Football season is gearing up, which puts me in mind of food that adds to the fun of each game. If you live in Louisiana—no matter if you are entertaining from home or from a tailgate—you have to include a shrimp dish. Shrimp are so versatile, and nutritious to boot: low in fat and calories and a good source of iron and heart-healthy omega-3 fatty acids. And by buying Louisiana shrimp, you are supporting our “home team.” Louisiana produces 25% of total domestic seafood in the lower 48 states. Here are some of my favorite appetizers using shrimp as the star ingredient. These satisfying dishes are light enough to enjoy while it’s still hot outside.
The savory Marinated Shrimp and Artichokes dish can be served as a dip with pita chips to feed a crowd. If you have any leftovers, serve them over a bed of greens for a delicious light lunch salad. Despite its gourmet appeal, this appetizer is a cinch to prepare—simply mix a few ingredients with an envelope of zesty Italian salad mix and voilŕ! The to-die-for Remoulade Sauce is perfect over shrimp and likewise easy to make. This classic New Orleans sauce will add a zesty note to your game festivities.
Shrimp Chipotle Cups are not only a fun way to serve your guests shrimp, but prepared in advance, they let you enjoy the party as well. Bake the wonton wrappers a day before and keep fresh in plastic zip-top bags until you’re ready to fill them with the delicious Tex-Mex shrimp mixture right before the get-together starts. For a shortcut, pick up a package of frozen phyllo dough shells to use instead of wonton wrappers. Wonton wrappers are usually sold in the refrigerated produce section of the supermarket, alongside other Asian ingredients. Be sure you make plenty—these cups are addictive!
Shrimp Chipotle Cups
These creative and enticing cups are simple to make with just a handful of ingredients.
3 dozen wonton wrappers
1 1⁄2 cups shredded reduced-fat Monterey Jack cheese
1 cup cooked, peeled and coarsely chopped shrimp
1 cup roasted chopped red pepper, drained
1 cup chipotle salsa
1⁄2 cup sliced green onion
Preheat oven to 350°F. Coat mini-muffin pan with nonstick cooking spray and press a wonton wrapper into each cup. Bake 7-9 minutes or until golden brown. Meanwhile, in a bowl combine cheese, shrimp, roasted red peppers, salsa and green onion. Remove cooked wontons, fill each with some of the shrimp mixture, and continue baking 8-10 minutes or until cheese is melted. Makes 36 cups.
Nutritional information per serving: Calories 47 | Calories from fat 32% | Fat 2g Saturated fat 1g | Cholesterol 11mg | Sodium 75mg Carbohydrate 5g | Dietary fiber 0g | Protein 3g Dietary exchanges: 1⁄2 lean meat, 1⁄2 starch
Marinated Shrimp and Artichokes
This dish can serve as an appetizer, side dish or salad topper.
1⁄4 cup seasoned rice vinegar
3 Tbsp. olive oil
1 .75-oz. envelope zesty Italian dressing mix
1 lb. peeled medium shrimp, cooked
1⁄2 cup chopped green onion
1 14-oz. can artichoke hearts, drained and quartered
1⁄3 cup Kalamata olives, sliced or halved
1 cup grape tomato halves
1⁄3 cup crumbled feta cheese, optional
In small bowl, whisk together vinegar, olive oil and dressing mix. In large bowl, combine all remaining ingredients and toss with vinaigrette. Cover and refrigerate 8-24 hours, time permitting. Makes 32 1⁄4-cup servings.
Nutritional information per serving: Calories 38 | Calories from fat 46% | Fat 2g Saturated fat 0g | Cholesterol 25mg | Sodium 226mg | Carbohydrates 2g | Dietary fiber 0g | Total sugars 1g | Protein 3g | Dietary exchanges: 1⁄2 lean meat
As quick as you turn on your food processor, this New Orleans favorite is made. Serve with shrimp or crabmeat, or use as a salad dressing.
1⁄3 cup Creole or grainy mustard
2 Tbsp. prepared horseradish
1⁄4 cup chopped onion
1⁄4 cup chopped green onion
2 Tbsp. chopped parsley
1 Tbsp. paprika
1 tsp. Worcestershire sauce
1 tsp. minced garlic
3 Tbsp. olive oil
3 Tbsp. red wine vinegar
In food processor, combine mustard, horseradish, onion, green onion, parsley, paprika, Worcestershire sauce and garlic. Pulse until blended. With food processor on, pour olive oil in thin stream and continue to mix until thickened. Slowly add vinegar in thin stream and blend well. Makes 10 2-tablespoon servings.
Nutritional information per serving: Calories 43 | Calories from fat 84% Fat 4g | Saturated fat 1g | Cholesterol 0mg | Sodium 153mg Carbohydrate 2g | Dietary fiber 1g | Sugars 1g Protein 0g | Dietary exchanges: 1 fat
|Holly Clegg is the author of the best-selling trim&TERRIFIC cookbooks, Eating Well Through Cancer and Too Hot in the Kitchen: Secrets to Sizzle at Any Age. For more information, visit hollyclegg.com or thehealthycookingblog.com.|