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Shrimp with Tomato Black Bean Sauce

14 Oct

If you are like me, you are always looking for something new for dinner that is relatively easy and good for you, well this is it! My friend and co-worker Lisa shared this with me and both my Mom and my husband loved it. Now the original recipe didn’t have garlic in it but we added it and it definitely added great flavor.

Shrimp with Black Bean Tomato Sauce

Shrimp with Black Bean Tomato Sauce

Olive Oil

1 Large Onion, chopped

1 Celery Stalk, diced

1 Large Clove Garlic

2 Tablespoons Chili powder

1 28 oz. Can Whole Plum Tomatoes

Salt

Dried Oregano

Crushed Red Pepper Flakes

2 16 Oz. Cans Black Beans, drained

1/4 Cup Chopped Parsley

2 Tablespoons Red Wine Vinegar

1 Pound Peeled, Deveined Large Shrimp

In a 12″ skillet over high heat, in 2 tablespoons olive oil, cook onion, garlic and celery until tender and lightly browned, stirring frequently, about 5 minutes.  Add chili powder, cook 1 minute.

Add tomatoes with the liquid, 1 teaspoon of salt, 1 teaspoon oregano and 1/4 teaspoon crushed red pepper flakes; heat to boiling, stirring and breaking up the tomatoes. Reduce heat to low and simmer 10 minutes, uncovered, stirring occasionally.  Stir in black beans, chopped parsley and vinegar; heat through.

Meanwhile, in 10″ skillet over high heat, in 2 tablespoons hot olive oil, stir-fry shrimp with 1/2 teaspoon salt, 1/4 teaspoon oregano and 1/4 crushed red pepper flakes until shrimp turn pink and are tender.

Now, I served this over a bed of rice, I like a starch to make the meal complete and I also tried this with some leftover chicken and it was delicious too.

To serve, spoon tomato black bean sauce over a bed of rice and top with shrimp. Makes enough for about 6 people.  Enjoy!

California Fish Stew…Better than it Sounds

17 Oct

Fall is upon us which makes me think of warm, rich comfort foods. The problem with those foods is that they are also rich in fat and calories, so here is a dish that will satisfy your craving for that yummy comfort food without all those extra calories.

It is from the Williams-Sonoma kitchen library book Healthy Cooking.  I feel like the name just doesn’t do it justice but I haven’t been able to come up with anything else, feel free to give me some suggestions.  This recipe is good for those people who are on a gluten-free diet and also for people like myself. I just recently found out after years of stomach problems that I have an intolerance for fiber. Crazy as that may sound it is true and it can definitely make eating healthy meals a challenge but this recipe fits the bill.

 
 

California Fish Stew

1/2 lb scallops

1/2 lb large shrimp, peeled and deveined

1 lb skinless, boneless fish fillets such as cod or snapper

2 Tbls olive oil

3 cloves garlic, minced

1 cup dry white wine

1/3 cup water

2 cups chopped, seeded tomatoes 

1 tsp dried oregano or thyme

1/2 tsp salt

1/4 tsp pepper

1/3 cup fresh chopped parsley, flat leaf 

Cut all the fish and shellfish into 3/4″ to 1″ pieces.  Check for any bones and discard. Place seafood in a bowl and set aside. 

In a large saucepan over medium-low heat, warm the oil. When hot, add the garlic and saute, stirring for about 30 seconds. Add half the fish and shellfish and then all of the wine, water, tomatoes, oregano or thyme, salt and pepper. Raise the heat to high and bring to a gentle boil, lower the heat and boil gently for 1 minute. Stir, reduce the heat to low, cover and cook for 2 minutes longer.

Add the remaining fish and shellfish and cook, stirring gently, just until all the pieces are opaque throughout, about 3 minutes. Stir in the parsley and serve right away.

I like to serve it with linguine and a salad, of course to be truly low cal it should be without the pasta. It is also good with rice and a great loaf of crispy bread is good too. Either way,  if you like seafood you will love this dish!

 

 

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