1 protein – 1 vegetable – 1 fat – 1 dressing
We are in the home stretch of football season, and, if this is a pastime of yours, it means that you may be struggling with cravings for those classic foods eaten during the game.
Like the buffalo “stuff” with celery and blue cheese “stuff.”
Now, the only on-plan, healthy part of that statement is the celery.
Using lean shrimp instead of fatty wings allows you to enjoy a more healthy finger-linking experience. But maybe the best part of this recipe is that it is so FAST and EASY to make, and aside from the shrimp, uses items you may already have in your fridge. As for the shrimp, I like to buy the giant four-pound bag from my local warehouse store and just thaw what I need a little at a time. With that, this becomes a great appetizer dish for company (though the recipe was written as an entrée).
The best method to thaw shrimp is to place frozen shrimp in a colander set over a bowl, cover, and place in your refrigerator overnight (or longer, depending on the size of the shrimp). But if you need to thaw them quickly, place them in a colander over your sink, and run cold water over them until they have thawed. Don’t ever try to microwave them. Be sure to rinse and pat them dry with clean paper towels before cooking. Cooking wet protein is usually a bad thing.
I hope you enjoy these spicy crustaceans no matter what colors you’re wearing. Oh, and as tasty as they are, try to share, okay?
- 1 Tbsp. butter, melted
- 2 Tbsp. hot sauce (like Tabasco or Frank’s Red Hot)
- 12 ounces of large raw shrimp, peeled and deveined, tails left on, rinsed and patted dry
- Morton® Lite Salt and freshly ground black pepper to taste
- 6 stalks celery, trimmed and cut into thirds
- 4 Tbsp. fat-free blue cheese salad dressing
- 2 lime wedges (optional)
In a small bowl, mix butter with hot sauce. Set aside.
Heat a nonstick skillet over medium-high heat. When hot, spray with zero-calorie cooking spray and add shrimp in a single layer. Season with salt and pepper and cook for 2-3 minutes, depending on size, until pink. Turn shrimp, season again, and cook just until cooked through. Note: Shrimp can also be grilled.
Remove cooked shrimp to bowl and drizzle hot sauce mixture over top. Toss to coat.
Serve shrimp with celery sticks, salad dressing and lime wedges.
Makes 2 servings