nsxbill
05-30-2001, 07:40 AM
This is one for the 100+ Platoon!
Here is a great sounding disk that I am putting together for tomorrow's Barbecue
Sounds great... Courtesty Of FoodFit.com
Grilled Shrimp
This recipe serves: 4 WW Points 3.3 points for 1/4 pound
Preparation time : 15 minutes
Cooking time : 5 minutes
Ingredients
1 pound shrimp, peeled and deveined
1/4 cup Roasted Garlic Vinaigrette (see recipe)
Cooking Instructions
1. Marinate the shrimp in the Roasted Garlic Vinaigrette in the refrigerator for about 1 hour.
2. Preheat the grill. Thread the shrimp on wooden skewers.
3. Grill over high heat, turning once, until the shrimp are opaque and browned on the edges, about 5 minutes total.
Nutrition Facts
Serving Size 1/4 pound of shrimp
Amount Per Serving
Calories 149
Total Fat 5 g
Saturated Fat 1 g
Protein 23 g
Total Carbohydrate 2 g
Dietary Fiber 0 g
Sodium 268 mg
Percent Calories from Fat 29%
Percent Calories from Protein 65%
Percent Calories from Carbohydrate 6%
Roasted Garlic Vinaigrette
This recipe serves 4 1.3 WW Points per 2 Tbsp serving
Preparation time : 10 minutes
Cooking time : 20 minutes
Ingredients
1 bulb of garlic
splash of olive oil
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
salt to taste
freshly ground black pepper
2 tablespoons extra virgin olive oil
4 tablespoons chicken stock
1 tablespoon minced shallots
1 teaspoon fresh tarragon
Cooking Instructions
1. Preheat the oven to 350°F.
2. Slice off the top of the garlic bulb, just enough to barely expose the garlic inside each clove. Place the bulb in an ovenproof dish and drizzle with olive oil. Place the dish, uncovered, in the oven and cook the garlic until it is golden brown and soft, about 15 to 20 minutes. Let cool.
3. When the roasted garlic is cool enough to handle, squeeze the pulp from 6 of the cloves and mash with a mortar and pestle, or with a fork. (Store the remaining cloves in the refrigerator for up to 1 week.)
4. Put the garlic in a food processor and add the mustard, vinegar, salt and pepper and puree.
5. Slowly add the olive oil and stock through the feed tube, and puree until the vinaigrette is creamy. If it is too thick add a teaspoon of stock until the consistency is correct.
6. Add the shallots and tarragon. Adjust the salt and pepper to taste.
Nutrition Facts
Amount Per Serving
Calories 59
Total Fat 5 g
Saturated Fat 1 g
Protein 1 g
Total Carbohydrate 3 g
Dietary Fiber 0 g
Sodium 206 mg
Percent Calories from Fat 77%
Percent Calories from Protein 6%
Percent Calories from Carbohydrate 18%
I can't wait to try this one!! MMMM! tongue.gif
Bill :D
369/353/220 OP since 5/4/2001
Here is a great sounding disk that I am putting together for tomorrow's Barbecue
Sounds great... Courtesty Of FoodFit.com
Grilled Shrimp
This recipe serves: 4 WW Points 3.3 points for 1/4 pound
Preparation time : 15 minutes
Cooking time : 5 minutes
Ingredients
1 pound shrimp, peeled and deveined
1/4 cup Roasted Garlic Vinaigrette (see recipe)
Cooking Instructions
1. Marinate the shrimp in the Roasted Garlic Vinaigrette in the refrigerator for about 1 hour.
2. Preheat the grill. Thread the shrimp on wooden skewers.
3. Grill over high heat, turning once, until the shrimp are opaque and browned on the edges, about 5 minutes total.
Nutrition Facts
Serving Size 1/4 pound of shrimp
Amount Per Serving
Calories 149
Total Fat 5 g
Saturated Fat 1 g
Protein 23 g
Total Carbohydrate 2 g
Dietary Fiber 0 g
Sodium 268 mg
Percent Calories from Fat 29%
Percent Calories from Protein 65%
Percent Calories from Carbohydrate 6%
Roasted Garlic Vinaigrette
This recipe serves 4 1.3 WW Points per 2 Tbsp serving
Preparation time : 10 minutes
Cooking time : 20 minutes
Ingredients
1 bulb of garlic
splash of olive oil
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
salt to taste
freshly ground black pepper
2 tablespoons extra virgin olive oil
4 tablespoons chicken stock
1 tablespoon minced shallots
1 teaspoon fresh tarragon
Cooking Instructions
1. Preheat the oven to 350°F.
2. Slice off the top of the garlic bulb, just enough to barely expose the garlic inside each clove. Place the bulb in an ovenproof dish and drizzle with olive oil. Place the dish, uncovered, in the oven and cook the garlic until it is golden brown and soft, about 15 to 20 minutes. Let cool.
3. When the roasted garlic is cool enough to handle, squeeze the pulp from 6 of the cloves and mash with a mortar and pestle, or with a fork. (Store the remaining cloves in the refrigerator for up to 1 week.)
4. Put the garlic in a food processor and add the mustard, vinegar, salt and pepper and puree.
5. Slowly add the olive oil and stock through the feed tube, and puree until the vinaigrette is creamy. If it is too thick add a teaspoon of stock until the consistency is correct.
6. Add the shallots and tarragon. Adjust the salt and pepper to taste.
Nutrition Facts
Amount Per Serving
Calories 59
Total Fat 5 g
Saturated Fat 1 g
Protein 1 g
Total Carbohydrate 3 g
Dietary Fiber 0 g
Sodium 206 mg
Percent Calories from Fat 77%
Percent Calories from Protein 6%
Percent Calories from Carbohydrate 18%
I can't wait to try this one!! MMMM! tongue.gif
Bill :D
369/353/220 OP since 5/4/2001