Mediterranean Recipes with Shrimp – Peppered Shrimp Alfredo

November 3, 2009 By 7 Comments

This recipe can make 4 servings.  This delectable dish requires 30 minutes preparation time and 20 minutes cooking time.  It should be ready in 50 minutes.  Each serving contains 981 calories, 68.9g total fat, 305mg cholesterol, 1677mg sodium, 55.9g carbohydrates, 4.1g dietary fiber, and 39.2g protein.

Ingredients

Penne pasta – 8 ounces
Butter – 1/4 cup
Extra-virgin olive oil – 2 tablespoons
Onion (diced) – 1 piece
Garlic (minced) – 2 cloves
Red bell pepper (diced) – 1
Portobello mushrooms (diced) – 1/2 pound
Medium shrimp (peeled and deveined) – 1 pound
Alfredo sauce – 1 (16 oz) jar
Romano cheese (grated) – 1/2 cup
Cream – 1/2 cup
Cayenne pepper – 1 teaspoon or more to taste
Salt and pepper to taste
Parsley (chopped) – 1/4 cup

Directions

1.  Boil salted water in a large pot.  Cook the pasta in the boiling water for 8 to 10 minutes. Immediately drain the water once the pasta is cooked.  Set aside.

2. In a saucepan, melt the butter over medium heat and add the olive oil.  Add the onion and stir for 2 minutes or until the onion becomes soft and translucent.  Add the red pepper, garlic and mushrooms.  Stir and cook for 2 minutes over medium high heat or until everything is soft.

3.  Add the shrimp and cook until the texture becomes pinkish.  Introduce the Alfredo sauce, the Romano cheese, and cream.  Simmer but make sure to stir constantly for 5 minutes or until the sauce has thickened.  Add cayenne, pepper, and sale to taste.  Remove from heat and add the pasta in the sauce.  Garnish individual serving with chopped parsley.

Filed Under: Mediterranean Fish Recipes, Mediterranean Heart Healthy Recipes, Mediterranean Low Calorie Recipes, Mediterranean Recipes for Diabetics, Mediterranean Recipes for Kids, Mediterranean Salad Recipes

Wonderful Cioppino Seafood Delight

November 3, 2009 By 1 Comment

This recipe makes 14 servings.  Prep time for this dish is 10 minutes while cooking time is 45 minutes.  The dish is ready to be served in 55 minutes.  Each serving of Cioppino has 315 calories, 163mg cholesterol, 786mg sodium, 12.9g total fat, 9.2g total carbs, 1.3g dietary fiber, and 34g protein.

Ingredients

Butter – 3/4 cup
Onions (chopped) – 2 pieces
Garlic (minced) – 2 cloves
Fresh parsley (chopped) – 1 bunch
Stewed tomatoes – 2 (14.5 oz) cans
Chicken broth – 2 (14.5 oz) cans
Bay leaves – 2 pieces
Dried basil – 1 tablespoon
Dried thyme – 1/2 teaspoon
Dried oregano – 1/2 teaspoon
Water – 1 cup
White wine – 1 1/2 cups
Large shrimps (peeled and deveined) – 1 1/2 pounds
Bay scallops – 1 1/2 pounds
Small clams – 18 pieces
Mussels (cleaned and debearded) – 18 pieces
Crabmeat – 1 1/2 cups
Cod fillets (cubed) – 1 1/2 pounds

Directions

1.  In a large stockpot, melt butter over medium low heat.  After melting, add onions, parsley and garlic.  Stir occasionally and slowly until the onions become tender and soft.

2.  Add the stewed tomatoes to the stockpot.  While adding the tomatoes, break them into chunks.  Pour the chicken broth then add the bay leaves, thyme, basil, oregano, wine and water. Mix thoroughly then cover the stockpot.  Simmer for about 30 minutes.

3.  Add all the seafood ingredients (shrimps, scallops, mussels, and crabmeat).  If desired, fish can be added to the soup.  Boil over low heat and cover the pot.  Simmer for 5 to 7 minutes or until the clams open.  Serve while hot.  Pair with crusty bread.

Filed Under: Mediterranean Fish Recipes, Mediterranean Heart Healthy Recipes, Mediterranean Low Calorie Recipes, Mediterranean Low Carb Recipes, Mediterranean Recipes for Diabetics, Mediterranean Recipes for Kids

Mouth-Watering Zuppa Toscana Irresistible Soup

November 3, 2009 By Leave a Comment

zuppa con cavolo nero
Creative Commons License photo credit: fugzu

This irresistible soup can be prepared in 25 minutes while cooking time is 1 hour.  The soup should be ready in 1 hour 25 minutes.  This recipe will make 6 servings.  Each serving has 567 calories, 34.1g fats, 100mg cholesterol, 2007g sodium, 44.9g carbs, 6.1g dietary fiber, and 21g protein.

Bulk Mild Italian sausage – 1 pound
Red pepper flakes (crushed) – 1 1/4 teaspoons
Bacon (cut into 1/2 inch pieces) – 4 slices
Onion (diced) – 4 slices
Garlic (minced) – 1 tablespoon
Chicken broth – 5 (13.75 oz) cans
Potato (thinly sliced) – 6 pieces
Heavy cream – 1 cup
Fresh spinach (tough stems removed) – 1/4 bunch

Directions

1.  In a Dutch oven over a medium-high heat, cook the Italian sausage for 10 to 15 minutes or until crumbly, browned and no longer pink.  Remove from heat, drain and set aside.

2.  In the same Dutch oven, fry the bacon for about 10 minutes then drain.  Leave a few tablespoons of dripping in the Dutch oven then begin to stir in the onion and garlic.  Stir occasionally for 5 minutes or until the onion is translucent.

3.  Pour the chicken broth in the Dutch oven.  Stir the broth, bacon and onion mixture.  Boil it over a high heat.  Then add potatoes for 20 minutes or until tender.  Reduce the heat and continue stirring the soup.  Pour the heavy cream and the cooked Italian sausage.  Continue heating.  Before serving the soup, add the spinach leaves.

Filed Under: Mediterranean Dinner Recipes, Mediterranean Fish Recipes, Mediterranean Low Carb Recipes, Mediterranean Recipes for Diabetics, Mediterranean Soup Recipes

Nutritious Double Tomato Bruschetta Treat

November 3, 2009 By 1 Comment

Bruschetta
Creative Commons License photo credit: SummerTomato

This recipe makes 12 servings. Prep time 15 minutes while cooking time is 7 minutes.  It should be ready in 35 minutes.  Each serving contains 215 calories, 12mg cholesterol, 426mg sodium, carbs 24.8g, dietary fiber 1.6g, and protein 9.6g.

Ingredients

Sun-dried tomatoes (packed in oil) – 1/2 cup
6 Roma plum tomatoes (chopped)
3 cloves garlic (minced)
Olive oil – 1/4 cup
Balsamic vinegar – 2 tablespoons
Basil (fresh, stems removed) – 1/4 cup
Salt – 1/4 teaspoon
Ground black pepper – 1/4 teaspoon
1 French baguette
Mozzarella cheese (shredded) – 2 cups

Directions

1.  Put the oven on broiler setting and pre-heat it.

2.  Mi the Roma tomatoes, minced garlic, olive oil sun dried tomatoes, Basil, vinegar, pepper and salt in a large mixing bowl.  Set aside to allow the mixture to sit for approximately 10 minutes.

3.  Slice the French baguette into ¾ inch slabs.  Get a baking sheet and arrange the slices of baguette in one layer.  Broil the baguette for about 2 minutes or until the slices are slightly brown.

4.  Spread the tomato mixture over the slices of baguette. Make sure the mixture is divided properly.  Then top the baguette with Mozzarella cheese.

5.  Place in oven and broil for about 5 minutes or until the Mozzarella cheese has melted.  Serve.

Filed Under: Mediterranean Appetizer Recipes, Mediterranean Dinner Recipes, Mediterranean Heart Healthy Recipes, Mediterranean Low Calorie Recipes, Mediterranean Quick and Easy Recipes, Mediterranean Recipes for Diabetics, Mediterranean Recipes for Kids, Mediterranean Salad Recipes, Mediterranean Vegan Recipes, Mediterranean Vegetarian Recipes