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Crab and/or shrimp appetizers

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Old 08-04-1999, 11:59 AM   #1
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Location: Massachusettes
Posts: 490

Default Crab and/or shrimp appetizers

* Exported from MasterCook *

Crab and Cheese Bundles - 2 Points

Recipe By : Healthy Choice--Recipes for life
Serving Size : 8 Preparation Time :0:00
Categories : Reg 6 Brenda B.
April 99

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons green onion -- sliced
2 tablespoons green pepper -- finely chopped
1/2 cup crabmeat -- flaked
1/2 cup ricotta cheese, part skim milk
1 teaspoon dijon mustard
1/8 teaspoon ground pepper
3 pieces phyllo dough -- defrosted
1 tablespoon margarine -- melted

1) Heat oven to 400. Spray large baking sheet with non-stick cooking
spray. Set aside.

2) Combine onion, green pepper, crabmeat, cheese, mustard and pepper in
medium mixing bowl. Set filling aside.

3) Place 1 sheet phyllo on flat work surface. (keep remaining sheets
covered with plastic wrap.) Quickly brush sheet with one-third of
margarine. Lay second sheet of phyllo over first. Brush with half of
remaining margarine. Lay third sheet over second. Brush with remaining
margarine.

4) Cut layered sheets lengthwise into quarters, then crosswise into
quarters, making 16 pieces. Put about 2 teaspoons of filling in cernter
of each.

5) Shape each phyllo piece around filling like money bag. Place phyllo
bundles on prepared baking sheet. Bake for 14 to 16 minutes, or until
golden brown. Serve warm.

Per serving
Calories 64
Fat 3.2
Fiber .1
ww points 2

Reg 6 shared by Brenda Bishko, Maine, U.S.A.
punky@acadia.net

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Old 12-01-1999, 08:05 AM   #2
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* Exported from MasterCook *

Shrimp With Roasted Onion Salsa

Recipe By : Weight Watchers Magazine, Nov-Dec 1997
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large onion -- quartered
4 plum tomatoes -- halved
3 tablespoons cocktail sauce
1 teaspoon hot sauce
1 1/2 pounds medium shrimp -- cooked and peeled
--with tails intact

1. Preheat oven to 350°F.
2. Place onion on a jelly-roll pan. Bake at 350°F for 15 minutes. Add tomatoes, and bake an additional 30 minutes or until onion begins to brown. Let cool.
3. Remove and discard skin from tomatoes. Combine tomatoes, onion, cocktail sauce, and hot sauce in a food processor; pulse until coarsely chopped. Serve warm or at room temperature with shrimp.

Yield: 8 servings (serving size: about 2 ounces shrimp and 3 tablespoons salsa).

Selections: 1 P/M. Points: 2.

Per serving: CAL 82 (9 % from fat); PRO 12.6 g; FAT 0.8 g (SAT 0.2 g); CARB 6 g; FIB 0.9 g; CHOL 111 mg; IRON 2 mg; SOD 221 mg; CALC 29 mg.

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Old 01-07-2000, 01:00 AM   #3
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Location: Sharpsville, PA
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* Exported from MasterCook *

Tequila-Marinated Shrimp - 3 Points

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons finely chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 pounds medium fresh shrimp, peeled and deveined,
leaving tails intact
1/4 cup tequila
1/4 cup lime juice
1/8 teaspoon salt
2 tablespoons chopped fresh cilantro

To keep shrimp well-chilled, place them in a bowl nestled inside a larger bowl of ice.

1. Cook onion and garlic in olive oil in a large skillet over medium heat about 3 minutes or until tender. Add shrimp and tequila; bring to boiling. Boil gently, uncovered, 3 to 5 minutes or until shrimp turn pink, stirring occasionally.

2. Transfer shrimp mixture to a bowl. Add lime juice, salt, and cilantro; toss to mix. Cover and refrigerate for 2 to 24 hours, stirring occasionally. Drain before serving. Makes 10 to 12 servings.

Serving size (1/10 recipe)
According to the website:
Per serving: 119 Cal, 6g Fat (1g sat fat), 105mg Chol, 147mg Sod, 1g Carb, 0g Fiber, 11g Pro.
Daily Values: 4% Vit A, 6% Vit C, 2% Calc, 11% Iron.
Weight Watcher Points: 3

Source:
"Better Homes & Garden Website"
Yield:
"10 servings"

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NOTES : MC formatted by Pamela S. on 12/29/98. Shared by Pamela S. on 10/6/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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Old 09-02-2000, 08:26 AM   #4
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Location: NJ, USA
Posts: 20

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Shrimp Bruschetta
6 oz. (1 cup) shrimp, diced and cooked
1 cup shredded nonfat or reduced-fat mozzarella cheese
3/4 cup chopped plum tomatoes
3/4 cup fresh spinach, chopped
1/4 cup scallions, chopped
1 tsp. fresh garlic crushed
1 tsp. dried oregano
1 long, thin loaf French bread

Combine shrimp, cheese, tomatoes, spinach, scallions, garlic and oregano in a medium-sized bowl and stir to mix well. Set aside. Slice bread into 48 ½-inch slices. Arrange slices on baking sheet and bake at 300 degrees for 12 to 15 minutes or until crisp and dry. Spread each slice with 1 tablespoon of shrimp mixture. Boost oven temperature to 400 degrees and return appetizers to oven for 5 minutes or until cheese is melted. Arrange appetizers on serving platter and serve hot.

Makes 48 appetizers. Nutritional values per piece: 11 calories, 0.1 g fat, 2 g protein, 7 mg cholesterol, 0.2 g fiber, 54 mg sodium
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