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Full Online Book HomeLearning KitchenLow_fat - Shrimp Fettuccine
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Low_fat - Shrimp Fettuccine Post by :Kommandant Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1478

Click below to download : Low_fat - Shrimp Fettuccine (Format : PDF)

Low_fat - Shrimp Fettuccine

3 ozs. fettucine
2 c. frozen broccoli, carrots and cauliflower
1 8 oz. pkg shrimp
1 T. margarine
1 T. cornstarch
12 t. chicken bouillon granules
14 t. minced garlic
18 t. lemon pepper seasoning
34 c. skim milk
2 T. Parmesan cheese

In a large saucepan, bring 4 cups hot water to boiling. Add pasta; return to boiling. Reduce heat and boil for 8 minutes.

Add shrimp and frozen vegetables. Return to boiling and simmer gently for 1-3 minutes until pasta is tender and shrimp is pink. Drain and leave in saucepan.

While vegetables and pasta are cooking, in a small pan melt margarine and stir in cornstarch, bouillon granules, garlic and lemon pepper seasoning. Add milk and cook until thickened. Cook 2 minutes more. Pour over pasta and vegetables and toss to coat. Top with cheese and garnish with tomatoes and parsley.

(3 servings 291 c.)

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Low_fat - Seafood -  Shrimp Pad Thai Low_fat - Seafood - Shrimp Pad Thai

Low_fat - Seafood -  Shrimp Pad Thai
8 ounces wide rice stick noodles (Banh Pho) 1/4 cup ketchup 2 tablespoons sugar 3 tablespoons fish sauce 1/2 teaspoon crushed red pepper 2 tablespoons vegetable oil, divided 1 pound medium shrimp, peeled and deveined 2 large eggs, lightly beaten 1 cup fresh bean sprouts 3/4 cup (1-inch) sliced green onions 1 teaspoon bottled minced garlic 2 tablespoons chopped unsalted dry-roasted peanuts Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain. Combine ketchup, sugar, fish sauce and pepper in a small bowl. Heat 2 teaspoons oil in a large nonstick skillet

Low_fat - Seed-crushed Mahi-mahi Low_fat - Seed-crushed Mahi-mahi

Low_fat - Seed-crushed Mahi-mahi
1 lb. fillet Mahi-Mahi -- cleaned and dried salt and pepper -- to taste 1/4 cup dry bread crumbs 1 tbsp. black sesame seeds 1 tbsp. white sesame seeds coarse salt In a shallow pan, mix the 2 kinds of sesame seeds and salt. Make sure fish is clean and dry. Sprinkle salt and pepper on flesh-side. Dredge fish in crust mixture. Heat a cast-iron skillet over medium-high heat. When hot, add a little oil (olive or vegetable), and put the fish in the pan. If it does not sizzle, remove fish and wait another few minutes. The fish must