Lobster Lettuce Boats with Thai Peanut Dressing

 

Lobster Lettuce Boats with Thai Peanut Dressing: Lobster, Large Leaf Lettuce, Carrot, Capsicum, Thai Peanut Dressing

Lobster Lettuce Boats with Thai Peanut Dressing: Lobster, Large Leaf Lettuce, Carrot, Capsicum, Thai Peanut Dressing

Lobster Lettuce Boats with Thai Peanut Dressing

Use the same dressing as with the Shrimp Salad with Thai Peanut Sauce.

Ingredients

16 oz. Frozen cooked Lobster Tail pieces

1 Bell Pepper, any color

1 small Carrot, grated

4 pieces of Large Leaf Lettuce (Boston or Bibb works well, or whatever big leafy green you find)

Thai Style Peanut Dressing (recipe below)

For Dressing

2 Tbsp Peanut Powder

3 Tbsp Water

4 tsp Soy Sauce

1/2 tsp Ginger Powder (or fresh grated)

1/4 tsp Cayenne

1 tsp Stevia (or equivalent amount of sugar)

4 tsp Sesame Oil

To Prepare

To make dressing, in a small bowl combine Peanut Powder, Water, Soy Sauce, Ginger Powder, Cayenne, and Stevia and stir well until the dry ingredients are blended. Add the Sesame Oil and blend well. Set aside.

Thaw the lobster tails under warm water. Then run them under cool water until room temperature. In a medium mixing bowl, combine the lobster, Bell Pepper, and Carrot. Add the dressing and stir until evenly coated. Divide the mixture into fourths.

To finish, place the Lettuce onto serving plates and spoon the lobster mixture onto each one.

Serves 2 full meals. As a side salad, serves 4.

Buffalo Shrimp Portobellos

Buffalo Shrimp Portobellos: Portobello Mushroom Caps, Shrimp, Buffalo Wing Sauce, Ranch Dressing, Cream Cheese, Mozzarella Cheese

Buffalo Shrimp Portobellos: Portobello Mushroom Caps, Shrimp, Buffalo Wing Sauce, Ranch Dressing, Cream Cheese, Mozzarella Cheese

Buffalo Shrimp Portobellos

Stuffed Portobello Mushrooms with a spicy kick!

Ingredients

4 Portobello Mushroom Caps, stems removed

16 ounces Large Shrimp (uncooked weight)

1/4 c. Buffalo Wing Sauce (I used Franks, but choose what you prefer)

1/4 c. Ranch Dressing

2 Tbsp. Cream Cheese

1 c. Mozzarella Cheese, shredded

To Prepare

Spray nonstick spray in a baking dish and place Portobellos upside down in the dish. Broil on High broil for 10 minutes and remove.

Meanwhile, cook the shrimp on the stove on medium and remove when slightly pink and no longer translucent. Remove from heat, drain, and place in a bowl. Put the sauces and cream cheese in the skillet and heat until the cream cheese is melted. Pour the sauce over the shrimp in the mixing bowl. Add the shredded Mozzarella cheese and mix until the shrimp is well coated.

When the Mushrooms are finished broiling, drain the excess moisture, then evenly top the mushrooms with the shrimp mixture.

The oven is probably already warm from broiling the mushrooms. Change the temperature to 350F (180C) and bake for about 10 minutes. Serve warm.

Serves 2.

Shrimp Salad with Thai Style Peanut Dressing

Thai Style Shrimp Salad with Peanut Dressing: Slaw, Shrimp, Soy Sauce, Peanut Powder, Cayenne powder, Ginger, Stevia, Sesame Oil, Water

Shrimp Salad with Thai Style Peanut Dressing: Slaw, Shrimp, Soy Sauce, Peanut Powder, Cayenne powder, Ginger, Stevia, Sesame Oil, Water

Shrimp Salad with Thai Style Peanut Dressing

This dish is fresh, spicy, healthy and delicious. Allergy Caution: Contains Peanut

Ingredients

3 cups Slaw (you can substitute lettuce)

14 ounces Cooked Shrimp

2 Tbsp Peanut Powder

3 Tbsp Water

4 tsp Soy Sauce

½ tsp Ginger, finely grated

¼ tsp Cayenne Pepper

1 tsp Stevia

4 tsp Sesame Oil

To Prepare

Cook the Shrimp and cool in an ice water bath. In a medium-sized bowl, combine Shrimp with Slaw (or lettuce).

For the dressing, in a small bowl, combine the Peanut Powder, water, Soy Sauce, Ginger, Cayenne, Stevia and Sesame Oil. Stir well, until smooth. Pour the dressing over the Shrimp and Slaw mix and stir until well coated.

Serves 2.

Healthy Crab Stuffed Portobello

Healthy Crab Stuffed Portobello: Portobello Mushroom caps, Jumbo Lump Crabmeat, Scallions, Red Capsicum, Garlic, Parmesan Cheese, Dill

Healthy Crab Stuffed Portobello: Portobello Mushroom caps, Jumbo Lump Crabmeat, Scallions, Red Capsicum, Garlic, Parmesan Cheese, Dill

Healthy Crab Stuffed Portobello

I started a new weight loss program, and this meal is approved since it’s low carb, high protein, and low fat. It’s also delicious!

Ingredients

2 Large Portobello Mushroom Caps

7 ounces Jumbo Lump Crabmeat

4 ounces Mozzarella Cheese

2 Cloves Minced Garlic

2 Tbsp Scallions, finely diced

2 Tbsp Red Capsicum, finely diced

2 Tbsp Grated Parmesan Cheese

½ tsp Black Pepper (or to taste)

½ tsp Dill

To Prepare

Preheat oven to 375 degrees F (190 C). Remove Mushroom stems and finely dice. Place mushroom caps topside-down in a baking dish.

In a medium sized bowl, gently combine Crabmeat, Mushroom stems, Mozzarella, Garlic, Scallions, Capsicum and Seasonings. Fill the Mushroom caps with the Crabmeat mixture, then top with Parmesan Cheese. Bake for 20-25 minutes, or until the tops are lightly browned and the cheese has melted.

Serves 2.