Cook Without Book

                              Ingredients Dressing: 1/3 cup   extra-virgin olive oil 2 1/2 tablespoons   red wine vinegar 1/3 cup   fresh flat-leaf parsley leaves 1 tablespoon   chopped shallot 1/4 teaspoon   kosher or regular salt 1/4 teaspoon   pepper Salad: 20  medium shrimp, peeled and deveined (about 1 pound) 2 cups   (1-inch) sliced asparagus (about 1 pound) 1  coarsely chopped yellow bell pepper 1/2  chopped seeded peeled cucumber 1/2  diced peeled avocado 4 cups   mixed salad greens Preparation 1. Fill a large pot half-full with water, and bring to a boil. 2. Meanwhile, combine the dressing ingredients in a blender and process until smooth, about 20-30 seconds. Set aside. 3. When water is boiling, add shrimp and asparagus pieces; cook 3-4 minutes or until shrimp is cooked through and asparagus is bright green. Drain ...

                Ingredients 3 cups   cooked brown rice 2 tablespoons   lemon juice 1 pound   peeled, deveined shrimp 1 tablespoon   oil 1  seeded, sliced Thai red chile pepper 1/4 cup   chopped lemongrass 1 tablespoons   chopped ginger 1/2 cup   sliced red onion 3 tablespoons   sugar 1 1/2 tablespoons   fish sauce 1 cup   coconut water Preparation Combine 3 cups cooked brown rice with 2 tablespoons lemon juice. Cook 1 pound peeled, deveined shrimp in 2 batches in a nonstick skillet over medium heat using 1/2 tablespoon oil for each batch, until shrimp are pink, 3-4 minutes. Transfer to a plate. Add 1 seeded, sliced Thai red chile pepper, 1/4 cup chopped lemongrass, 1 tablespoon chopped ginger, 1/2 cup sliced red onion, and 3 tablespoons sugar to pan and cook, 1 minute. Add 1 1/2 tablespoons fish sauce and 1 cup coconut water; cook 2 minutes. Add shrimp to pan; cook 2 min...

Yield:  2 servings (serving size: 1 potato)                 Ingredients 2  medium sweet potatoes (8 to 10 ounces each) 1/4 cup   turkey kielbasa, diced 12  small shrimp, peeled, deveined, and chopped Prepared salsa 1 tablespoon   reduced-fat sour cream 2 teaspoons   chopped fresh cilantro Preparation Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 8 minutes; turn potatoes over after 4 minutes. Brown 1/4 cup kielbasa in a nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes. Remove from heat; stir in salsa. Slit each potato lengthwise. Push ends inward to form a pocket. Stuff shrimp mixture into each. Dollop each potato with 1/2 tablespoon sour cream; sprinkle each with a teaspoon of cilantro. Nutritional Information Calories per serving: 314 Fat per serving: 3g Saturated fat per serving: 1g Monounsaturated fat per serving: 1g Polyunsaturated fat ...

                    Ingredients 1/2  (8-ounce) package dry rice vermicelli 1 pound   shrimp, peeled, deveined, and cooked 16  (8-inch) round sheets rice paper 2 cups   red leaf lettuce leaves 1/2 cup   fresh mint 2 cups   mung bean sprouts Dipping Sauce Preparation Step 1. Bring 2 quarts water to a boil in a saucepan. Add the vermicelli; cook for 3–4 minutes. Drain and rinse noodles under cold water; set aside. Halve shrimp lengthwise, and chill until ready to use. Working with 1 sheet of rice paper at a time, dip in a shallow dish of warm water until pliable. Lay rice paper on a dry surface, and blot away excess water. Step 2. Place 4 shrimp halves on the lower center of rice paper. Top with 1/4 cup cooked noodles, some lettuce, 3–4 mint leaves, and 2 tablespoons bean sprouts. Step 3. Fold in sides of rice paper toward center, and roll up wrapper away from you into a tight log. Repeat...

                Ingredients 1 pound   large shrimp, peeled and deveined (21–25 count) 1  tablespoon, plus 2 teaspoons olive oil, divided 3/4 teaspoon   kosher salt, divided 1/4 teaspoon   freshly ground black pepper, plus more to taste Olive oil cooking spray 2 tablespoons   fresh lime juice 1 teaspoon   honey 1/2  small red onion, thinly sliced 1/4 cup   sliced fresh mint, divided 4 cups   arugula 8  (4-inch) seedless watermelon wedges 4 ounces   crumbled feta cheese Preparation 1. Preheat grill or grill pan to medium-high. 2. Toss shrimp with 2 teaspoons olive oil. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly spray grill or grill pan with olive oil spray, and cook shrimp about 2 minutes per side or until just cooked through. Transfer shrimp to a plate to cool. 3. In a small bowl, whisk together lime juice, honey, remaining 1/2 teaspoon salt, and more ...

                Ingredients 3/4 pound   medium shrimp, peeled, deveined, and cooked 1  (15-ounce) can black beans, rinsed and drained 1/4 cup   sliced scallions 1  medium diced peeled avocado 1/4 teaspoon   freshly ground black pepper 1/2 cup   bottled salsa verde 1/4 cup   chopped fresh cilantro 2 tablespoons   fresh lime juice 8  (6-inch) flour tortillas 1 1/4 cups   red bell pepper, cut into 1/4-inch strips (about 1 pepper) Lime wedges, for serving Chopped fresh cilantro, for garnish Preparation 1. Combine shrimp, beans, scallions, and avocado. Season with pepper. In a separate bowl, stir together the salsa, cilantro, and lime juice. Toss shrimp mixture with 1/4 cup salsa mixture. 2. Arrange tortillas on a microwave-safe plate in batches of 2. Place a damp paper towel over the tortillas and microwave at HIGH for 30 seconds. 3. Arrange 3–4 pepper strips in the center o...

                                    Ingredients 2  medium sweet potatoes (8 to 10 ounces each) 1/4 cup   turkey kielbasa, diced 12  small shrimp, peeled, deveined, and chopped Prepared salsa 1 tablespoon   reduced-fat sour cream 2 teaspoons   chopped fresh cilantro Preparation Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 8 minutes; turn potatoes over after 4 minutes. Brown 1/4 cup kielbasa in a nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes. Remove from heat; stir in salsa. Slit each potato lengthwise. Push ends inward to form a pocket. Stuff shrimp mixture into each. Dollop each potato with 1/2 tablespoon sour cream; sprinkle each with a teaspoon of cilantro. Nutritional Information Calories per serving: 314 Fat per serving: 3g Saturated fat per serving: 1g Monounsaturated fat per serving: 1...

                   Total Antioxidant Capacity: 5,928. Prep: 10 minutes (plus 30 minutes for chilling). We loaded up on antioxidant-rich artichoke hearts in this healthy salad. They contain lots of fiber to boot. Yield:  2 servings (serving size: about 1 1/2 cups) Ingredients 2 1/2 tablespoons   light mayonnaise 1 teaspoon   lemon juice 1/2 pound   medium shrimp, cooked, peeled, and deveined 1  (14-ounce) can artichoke hearts, drained and coarsely chopped 2 tablespoons   minced red onion 2 tablespoons   finely chopped parsley 1/4 teaspoon   freshly ground black pepper Preparation 1. Combine mayonnaise and lemon juice in a medium bowl, and stir well. Add shrimp and remaining ingredients; toss gently to coat. Cover and chill at least 30 minutes. Nutritional Information Calories per serving: 227 Fat per serving: 7g Saturated fat per serving: 1g Monounsaturated fat per se...

               Prep: 20 minutes; Cook: 15 minutes; Marinate: 10 minutes. Yield:  Makes 4 servings (serving size: 1 wrap) Ingredients 1 pound   large shrimp, peeled and deveined 6 tablespoons   fresh lemon juice, divided 2 teaspoons   olive oil, divided, plus additional for brushing grill 3 tablespoons   chopped fresh dill, divided 1 tablespoon   chopped fresh oregano 3/4 cup   low-fat Greek yogurt, divided 2  garlic cloves, minced and divided 2  cucumbers (about 1 pound) Black pepper, to taste 1  pint cherry tomatoes (about 1/2 pound) 1  small red onion, cut crosswise into 1/3-inch-thick rings 4  whole-grain flatbreads 8  small romaine leaves (optional) Preparation 1. Preheat grill. 2. Rinse shrimp, and pat dry. Stir together 2 tablespoons lemon juice, 1 teaspoon oil, and 1 tablespoon each dill and oregano in a medium bowl. Add the shrimp, and toss to ...

                  Prep Time:  15 minutes Cook Time:  20 minutes Total Time:  2 hours Yield:  Serves: 4 (serving size: 1 1/4 cups) Ingredients 18  medium shrimp (about 12 oz.), peeled and deveined Salt and freshly ground black pepper 3 tablespoons   olive oil 1  medium onion, chopped 1  clove garlic, minced 1 teaspoon   chili powder 1/2 teaspoon   cumin 3 cups   fresh corn kernels (from about 4 medium ears) 3 cups   buttermilk Preparation 1. Place shrimp in a medium saucepan. Pour in enough cold water to cover by 1 inch and add a pinch of salt. Bring to a simmer over medium heat and cook, uncovered, until shrimp are pink and curled, about 7 minutes. Drain and pat dry with paper towels. Transfer to a bowl, cover and refrigerate until ready to serve soup. 2. Warm 2 Tbsp. oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until s...

                  Ingredients 1  large onion, diced (about 3 cups) 2  garlic cloves 1 tablespoon   olive oil 1/2 teaspoon   each salt and pepper 1  (26-ounce) can whole tomatoes Dash of sugar 1/2 cup   chopped fresh basil 1 pound   frozen medium shrimp, thawed, peeled, and deveined Salt and pepper, to taste 1 tablespoon   olive oil 1/2 pound   cooked pasta Garnish: additional basil Preparation Cook onion and garlic in 1 tablespoon warm olive oil until tender. Season with 1/2 teaspoon each salt and pepper. Add tomatoes and a dash of sugar; cook 10 minutes. Add 1/2 cup chopped fresh basil. Season shrimp with salt and pepper, to taste, and sauté with 1 tablespoon warm olive oil in a separate pan for 3 minutes or until opaque. Add shrimp to tomato mixture, and toss with cooked pasta. Garnish with additional basil.

                           Prep: 10 minutes; Cook: 6 minutes. Yield:  Makes 4 servings (serving size: 4-5 shrimp, 1 cup couscous, and about 7 asparagus stalks)        Ingredients 2 cups   water 1 cup   dried couscous 1/2 teaspoon   sea salt, divided 1/2 teaspoon   black pepper, divided 4 tablespoons   fresh lemon juice, divided 3/4 pound   raw large shrimp (about 18), peeled and deveined 1 tablespoon   fresh lime juice 3 1/2 teaspoons   extra-virgin olive oil, divided 2  minced garlic cloves Olive oil cooking spray 3/4 pound   asparagus spears, trimmed 1 teaspoon   honey 1/4 cup   chopped chives Preparation 1. Bring 2 cups water to a boil in medium saucepan. Remove from heat, and stir in couscous; cover and let stand for 5 minutes. Fluff with a fork; stir in 1/4 teaspoon each salt and pepper and 1 tablesp...