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Category: Diabetic Recipes (Page 19 of 66)

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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Smoked Salmon Stuffed Belgian Endive Boats Recipe

Ingredients:
6 ounces smoked salmon, chopped
1/2 cup mayonnaise
1/2 cup Parmesan cheese, grated
1/4 cup green onion, chopped
1 tablespoon fresh lemon juice
2 tablespoon fresh dill, minced
2 Tablespoon olive oil
Salt and pepper to taste
4 large Belgian endives

Instructions:

Combine all ingredients except endive in a bowl and mix well.

Pull endive leaf away from the head (resembles a small boat) and fill with mixture.

Chill in the refrigerator until ready to serve.


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Crab Bisque Recipe

Ingredients:
4 pounds snow crab clusters (legs)
1 small onion, chopped
1 1/2 stalks celery, chopped
2 cloves garlic, quartered
2 small turnips, peeled, chopped
1/4 cup fresh chopped parsley
2 teaspoons mustard seed
1 tablespoon chopped pimento
1/2 teaspoon coarse ground pepper
2 bay leaves
1/3 cup tomato sauce
2 tablespoons half and half
1/4 cup unsalted butter
1/4 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon marjoram

Instructions:
Remove all the crab meat from the shells and set it aside.

Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion, 1 stalk of chopped celery, and garlic; then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent),

Strain stock. discard the shells, onion, celery and garlic, keeping only the stock.

Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don’t have enough stock, add enough water to make 3 quarts.

Add turnips, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken.

Add the remaining crab and simmer for another hour until the soup is very thick.

Carb Count: 5 carbs per serving. Serves 6.


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Crab Quiche Recipe

Ingredients:
8 eggs
Butter
1 cup sour cream
1/4 teaspoon black pepper
1 6 ounce can lump crab meat, drained, flaked and cartilage removed
1/2 cup roasted red sweet peppers, drained and chopped
2 tablespoons snipped fresh Italian (flat-leaf) parsley

Instructions:

Preheat oven to 325 F.

Coat six 6-ounce cups with butter. Set aside.

In a large bowl whisk together the eggs, sour cream, and black pepper. Sire in crabmeat. roasted peppers and parsley.

Dived egg mixture amount prepared custard cups. Place cups on a baking sheet. Bake for 30-35 minutes or until a knife inserted in centers comes out clean. Remove from oven.

Carbs: 1 carb per serving. Makes 6 (1 custard cup each).


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Cucumber Rounds with Salmon Spread Recipe

Ingredients:
Sliced cucumber rounds
1 (6-ounce) can boneless, skinless pink salmon in water, drained
4 ounces cream cheese
1 teaspoon lemon juice
Salt and ground black pepper to taste (just a couple of dashes will do)
Fresh dill for garnish (optional)

Instructions:

Combine all of the ingredients in a large bowl. Use mixer on low speed until well blended. Cover and chill until ready to serve.

Serve on cucumber rounds.

Serves 4.


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Deviled Eggs with Crabmeat Recipe

Ingredients:
3 tablespoons butter, soft
6 hard-boiled eggs
2 tablespoons mayonnaise
1 tablespoon low-carb ketchup
1 teaspoon lemon juice
2 ounces cleaned and finely flaked crabmeat
salt to taste
freshly ground black pepper to taste

Instructions:

Peel and cut eggs lengthwise once they have cooled. Scoop out yolks. Set whites on a plate and prepare the yolk mix.

Put the yolks in a mixing bowl and combine the other ingredients. Mix well. For the smoothest filling, press the mixture through a sieve.

Fill the eggs with a teaspoon of the mixutre, creating a smooth mound.

Refrigerate until ready to use.

Carb count: 0.9 gram per serving. Serves Six.


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Deviled Eggs with Smoked Salmon Recipe

Ingredients:
3 tablespoons butter, soft
6 hard-boiled eggs
2 tablespoons mayonnaise
2 ounces finely chopped smoked salmon, lox, or nova
½ teaspoon Dijon-style mustard
¼ teaspoon prepared horseradish
Salt to taste
Freshly ground black pepper to taste

Instructions:

Peel and cut eggs lengthwise once they have cooled. Scoop out yolks. Set whites on a plate and prepare the yolk mix.

Put the yolks in a mixing bowl and combine the other ingredients. Mix well. For the smoothest filling, press the mixture through a sieve.

Fill the eggs with a teaspoon of the mixture, creating a smooth mound. Refrigerate until ready to use.

Carb Count: .8 grams per seving. Servings: 6.


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Grilled Salmon Recipe

Ingredients:
2 (6 ounce) skinless salmon fillets, about 1-inch thick, cut into 2-inch strips
1/3 cup lemon juice
1/4 cup white wine
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons minced garlic
1 pinch crushed red pepper flakes
1/4 cup olive oil

Instructions:

Preheat grill for medium-low heat.

Lie the salmon in the bottom of a baking dish.

Whisk together the lemon juice, wine, mint, dill, parsley, garlic, and red pepper flakes in a bowl. Slowly drizzle in the olive oil while whisking vigorously.

Pour the mixture over the salmon. Marinate the salmon in the refrigerator for no more than 30 minutes.

Thread the salmon onto metal or soaked wooden skewers lengthwise.

Cook on preheated grill until opaque in the center, about 4 minutes per side. Serve immediately.


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Quick and Easy Baked Halibut Recipe

Ingredients:
2 pounds of halibut pieces
1 cup of chicken broth
2 tablespoons of parsley, chopped
1 teaspoon of tarragon
1 teaspoon of dill
1/2 cup of shredded, sharp cheddar cheese
1 egg white, beaten until foamy

Instructions:

First preheat your oven to 400º F.

Arrange halibut pieces in an oven-save dish, then pour in chicken broth. Next cover fish with parsely, tarragon and dill.

Place into the oven for 10 minutes. Upon removal, discard excess liquid.

Preheat broiler.

In a mixing bowl, gently fold the cheese into the beaten egg white. Spread this mixture over the halibut and broil until it is a lovely golden color.


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Broiled Red Snapper with Garlic-Lime Butter Recipe

Ingredients:
1 1/2 tablespoons butter, softened
1 tablespoon chopped fresh cilantro
1 teaspoon minced seeded jalapeño pepper
1/2 teaspoon grated lime rind
1/4 teaspoon bottled fresh ground ginger
3/4 teaspoon salt, divided
4 (6-ounce) red snapper
1/4 teaspoon black pepper
Cooking spray

Instructions:

Combine butter, cilantro, jalapeno pepper, lime rind and ground ginger in a bowl. Stir in 1/4 teaspoon salt. Cover and chill.

Heat a large nonstick skillet over medium-high heat. Sprinkle both sides of fish with the remaining 1/2 teaspoon salt and black pepper. Coat pan with cooking spray.

Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates, and top each serving with 1 1/2 teaspoons butter mixture.

Serves 4.


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