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Spicy Shrimp with Chilies and Garlic

Sauteed shrimp with garlic, dried chilies and lemon juice – it’s spicy, garlicky, acidic and sooooo good! You can serve this as an appetizer or have this for dinner over some baby greens with a crusty whole wheat baguette. And the best part about this dish – it’s ready in under 15 minutes.

If you don’t have dried chilies, you can use a generous amount of crushed red pepper. If you don’t like spicy food, you can leave the chilies out completely. You can also make this with lime juice and cilantro for a twist of this dish, see Cilantro Lime Shrimp[1]. This is gluten-free, paleo-friendly and low calorie… but trust me, you would never know it (it’s THAT good!).

Spicy Shrimp with Chilies
gordon-ramsay-recipe.com
Servings: 6 • Size: 2/3 cup • Old Points: 3 pts • Weight Watchers Points+: 3 pts
Calories: 147 • Fat: 4 g • Carb: 3 g • Fiber: 0 g • Protein: 23 g • Sugar: 0 g
Sodium: 171 mg • Cholesterol: 172 mg

Ingredients:

  • 1 1/2 pounds peeled and deveined medium shrimp
  • kosher salt and freshly ground black pepper
  • 1 tbsp extra-virgin olive oil
  • 3 to 4 dried chilies, roughly chopped
  • 5 garlic cloves, crushed
  • juice of 1 lemon
  • 3 tbsp chopped fresh parsley

Directions:

Season the shrimp with salt and pepper to taste.

Heat a large nonstick skillet over medium heat. Add 1/2 tbsp of the oil to the pan and half of the chilies and cook 1 to 2 minutes. Increase the heat to medium-high, when hot add half of the shrimp. Cook undisturbed for about 1 1/2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Transfer to a plate.

Add the remaining 1/2 tablespoon of oil and remaining chilies; cook 1 to 2 minutes. Add the remaining shrimp to the pan and cook, undisturbed, for about 1 1/2 minutes. Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, about 1 minute. Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat.

Squeeze the lemon juice over the shrimp. Add the parsley and toss well. Serve with crusty whole wheat bread and a salad.

References

  1. ^ Cilantro Lime Shrimp (www.gordon-ramsay-recipe.com)

Lemon and Dill Salmon with Sautéed Tomato, Spinach, and Feta Orzo

Lemon and Dill Salmon with Sautéed Tomato, Spinach, and Feta Orzo

by Pam on February 16, 2014

My husband requested salmon for dinner so I decided to simply roast it in the oven with fresh lemon and dill. I served it on top of garlicky orzo with sautéed tomatoes, spinach,fresh dill, lemon juice, and feta. It was a light and delicious meal that we all loved. My kids ate every single bite off of their plate – you can’t beat that! This was such a simple dinner that took very little time to prepare which makes it perfect for a weeknight meal.

Preheat the oven to 450 degrees.  Line a baking sheet with tin foil then coat it with cooking spray.

Combine the butter, olive oil, and garlic together then spread evenly over the top of the fish. Season with sea salt and freshly cracked pepper, to taste.  Sprinkle freshly chopped dill all over followed by a layer of lemon slices.  Place skin side down on the prepared baking sheet.

Cook the orzo in salted water per instructions, drain the orzo. Heat the olive oil in a sauté pan. Add the tomatoes and cook, stirring often, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the drained orzo, spinach, lemon juice, and fresh dill. Toss to coat evenly then season with sea salt and freshly cracked pepper, to taste. Taste and add more olive oil, lemon juice, or salt & pepper, if needed. Divide into four serving bowls then sprinkle with feta cheese.

Place into the oven and bake for 10 minutes or until the salmon flakes easily with a fork. Don’t overcook! Remove the salmon from the oven and cut into four servings then place fish on top of each bowl of orzo with additional slices of lemon if desired. Serve immediately.  Enjoy.



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Lemon and Dill Salmon with Sautéed Tomato, Spinach, and Feta Orzo




Yield: 4

Total Time: 20 min.



Ingredients:

Salmon:

1 lb salmon fillet
1 tsp butter
1 tsp olive oil
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
Fresh dill, to taste
Lemon slices

Orzo:

1 tbsp olive oil
8 oz of orzo, prepared per instructions
Handful of grape tomatoes
1 clove of garlic, minced
Handful of baby spinach
Juice of 1 lemon
1-2 tbsp fresh dill, to taste
Sea salt and freshly cracked lemon pepper, to taste
Feta cheese, to taste

Directions:

Preheat the oven to 450 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Combine the butter, olive oil, and garlic together then spread evenly over the top of the fish. Season with sea salt and freshly cracked pepper, to taste. Sprinkle freshly chopped dill all over followed by a layer of lemon slices. Place skin side down on the prepared baking sheet.

Cook the orzo in salted water per instructions, drain the orzo. Heat the olive oil in a sauté pan. Add the tomatoes and cook, stirring often, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the drained orzo, spinach, lemon juice, and fresh dill. Toss to coat evenly then season with sea salt and freshly cracked pepper, to taste. Taste and add more olive oil, lemon juice, or salt & pepper, if needed. Divide into four serving bowls then sprinkle with feta cheese.
Place into the oven and bake for 10 minutes or until the salmon flakes easily with a fork. Don’t overcook! Remove the salmon from the oven and cut into four servings then place fish on top of each bowl of orzo with additional slices of lemon if desired. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

 

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Lemon-Garlic Broccoli

Lemon-Garlic Broccoli

by Pam on January 6, 2014

My kids seem to eat more veggies when they have lemon or vinegar on them, my husband does too. I decided to quickly steam some broccoli until it was crisp-tender then sautéed it with crushed red pepper flakes, minced garlic, olive oil, and lemon juice. It was tangy and garlicky with a bit of a kick and we all loved it.

In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 3 to 4 minutes.

Heat the olive oil in a small sauté pan then add the crushed red pepper flakes and minced garlic, cook, stirring constantly for 1 minutes. Add the lemon juice and steamed broccoli. Season with sea salt and freshly cracked pepper; toss to coat evenly. Serve immediately. Enjoy.



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Lemon-Garlic Broccoli




Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.



Ingredients:

1 large crown of broccoli, washed and cut into florets
1/2 tbsp olive oil
Pinch of crushed red pepper flakes,
2 cloves of garlic, minced
Juice from 1 lemon

Directions:

In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 3 to 4 minutes.

Heat the olive oil in a small sauté pan then add the crushed red pepper flakes and minced garlic, cook, stirring constantly for 1 minutes. Add the lemon juice and steamed broccoli. Season with sea salt and freshly cracked pepper; toss to coat evenly. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)