Shrimp Tacos

Easy Shrimp Tacos with a Spicy Sauce
-Ash

My alterations: I would use 1/4 tsp of cayenne pepper unless you really like it hot! and I didn't cook my shrimp with any cayenne pepper like it says too. Also we used homemade tortillas that our store makes there rather than the corn tortillas.

  Ingredients

• 1 lb of frozen shrimp, defrosted, peeled, & deveined
• 6 oz fat free Greek yogurt
• ¼ cup chopped cilantro
• 2 tbsp fresh lime juice
• 1/2 tsp cayenne pepper
• ½ a head of cabbage, thinly sliced (about 5 cups)
• 8 corn tortillas
• 4 tsp extra virgin olive oil
• Salt and pepper to taste

Directions

Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel.
Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside.
Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage.  Cook for about four minutes or until the cabbage is just barely wilted.  Season with salt and pepper and set aside.
Cut shrimp into thirds, so you have little bite size pieces.  Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done.  They cook up in just a few minutes… so be sure to watch them!
Build your taco!  Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce… enjoy!
Serves 4.

Nutritional Analysis

Calories: 264; Total Fat: 5.8g; Saturated Fat: 0.4g; Cholesterol: 850mg; Sodium: 850mg; Carbohydrate: 23g; Dietary Fiber: 4.6; Sugars: 6g; Protein: 30.2g

Quick Paella

Submitted by Kelsey - 5 Stars  (very tasty!)

Serves 4 to 6

For the Vinaigrette

3 tbsp each white wine vinegar and fresh lemon juice

½ tsp saffron threads (substitute for turmeric, but saffron is well worth the cost!)

¼ cup fat-free mayonnaise or plain yogurt (I prefer Greek yogurt)

1 tsp each minced garlic and powdered sugar (or regular sugar)

1/3 cup olive oil

Salt and cayenne pepper to taste

For the Pasta

½ lb kielbasa or chorizo, sliced

1 tbsp white wine vinegar

½ lb shrimp, peeled and deveined

1 tbsp minced garlic

2 cups diced red bell pepper

8 oz dry whole wheat orzo pasta

1 cup frozen peas

4 Roma tomatoes, seeded and sliced

½ cup chopped scallions

Step 1 - Warm vinegar and lemon juice; add saffron and seep until everything else is made. 

Step 2 – Heat water and cook orzo al dente while you prepare the rest of the ingredients.  If orzo is cooked before everything below, dump out water and coat heavily with olive oil so that it doesn’t continue to cook and stick together.  Remove from heat.

Step 3 – Sautee kielbasa in a little olive oil over medium-high heat until kielbasa begins to brown.  Remove kielbasa from pan and place on plate.  Add shrimp to pan and cook until opaque, then set on plate with kielbasa.  Add 1 tbsp garlic and white wine vinegar, sauté for 1 minute to deglaze pan.  Do not rinse pan!  Add peppers and cook for 3 to 4 minutes.  Add kielbasa, shrimp, frozen peas, and tomatoes into the pan and turn temperature to low. 

For vinaigrette, whisk mayonnaise (or yogurt) 1 tsp garlic, sugar, 1/3 cup olive oil, cayenne pepper and salt to taste into the saffron mixture.  Add vinaigrette and orzo to pan and mix well.  Dish up and sprinkle with chopped scallions.