I started c25k again and my feet are KILLING me. They’re really sore in front and it hurts to walk on them sometimes. Hopefully my feet get used to running again. I’ve been trying not to bake a lot of sweets either, but I might just have to break down and make this recipe for cake batter blondies that I found . I love almost anything with cake batter in it, especially ice cream.
You can bake or grill these shrimp. We ended up grilling them and there was a nice dipping sauce on the bottom of the tin foil that was left over. I ended up pouring that on the shrimp, but I wish I had a nice chunky piece of bread to dip the sauce into. They were really spicy too. I served these with some parmesan baked tomatoes, but like I said I wish that I had a piece of good bread with these.
4 Minute Spicy Garlic Shrimp posted by QuilitingBarbie on Weight Watcher Recipes Review forum.
12 shrimp (Jumbo sized, peeled, deveined, & tails intact)
2 tablespoons olive oil
2 garlic cloves (crushed with the side of a knife)
1/4 teaspoon red pepper flakes
1 teaspoon steak seasoning (Montreal Seasoning by McCormick is recommended)
1 teaspoon lemon, zest of
2 teaspoons lemon juice
1 tablespoon fresh parsley (chopped)
1 Heat a large skillet over medium high heat.
2 Add olive oil, garlic, red pepper flakes, and shrimp.
3 Season with grill seasoning or salt & pepper.
4 Cook shrimp 3 minutes or until just pink.
5 Toss with lemon zest, juice, & chopped parsley.
6 Remove shrimp to a serving platter, leaving the garlic cloves in the pan.
Amount Per Serving
Total Fat 15.8 g
Carbohydrate3.7g Dietary Fiber 0.3 g
Protein 30.3 g
Weight Watcher Recipes
Nutrition Info: Calories: 292 | Fat: 22g | Protein: 18.7g | Carbohydrate: 5g | Fiber: 0.5g
Points Plus: 8
Ingredients from Cooking Light
2 tablespoons finely chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 tablespoons canola-based mayonnaise (such as Spectrum brand)
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 large egg
1/3 cup panko (Japanese breadcrumbs)
1 pound lump crabmeat, drained and shell pieces removed
1 tablespoon olive oil, divided
1/4 cup canola-based mayonnaise
1 tablespoon chopped shallots
1 1/2 tablespoons capers, drained and chopped
2 teaspoons Creole mustard
1 teaspoon fresh lemon juice
1/4 teaspoon ground red pepper
1/8 teaspoon kosher salt
1. To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.
2. Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.
3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.
4. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Serve with crab cakes.
I loved these crab cakes and I even used canned crab meat. They were on sale, so I decided why not? I can’t afford to buy fresh crab meat by the pound all the time. Wish I could though. The spicy Rémoulade sauce went really well with these. I left out the capers, since I really dislike them.
It was very nice outside today, so I went out and took some more pics.