Sweet and Spicy Shrimp

* Exported from MasterCook *

Sweet and Spicy Shrimp ~ TNT (P1)

Recipe By : Adapted from a Recipe I got at CDKitchen
Serving Size : 4 Preparation Time :0:00
Categories : Seafood TNT

Amount Measure Ingredient — Preparation Method
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1/4 cup light soy sauce
2 teaspoons splenda
2 teaspoons arrowroot powder
1/2 teaspoon crushed red pepper
1/2 teaspoon sesame oil
1 tablespoon canola oil
1 small onion — sliced
1 small red bell pepper — sliced
1/2 pound asparagus — sliced
3/4 pound shrimp — peeled and deveined

Mix soy sauce, sugar, cornstarch, red pepper and sesame oil; set aside. Heat vegetable oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in soy sauce mixture and shrimp. Cook 3 to 5 minutes, stirring occasionally, until shrimp are pink and firm and sauce is thickened. Serve over rice.

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Per Serving (excluding unknown items): 170 Calories; 6g Fat (30.2% calories from fat); 19g Protein; 9g Carbohydrate; 2g Dietary Fiber; 129mg Cholesterol; 737mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

Blackened Mahi Mahi w/ Lemon Dill Sauce

3-oz fillet of mahi-mahi

To taste:
cayenne pepper
garlic powder

Coat the fish fillet with the spice mixture. In a skillet, heat 1 tsp ICBINB or other trans-fat free margarine ~ add fillet and cook both sides to desired tenderness. I usually finish with a few squirts of the ICBINB spray, but that is completely up to you. Top w/ lemon-dill sauce.

Lemon-dill sauce:
2 T mayonnaise (or light mayo, if preferred)
1 T lemon juice
dried dill weed, to taste

Mix ingredients and place on top of the mahi-mahi.

Indian Tuna w/ Salad

Indian Tuna w/ Salad

spritz of olive oil
1 onion
1 can albacore tuna
dried mustard
field greens
Newman’s Own Light Balsamic Dressing

In a non-stick frying pan, lightly spritz with olive oil (I use a misto sprayer). Add onion and cook until softened. Add turmeric, mustard, salt & pepper to taste. Add tuna and stir. On a plate, lay a bed of field greens & tomatoes. Add tuna mixture to the salad and top off w/ balsamic dressing (no more than 2 tablespoons).