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Recipe: Shrimp Caprese

Posted Jan 27 2009 8:17pm
Okay, I've tried many variations of shrimp and pasta and this is BY FAR my favourite EVER. I swear that it tastes like it was served from the Olive Garden. (toot toot toot). I make another dish a little more points-friendly that is loaded with vegetables, but it's not as pleasing aromatically or as flavourful as this one. I can't emphasize enough how flavourful this dish is. But if you don't like to cook, I'd stop right here because it DOES take a lot of time and effort. But if you're like me and DO like to cook and are a Food Network junkie, TRY IT! I came up with it by comparing and crossing a few other recipes I liked.

This recipe is a bit complicated and it takes a lot of effort. You have to be home all day to make it because of the roasted tomatoes. I have never actually tasted a pasta dish with SOOOOO much flavour! I'll make it again, and again, and again and I'll spend all day doing it if I have to! Although, you could do what I did here and make 3 roasted tomatoes so you have extras for other things.

Step One:


Slow Roasted Tomato

I made 3 here because I had 3 ripe tomatoes lying around. But this recipe only requires 1. (This is a great way to use up tomatoes that are getting too ripe that you have lying around. They make an excellent side dish.

  • 1 tomato (any kind), cut in half
  • Salt & Pepper
  • 1 tsp EVOO
  • 1 clove garlic, minced
  • 1/2 tsp dried basil
Place the tomato cut side up on lined baking sheet. Sprinkle with Salt and Pepper. Mix together EVOO and garlic and spoon over tomato halves. Sprinkle with dried basil. Bake at 200 F for 8 hours (yes all day!). Trust me, it is worth it! Your kitchen will smell like the Olive Garden just with this roasted tomato! 2 halves (one tomato) is 1 POINT all by itself. Cut up two halves and set tomatoes aside until you are ready to use them.



Step Two:

Roasted Red Pepper

It doesn't get any simpler than this. Place the peppers on a lined baking sheet and broil them until they are charred (black) on all sides. Turn as required. Once they are completely black, place them in a bowl and cover with suran wrap and let sit for about 15 minutes. Then you can easily peel off the black outer skin and remove the stem and seeds from the inside. Set the peppers aside until you are ready to use them. I made two here, but this recipe for Shrimp Caprese only requires one. A roasted red pepper is 0 POINTS all by itself. If you don't want to bother roasting your own red pepper, you can buy them in a jar, but be sure to get the ones packed in water and not oil (for saving points sake!)


Step Three:

Sauce

  • 2 tsp light butter (I used Light Lactantia)
  • 2 oz dry white wine
  • 5 Tbsp light cream (I used light Farmer's - 1 Tbsp = 10 cal/1g fat/ 0g fibre)
  • 15g grated Parmesan Reggiano

Melt butter in a skillet and then add wine. Once it starts to boil, add the cream and cheese and let simmer and reduce to desired consistency and remove from heat. This thickens up quite well. This sauce all by itself is 4 POINTS. This is a good place to modify this recipe to make it lower cal. You could omit this sauce all together, BUT you'd be sacrificing something awesome! Sorry I didn't take a pictures, but I had too many things going on in the kitchen!

Step Four

Shrimp

  • 6 large shrimp
  • zest from one lemon
  • juice from half of the lemon
  • creole seasoning
Mix in a bowl the shrimp, lemon juice and lemon zest and sprinkle with creole seasoning to taste. You can really use any seasoning you like here. I love a little bit of spice, so I use creole. Bake in the oven or grill until cooked through. Remove and set aside until ready to add to pasta. In this picture I also have proscuitto which I also cut up and put in the oven to bake. I used it in my recipe, but decided that you couldn't even notice that it was there because of the POWERFUL flavours of everything else. So, for the sake of saving a point, I'd leave it out next time. The shrimp alone is 1 POINT.


Step Five

Pasta

  • 1c cooked angel hair pasta

Cook according to package directions! The pasta alone is 4 POINTS.


Step Six

Roasted Pepper "Pesto"

  • 1c fresh basil leaves (packed)
  • 4 cloves garlic
  • 1 Tbsp fresh lemon zest
  • fresh lemon juice from 1/2 lemon
  • 1 roasted red pepper (skin & seeds removed)
  • fat free chicken stock as needed for consistency

In a food processor (I use a mini one) Add all ingredients except for the chicken stock. Puree until smoothe and add chicken stock for moisture as needed until you reach the desired consistency. I forgot to take a picture of this too, sorry! This pesto would be 1 POINT alone

The Grande Finale

Return your white wine sauce back to low-medium heat and add to it, your shrimp and roasted tomatoes. Strain your pasta and add to the pasta, the roasted red pepper pesto and stir to combine. Add the pasta to the skillet with your sauce, shrimp and tomatoes and combine and heat through.

Voila! Running this through the Recipe Builder gives it a grand total of 12 POINTS! It's a bit high, but totally and completely worth it. It is the first "draft" of the recipe and I notice that it had ALOT of juice and sauciness, so next time I would add 2c of pasta instead of one and split this into two servings. This lowers the POINTS value to 8! I'm tellin' ya, TRY IT!


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