Stir-Fried Shrimp and Snow Peas in Orange Sauce

Weight Watchers Recipe

Ratings (266)

4 PointsPlus Value

Prep time: 20 min

Cook time: 9 min

Serves: 4

Fresh ginger, orange zest and honey, give this recipe fantastic sweet-heat. To easily peel ginger root, scrape off the skin with the back of a metal spoon.

 

Ingredients

	1 spray(s) cooking spray
	4 medium uncooked scallion(s), thinly sliced
	1 Tbsp ginger root, fresh, minced
	1 Tbsp orange zest, finely grated
	2 clove(s) (medium) garlic clove(s), minced; or 2 1/2 tsp minced garlic
	3 cup(s) snow peas
	8 oz uncooked shrimp, small, peeled, deveined (about 36 to 40 per lb)
	2 cup(s) uncooked bean sprouts
	1/2 cup(s) unsweetened orange juice, freshly squeezed recommended
	2 Tbsp low-sodium soy sauce
	1 1/2 tsp honey
	1 1/2 tsp cornstarch
	1 1/2 Tbsp rice vinegar
	1 tsp toasted sesame oil

Instructions

 

Coat a large nonstick wok or saute pan with cooking spray; heat to smoking over high heat, about 2 minutes. Toss in scallions, ginger, orange zest and garlic. Stir and toss constantly over the heat for 30 seconds. Add snow peas. Continue tossing until crisp-tender, about 2 minutes. Add shrimp; continue cooking, tossing all the while, until shrimp are pink and firm, about 2 minutes. Add sprouts, orange juice, soy sauce and honey. Toss until bubbling, about 1 minute. Meanwhile, combine cornstarch with rice vinegar in a small bowl. Stir in cornstarch mixture; continue cooking until sauce has thickened a bit, about 30 seconds. Remove wok or pan from heat and drizzle oil over the dish. Yields about 1 1/2 cups per serving.
 

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Bacon Wrapped Shrimp and Scallops

Ever find a recipe you like and don't want to lose? I have had this one on the shelf for almost 4 years now and have been meaning to get it posted in this blog before it comes up missing! From Foodnetwork.com's Rachel Ray:

12 jumbo raw peeled deveined shrimp, 16 to 20 count per pound
12 large sea scallops, trimmed and well drained
1 lime, juiced and zested
1 tablespoon toasted sesame oil
1 tablespoon grill seasoning or coarse salt and black pepper
1 teaspoon hot red pepper flakes
12 slices center cut or applewood smoked bacon, cut in 1/2
toothpicks
3 scallions, very thinly sliced on an angle

Preheat oven to 425 degrees

Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snugly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks.

Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops.

Arrange cooked seafood on platter and sprinkle with chopped scallions.

South of the Border Shrimp and Pasta

Ingredients:
2 tablespoons olive oil
1 medium white onion, chopped
2-3 cloves garlic, minced
2 green bell peppers, chopped
2 cans (15 oz) tomatoes
4 oz sliced jalapenos (adjust per taste)
2 teaspoons chili powder
1 lb large shrimp, cooked and peeled
8 oz small pasta shells, cooked and drained

Directions:

Heat olive oil in large skillet; add onion garlic and bell peppers. Sauté until onion is translucent. Stir in tomato sauce, jalapenos and chili powder. Bring to a simmer then reduce heat and let simmer 15 to 20 minutes. Stir in the cooked shrimp and pasta and continue to cook until heated through. Top each individual serving with a dollop of fat-free sour cream slices of avocado and sliced black olives.

Makes: 6 servings

Nutrition Information:
Calories 340; Fat 5g; Sat Fat 0.5g; Cholesterol 175mg; Sodium 430mg; Carbohydrate 38g; Fiber 5g; Protein 35g;
DV: Vitamin C 80%; Vitamin A 35%; Calcium 10%; Iron 20%;