Roasted Red Cabbage with Shrimp

Roasted Red Cabbage with Shrimp
Roasted Red Cabbage with Shrimp

Roasted Red Cabbage with Shrimp

 

8 oz red cabbage, roughly chopped (3 cups)

1 cup onion, sliced

½“ ginger root, finely diced

2 tsp olive oil

Salt and black pepper to taste

8 oz 50-70 count raw shrimp, deveined and shelled

2 clove garlic, minced (1 tsp)

1 tbsp honey

2 tbsp soy sauce

3 tbsp Sweet And Hot Chili Sauce

½ tsp sesame oil

1 cup cooked rice, hot

 

Preheat to 450°F. LIne a 9’ x 13” baking pan with parchment paper.

Place the cabbage, chopped ginger, and onion in the baking pan. Drizzle with olive oil and season with salt and pepper to taste; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until slightly tender.

In the meantime, combine the garlic, honey, soy sauce, sweet chili sauce and sesame oil to make a sauce. Dry shrimp with paper towels and place in a bowl.  Toss with 2 tablespoons sauce. Set aside to marinate, stirring occasionally, at least 10 minutes.  Reserve remaining sauce.

When cabbage is done roasting, remove the pan from the oven, leaving the oven on.  Push cabbage to one side of the pan and lay shrimp on the other side of the pan in a single layer.  Discard any leftover marinade.

Roast 5 to 7 minutes, or until the shrimp are opaque and cooked through. Remove from the oven. Stir the roasted shrimp and cabbage to combine.

Serve the roasted shrimp and cabbage with the cooked rice. Top with the reserved sauce.

 

2 servings, 410 calories per serving

Hack:  Shrimp can be purchased individually from the seafood counter at most grocery stores.  Alternately, it can be purchased frozen in larger portions if you wish to keep some on hand.  Thaw needed amounts before cooking.

Hack:  Shrimp can be thawed overnight in the refrigerator.  It can be thawed more quickly by placing it in a sealable bag and submerging in a bath of cold water for about an hour.

Hack:  Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need.  They’ll wrap the leftover pieces and put it back on the shelf for sale.  If you find that you have leftover cabbage, use it to make this tasty colorful and creamy broccoli coleslaw or Oven Braised Pork Roast with Red Cabbage and Leek!

Hack:  Do you know that you can freeze fresh ginger root?  Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place in a sealed freezer bag or container and pop it in the freezer.

Hack:  Place any leftover rice while still warm (to retain moisture) in serving size containers and freeze for future use.

 

Shrimp Scampi With Linguine

This shrimp scampi with linguine is an elegant dish for one that pulls together in less than 15 minutes. It’s a perfect solution to a busy weeknight meal!

Shrimp Scampi With Linguine

Shrimp Scampi With Linguine

Course Main Course
Servings 1
Calories 510 kcal

Ingredients
  

  • 2 oz linguine
  • 1 tbsp butter, divided
  • 1 tbsp olive oil, divided, plus more for drizzling
  • ½ shallot, finely diced
  • ½ clove garlic, minced (½ tsp)
  • Pinch red pepper flakes, optional
  • 6 medium shrimp, peeled and deveined
  • salt and black pepper to taste
  • 2 tbsp dry white wine
  • 1 tsp lemon juice
  • 1 tsp parsley leaves
  • 1 tbsp Parmesan cheese, grated

Instructions
 

  • Put a pot of water on the stove and bring to boil.
  • Add a sprinkle of salt and the linguine. When the water returns to a boil, cook until the pasta is al dente, 6-8 minutes. Drain and set aside.
  • Meanwhile, in a large skillet, heat ½ tbsp butter and ½ tbsp olive oil over medium-high heat.
  • Saute the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3 to 4 minutes.
  • Season the shrimp with salt and pepper; add to the pan and cook until they have turned pink, 2-3 minutes.
  • Remove the shrimp from the skillet; set aside and keep warm.
  • Add wine and lemon juice to the skillet, bring to a simmer. Add ½ tbsp butter and ½ tbsp oil.
  • When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Season with salt and pepper and toss to mix. Drizzle with olive oil, sprinkle Parmesan cheese over top and serve immediately.
  • Drizzle with olive oil, sprinkle Parmesan cheese over top and serve immediately.
Keyword dinner for one, easy dinner, fast and easy, linguine, meal for one, pasta, quick and easy, quick dinner, scampi, shellfish, shrimp

Did you know?  Traditional “white” pasta has gotten a bad rap lately but there are plenty of healthier alternatives out there, either with carbs and without!

Suggestion:  Looking for more super quick and easy “meals for one” options?  Try this spinach feta pizza for one!

Easy Pan Seared Scallops / Shrimp

This easy pan seared scallops / shrimp dish is a delightfully simple yet elegant dinner for one! The added zip of lemon poppy dressing makes it unique and tasty.

Easy Pan Seared Scallops / Shrimp

Easy Pan Seared Scallops / Shrimp

Course Main Course
Servings 1
Calories 360 kcal

Ingredients
  

  • 5 5 large sea scallops (or 5 large shrimp, peeled and deveined)
  • 1 tbsp olive oil
  • ¼ cup lemon poppy seed dressing
  • ½ cup cooked rice, hot

Instructions
 

  • Heat oil over medium-high heat.
  • Scallops:  Place scallops carefully in the pan so they are not touching.  Cook on one side for 2-4 minutes, until they are nicely seared.  Flip them over and cook for 2 minutes.
  • Shrimp:  Place shrimp carefully in the pan so that they are not touching.  Cook for one minute. Flip over and cook for one more minute, or until shrimp is opaque.
  • Remove seafood from pan and arrange on top of rice. Add lemon poppy dressing to the pan and scrape the bottom of the pan to deglaze.  Empty contents over the top of seafood and rice.
  • Serve immediately.
  • Hack:  Place leftover rice while still warm (to retain moisture) in serving-size containers and freeze for future use.
  • Hack:  Shrimp and scallops can be purchased individually from the seafood counter at most grocery stores.  Alternately, both of these items can be purchased frozen in larger portions if you wish to keep some on hand.  Thaw needed amounts before cooking.
  • Hack:  Seafood can be thawed overnight in the refrigerator.  It can be thawed more quickly by placing it in a sealable bag and submerging in a bath of cold water for about an hour.
Keyword buffet, fast meal, low calorie, pan seared, quick and easy, scallops, seafood, shellfish, shrimp, vegetarian

Did you know?  Scallops are considered to be one of the healthiest kinds of seafood!

Suggestion:  Try this dish would pair nicely with rice pilaf!

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