Shrimp ceviche bites

Inspired by my sister, Regina’s recent post about shrimp bruschetta and this Weight Watchers recipe for shrimp ceviche cocktail I just had to make this version of shrimp ceviche + gazpacho + margarita, in a bite-size version, for a party we’re attending tonight.

Shrimp ceviche bites

¼ c red onion, finely chopped
4 small limes, squeezed
1 orange, squeezed
2 t olive oil (I used blood orange olive oil that my sister brought me from The Tubby Olive
1 lb small shrimp, raw, peeled, and deveined
1 avocado, diced into small chunks
1 tomato, finely chopped
1 cucumber, peeled, seeded, and finely chopped
½ serrano pepper, seeds removed and minced
2 T cilantro, finely chopped, plus more for garnish
⅛ c tequila
salt and fresh black pepper to taste
2 heads endive, for serving

Combine all ingredients except endive in a non-metal bowl and toss to mix well, but gently, so as not to mash the tomato and avocado. Refrigerate for 6 hours, the citrus will “cook” the shrimp. When ready to serve, place one shrimp and a teaspoon of vegetables on each endive leaf. Garnish each with chopped cilantro or one whole cilantro leaf, if desired.
 

I may never make a cake with eggs and oil again.



I have been cooking all summer for a Weight Watchers client, and I have been having a blast checking out new, delicious, healthy recipes. By far, two of my favorite sources are Hungry Girl: Tips and Tricks ... for Hungry Chicks and Gina's Weight Watchers Recipes. Their recipes are lighter versions of things I want to cook anyway. They have great tips and tricks, they send email right your inbox, and their sites are easy to navigate.

Earlier this summer, I received this email tip from Hungry Girl: The Great Cake Debate (FIVE 2-Ingredient Recipes!). I love these ideas, but by far, the diet soda makes the lightest, fluffiest cakes I have ever had. I may never make a cake with eggs and oil again. Betty Crocker SuperMoist Dark Chocolate with Diet Coke, Betty Crocker Carrot cake with diet ginger ale, Betty Crocker Yellow cake with diet ginger ale ... no one can tell the difference.

Let me know which ones you try!

Getting dinner on the table, when you'd rather be at the beach, in the pool, in the garden, or playing with the kids, is a challenge on summer days. Not to mention the nights like tonight when it's much too hot to turn the oven on, slave over the stove, or even the grill.

While cooking for my Weight Watchers client today, I stumbled upon this easiest of yummy dinners ... Thai coconut curry shrimp over jasmine rice (for those of you counting, one serving of shrimp with one cup of rice is 7 Weight Watchers Points).

You may not have some of the ingredients on hand, Thai red curry paste and fish sauce, for example, but buy them and you will definitely continue to use them, in this recipe and other Asian specialties, even to marinate chicken, fish, and veggies for the grill.

Jasmine rice, like white rice, cooks in only 15 minutes, not like it's longer-cooking brown and Basmati cousins. Even in today's 93° (and rising) temps, I can stand cooking 15-minute rice and stir-frying for less than 10 minutes. Especially when the results taste this good.

Thai coconut curry shrimp over jasmine rice
serves 4

cooking spray
4 green onions, chopped, whites and greens separated
1 T Thai red curry paste
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
salt, to taste
6 oz light coconut milk
2 t fish sauce
¼ c fresh cilantro, chopped
4 c jasmine rice, cooked

Cook jasmine rice according to package directions. Meanwhile, heat a large nonstick skillet or wok to medium-high heat and spray with cooking spray. Add green onion whites and red curry paste and sauté 1 minute. Add garlic and shrimp, season with salt, and cook about 2-3 minutes. Add coconut milk, fish sauce, and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in green onion greens and cilantro. Serve over rice. Enjoy!

To save even more time today, I bought the shrimp peeled & cleaned, and I used already-minced garlic from a jar in the produce section.

Moo Shu Beef Lettuce Cups

1 lb lean ground beef

1 c  yellow onion, thinly sliced

2 tbsp ginger root, fresh, minced

2 med garlic clove, minced

2 cup bok choy, thinly sliced

1 med sweet red pepper, thinly sliced

2 cup button mushrooms, thinly sliced

2 Tbsp low-sodium soy sauce

8 leaf bibb lettuce

Coat a large nonstick skillet with cooking spray and cook beef, onion, ginger and garlic over med-high heat for 5-7 minutes. Add bok choy, pepper, mushrooms and soy sauce; cook about 305 minutes. Spook about 1/2 c beef into each lettuce leaf. Yields 2 filled leaves per serving. Serve with extra soy sauce if desired.

George and I love it in the lettuce, but usually serve to the kids with tortillas.

This is a recipe from WeightWatchers.com.