Easy and Quick Recipes

Ingredients For Poaching 1 teaspoon Old Bay seasoning 1 lemon, halved 1 pound large shrimp (31 to 35), peeled For Serving 2 tablespoons champagne or white-wine vinegar 1 teaspoon Dijon mustard 1/4 cup extra-virgin olive oil, divided 1/2 pound green beans, trimmed and cut into 1-inch pieces 2 cups corn kernels (from 3 ears) 2 medium zucchini, diced medium Salt and pepper Directions Poach shrimp: In a medium pot, combine 6 cups water, Old Bay, and lemon; bring to a boil. Add shrimp and simmer until opaque throughout, 2 to 3 minutes. Drain, discard lemon, and transfer shrimp to a bowl. To serve: Toss shrimp with vinegar, mustard, and 2 tablespoons oil. In a large skillet, heat remaining 2 tablespoons oil over medium-high. Add green beans and cook until bright green, 4 minutes. Add corn and zucchini; saute until crisp-tender, 5 minutes. Transfer to a platter. Top with shrimp mixture, season with salt and pepper, and serve warm. Serves: 4

Ingredients 1/2 pound peeled and deveined frozen shrimp (any size), thawed 1/2 cup reduced-fat sour cream 1/2 cup light mayonnaise 2 scallions, coarsely chopped, plus more for garnish (optional) 1/4 cup finely chopped fresh parsley 1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice Coarse salt and ground pepper Crostini, crackers, or crudites, for serving Directions Fit a large saucepan with a steamer basket, and fill with 1 inch water; cover and bring to a boil. Add shrimp; cover and cook, tossing once, until opaque throughout, 30 seconds to 4 minutes (depending on size of shrimp). Immediately transfer to a colander, and run under cold water to stop cooking. Pat shrimp dry with paper towels, then finely chop. In a medium bowl, combine shrimp, sour cream, mayonnaise, scallions, parsley, and lemon zest and juice; season with salt and pepper. Refrigerate shrimp dip until chilled, at least 30 minutes (and up to 2 days). Serve shrimp dip g...

Ingredients 4 cups   low-sodium chicken broth 2  16-oz. bags frozen corn 1  onion, finely chopped 1  red bell pepper, seeded and diced 2  carrots, cut into 1/4-inch rounds 2  russet potatoes, diced 1  bay leaf Salt and pepper 1 pound   medium shrimp, peeled and deveined 1/2 cup   heavy cream, optional 1/4 cup   chopped fresh parsley Preparation 1. Combine chicken broth, corn, onion, bell pepper, carrots, potatoes, bay leaf, 1 cup water and 1 tsp. salt in slow cooker. Cover and cook on low until vegetables are tender, about 6 hours. 2. Puree 3 cups of soup in a blender and return to slow cooker. Stir in shrimp. Cover and cook until shrimp are pink and firm, 10 to 15 minutes. Stir in cream, if desired, and cook until warmed through, about 2 minutes. Season with salt and pepper, sprinkle with parsley and serve.

Ingredients 1 tablespoon   canola oil 1 pound   skinless, boneless chicken breasts, cut into 1-inch pieces 3/4 pound   skinless, boneless chicken thighs, cut into 1-inch pieces 2 cups   chopped onion 1 cup   chopped green bell pepper 1 cup   chopped celery 2  garlic cloves, minced 4 ounces   turkey kielbasa, halved and cut into 1/4-inch-thick slices 2 teaspoons   salt-free Cajun seasoning 1/2 teaspoon   dried thyme 1/4 teaspoon   Spanish smoked paprika (optional) 2  (14 1/2-ounce) cans diced tomatoes with onion and green peppers, undrained 1  (14-ounce) can fat-free, lower-sodium chicken broth 2  (3 1/2-ounce) bags boil-in-bag long-grain rice 1 pound   medium shrimp, peeled and deveined 2 tablespoons   chopped fresh flat-leaf parsley 1 tablespoon   hot sauce Fresh parsley leaves (optional) Preparation 1. Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add...