My mother has come to live with me. I'm enjoying her being with me. She has some health issues and can't live alone. She can't have salt on her food so I'm trying to redo recipes for her. I'm also trying to lose weight but now I'm cooking for another person too. Scarey since I tend to over eat my own cooking but I have her support to help me.
I have some wonderful recipes I want to share with you. My friends nick name me Paula Deene of the Hill Country. I hope I can keep up with the reputation of this wonderful, fantastic, cook I love so much. I'm changing a lot of my recipes to help with my weight lose and my mothers health. I am going to post recipes my friends like with a few changes, of which to me, the food still taste the same. If you can offer suggestions to better the recipe, please do. My mother can have no or very little salt, so I have reduced the salt intake to being sea salt if I think salt is defintely needed or no salt if we can do without it. So you may want to increase your salt to taste. I have also used fat free or reduced fat for some of my indgredients of which you can use regular if you want. And changed cooking oil and sometimes butter to extra virgin olive oil where needed.
This recipe below is one of my favorites. I hope you like it.
SHRIMP AND RICE CASSEROLE
2 lbs. Shrimp
1 Tlbsp. lemon juice
3 Tlbsp. Extra Virgin Olive Oil
Peal and clean shrimp. Boil until pink. Drain and place in large mixing bowl. Squeeze lemon juice over shrimp and dribble Virgin Olive Oil over shrimp and mix well. Set aside. Save 6 to 8 shrimp aside for garnish.
1 Cup of Rice cooked
Mix rice with your shrimp mixture. Set aside.
In a skillet: 2 Tlbsp. Extra Virgin Olive Oil
mince 1/2 Cup green onions
1/2 Cup white or yellow onion chopped
1/2 bell pepper chopped
Cook until transparent but not browned.
Place all of onions & peppers into your rice and shrimp mixture. Now stir below items into your mixture
1/2 tsp. sea salt (I left salt out)
1/2 tsp. black pepper
1/2 tsp. to 1 tsp. mace (to taste)
1 Cup Sour Cream (I use reduced fat)
1/2 cup of sliced almonds
Mix all of this well.
Spray Pam onto your casserole dish for easy clean up. Turn oven on to 350 degrees. Place your mixture into casserole dish. Garnish with 1/4 Cup of almonds and your 6 or 8 shrimp.
Bake for approximately 30 minutes or until your mixture is bubbling. Will freeze well. Have a busy day tomorrow or company coming? You can prepare recipe day before and slip into oven when needed. This also freezes well.
Makes approx. 8 servings. This recipe can be doubled very easily. You may have to bake longer, approximaely 45 minutes, if all in the same casserole dish. I usually place mine into two separate casserole dishes and bake.
Let me know what you think. I watch my rice intake on this recipe. I serve with a salad and no bread to balance calories.
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