Tabasco Shrimp

Yet another recipe found from Cooking Light that I love. The original added chili powder and hot sauce to the sour cream but I usually end up skipping that step to simplify. We serve the shrimp wrapped in a fat burrito using fresh cooked tortillas, rice, beans, Monterrey Jack cheese, sour cream and Herdez Salsa Verde (a must have at all times in our pantry). This is another recipe that I use the frozen shrimp from Costco. We also love the uncooked tortillas that you can make fresh before serving - it makes all the difference in a good burrito. But, I sometimes do skip the tortilla and have a burrito bowl when I'm trying to cut out some fat/calories.

For those of you that are a little wary of spicy - this is probably about medium but it's hard for me to rate since I love spicy. In other words, I skip the shrimp and make a plain burrito for my son because it's too hot for him.

Ingredients:
3/4 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon hot smoked paprika
1/4 teaspoon salt
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon vegetable oil
3 garlic cloves, minced
1 tablespoon fresh lime juice

2 teaspoons hot pepper sauce (such as Tabasco)

Combine chili powder, cumin, garlic powder, paprika, and salt in a large bowl. Add shrimp; toss to coat. Let stand 10 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add shrimp mixture; sauté until done. Stir in hot pepper sauce and juice. Remove from heat.

Lemon Basil Shrimp Pasta

This little gem comes from Cooking Light all the way back in Spring of 2007. I actually find it so easy to make that it's become one of our regulars. The only difference from the original recipe is that I don't use the 3 tablespoons of capers it calls for. Not because I don't like capers, it's just that I don't buy capers often and when I do, I never use them all. Add them back in if you like.

I highly recommend using fresh basil. I didn't use fresh the last time I made this (pictured above) and although it was still good - it's just not nearly as light and yummy. My basil plant pooped out right before Spring came and I have yet to replace it.

I'm also going to put in a plug for the frozen bags of shrimp at Costco. It is the best frozen shrimp I've ever used. It easily thaws by running under water for 5 or so minutes. Since they come with the tail shell on, I pull of the shells while they are under the running water.

If you don't like shrimp, this recipe would also be good with a substitute of chicken.

Ingredients:
8 oz. uncooked spaghetti
1 pound peeled and and deveined large shrimp
1/4 cup chopped fresh basil (or 2 Tb dried basil)
2 tablespoons extravirgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
2 cups baby spinach

Bring water to boil in large pot. Add pasta. 3 minutes before pasta is done cooking according to package directions, add shrimp. Cook 3 minutes or until shrimp are done. Drain (do not rinse). Place pasta and shrimp in a large bowl. In a small bowl, mix basil, oil, lemon juice and salt. Add to pasta and shrimp. Place spinach on plate or bowl and top with pasta mixture.

Yield: 4 servings