Seafood Recipes Collection (W)

Weight Watchers Shrimp Fandango

1 tablespoon peanut oil
1/4 cup yellow bell pepper, large dice
1/4 cup red bell pepper, large dice
1 clove garlic, minced
10 ounces large shrimp, shelled and deveined
1/4 cup dry vermouth
1/2 cup Chinese snow peas, steamed until tender crisp
1/2 cup julienne cut carrots, steamed until tender crisp
1/2 cup scallions, sliced
Dash of salt
Dash of hot sauce

In a 10−inch skillet heat oil over medium heat; add and garlic and sauté until peppers are tender, about 2 minutes. Increase heat to high; add shrimp and cook, stirring constantly, until shrimp begin to turn pink, about 2 minutes. Add vermouth; continue to stir and cook until liquid is reduced, about 2 minutes. Add remaining ingredients; cook, stirring constantly, until heated through. May be served over hot rice or rice noodles if desired. Serves 2.

Quick Gumbo in Pastry Shells

Ingredients

• 1 (10 ounce) package Pepperidge Farm® Puff Pastry Shells
• 1 tablespoon olive oil
• 1 small green pepper, chopped
• 1 small red pepper, chopped
• 1 teaspoon garlic powder
• 1/4 teaspoon ground red pepper
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
• 2 tablespoons water
• 4 ounces diced cooked chicken
• 4 ounces cooked shrimp, shelled, deveined and coarsely chopped
• 4 ounces kielbasa, diced

Directions

1. Bake the pastry shells according to the package directions. Remove from the baking sheet and cool on a wire rack.
2. Heat the oil in a 10-inch skillet over medium heat. Add the green pepper, red pepper, garlic powder and ground red pepper. Cook for about 5 minutes or until tender. Stir the soup, water, chicken, shrimp, and kielbasa into the skillet. Heat to a boil. Reduce the heat to low. Cook for 5 minutes.
3. Spoon about 1/3 cup of the chicken mixture in each shell. Serve immediately.

Nutritional Information

Amount Per Serving  Calories: 368 | Total Fat: 25.1g | Cholesterol: 58mg

Pancake Recipe

This pancake recipe tells you how to make yummy pancakes from scratch.
While it takes a little longer compared to say pancake mix, but the effort is well worth it, especially if you have lots of time in the morning like on the weekends.

Make some pancakes and surprise your friends and family! It's good to do something nice for people you love.
By Susan Nguyen

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Total time: 1 h Ingredients (6 to 8 pancakes):
1 and 1/3 cups flour
1 tablespoon baking powder
1 egg
2 tablespoons melted margarine or vegetable oil
1/4 teaspoon vanilla
2 tablespoon sugar
1/4 to 1/2 teaspoon salt
1 and 1/4 cups milk
fruits (banana and blueberries in this example)

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Method:
Part 1 (30 min)
Combine flour, sugar, baking powder and salt in a large bowl (1). Melt the margarine in the microwave for 30 sec (2). Beat the egg in a small bowl (3). Combine the beaten egg, milk, melted margine/oil and vanilla in a small bowl (4). Make a well in the centre of the large bowl and pour the contents in the small bowl (5). Stir quickly until the batter comes down freely from the sides of the bowl (6), it should be lumpy (do not overmix!).

Part 2 (30 min)
Lightly oil a skillet on medium heat (1). Drop the batter in small amounts with a ladle (2). Cook the pancakes until bubbles appear on the surface (3). Flip the pancakes and cook the other side (4). Transfer cooked pancakes to a plate (5). Garnish with some fruits (banana and blueberries in this example) (6).

Serve with butter/margarine and syrup.

Creamy Chicken and Rice

Ingredients

• 4 cups cooked white rice
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 2 teaspoons chicken bouillon powder
• 1 teaspoon seasoned salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 5 cups cooked, shredded chicken breast meat
• 12 ounces processed cheese food (eg. Velveeta), cubed
• 2 cups sour cream
• 1/2 cup butter
• 2 cups crushed buttery round crackers

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Spread rice in the bottom of a 9x13 inch baking dish; set aside.
3. In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream. Stir until cheese is melted. Mix all together and pour mixture over rice.
4. Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 10 to 15 minutes or unti heated through.