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Main Dishes 4

Gambas Al Ajillo (Shrimp With Garlic)

Yield: 4 Servings

1 lb Shrimp
2 T tomato paste
1 T Paprika
1 t cayenne pepper
5 ea garlic
1/2 c Olive oil
4 T Dry sherry
1 t Hot sauce
In a small container, mix paprika, hot sauce, tomato paste, salt,
cayenne pepper, and dry sherry.
In a skillet, heat the garlic with olive oil for 1 minute.
Add shrimp and mixture and cook until shrimp is pink.
Serve hot.

Per Serving: 395 Cal (69% from Fat, 25% from Protein, 6% from Carb); 24
g Protein; 29 g Tot Fat; 6 g Carb; 1 g Fiber; 67 mg Calcium; 3 mg Iron;
235 mg Sodium; 349 mg Potassium; 7 ug Folate; 7 mg Vit C; 172 mg
Cholesterol


Bass With Avocado Sauce

Yield: 4 Servings

1 sm Ripe Avocado,coarsely chopped
1/4 c Cream
1 T Lime Juice
1 Clove Garlic,minced
1 ds Hot Sauce
2 T Lemon Juice
1 T Light Soy Sauce
1 t Lemon Rind,grated
1 t Dijon Mustard
16 oz Bass Fillets
1/3 c Crushed Pork RInds
Vegetable Cooking Spray

Combine the first 5 ingredients in a blender; cover and process
until smooth. Set mixture aside. Combine lemon juice and next 3 ingredients
in a shallow dish; dip fillets in lemon juice mixture, and dredge in
bread crumbs. Place on a baking sheet coated with cooking spray. Bake
at 450F for 7 minutes; turn fillets over, and bake an additional 7
minutes or until fish flakes easily when tested with a fork. Transfer
fillets to a serving platter, and top with avocado sauce.

Alternate Fish: Jumbo Cod, Orange Roughy, Grouper.



Per Serving: 145 Cal (64% from Fat, 7% from Protein, 29% from Carb); 3
g Protein; 11 g Tot Fat; 11 g Carb; 3 g Fiber; 34 mg Calcium; 1 mg Iron;
352 mg Sodium; 326 mg Potassium; 41 ug Folate; 9 mg Vit C; 10 mg
Cholesterol