Ww Shrimp Haiti Food

WW SHRIMP SCAMPI

Steps:

• In a large nonstick skillet, heat the oil. Sauté the shrimp until just pink, 2-3 minutes.
• Add the garlic and cook stirring constantly, about 30 seconds.
• With a slotted spoon transfer the shrimp to a platter, keep hot.
• In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; bring to a boil.
• Boil, uncovered, until the sauce is reduced by half; spoon over the shrimp.
• Serve garnished with the lemon slices and sprinkled with the remaining tablespoon of parsley.
• Note: I have also added scallops to this with great results!

SHRIMP BURGERS

Steps:

• Preheat oven to 200°F.
• Heat 1 Tbsp oil in a large skillet over medium-high heat. Add celery, onion and jalapeño; cook, stirring often, until light golden, about 5 minutes. Season with 1/8 tsp salt and pinch pepper; add garlic and cook until fragrant, stirring, 45-60 seconds. Remove from heat; transfer to a bowl to cool.
• Meanwhile, place 8 oz (about 1 c) shrimp in a food processor fitted with blade attachment; puree until very smooth. Add remaining 1 1/2 lb shrimp; pulse until coarsely chopped.
• Transfer shrimp to bowl with cooled vegetables; add panko, parsley, lemon zest and Old Bay. Gently combine; season with 1/8 tsp salt and pinch pepper. (To test for seasoning, zap a Tbsp shrimp mixture in the microwave to cook it through first.)
• Heat 1/2 Tbsp oil with 1 tsp butter in same large nonstick skillet over medium heat until shimmering. Using a ⅔-c measure, shape mixture into 6 burgers. Working with 3 burgers at a time, add burgers to skillet and cover. Cook until bottom is golden brown, about 3 minutes; flip and cook for 3 minutes more. Transfer to a rimmed baking sheet; place in oven to keep warm. Repeat with remaining 1/2 Tbsp oil, 1 tsp butter and 3 burgers. Place on warmed buns with lettuce and tomato. Drizzle with optional hot sauce. Serve immediately.
• Serving size: 1 burger

HAITIAN SHRIMP

Steps:

• In a large skillet, heat the butter and the olive oil over low heat. Add the garlic, celery, carrot, onion, tomatoes, cayenne, half of the parsley, sugar, salt, and black pepper. Cover the pan and raise the heat to medium low. Simmer the mixture for about 5 minutes, until the vegetables are tender. Add the shrimp, cover the pan and cook for 3 minutes. Add the wine and the remaining parsley and stir until the liquid comes to a bare simmer. Remove from the heat and serve, accompanied by white or yellow rice.

WW DILLED SHRIMP WITH ANGEL HAIR PASTA

Steps:

• Cook pasta according to package directions, omitting salt and fat.
• Drain.
• While pasta cooks, melt margarine in a large nonstick skillet over medium-high heat.
• Add green onions, lemon juice, and garlic; cook 2 minutes, stirring often.
• Add shrimp, and cook 5 minutes or until shrimp turn pink.
• Remove shrimp from skillet; set aside.
• Add half-and half, cream cheese, and dillweed to skillet, stirring until smooth.
• Cook 1 to 2 minutes or until mixture is bubbly.
• Return shrimp to skillet, and cook until thoroughly heated.
• Combine shrimp mixture and pasta, tossing well.
• Serve immeditately.