Shrimp Kebabs


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Serves 4  Cook Time 1 hour

Ingredients:
1/2 C canola oil
1/4 C lime juice
1/8 C Splenda brown sugar
1/4 C rice vinegar
1/4 tsp red pepper flakes
lime zest
2 cloves garlic
1 Tbsp ginger, grated, peeled
1/4 C basil, fresh chopped
pinch salt
1 1/2 lb 16-20 count shrimp, peeled and deviened
1 tsp chili sauce
1 C sugar-free peach preserves
1/4 C hot Chinese mustard

Directions:

  1. Mix the first 10 ingredients in a bowl and whisk to combine, add the shrimp. Pour all the contents in a large zip-loc bag and refrigerate at least 20 minutes or up to overnight.
  2. Preheat the grill to medium high heat. Oil the grill rack. Thread the shrimp onto skewers and grill for 1-1/2 minutes per side.

Make the sauce: Whisk chili sauce, preserves, and mustard into a medium bowl.
Serve 2 Tablespoons per guest.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Tomatoes with Shrimp & Feta


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Metabolic Medical Center Recipes

Serves 6  Cook Time 40 minutes

Ingredients:
5 large tomatoes, cut into eighths
3 Tbsp olive oil
2 Tbsp minced garlic
kosher salt and black pepper
1 1/2 lbs medium shrimp, peeled and deveined
1/2 Cup chopped fresh parsley
3 Tbsp fat free Feta, crumbled
2 Tbsp lemon juice

Directions:

  1. Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.
  2. Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes.
  3. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
  4. Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Lemon-Garlic Shrimp


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Serves 12 Cook Time 20 minutes

Ingredients:
3 Tbsp garlic, minced
2 Tbsp extra virgin olive oil
1/4 C fresh lemon juice
1/4 C fresh parsley. minced
1/2 tsp kosher salt
1/2 tsp fresh ground pepper
1 1/4 lbs pre cooked shrimp
1 Tbsp capers

Directions:

  1. Peel, clean and devein shrimp. If fresh shrimp is not available, frozen will work just fine. Frozen cooked shrimp is also available if you are pressed for time, just allow time for them to thaw.
  2. Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute. Add lemon juice, parsley, salt and pepper. Toss with shrimp in a large bowl. Chill until ready to serve.
  3. Cover and refrigerate for up to 2 hours. Serve over Bibb or Boston lettuce.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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