Shrimp Po Boys Less The Bun

Can you see him in there? He is hiding beneath all the yummy!

I didn’t even miss the bun. I used romaine hearts because that is what I had but butter lettuce would have been a better choice.  I served it with mayo free coleslaw and an English muffin. It all felt very decadent and only cost me 5 points.

Shrimp Po’Boys

Serves 4

3 Points/Serving

4 Tbsp Low Fat Mayonnaise

2 Tbsp sweet pickle relish

1 Tbsp shallot, minced

1 tsp capers, minced

1 tsp Taco Bell Mild Sauce (Yes you can get it in a jar and I love it!!)

1 pound large shrimp, pealed and deveined

Butter flavored pan spray

1 ½ tsp Cajun seasoning

1 small tomato

6 large butter lettuce leaves (shred 2 of the leaves)

¼ red onion, thinly sliced

1. Combine the first five ingredients in a small bowl. Stir and taste. You may want to add a little salt and pepper.
2. Heat a large skillet over medium-high heat and spray with pan spray.
3. Combine shrimp and Cajun seasoning and add to pan. Cook about 2 minutes. The shrimp will curl and become pink and plump.
4. Place one lettuce leaf on each plate and start to layer. I did shrimp, then a little sauce, then veggies and a little more sauce.

This was wonderful and refreshing. I don’t necessarily think there is anything wrong with making this on a roll but I just feel more full when I have my bread separate.

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Perfect Picnic Food

As many of you know David is starting Law School next week!! So, we have been taking advantage of having him home as much as possible. We live in beautiful Southern California and our home is just over the canyon from Malibu. How did we get so lucky?

This salad was the star of our beach picnic this Thursday. It packed nicely in Ziploc containers and was just what my body wanted to eat at the beach. The flavors were light and refreshing and the shrimp and quinoa filled me up without weighing me down. I think this would be a perfect recipe to take to a potluck. Let me know what you think.

Shrimp and Quinoa Salad

Servings 6
3 Points/Serving

1 cup quinoa, uncooked
2 cups water
½ tsp salt
½ pound shrimp, pealed, deveined and cooked
½ cup mint, chopped
1 cup parsley, chopped
2 Tbsp red onion, minced
1 medium tomato, diced
2 tsp extra virgin olive oil
juice and zest of one lemon
salt and pepper to taste

1. Bring water, quinoa, and salt to boil in a saucepan. Reduce to a simmer and cover. Cook about 15 min. until water is absorbed and the look of the grain changes.
2. Drain into a fine colander.
3. Add the quinoa and rest of ingredients to a large bowl and mix well to combine.

Each serving is just under a cup but only 3 points. I liked it for lunch with carrots and hummus. You could also double the serving and have it as a whole meal in a bowl.

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Fish and Chips

This was another Clean Eating inspired meal. I followed the recipes fairly close but made a few adjustments. It was wonderful to enjoy such sinful food that didn’t cause me to go over in my points. The sweet potato chips took a little longer than they said because I don’t have a mandolin so my chips were not paper-thin. I also cut my fish into small pieces so they were a little more like fish sticks. I remember eating fish sticks and tater tots as a kid so it brought me right back.

Fish Sticks

4 Servings
3 Points/Serving

12 oz cod fillets, cut into desired shape
¾ cup wholegrain breadcrumbs
¼ cup ground fiber one cereal, start with about 1/3 cup then wiz up
2 egg whites, whisked gently
Cajun spices
Mrs. Dash original
Salt

1. Preheat the oven to 425.
2. Pat fish dry and sprinkle with Cajun spices, Mrs. Dash, and salt to taste.
3. Set up stations: in one pie pan mix egg whites and in another spread out breadcrumbs and fiber one.
4. Dip the seasoned fish in the egg whites and then coat with breadcrumb mixture.
5. Place on a cookie sheet and bake for 6-8 min, depending on the size of the fillets.

The chips were just a sweet potato sliced thin and spread out on a cookie sheet sprayed with cooking spray and cook at 350F for about 10 min. Mine took more like 15 min because like I said I don’t have that handy mandolin. Definitely going to be my next big purchase.

In our house David is the sauce master. So this evening he made cocktail sauce from the contents of our refrigerator. I can’t tell you the proportions but I know I gave him ketchup, taco sauce, horseradish, and lemon.

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