Diabetes Support

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Category: Quick and Easy (Page 4 of 20)

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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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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Salmon with Avocado Recipe

Ingredients:
1 lb. salmon fillet
1 ripe avocado (peeled)
1 cup warm chicken broth
3 tablespoons sherry wine vinegar
1/2 cup heavy cream
Salt
Pepper


Instructions:

In blender puree all ingredients except salmon.

Slice salmon and pound to flatten. Put salmon in hot pan with no grease. This will cook quickly.

Spread warm avocado mixture on plate. Serve salmon on top.


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Snow Crab and Avocado Recipe

Ingredients:
1/2 avocado
3 oz. Canadian snow crabmeat
1 1/2 oz. mayonnaise
1/2 rib celery, chopped
2 leaf lettuce
Seasoning to taste

Instructions:

Cut avocado with skin on (must be ripe; if ripe will be black skin and feel like a cooked baked potato). Cut in lengthwise, stick French knife in seed and twist until it comes out. Take 1/2 avocado meat out and cut 1/2 inch cubes.

Mix together crabmeat, chopped celery, salt, pepper, mayonnaise then gently fold in avocado pieces. Place into avocado half. Place leaf lettuce on plate.


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Anchovy Dip for Vegetables Recipe

Ingredients:
8 ounces cream cheese
1/3 tube anchovy paste
1/8 to 1/4 teaspoon tarragon vinegar
3/4 teaspoon minced fresh onion
Dash of Tabasco

Instructions:

Mix together and chill. Top with chopped parsley or paprika.


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Anchovy Paste Recipe

Ingredients:
18 fresh anchovy fillets
4 Tablespoons olive oil
1 Tablespoons wine vinegar
1 clove garlic
Pepper

Instructions:

First, blend the anchovies in a food processor or blender.

Peel and crush the garlic, then mix with the vinegar and pepper. Next, stir in the oil little by little while whisking the mixture, just like you were making mayonnaise.

When the mixture is blended, add the anchovy.


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Hot Crab Dip Recipe

Ingredients:
8 oz cream cheese
1 pack crab meat
1 teaspoon cream
2 teaspoon onions chopped
1/2 teaspoon horseradish
1/4 teaspoon salt
Pepper

Instructions:

Mix all of the ingredients (not in a blender or food processor).

Put in a baking dish and top with either sliced almonds or paprika.

Bake in a 375 F oven for 15 minutes.

Serve while still warm with celery, green peppers, mushrooms, cucumbers, radishes, asparagus or raw or lightly steamed green beans or cauliflower.


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Crawfish Recipe

Ingredients:
1 lb crawfish tail meat with fat
4 tablespoon butter
3/4 cup shrimp or fish stock
3/4 cup heavy cream
Salt
Pepper
Tabasco

Instructions:

In a heavy skillet, melt butter. Add tails and cook 5 minutes. Remove tails with slotted spoon.

Add stock. Reduce by 1/2. Add cream. Reduce by 1/2. Season. Add crawfish tails to reheat.


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Lobster Parisienne Recipe

Ingredients:
6 Lobster tails, cooked/chilled
6 tablespoon Mayonnaise
1 teaspoon Mustard, prepared
1 teaspoon Lemon juice
1 teaspoon Tarragon wine vinegar
1 tablespoon Chives, finely minced
1 tablespoon Parsley, finely minced
Salt to taste
Pepper to taste

Instructions:

Remove lobster meat from tails. Reserve tails. Chop meat into bite-sized pieces.

Combine remaining ingredients and blend well. Add chopped lobster, blend with a fork, and refrigerate until chilled.

To serve, stuff lobster tails with chilled lobster mixture. Serve as first course on lettuce-lined small plates.


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Oysters & Cavier Recipe

Ingredients:
2 lb Seaweed
18 Oysters, on half shell
2 Scallions
2 oz Black caviar
2 Lemons

Instructions:

Spread seaweed in a flat basket. Arrange chilled oysters in their shells, on the seaweed. Thinly slice scallions into rings. Sprinkle 2 or 3 pieces on each oyster. Top each one with a dab of caviar. Serve very cold, accompanied by fresh, thin sliced lemon wedges.


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