New Orleans-Style Shrimp Packets

Yield: 4 servings

3 tablespoons Worcestershire sauce

2 tablespoons fresh lemon juice

1 tablespoon butter, melted

2 teaspoons chopped fresh rosemary

2 teaspoons chopped garlic

1/2 teaspoon dried thyme

1/2 teaspoon hot pepper sauce (such as Tabasco)

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground red pepper

2 pounds unpeeled large shrimp

2 lemons, sliced into 1/4-inch slices

4 teaspoons butter, divided

Combine first 11 ingredients in a large bowl; toss well. Cover and marinate in refrigerator 30 minutes.

Preheat oven to 425°.

Fold 4 (16 x 12-inch) sheets of aluminum foil in half crosswise. Open foil. Lay lemon on foil first. Then remove shrimp mixture from bowl; reserve marinade. Place about 2 1/4 cups shrimp mixture on half of each foil sheet. Drizzle remaining marinade evenly over shrimp. Top each serving with 1 teaspoon butter. Fold foil over shrimp; tightly seal edges.

Place packets on a baking sheet. Bake at 425° for 20 minutes. Let stand 10 minutes. Place on plates. Unfold packets carefully; and serve immediately.

Each person peels their own shrimp (put a bowl for the shells where everyone can reach it). It is part of the fun but you can use peeled shrimp if you prefer.

PER SERVING: CALORIES 323; FAT 10.7g; PROTEIN 46.4g; CHOLESTEROL 363mg; CALCIUM 156mg; SODIUM 513mg; FIBER 0.8g; IRON 6.5mg; CARBOHYDRATE 8.9g

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Shrimp & Artichoke Garlic Pasta (Core)

1 TBS olive oil

3 TBS minced garlic

3 TBS basil paste

6 marinated artichoke hearts (in brine)

4 oz (uncooked) whole wheat egg noodles

18-20 cooked medium shrimp

2-3 TBS FF parm cheese

fresh ground black pepper (to taste)

Boil pasta (per package directions) while heating olive oil in pan over medium heat.

Add garlic to olive oil and sautee 2-3 minutes (do not brown). Add artichoke hearts and basil to pan and heat through (artichokes will break down while you mix).

Add a couple TBS of pasta water to pan to thicken sauce. (I also added a little of the juice from the artichoke jar.)

Add cooked/drained pasta and shrimp to pan and toss with garlic/artichoke mixture. Allow to heat through (maybe 4-5 minutes).

Toss in cheese, melt, and top with fresh ground black pepper to taste.

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Baked Coconut Shrimp

Yield: 2 servings; 7 points per serving

1-1/2 pounds Shrimp - Extra large, defrosted, shelled and deveined, rinsed and patted dry

1/3 cup cornstarch

1/2 teaspoon ground red pepper

salt - dash

1 tablespoon honey

1 tablespoon lime juice - fresh squeezed

1/3 cup egg whites

3/4 cup coconut

Preheat oven to 425° F. Lightly spray a large baking sheet with butter flavored cooking spray.

In a small bowl combine cornstarch, pepper & salt. In a small microwave safe dish heat up honey approx. 30-45 seconds

Add lime juice to honey and stir. Slowly add in egg whites and continue to stir.

Place coconut in a thin layer on a pie plate or flat dish. Take each shrimp and first dip into cornstarch mixture, then in egg white mixture and finally roll in the coconut.

Place on the baking sheet and lightly spray with butter pam. Bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.

Per Serving: 230 Calories; 10g Fat; trace Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 96mg Sodium.

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Shrimp in Garlic Sauce

Yield: 6 (1/2 cup) servings; 1 point per serving

2 t extra-virgin olive oil

1 onion, finely chopped

3 garlic cloves, minced

¾ lb. medium shrimp, peeled & deveined

¾ t paprika

½ t ground cumin

½ t salt

2 T dry sherry

1 T fresh lemon juice

¼ c chopped fresh parsley

Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onion and garlic. Cook until the onion and garlic begin to soften, 3-4 minutes.

Add the shrimp, paprika, cumin & salt; cook, stirring occasionally, just until the shrimp are opaque, about 4 minutes. Add the sherry and lemon juice, and cook 1 minute longer.

Remove from the heat and stir in the parsley. Serve warm or at room temperature. Becomes more flavorful when made in advance.

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Grilled Lime-Teriyaki Shrimp

Yield: 2 servings

3 tablespoons lime juice

2 tablespoons olive oil

2 tablespoons reduced-sodium teriyaki sauce

1 tablespoon balsamic vinegar

1 tablespoon Dijon mustard

1 teaspoon garlic powder

6 drops hot pepper sauce

6 uncooked jumbo shrimp, peeled and deveined

Combine the first seven ingredients in a large resealable plastic bag; add shrimp. Seal bag and turn to coat. Refrigerate for 1 hour, turning occasionally.

If grilling the shrimp, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Thread shrimp onto two metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until shrimp turn pink.

Nutrition Facts: 3 shrimp equals 119 calories, 4 g fat (1 g saturated fat), 168 mg cholesterol, 301 mg sodium, 2 g carbohydrate, trace fiber, 18 g protein.

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