Curtis Stone’s Delicious Shrimp Recipes

Barbecued Shrimp with Olive Oil, Lemon Juice, and Fresh Parsley

(Makes 6 servings)

Ingredients

• 20 jumbo shrimp, cut in half lengthways with shell on
• 3 tablespoons extra-virgin olive oil, divided
• 2 small Fresno chilies, finely chopped
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• 2 lemons, zested

Preheat barbecue for high heat. Drizzle shrimp with 1 ½ tablespoons oil and sprinkle with salt. Grill shrimp flesh-side down for 45 seconds. Turn shrimp over and sprinkle with half of chilies, parsley, and lemon zest. Squeeze juice of 1 lemon over. Cook 45 seconds longer, or until pink and just cooked through.

Transfer shrimp to plates. Sprinkle with remaining chilies, parsley, and lemon zest. Drizzle with 1 ½ tablespoons oil and remaining lemon juice. Season with salt and serve.

Per serving

• Calories: 93 calories
• Total Fat: 8 g
• Saturated Fat: 1 g
• Sodium: 174 mg
• Carbohydrate: 2 gm
• Fiber: 0 gm
• Protein: 9 g
• Diabetic Exchanges: 1 lean meat, 1 fat

Stir-Fried Shrimp with Chiles, Bell Peppers, and Peanuts

(Makes 4 servings)

Ingredients

• ¼ cup oyster sauce
• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon Thai or Vietnamese fish sauce (nam pla or nuoc cham)
• 1 teaspoon toasted sesame oil
• 2 tablespoons canola oil
• 1 small yellow onion, thickly sliced
• ½ large red bell pepper, cored, cut into about ⅓-inch-wide strips
• ½ large green bell pepper, cored, cut into about ⅓-inch-wide strips
• 1 small fresh red or green chile, thinly sliced into rings
• 3 garlic cloves, finely chopped
• 1 shallot, finely chopped
• 2 tablespoons peeled finely chopped fresh ginger
• 12 ounces uncooked large (31 to 35 count) shrimp, peeled and deveined
• ½ cup coarsely chopped unsalted roasted peanuts
• 1 cup fresh Thai basil leaves or regular basil leaves
• 2 scallions, white and green parts, thinly sliced
• Cooked rice, for serving

In small bowl, mix oyster sauce, vinegar, fish sauce, and sesame oil and set aside. Heat large wok or skillet over medium-high heat. Add canola oil and swirl to coat inside of wok. Add onion and bell peppers and stir-fry for 3 minutes, or until onion begins to soften. Add chile, garlic, shallot, and ginger and stir-fry for 15 seconds, or until fragrant. Add shrimp and stir-fry for 2 minutes, or until they begin to turn opaque. Add reserved sauce and peanuts and stir-fry for 1 minute, or until shrimp are just pink and cooked through. Stir in basil leaves. Season to taste with salt. Transfer stir-fry to a platter. Sprinkle with scallions and serve immediately with rice.

Per serving

• Calories: 351 calories
• Total Fat: 19 g
• Saturated Fat: 2 g
• Sodium: 1,100 mg
• Carbohydrate: 25 g
• Fiber: 4 g
• Protein: 20 g
• Diabetic Exchanges: 1 starch, 2 lean meat, 1 vegetable, 3 fat

These recipes supplement Curtis Stone’s Healthy Eating feature in the March/April 2018 issue of The Saturday Evening Post. Subscribe to the magazine for more art, inspiring stories, fiction, humor, and features from our archives.