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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
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