80--- Heather's Creole Shrimp

This shrimp recipe of Heather's is so tasty! Great alternative to a shrimp cocktail for an appetizer, or a great meal idea.

Heather is my running partner and friend. I really do not enjoy running on my own. But with my partners, I actually look forward to it! Heather has lovely long legs and she can run fast, but she never complains when I make her run slow. Heather has a lovely home in which she hosted our recipe exchange party.... which quickly turned into a Minute to Win It party. And yes- she can stack 7 ding dongs on her forehead in a minute.

Shrimp are a great protein source and are low in fat. They have a higher cholesterol content when compared to other low fat protein sources, but should not be avoided because of that! They have omega-3 fatty acids, which are heart healthy and can help decrease inflammation in the body. Just watch your serving size and do not eat them everyday (which might be hard to do after you have tried this recipe).

Heather's Creole Shrimp

Serves 8-10

2 1/2 lb large shrimp- raw, shelled and de-veined
2 Tbsp olive oil

1 Tbsp chili powder

1 tsp ground cumin

1 tsp sugar

1 tsp salt
1/2 tsp dry mustard

1/2 tsp dry thyme

1/2 tsp ground black pepper

1 tsp seafood seasoning

1/4 tsp cayenne pepper

Preheat oven to 350 degrees. Add seasonings to olive oil in a large bowl. Add shrimp and toss to coat. Spread shrimp onto a large baking sheet. Bake for 10-12 minutes, or until shrimp are cooked through. Yum!

Nutrition Info per 4 oz shrimp: 146 calories, 3.5 g fat, 26 g protein

80--- Shrimp Jambalaya

The heat in this dish totally defrosted my toes. To spice it up add 1/2 tsp cayenne pepper or extra hot sauce!

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Shrimp Jambalaya
Serves 6

1 medium white onion, coarsely chopped
2 ribs celery, chopped
1 cup fresh tomatoes, chopped
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
1 clove garlic, pressed and finely minced
1 Tbsp olive oil
2 Tbsp flour
1 tsp cumin
1 tsp chili powder
1 tsp vegetable seasoning mix

2 tsp hot sauce of your choice (I used Tabasco)
1 tsp Worcestershire sauce
14oz chicken stock
1 1/2 lbs de-veined and peeled shrimp


3 cups brown rice, prepared

In a large skillet, heat olive oil over medium-high heat and add garlic, onion, peppers and celery. Saute until onion becomes translucent and fragrant. Sprinkle mixture with flour and reduce heat to medium-low. Stir in chicken stock, tomatoes, cumin, chili powder, vegetable seasoning, Worcestershire sauce and shrimp. Cover and cook ~ 15-20 minutes or until shrimp are cooked through and mixture thickens.

Ladle 1 1/2 cups of mixture into bowls and top with 1/2 cup cooked brown rice. Add additional hot sauce if you choose!

Nutrition Info per 1 1/2 cups jambalaya with 1/2 cup rice: 285 calories, 5 g fat, 26 g protein, 28 g carbohydrates, 3 g fiber