It’s not often that I find a recipe on a brand’s website that I fall in love with, but this one from Hunt’s Signature Recipes – Shrimp and Rice Skillet - is certainly an exception. It reminds me a little bit of Spanish rice or a New Orleans style rice and shrimp dish. Even better, it’s a perfect dish to celebrate American Heart Month.
But before I share the recipe with you, could you take a minute to fill out a quick survey about tomatoes? Thanks!
This was a big hit with my husband, Paul, who added a few dashes of his favorite hot sauce to spice it up. I found it very easy to make and something that I could cook up often, since I always have shrimp and peas in the freezer and cans of Hunt’s FlashSteamed Fire Roasted Diced Tomatoes and Tomato Sauce along with some long-grain white rice in the pantry.
I usually have onions on hand, too, along with a jar of caldo con sabor de pollo (Mexican style, powdered chicken bouillon that you can find in the Hispanic section of your supermarket). If you’re unable to find caldo con sabor de pollo or don’t want to use it because it contains MSG, you could substitute chicken broth for the water and add a big pinch of kosher salt.
Also, I did make one slight change to Hunt’s original recipe. I did NOT drain the can of Fire Roasted Diced Tomatoes as I didn’t see the need for it. Also, while the rice is cooking during the final simmer, make sure to check it once in a while to make sure the rice isn’t sticking to the pan and browning. If you find that it is, lower the heat a bit and give the rice mixture a good stir.
Here’s a step-by-step video of the cooking process:
Hunt's® Shrimp and Rice Skillet
- 2 tablespoons Pure Wesson® Canola Oil, divided
- 1 pound shrimp, thawed if frozen, peeled, deveined
- 1/4 teaspoon ground black pepper
- 3/4 cup chopped onion
- 1 tablespoon finely chopped garlic
- 1 cup long-grain white rice, uncooked
- 1 can (14.5 ounces each) Hunt's® Fire Roasted Diced Tomatoes, drained
- 1 can (8 ounces each) Hunt's® Tomato Sauce
- 1 1/4 cups water
- 2 teaspoons caldo con sabor de pollo (chicken bouillon)
- 1/2 cup frozen green peas
- Heat 1 tablespoon oil in 10-inch skillet over medium-high heat. Add shrimp and pepper; cook 3 minutes or just until shrimp turn pink, stirring frequently. Remove from skillet; set aside and keep warm.
- Heat remaining 1 tablespoon oil in same skillet. Add onion and garlic; cook 1 to 2 minutes, stirring occasionally.
- Add rice; cook 3 minutes more or until rice is browned lightly, stirring frequently.
- Add drained tomatoes, sauce, water and bouillon to skillet; stir to combine.
- Bring to a boil; cover and reduce heat to medium-low. Simmer 20 minutes or until liquid is absorbed and rice is tender.
- Return shrimp to skillet; add peas. Heat 3 minutes more or until shrimp and peas are hot.
- Serving size: 1-1/2 cups each
- Calories: 357
- Total Fat: 8g
- Saturated fat: 1g
- Unsaturated fat: 7g
- Sodium: 1182mg
- Total Carbohydrates: 51g
- Sugar: 6g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 86mg
Remember, Hunt's diced, whole, stewed, and crushed tomatoes are naturally peeled with steam – FlashSteamed – not with chemicals like some other brands use. Plus, they add no artificial preservatives in the process. So you can feel good about using 100% natural Hunt's tomatoes in your recipes.
Disclosure: I’ve been compensated by Hunt’s for my time and efforts on their behalf. All opinions and experiences are my own.
For those of you unfamiliar with cioppino, it’s a fish stew originating in San Francisco. Cioppino has its roots in Portuguese and Italian seafood stews and is considered an Italian-American dish. My husband loves ordering this when we eat out, so I decided to make a batch up for Christmas Eve since it's a tradition with some people to eat fish or seafood that night.
However, finding fresh seafood is just about impossible in Athens, Georgia. Or should I say you can find it, but it’s not very affordable! That’s why I decided to create a recipe (based on one from Giada De Laurentiis) for cioppino that relies on frozen seafood. I used Trader Joe’s Frozen Seafood mix, which is a combination of shrimp, scallops and calamari and only $7.99 for a one pound bag. (You can also find frozen seafood mix in larger bags at Sam’s Club.) In addition, I bought frozen, shell off shrimp at Kroger and used the tilapia I had in the freezer from Costco.
Unfortunately I couldn’t find frozen mussels that weren’t breaded (blech!), so we had to forego the fun of picking them out of the soup. In addition, I couldn’t find fish stock at the store and didn’t have time to make any from scratch. After doing a little research and finding cioppino recipes that used either chicken stock or clam juice, I decided to do a mix of the two.
Even with the "dumbing down" of the more traditional recipe, my Easy and Healthy Cioppino Fish Stew was very tasty. And since it relies on frozen items, you can easily make a batch on the weekends when you have a little time to cook, but don’t want to spend the whole day in the kitchen. Try doubling the batch and freezing it for later. Also, the leftover cioppino heats up well in the microwave - just don't over reheat it or the seafood will end up chewy and rubbery.
Easy and Healthy Cioppino Fish Stew
- 3 tablespoons olive oil
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 large shallots, chopped
- 2 teaspoons sea salt, plus more for seasoning
- 4 large garlic cloves, finely chopped
- 3/4 teaspoon dried crushed red pepper flakes, plus more for seasoning
- 1/4 cup tomato paste
- 1 (28-ounce) can diced tomatoes in juice
- 1 1/2 cups dry white wine
- 2 1/3 cups chicken stock
- 3 (8 ounce) bottles clam juice
- 1 bay leaf
- 3 pounds Trader Joe’s Frozen Seafood Mix
- 1 pound frozen, shell off shrimp
- 1 pound uncooked large shrimp, shell off
- 1 1/2 pounds white, firm-fleshed fish fillets, cut into 2-inch chunks
- Heat the oil in a large soup pot over medium heat.
- Add the fennel, onion, shallots, and salt and sauté for 10 minutes or until the onion is translucent.
- Add the garlic and crushed red pepper flakes, and sauté for another 2 minutes.
- Stir in the tomato paste, tomatoes with their juices, wine, chicken stock, clam juice, and bay leaf.
- Cover and bring to a simmer, then reduce the heat to medium-low. Simmer for another 30 minutes.
- Add the frozen seafood mix to the pot. Cover and cook until the seafood is cooked through, about 5 to 10 minutes.
- Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, about 5 minutes
- Season the soup to taste with more salt and red pepper flakes, if needed.
- Ladle the soup into bowls and serve.
- Serving size: 1/6 of recipe
One summer bash I’ll never forget was a coworker’s crawfish boil party. Dennis and his roommates had 100 pounds of crawfish flown into Denver from Louisiana for the party and kept it in the bathroom tub on ice along with a few lobsters a few guests had brought. Each guest was asked to bring beer and $10 to share in costs.
Decorating was simple. On each newspaper draped table, there were large baguettes of French bread, butter, salt and pepper shakers, a bottle of Louisiana hot sauce, and a roll of paper towels. Once a batch was done, they would dump a mess of crawfish and corn on the tables. We’d stand around eating, pushing the used corn husks and crawfish shells to one side. Once everything was consumed, we’d gather up the newspapers, and throw the whole thing in the trash.
They used an outdoor propane burner to cook up the crawfish, and as the day went on the crawfish kept getting hotter and hotter due to the addition of more spices. We drank a lot of beer to cool off and had a great time.
If you’d like to throw a crawfish boil party, check out How to Host a Crawfish Boil Party on ehow.com for a comprehensive guide along with some tips on how to find a live crawfish delivery service online.
A campground seafood boil summer bash
Since we spend much of our summer weekends RV camping, we do a smaller version of the crawfish boil. Instead of crawfish, we buy seafood at the grocery store on the way to the campgrounds and split the purchase with friends.
We usually do this on 4th of July weekend since that’s also when we celebrate my husband’s birthday. However, we did something similar with just lobster and shrimp for my mother-in-law’s birthday. Nothing like fine dining when you’re camping!
Seafood Boil with Corn and Potatoes
Prep time: 10 minutes Total time: 45 minutes
- 4 lemons, halved
- 6 bay leaves
- 1/2 cup plus 2 tablespoon Old Bay seasoning
- 2 large garlic heads, halved horizontally
- 6 medium onions, peeled and quartered
- 2 dried chilies
- Coarse salt
- 16 springs fresh thyme, tied together with kitchen twine
- 1 pound clams
- 1 pound mussels
- 2 pounds of new red potatoes, unpeeled, halved if large
- 8 ears fresh corn, shucked and broken in half
- 2 pounds tail on shrimp, uncooked (frozen is o.k.)
- 6 lobster tails, uncooked (frozen is o.k.)
- Butter, hot sauce and French bread for serving
- Fill a large stockpot with 4 quarts of water. Squeeze lemons into water and add rinds.
- Add bay leaves, seasoning, garlic, onions, chilies, 1 1/2 teaspoons of salt, and thyme.
- Bring to boil. Reduce heat, and simmer 10 minutes.
- Add potatoes and simmer 12 minutes.
- Add corn and simmer 5 minutes.
- Add shrimp, lobster, clams and mussels to pot. Cover, and simmer until lobster is opaque, about 5 minutes.
- Pour off liquid and serve out of the pot.
- Serve with melted butter and/or hot sauce.
- Squeeze and spread the cooked garlic on French bread.
- Serve the corn and potatoes with butter and salt and pepper.
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Disclosure: Compensation was provided by Orbit® gum via Glam Media but such compensation did not influence any opinions expressed herein. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Orbit® gum.
With Cinco de Mayo just a few days away , I wanted to feature some healthy Mexican recipes this week. This recipe is courtesy of 901 Silver Tequila, a tequila that is triple distilled using only 100% Blue Weber Agave.
Campechana is a Baja Mexico-style seafood cocktail – like a cross between gazpacho and shrimp cocktail – that’s a favorite of my husband and his buddies when they fish in La Paz each year. You can serve this as an appetizer with tortilla chips.
If you want to have 901 Shrimp Campechana as a healthy lunch dish, serve it on top of brown rice in a bowl.
- 1 cup 901 Silver Tequila, plus 2 tablespoons reserved
- 1 pound medium shrimp, shelled and deveined
- 1 can San Marzano whole peeled tomatoes, drained
- 1/4 cup tomato paste (for a spicy kick, use 1/2 cup chile sauce instead of tomato paste)
- Juice of two limes plus 1 cup of lime juice (for poaching)
- 1 small sweet onion
- 3 cloves garlic
- 1 tablespoon fresh basil
- 1 cup cilantro
- 1 small cucumber, seedless or seeded, peeled and roughly diced
- 1 small Serrano chile, seeded and stem removed
- 5 tablespoons salt
- 1 tablespoon prepared horseradish
- 1/2 cup Spanish olives, pitted
- 1 teaspoon finely ground pepper
- 1 large avocado, diced
- 1 cup fresh grape or cherry tomatoes, diced or quartered
For the shrimp:
- Add 3 tablespoons of salt, 1 cup lime juice, 8 cups water, and 1 cup of 901 Silver Tequila to a large pot and bring to a low boil.
- Toss in shrimp then remove pot from heat.
- Allow to poach gently for 4 minutes or until shrimp is pink and cooked through.
For the sauce:
- Combine tomatoes, paste, lime juice, onion, garlic, Serrano chile, cucumber, basil and cilantro, olives and 3 tablespoons salt, pepper and horseradish to a food processor and pulse gently until incorporated.
- Once shrimp have cooled, toss them in with the tomato mixture.
- Slowly add in the avocado, fresh chopped tomato and add to a cocktail glass such as a martini or highball glass.
- Drizzle with 2 tablespoons of 901 Silver Tequila and serve.
- Serving size: 1/4 of recipe
Recipe and photo courtesy of 901 Silver Tequila.
Are you still dealing with Thanksgiving leftovers? Fried rice may be the perfect way to use up those last bits of peas, ham or turkey from your holiday meal.
Recently, I had some leftover peas, rice, eggs and shrimp in my refrigerator. So I created Easy Shrimp Fried Rice with a little help from a packet of Fried Rice Seasoning Mix from Sun-Bird Seasonings.
I just followed the recipe on the back of the packet with a few substitutions like diced onion for green onions and gluten free tamari sauce instead of soy sauce. I healthed up the recipe a bit by using 1/3 egg whites for one of the egg and cutting back on the oil. I also used more shrimp and peas than the recipe called for since I wanted to use up my leftovers.
You can make this even healthier by using brown rice instead of white rice and adding more veggies. (Edamame or frozen mini lima beans would be a great substitute for the peas!)
Sun-Bird Seasonings are a great way to make a quick, healthy meal from leftovers and whatever you have on hand in your refrigerator, freezer or pantry. What’s your favorite way to use up leftovers?
Disclosure: Guenther, the parent company of Sun-Bird, provided compensation for this post. All opinions and experiences are my own
Looking for a different but healthy side dish for your Fourth of July party? My friend and cookbook author extraordinaire, Holly Clegg shares her recipe for Seafood Cornbread in today’s guest post. I love cornbread and I adore seafood, so this recipe is bound to be fantastic!
If you love Cajun food, make sure to check out her book trim&TERRIFIC® Gulf Coast Favorites Cookbook [affiliate link]. You can also find Holly at The Healthy Cooking Blog and HollyClegg.com as well as on Twitter and Facebook.
My favorite healthy cornbread recipe
I recently appeared on a TV show with my Seafood Cornbread recipe. With so many recipe requests, I knew immediately what recipe to feature to round out your Fourth of July Menu!
When it comes to barbecues, everyone seems to have their own style of grilling and classics such as potato salad, baked beans and cole slaw grace the summer menu. So, what about the bread?
This cornbread recipe is scrumptious, outstanding and melts in your mouth. I know since I live in Louisiana where seafood is plentiful. However, this recipe works well with canned or frozen seafood as well. A fun preparation is to make in muffin pans (mini or regular) and serve in a basket. And, yes, cornbread freezes if you have any left.
If you don’t like seafood, just leave it out for a wonderful variation on cornbread. Diabetic friendly as it is low in fat, carbs, and sodium is the best surprise of all!
- 1 1/2 cups yellow cornmeal
- 1/2 cup all-purpose regular or gluten free flour
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1 cup skim milk
- 1 egg
- 1/4 cup canola oil
- 1 onion, chopped
- 1 green bell pepper, cored and chopped
- 1 (15-ounce) can cream-style corn
- 1 cup shredded, reduced-fat sharp cheddar cheese
- 1/3 cup chopped green onions
- 2 tablespoons chopped jalapeño pepper slices (found in jar)
- 2 cups combination seafood ( small peeled shrimp, cooked; crabmeat, or crawfish)
- Preheat oven 350°F. Coat 13 × 9 × 2-inch pan with nonstick cooking spray
- In a large bowl, combine cornmeal, flour, baking soda, and sugar.
- In another bowl, combine milk, egg, and oil.
- Add remaining ingredients except seafood. Mix well.
- Stir into flour mixture. Gently stir in seafood.
- Transfer mixture to prepared pan. Bake for 55–60 minutes or until golden brown.
- Serving size: 1 square
- Calories: 87
- Calories from Fat: 29 (33%)
- Total Fat: 3g
- Saturated fat: 1g
- Unsaturated fat: 2g
- Sodium: 130 mg
- Total Carbohydrates: 10g
- Sugar: 2g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 27mg
Diabetic Exchanges: 1/2 starch, 1/2 lean meat
Weight Watchers POINTS = 2
Picture and recipe used with permission