a soluble fiber called “glucomannan.”  These three recipes use whole-grain pasta, but feel free to use what works best in your diet.

jennifer fisher thefitfork.com taco bake med

Lightened Beef Taco Pasta Bake

  • 1 lb. 93% lean ground beef
  • 1 ¼ oz packet reduced-sodium taco seasoning
  • 1 15-oz can tomato sauce
  • 1 cup frozen or fresh corn kernals
  • 3 cups uncooked whole grain elbow macaroni
  • 2/3 cup reduced-fat Ranch dip
  • ½ cup salsa
  • 1 cup shredded 2% cheddar cheese
  • 1/2 cup crushed tortilla chips
  • 1 tablespoon chopped cilantro
  • Garnish: grape tomatoes

Preheat oven to 350 F degree oven.

Brown beef in skillet over medium heat; drain. Stir in taco seasoning, tomato sauce and corn. Bring mixture to a boil; remove from heat.

Meanwhile, cook pasta according to manufacturer’s directions. Drain. In large bowl, mix together cooked pasta, ranch dip, salsa, and ½ cup of cheese.

Spoon macaroni mixture into a 9”x13” baking dish. Top with beef mixture and sprinkle with remaining cheese.  Sprinkle on tortilla ships and cilantro.

Bake at 350 F degrees uncovered for 30 minutes, or until hot and bubbling. Garnish with grape tomatoes.

Serves 6.

 

Lemon Citrus Shrimp & Spaghetti Recipe

Lemon Citrus Shrimp & Spaghetti was a huge hit with my husband. Tart but not too sour, this healthy pasta recipe is the perfect way add some light, fresh flavors to your fall menu. If you don’t want to go outside to grill the shrimp, they are easy to roast in the oven. Or, why complicate things? Just buy them pre-cooked at the chef-prepared fresh-food counter at your market.

jennifer fisher - thefitfork.com - lemon citrus spaghetti shrimp

 

Thai Chicken Peanut Pasta Recipe

This Thai Chicken Peanut Pasta Recipe is a go-to recipe when I’m in a hurry to make a weeknight dinner. Ground chicken breast cooks up in a snap and for convenience I use packaged matchstick carrots unless I already have a stash prepped earlier in the week for salads. The sauce is simple to make and includes peanut butter and Sriracha. We never have leftovers!

jennifer fisher thefitfork thai chicken peanut pasta