Best Lisas Low Fat Shrimp Diane Recipes

Lisa's Low Fat Shrimp Diane image

Provided by Lisa in Canada

Categories Brown Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1 lb shrimp, peeled and deveined
1 cup chopped green onion
3 cups sliced mushrooms
1 tablespoon reduced-calorie margarine
1/2 cup shrimp stock (or 1 tsp shrimp boullion dissolved in 1/2 cup water))
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon onion powder
1/2 teaspoon oregano
1 teaspoon salt
1 teaspoon garlic powder
1 1/2 cups long grain brown rice, cooked
2 teaspoons shrimp bouillon

Steps:

Combine all spices and set aside Melt reduced calorie margarine in a large saucepan, and add shrimp, mushrooms and spices.
Saute until shrimp begin to turn pink, and mushrooms are softened.
(About 5 minutes) Add shrimp stock and green onions and bring to a simmer.
Cook until shrimp are pink, and mushrooms done.
(About 5 minutes more) Add shrimp stock to water (so that it equals normal volume used for cooking), and cook rice as usual.
Divide shrimp mixture into 4 portions, and serve over rice immediately.

Nutrition Facts : Calories 405.7, Fat 4.9, SaturatedFat 1, Cholesterol 220.9, Sodium 881.7, Carbohydrate 58.2, Fiber 3.9, Sugar 2.3, Protein 31.5

Shrimp Diane image

Provided by Hey Jude

Time 42m

Yield 2 serving(s)

Number Of Ingredients 15

1 lb medium shrimp, shelled and deveined (use the shells to make shrimp stock)
6 tablespoons shrimp stock (use my recipe for seafood stock or your own)
3/8 lb unsalted butter
1/4 cup very finely chopped green onion
3/4 teaspoon salt
1/2 teaspoon minced garlic
1/2 teaspoon ground red pepper (cayenne)
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/4 teaspoon dried sweet basil leaves
1/4 teaspoon dried thyme leaves
1/8 teaspoon dried oregano leaves
1/2 lb mushroom, cut into 1/4 inch slices
3 tablespoons very finely chopped fresh parsley
French bread, pasta or steamed rice

Steps:

In a large skillet melt 1 stick of the butter over high heat; when almost melted, add the green onions, salt, garlic, the ground peppers, basil, thyme and oregano; stir well.
Add the shrimp and saute just until they turn pink, about 1 minute, shaking the pan (versus stirring) in a back-and-forth motion.
Add the mushrooms and 1/4 cup of the stock; then add the remaining 4 tablespoons butter in chunks and continue cooking, continuing to shake the pan.
Before the butter chunks are completely melted, add the parsley, then the remaining 2 tablespoons stock; continue cooking and shaking the pan until all ingredients are mixed thoroughly and butter sauce is the consistency of cream.
Serve immediately in a bowl with lots of French bread on the side, or serve over pasta or rice.

Nutrition Facts : Calories 887.1, Fat 73.5, SaturatedFat 44.6, Cholesterol 528.6, Sodium 1229.2, Carbohydrate 8.1, Fiber 2, Sugar 2.3, Protein 51