Hello,
Another post to make you discover awesome recipes I found on the internet recently. Hope you’ll enjoy them and don’t hesitate to leave your comments down the page.
Bangin Good Shrimp
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th or recipe • Old Points: 5 pt • Points+: 5 pt
Calories: 215.7 • Fat: 7.6 g • Protein: 23.8 g • Carb: 11.9 g • Fiber: 1.0 g • Sugar: 6.3 g
Sodium 443.9 mg
- 5 tbsp light mayonnaise
- 3 tbsp Thai Sweet Chili Sauce
- 1 tsp Sriracha
(to taste)
Shrimp:
- 1 lb large shrimp, shelled and deveined (weight after peeled)
- 2 tsp cornstarch
- 1 tsp canola oil
- 3 cups shredded iceberg lettuce
- 1 cup shredded purple cabbage
- 4 tbsp scallions, chopped
In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates. Set aside.Coat shrimp with cornstarch, mixing well with your hands.
Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well.
Place shrimp on lettuce and top with scallions.
Ground Beef Gyro Meatball Lettuce Wraps with Tzatziki and Tomatoes
(Makes 6-7 lettuce wraps; recipe for the meatballs adapted from the Gyro Meat recipe from The Spice House.)
Ingredients:
- 1 lb. extra lean ground beef (I used beef with 7% fat)
- 1/2 onion, finely chopped in food processor
- 1 T Greek seasoning (I used The Spice House Greektown Billygoat Seasoning, see note after recipe.)
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic powder olive oil, for brushing grill pan
- 1 large head iceberg lettuce Tzatziki sauce, about 3/4 cup (I love homemade Tzatziki, but you can use purchased Tzatziki as well.)
- 3/4 cup chopped cherry tomatoes
Instructions:
Coarsely chop the onion; then put it in the food processor and pulse until onion is finely chopped. Add the Greek seasoning, cumin, and garlic powder and pulse a few more times until the seasonings are well blended with the onion. (You can also do this by hand, but it’s easier in the food processor.)
Put the ground beef into a bowl, add the onion-spice mixture, and use your clean hands to mix the spices into the meat. Then use a tablespoon-sized measuring spoon to scoop out the meat and form into meatballs. (I got 20 meatballs.)
Brush a stove-top grill pan or frying pan with olive oil, then heat the pan over medium high heat and cook the meatballs, turning often, until they are well browned and completely cooked through (about 10-12 minutes.)
Cut out the core of the lettuce and cut the lettuce head into two halves, then break the leaves apart, making each lettuce cup out of two leaves. Put three meatballs into each lettuce cup, top with Tzatziki sauce, and sprinkle over chopped tomatoes.
The Gyro meatballs were great after they had been in the fridge overnight. I wouldn’t recommend microwaving them; I just heated them in a mini-frying pan on the stove.
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