The Ultimate Low-Calorie Book by Better Homes & Gardens

Author:Better Homes & Gardens
Language: eng, eng
Format: epub
Publisher: Houghton Mifflin Harcourt
Published: 2011-12-28T16:00:00+00:00

1 Thaw shrimp, if frozen. Peel and devein shrimp; remove tails. Rinse shrimp; pat dry with paper towels. Set aside.

2 Preheat oven to 400°F. For tomato sauce, in a large skillet heat butter, oil, and garlic over medium-high heat. Add tomatoes, poblano chile pepper, honey, and paprika. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until most of liquid is evaporated. Stir in green onions, 2 tablespoons Parmesan cheese, and oregano. Season to taste with salt and black pepper.

3 Meanwhile, coat the bottom of a 15x10x1-inch baking pan with cooking spray; set aside. In a shallow dish combine bread crumbs and 1⁄2 cup Parmesan cheese. Place egg whites in another shallow dish. Dip shrimp in egg whites; coat shrimp with bread crumb mixture. Arrange shrimp in the prepared pan.

4 Bake for 10 minutes or until shrimp are opaque. To serve, divide tomato sauce among four plates; top with shrimp.

nutrition facts per serving: 345 cal., 13 g total fat (5 g sat. fat), 189 mg chol., 692 mg sodium, 24 g carb., 2 g dietary fiber, 33 g protein.

*tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

grilled shrimp and pineapple skewers

prep: 30 minutes grill: 8 minutes makes: 4 servings

1 pound fresh or frozen jumbo shrimp

1⁄2 of a fresh pineapple

1⁄2 cup water

6 tablespoons orange marmalade

1 tablespoon soy sauce

1 8.8-ounce pouch cooked long grain rice

1⁄4 cup snipped fresh cilantro

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