Shrimp With Rotelle Pasta Food

GRILLED SHRIMP WITH PASTA AND PINEAPPLE SALSA

Grilled Shrimp With Pasta and Pineapple Salsa image

From The American Diabetes Association's Flavorful Seasons Cookbook ADA Bookstore: 1-800-232-6733 However, each diabetic should meet with their own nutritionist to see what and how much they can eat.

Provided by Manami

Categories Pineapple

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs pineapple chunks, packed in their own juice, drained
1 large red bell pepper, chopped
1 large red onion, chopped
1 jalapeno pepper, minced (seeded for less heat or half seeded for more heat)
1/4 cup pineapple juice (from the pineapple chunks)
1/4 cup orange juice
1/3 cup lime juice
1 -2 tablespoon low sodium soy sauce (optional)
1 1/2 cups shrimp, peeled and deveined
4 1/4 cups fusilli or 4 1/4 cups rotelle pasta

Steps:

In a large bowl, combine all salsa ingredients plus the low-sodium tamari, except the shrimp and pasta.
Prepare an outside grill with an oiled rack set 4 inches above the heat source.
On a gas grill, set the heat to high.
Grill the shrimp on each side for 2 minutes.
Toss the pasta with the salsa, arrange the shrimp on top, and serve.

Nutrition Facts : Calories 398.6, Fat 1.4, SaturatedFat 0.2, Sodium 7.1, Carbohydrate 87.2, Fiber 4.7, Sugar 27.6, Protein 11

SHRIMP CREOLE - SOUTHEAST TEXAS STYLE

Shrimp Creole - Southeast Texas Style image

Shrimp Creole is a New Orleans classic. While I seriously doubt any good chef there or in Louisiana, for that matter, would even dare use Rotel tomatoes for their recipe, I love how they add just the right amount of "fire" to this dish without being too hot. If you are unable to find the Rotel brand tomatoes in your area, you can just use regular canned, diced tomatoes for a milder version and you can always add a little cayenne or tabasco sauce to spice it up. I use the mild Rotel tomatoes and that seems spicy enough for us. This recipe makes a fairly thick sauce but if it seems too thick, you can add about 1/2 cup of water. This is one of my family's favorite ways to eat shrimp but occasionally I substitute cooked crawfish tails for the shrimp.

Provided by Susie in Texas

Categories One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup butter, divided
2 cups onions, diced
1 cup celery, diced
1 cup green bell pepper, diced
4 garlic cloves, minced
2 tablespoons flour
2 (10 ounce) cans Rotel Tomatoes
1 (8 ounce) can tomato paste
1/2 cup red wine
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
1 tablespoon sugar
1/2 teaspoon basil
1 teaspoon thyme
2 bay leaves
1 bunch parsley, cleaned & finely chopped
2 lbs medium shrimp, peeled & deveined

Steps:

In a large skillet, melt 1/4 cup of the butter (reserving the other 1/4 cup for later)over medium heat.
Saute the onion, celery, bell pepper and garlic until tender.
Add the other 1/4 cup butter to the skillet and stir in until melted.
Sprinkle the flour into the skillet and stir until combined.
Add the canned tomatoes, tomato paste and red wine, blending well.
At this point, add all the remaining ingredients except for the shrimp.
Let come to a boil, then reduce heat to low, cover and let simmer for 30 minutes, stirring occasionally to prevent sticking.
Add shrimp to simmering creole and stir to combine.
Cook approximately 10 more minutes, until shrimp turns pink and is done.
Remove bay leaves before serving.
Serve over hot cooked rice.

Nutrition Facts : Calories 358.8, Fat 17.3, SaturatedFat 10, Cholesterol 231.7, Sodium 2106.9, Carbohydrate 24.8, Fiber 3.4, Sugar 10.4, Protein 24.5

SHRIMP WITH ROTELLE PASTA

SHRIMP WITH ROTELLE PASTA image

Categories Pasta Shellfish

Yield MAKES 4-6 SERVINGS

Number Of Ingredients 16

Ingredients

3 TBSP OLIVE OIL
1 MEDIUM ONION CHOPPED
2 CLOVES GARLIC, MINCED
2 CUPS UNCOOKED ROTELLE
OR OTHER CURLY PASTA
3 CUPS CHICKEN BROTH
1 CUP ASPARAGUS TIPS
3/4 LB RAW MEDIUM SHRIMP
PEELED AND DEVEINED
3/4 CUP HALVED CHERRY TOMATOES
1/4 CUP PITTED RIPE
(BLACK)OLIVES
1 TSP DRIED OREGANO LEAVES
1 TSP DRIED BASIL LEAVES
SALT AND FRESHLY GROUND
BLACK PEPPER

Steps:

IN LARGE SKILLET OR WOK, HEAT OLIVE OIL OVER MEDIUM HEAT UNTIL HOT. ADD ONION AND GARLIC; COOK AND STIR 4-6 MINUTES OR UNTIL ONION IS SOFTENED BUT NOT BROWN. ADD PASTA; STIR TO COAT PASTA WITH OIL. INCREASE HEAT TO HIGH; POUR IN CHICKEN BROTH. BRING TO A BOIL. REDUCE HEAT TO MEDIUM HIGH; COOK, STIRRING OCCASIONALLY 12 TO 14 MINUTES OR UNTIL PASTA IS AL DENTE(TENDER BUT FIRM). ADD ASPAGAGUS, COOK STIRRING FREQUENTLY 2 TO 3 MINUTES OR UNTIL ASPARAGUS IS CRISP-TENDER. ADD SHRIMP, TOMATOES, OLIVES, OREGANO AND BASIL. COOK STIRRING FREQUENTLY, 3 MINUTES OR UNTIL LIQUID IS ALMOST COMPLETELY ABSORBED AND SHRIMP ARE OPAQUE (DO NOT OVERCOOK SHRIMP) SEASON TO TASTE WITH SALT AND PEPPER.

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