Luto Ni Aling Doray # 270 - Shrimp Thermidor

1/4 cup green onions or shallots, sliced
2 Tablespoons diced green pepper
3/4 cup fat-free half-and-half
4 slices Smart Beat fat-free cheese, cut in pieces
1 can (10 oz.) potato soup
2 tablespoons lemon juice
1/4 teaspoon ground pepper
1/2 teaspoon dry tarragon
1/2 teaspoon dry mustard
1 - 1 1/2 cups cooked shrimp (tails removed)


Spray a large, nonstick skillet with spray oil. Saute onion and
pepper over medium heat until tender, about 5 minutes. Add soup
and half-and-half; heat slowly, stirring frequently. Bring to a
gentle boil; add cheese pieces, lemon juice, spices and shrimp.


Heat completely through, about 3 to 4 minutes. Serve hot over rice.

Luto Ni Aling Doray # 247 - Crab Imperial

1 lb. Crab meat, cooked (imitation can be used)
1/2 cup pimento, chopped
1/2 cup celery, chopped fine
2 slices bread, low cal, crustless
2 egg whites, beaten
1 cup low fat yogurt
dash of Worchestershire sauce
1/8 teaspoon cayenne pepper
1 teaspoon dry mustard
1/4 teaspoon salt
Juice of 1/2 lemon
Paprika

Combine the crab meat, pimento, and celery in a mixing bowl.
Crumble the slices of bread and add to the mixture. Gently add
the egg white, yogurt, Worchestershire sauce, cayenne, mustard,
salt, and lemon juice. Place in a sprayed casserole dish. Top
with a sprinkle of paprika. Bake at 400F for 15 to 20 minutes,
until lightly browned.

Luto Ni Aling Doray #182 - Shrimp On The Barbie

12 Giant Prawns, shelled and heads and tails intact
1/4 cup Butter
1 cup Orange juice (freshly, squeezed)
2 tablespoons Sherry
1 teaspoon Orange Zest (grated)
2 each Green onions, tops and white
1 teaspoon Ginger root, (freshly grated)

Soak a dozen long wooden skewers in water for 30 minutes. Then push
skewers through prawns, lengthwise, from head to tail with only 1 to a
skewer. Combine all ingredients in saucepan and cook over medium to
low heat, stirring, until butter is completely melted. Dip skewered prawns
in the orange sauce and position on oiled grill rack about 4 inches above
the coals. Baste liberally with sauce and grill for 2 minutes. Turn the
prawn over and baste again, cooking for another 2 minutes. Smaller
prawn will be done at this point, but continue basting and turning larger
prawn until they are pink and cooked through. Remove from heat
immediately when done, as they will get tough if overcooked. Use any
remaining sauce for a dip for the prawns.

Luto Ni Aling Doray #150 - Golden Corral's Seafood Salad

1 lb. imitation crab meat, shredded
1 cup diced celery
1/2 cup mayonnaise
1/4 cup sliced green onions (with the green too)
1 tablespoon lemon juice
3 hard boiled eggs, chopped.

Mix all ingredients. Refrigerate for about an hour to allow
flavors to blend. Serve either as a salad, on lettuce, or on
split croissants.

Luto Ni Aling Doray #112 - Shrimp Thermidor

1/4 cup green onions or shallots, sliced
2 Tablespoons diced green pepper
3/4 cup fat-free half-and-half
4 slices Smart Beat fat-free cheese, cut in pieces
1 can (10 oz.) potato soup
2 tablespoons lemon juice
1/4 teaspoon ground pepper
1/2 teaspoon dry tarragon
1/2 teaspoon dry mustard
1 - 1 1/2 cups cooked shrimp (tails removed)

Spray a large, nonstick skillet with spray oil. Saute onion and
pepper over medium heat until tender, about 5 minutes. Add soup
and half-and-half; heat slowly, stirring frequently. Bring to a
gentle boil; add cheese pieces, lemon juice, spices and shrimp.

Heat completely through, about 3 to 4 minutes. Serve hot over rice.

Luto Ni Aling Doray #95 - Shrimp with Snow Peas

2/3 lb. tiger prawns

Marinade for shrimp:
1 1/2 tsp. sherry
1/2 tsp. salt
1/2 tsp. grated ginger
1 1/2 tsp. cornstarch
1 tsp. water

Seasoning:
1 Tb. chicken broth
3 Tb. water
1/2 tsp. cornstarch
3 Tb. oyster sauce (very important)
1 Tb. hoisin sauce

also needed:
1/2 cup vegetable oil
1 clove garlic, pressed or minced
1/4 tsp. salt
1/2 lb. snow peas

Shell and devein prawns. Rinse and pat dry with a paper towel. Combine
marinade in medium bowl. Add prawns and mix well. Let stand 30 mins.
Heat wok over medium heat, add oil, and stir fry garlic for 15 secs. Add
prawns and stir fry until pink. Remove from wok, and place on plate.

Add salt and snow peas to oil in wok. Stir fry 30 secs. Add seasoning
sauce and stir slightly until think and bubbly. Add cooked prawns. Stir
to coat everything with sauce.

Serve hot with cooked rice.

Luto Ni Aling Doray #94 - Crab Imperial

1 lb. Crab meat, cooked (imitation can be used)
1/2 cup pimento, chopped
1/2 cup celery, chopped fine
2 slices bread, low cal, crustless
2 egg whites, beaten
1 cup low fat yogurt
dash of Worchestershire sauce
1/8 teaspoon cayenne pepper
1 teaspoon dry mustard
1/4 teaspoon salt
Juice of 1/2 lemon
Paprika

Combine the crab meat, pimento, and celery in a mixing bowl.
Crumble the slices of bread and add to the mixture. Gently add
the egg white, yogurt, Worchestershire sauce, cayenne, mustard,
salt, and lemon juice. Place in a sprayed casserole dish. Top
with a sprinkle of paprika. Bake at 400F for 15 to 20 minutes,
until lightly browned.

Luto Ni Aling Doray #61 - Shrimp Thermidor

1/4 cup green onions or shallots, sliced
2 Tablespoons diced green pepper
3/4 cup fat-free half-and-half
4 slices Smart Beat fat-free cheese, cut in pieces
1 can (10 oz.) potato soup
2 tablespoons lemon juice
1/4 teaspoon ground pepper
1/2 teaspoon dry tarragon
1/2 teaspoon dry mustard
1 - 1 1/2 cups cooked shrimp (tails removed)



Spray a large, nonstick skillet with spray oil. Saute onion and
pepper over medium heat until tender, about 5 minutes. Add soup
and half-and-half; heat slowly, stirring frequently. Bring to a
gentle boil; add cheese pieces, lemon juice, spices and shrimp.



Heat completely through, about 3 to 4 minutes. Serve hot over rice.

Luto Ni Aling Doray #50 - Shrimp Scampi

8 oz. angel hair pasta
1 3/4 C. low-sodium chicken broth
2 garlic cloves, minced
1/4 tsp. salt-free lemon-pepper seasoning
1/4 C. chopped green onions, divided
1/4 C. minced fresh parsley, divided
1 lb. uncooked shrimp, peeled and deveined
Cook pasta according to package directions.
Meanwhile, in a large saucepan, combine the broth, garlic, lemon-pepper
seasoning and 3 tablespoons each green onions and parsley. Bring to a boil.
Add shrimp; cook for 3 to 5 minutes or until shrimp turn pink. Drain pasta and
place in a serving bowl. Top with shrimp mixture and remaining onions and
parsley. Serves 4.
NUTRITIONAL ANALYSIS: One serving equals: 250 calories, 398 mg sodium,
136 mg cholesterol, 33 gm carbohydrate, 23 gm protein, 2 gm fat.
DIABETIC EXCHANGES: 2 starch, 2 very lean meat, 1/2 vegetable.
STRAWBERRY SHORTCAKE
4 C. fresh strawberries, sliced
2 T. granulated sugar
2 packets Sweet 'N Low
In a large bowl, toss the strawberries, sugar, and Sweet 'N Low. Cover.
Refrigerate until ready to serve.
Shortcakes
2 C. all-purpose flour
2 T. granulated sugar
2 packets Sweet 'N Low
1 T. baking powder
1/8 tsp. salt
6 T. reduced-calorie stick margarine
1/3 C. 1% fat milk
1/3 C. reduced-fat sour cream
3/4 C. reduced-fat frozen whipped topping, thawed
Preheat oven to 450ºF.

Luto Ni Aling Doray #28 - Shrimp On The Barbie

12 Giant Prawns, shelled and heads and tails intact
1/4 cup Butter
1 cup Orange juice (freshly, squeezed)
2 tablespoons Sherry
1 teaspoon Orange Zest (grated)
2 each Green onions, tops and white
1 teaspoon Ginger root, (freshly grated)

Soak a dozen long wooden skewers in water for 30 minutes. Then push
skewers through prawns, lengthwise, from head to tail with only 1 to a
skewer. Combine all ingredients in saucepan and cook over medium to
low heat, stirring, until butter is completely melted. Dip skewered prawns
in the orange sauce and position on oiled grill rack about 4 inches above
the coals. Baste liberally with sauce and grill for 2 minutes. Turn the
prawn over and baste again, cooking for another 2 minutes. Smaller
prawn will be done at this point, but continue basting and turning larger
prawn until they are pink and cooked through. Remove from heat
immediately when done, as they will get tough if overcooked.

Use any remaining sauce for a dip for the prawns.

Luto Ni Aling Doray #27 - Red Lobster's Shrimp Diablo

3 lb. Large Uncooked Shrimp In the Shells (no heads)
Milk
1/2 lb. Unsalted Butter
1 Jar Kraft BBQ Sauce
1/2 Cup Ketchup
1 Tablespoon Fresh Ground Pepper
1/4 Cup Frank's Red Hot Sauce

Wash shrimp in cool water and remove heads if needed.
Soak shrimp in milk overnight.
Mix all sauce ingredients in a sauce pan and stir until boiling.

Remove from heat and refrigerate for at least four hours.
Drain milk from shrimp, place them in a baking pan, and cover
evenly with the sauce. Let stand 1 hour.

Bake uncovered in preheated oven (450F) for 15 minutes
(less time for smaller shrimp).