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Category: Dinner (Page 12 of 38)

Shrimp Scampi Recipe

Ingredients:
1 pound large shrimp shelled, deveined
2 tablespoon butter
2 tablespoon olive oil
4 large garlic cloves minced
1/4 cup chopped fresh Italian flat-leaf parsley
1 1/2 tablespoon lemon juice
1/2 cup dry white wine
1 pinch dried hot red-pepper flakes
Salt to taste
Freshly-ground black pepper to taste

Instructions:

Heat butter and oil in a heavy skillet over medium heat until foam subsides. Add garlic, parsley, lemon juice, wine, pepper flakes and salt and pepper to taste. Bring to a boil, lower heat and simmer 3 minutes.

Add shrimp to skillet and cook, stirring frequently, for 5 to 6 minutes, until shrimp are pink. Remove from the heat. Place shrimp on a serving plate and pour sauce from the skillet over them. Serve immediately.

Makes 2 servings.


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Baked Sea Bass with Chermoula Recipe

Ingredients:
1 bunch cilantro, leaves and stems intact
4 garlic cloves, peeled
2 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1/4 cup fresh lemon juice
4 (6-ounce) sea bass fillets
Salt and freshly ground black pepper

Instructions:

Heat oven to 450° F.

Chop cilantro, garlic, cumin, red pepper flakes, and a large pinch of salt in a food processor; with the machine running, drizzle in oil and lemon juice. This is called chermoula, a flavorful Moroccan condiment.

Season both sides of fish with salt and pepper. Spread one-quarter of the chermoula in an ovenproof baking dish, lay fish on top, and cover evenly with remaining chermoula. Bake until fish is opaque and tender, 12 to 15 minutes. Serve hot.

Serves 4.


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Seafood Bisque Recipe

Ingredients:
1/2 cup finely chopped shallots (about 2)
1/4 cup finely diced celery
2 sticks butter
1 quart water
1 tablespoon chicken stock
2 6.5-oz. chopped clams with juice
1/2 lb uncooked shrimp, cleaned, shelled, deveined
1/3 lb cod (leave in one piece)
1/3 lb salmon (leave in one piece-remove skin)
4 cups heavy cream
1 small can crab meat
1/2 cup dry sherry
Chives for garnish, optional

Instructions:

Sautè shallots and diced celery in butter, until soft. Stir with a wire whip for 5 minutes, on low heat and set aside.

Bring 1 quart of water to a boil. Add chicken stock, clams with juice, all of the shrimp and the whole pieces of cod and salmon. Return to a boil; lower the heat and simmer for about 5 minutes. Strain the stock, and reserve the seafood. Stir the shallot/butter mixture into the stock.

Flake the large pieces of boiled fish and add the canned crabmeat. Add the heavy cream and sherry. Bring to a simmer and heat through. Add chives, if desired.

Carb Count: 2-3 carbs per serving. Serves 6-8


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Seafood Surprise Recipe

Ingredients:
1/2 lb shrimp, steamed & shelled
1/2 lb crab meat
1/2 lb oysters, steamed & shelled
1/4 cup pimientos, chopped
1/4 cup Green olives, chopped
1 Garlic clove, minced
1/2 cup onion, chopped
1 cup mayonnaise
1 tablespoon dill, chopped
1 tablespoon lemon juice, or lime
1/2 cup green bell pepper, chopped
1/2 cup pork rinds, crushed

Instructions:

Mix all ingredients except the pork rinds.

Put into a greased casserole. Cover and bake for 10 minutes at 350°F-180°C.

Add pork rinds and return to oven for 20 minutes more.

Carb Count: 6.6 per serving. Serves 6


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Grilled Shrimp in Chili Sauce Recipe

Ingredients:
16 shrimp, shells on
3 cloves garlic
2 inches fresh ginger root
2 tablespoons fresh lemon grass
3 tablespoons sweet chili sauce
4 wooden skewers

Instructions:

Soak skewers in water

Prepare the shrimp: devein and cut off legs but the shell left on. The shell will protect the delicate shrimp meat on the grill.

Grate the ginger, garlic, and lemon grass (or very finely chop). Mix them in a medium sized bowl with the sweet chili sauce.

Stir in the shrimp until well coated with marinade.

Let marinate for at least 10 minutes in the fridge.

Thread 4 shrimp onto each skewer.

Once coals are ready, place shish kebabs flat on grill. Grill 2-3 minutes for pre-cooked shrimp and about 4-5 minutes for raw.

Flip and cook another few minutes on the other side.

Carb Count: 1.5 grams per serving. Serves 4.


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Baked Red Snapper with Chipotle Butter Recipe

Ingredients:
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
4 (6-ounce) red snapper
1 tablespoon butter, softened
1 canned chipotle chile in adobo sauce, finely minced

Instructions:

Preheat oven to 400°.

Combine cumin, paprika, salt and black pepper; sprinkle evenly over fish. Place fish on a baking sheet coated with cooking spray; bake 15 minutes or until fish flakes easily when tested with a fork.

While fish bakes, combine butter and chile. Spread butter mixture evenly over fish.

Serves 4.


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Tilapia Puttanesca Recipe

Ingredients:
1 pound fresh or frozen skinless tilapia fillets
1/8 teaspoon salt
1/2 medium red onion, cut into wedges
1 tablespoon olive oil
2 cloves-garlic, minced
1 14.5 ounce can diced tomatoes, undrained
2 teaspoons dried oregano, crushed
1/4 teaspoon crushed red pepper
1/4 cup pitted Kalamata or mixed olives
1 tablespoon capers, drained (optional)
2 tablespoons coarsely chopped fresh italian (flat-leaf)parsley

Instructions:

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with the salt, set aside.

In a large skillet cook onion in oil over medium heat about 8 minutes or until tender, stirring occasionally. Stir in garlic, tomatoes, oregano, and crushed red pepper. Bring to a boil. Reduce heat. simmer, uncovered for 5 minutes.

Add olives and capers to sauce. Top with tilapia fillets. Return sauce to boiling. Reduce heat. Cook covered, for 6-10 minutes or until fish flakes when tested with a fork.

Remove fish to a serving platter. Simmer sauce, uncovered for 1 to 2 minutes more until thickened.

To serve, spoon sauce over fish. sprinkle with parsley.

Carbs per serving: 8 g. Servings: 4 – 4 ounce fish and about 1/2 cup sauce each.


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Chipotle Lime Bacon-Wrapped Grilled Shrimp Recipe

Ingredients:
12 large, raw, peeled and deveined shrimp
2 tablespoon olive oil
1 lime zest
2 tablespoons lime juice
1/4 teaspoon chipotle powder, to taste
6 strips thin bacon, cut in half (12 pieces)
Skewers (for grilling) or toothpicks (for oven)

Instructions:

Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated.

Spread the bacon pieces out over several layers of paper towels. Cover with another layer of paper towel. Microwave on high until the bacon fat begins to melt but the bacon is still pliable, about 1 1/2 minutes.

Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.

Working one at a time, wrap a half piece of microwaved bacon around each piece of shrimp.

Grilling: Thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you don’t have flat skewers, I’ve used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect.

Grill uncovered for 5 to 7 minutes on each side

Baking: Secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan. Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.

Bake in the oven for 10-14 minutes, until shrimp is pink and the bacon is crisp.

Makes 12 pieces.

Carb Count: 1.3 carbs


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Native American Broiled Salmon Recipe

Ingredients:
1 (6-lb) salmon
2 lemons
Butter
Salt and pepper to taste

Instructions:

Filet a six-pound salmon, rinse well, cut in half and place on a baking pan.

Slice two lemons and squirt over salmon. Allow to stand for one hour. Salt and pepper if you like.

After one hour, place under broiler for two minutes, then add a slice of butter for each piece of salmon and continue cooking for six minutes, or until done.


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Calamari Salad Recipe

Ingredients:
½ cup olive oil, divided
3 pounds squid, cleaned, patted dry and cut into rings
6 tablespoons lemon juice
1 ½ teaspoons lemon zest, grated
3 cloves garlic, minced
2 green onions, minced
1 tablespoon fennel seed, crushed
1 teaspoon salt
½ teaspoon freshly ground pepper
2 avocados, peeled and cut into cubes
3 cups fresh fennel, julienned

Instructions:
Place 1/4 cup oil in a large, heavy skillet and heat over medium-high heat. Add squid and saute quickly, 3 to 5 minutes, stirring constantly. (Do not overcook or squid will become tough.)

Combine lemon juice and zest in a large bowl. Slowly whisk in remaining 1/4 cup oil until thoroughly blended. Stir in garlic, onions, fennel seed, pepper and squid. Cover and chill until ready to serve.

One hour before serving, remove salad from refrigerator. When ready to serve, add avocado and mound salad in the center of a large platter. Arrange fennel around salad in a spoke pattern. Serve immediately.

Carb Count: 7 grams per serving. Serves 6.


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