Sweet and Sour Shrimp

Ingredients:

8 ounces firm light tofu (optional)

2 tablespoons cornstarch, divided

8 ounces peeled large shrimp

1/4 cup fat-free, less-sodium chicken broth

1/4 cup low-sodium soy sauce

2 tablespoons sugar

3 tablespoons rice vinegar

1 tablespoon chile paste with garlic

2 teaspoons dark sesame oil

2 teaspoons canola oil

1 cup prechopped onion

1/2 cup prechopped green bell pepper

1 tablespoon ground fresh ginger

1 (8-ounce) can pineapple chunks in juice, drained

Instructions:

1) Place tofu (if using) between paper towels until barely moist; cut into 1/2-inch cubes. Combine tofu (if using) , 1 tablespoon cornstarch, and shrimp. Combine remaining cornstarch, broth, and next 4 ingredients (through chile paste); set aside.

2) Heat sesame oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; saute 3 minutes. Place shrimp mixture in a bowl. Heat canola oil in pan over medium-high heat. Add onion, bell pepper, ginger, and pineapple to pan; saute 2 minutes. Add shrimp mixture; cook 1 minute. Add broth mixture to pan; cook 1 minute.

*makes 4 servings* (Serving size: 1 cup shrimp)

Steamed Salmon with Sauce

*Picture above also includes a lemony tomato sauce and separate vegetables for a more delicious touch*
Ingredients:

3 tablespoons low-sodium soy sauce

1 1/2 tablespoons water

1 1/2 tablespoons fresh lemon juice

1 1/2 teaspoons sugar

1 1/2 teaspoons rice vinegar

1 1/2 teaspoons Wasabi paste

1 (1 1/2 pound) center-cut salmon fillet, skinned

4 Napa Cabbage Leaves

Instructions:

1) Combine first 4 ingredients, stirring until sugar dissolves; set aside.

2) Combine vinegar and wasabi in a small bowl, stirring until smooth. Spread Wasabi mixture evenly over top of salmon.

3) Line a bamboo steamer with cabbage leaves. Place salmon, wasabi side up, over cabbage in steamer basket; cover with steamer lid.

4) Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam salmon 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove salmon from steamer; discard cabbage. Serve salmon with sauce; sprinkle with onions (I prefer grilled), if desired.

*Makes 4 servings* (Serving size: about 4 ounces of salmon and 1 1/2 tablespoons sauce)

Steamed Shrimp and Mushroom

Ingredients:

Cooking Spray

3 1/2 cups thinly sliced cremini mushrooms (about 6 ounces)

1 3/4 cups thinly sliced shiitake mushroom caps (about 4 ounces)

1 cup thinly sliced green onions

2 tablespoon low-sodium soy sauce

1 tablespoon dry sherry

2 1/2 teaspoons minced peeled ginger

2 teaspoons dark sesame oil

4 ounces peeled and deveined medium shrimp

24 gyoza skins (round wonton wrappers)

6 peeled and deveined medium shrimp, each cut crosswise into 4 pieces

4 Large Napa (Chinese) Cabbage Leaves

1 tablespoon sambal oelek (ground fresh chile paste) or Sriracha (hot chile sauce)

Instructions:

1) Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms to pan; saute 8 minutes or until liquid evaporates. Spoon mushrooms into a food processor. Add onions and next 5 ingredients (through 4 ounces of shrimp); process 10 seconds or until finely chopped.

2) Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 1 tablespoon shrimp mixture into center of each skin, moisten edges of skin with water. (A) Gather up and crimp edges of skin around filling; lightly squeeze skin to adhere to filling, leaving top of dumpling open. Place 1 shrimp piece on top of filling, pressing gently into filling. Place dumpling on a baking sheet; cover loosely with a damp towel to prevent drying. Repeat procedure with remaining skins and filling.

3) Line each tier of a 2-tiered bamboo steamer with 2 cabbage leaves. Arrange 12 dumplings, 1 inch apart, over cabbage in each steamer basket. Stack tiers, and cover with steamer lid.

4) Add water to skillet to a depth of 1 inch, and bring to a boil. Place steamer in pan, and steam dumplings for 15 minutes or until done. Remove dumplings from steamer, and spoon 1/8 teaspoon sambal oelek onto each dumpling. Discard cabbage.

*Makes 8 servings* (Serving size: 3 dumplings)

Shrimp with Stuffed Tofu

Ingredients:

1 1/2 cups sliced shiitake mushroom caps (about 2 ounces)

2 tablespoons thinly sliced green onions

1 tablespoon low-sodium soy sauce

1 1/2 teaspoons rice vinegar

1 teaspoon minced peeled fresh ginger

1/2 teaspoon dark sesame oil

1/2 teaspoon sambal oelek (ground fresh chile paste) or chile paste with garlic

4 ounces peeled and deveined medium shrimp

1 garlic clove, thinly sliced

1 (14-ounce) block water-packed extrafirm tofu, drained

Cooking Spray

4 teaspoons low-sodium soy sauce

4 teaspoons rice vinegar

2 cups hot cooked short-grain rice

Thinly sliced green onions (optional)

Instructions:

1) Place first 9 ingredients in a food processor; process until smooth, scraping sides of bowl occasionally.

2) (A) Split tofu block in half horizontally. (B) Cut each half in half diagonally to form 4 triangles. Make a pocket in each tofu triangle by inserting the tip of a small knife into the center of the longest edge. Slice gently back and forth almost to (but not through) outside edges to form a pocket. Gently stuff each pocket with about 1/4 cup shrimp mixture. Arrange tofu in a bamboo steamer coated with cooking spray; cover with steamer lid.

3) Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until filling is set.

4) Combine 4 teaspoons soy sauce and 4 teaspoons rice vinegar in a small bowl. Place 1/2 cup hot cooked short-grain rice on each of 4 plates. Top each serving with 1 stuffed tofu triangle. Drizzle each serving with 2 teaspoons soy sauce mixture; garnish with thinly sliced green onions, if desired.

*Makes 4 servings*

Steamed Clams with Sauces

Cocktail Sauce:

1/4 cup bottled chili sauce

1 tablespoon fresh lemon juice

1 1/2 teaspoons minced fresh dill

1 1/2 teaspoons prepared horseradish

Chive Butter:

2 tablespoons butter, melted

2 tablespoons minced fresh chives

Shellfish:

2 cups white wine

2 tablespoons Old Bay seasoning

24 littleneck clams

2 pounds mussels, scrubbed and debearded

Instructions:

1) To prepare cocktail sauce, combine chili sauce, juice, dill, and horseradish in a small bowl.

2) To prepare chive butter, combine butter and chives in a small bowl; cover and keep warm.

3) To prepare shellfish, place wine and Old Bay in a large Dutch oven; set a large vegetable steamer in pan. Bring wine mixture to a boil over high heat.

4) Add clams to steamer. Steam clams, covered, for 8 to 10 minutes. Add mussels to steamer. Steam mussels and clams, covered, for 10 minutes or until clam and mussel shells open. Discard any unopened shells, and discard the wine mixture. Serve shellfish immediately with sauces.

*Makes 6 servings* (Serving size: About 7 mussels, 4 clams, 2 1/2 tablespoons cocktail sauce, and 1 1/4 teaspoons chive butter)

Tandoori Skewered Shrimp

Ingredients:
3 cups water
2 tablespoons sugar
1 tablespoon kosher salt
2 tablespoons grated peeled fresh ginger
1/2 teaspoon white peppercorns, crushed
8 whole cardamom pods, crushed
6 whole cloves
1 bay leaf
1 (3-inch)cinnamon stick, broken
2 tablespoons black tea leaves (such as Darjeeling)
1 cup ice cubes
32 peeled and deveined large shrimp (about 1 1/2 pounds)
2 large peeled ripe mangoes, each cut into 8 (2-inch) pieces
Cooking spray
1/2 cup sliced green onions
8 Indian flatbreads (Naan, only for using as meal, optional if using shrimp as an appetizer)

Instructions:
1) Combine first 9 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in tea leaves; simmer 2 minutes. Strain mixture through a sieve into a large bowl; discard solids. Stir in ice; chill.
2) Add shrimp to water mixture; chill 20 minutes.
3) Prepare grill.
4) Remove the shrimp from bowl; discard liquid. Pat the shrimp dry with paper towels. Thread 4 shrimp and 2 mango pieces alternately onto each of 8 (12-inch) skewers.
5) Place the skewers on a grill rack coated with cooking spray. Grill for 2 minutes on each side or until the shrimp are done. Sprinkle with sliced green onions. Serve with flatbread. *Makes 8 servings* (serving size: 1 skewer and 1 piece flatbread*
*Tip: You can use smaller skewers. Simply thread 2 shrimp alternately with 2 mango chunks, and serve guests 2 skewers each. You'll need to purchase an extra mango (which minimally increases the calories per serving.)

Keep in mind that if this dish will be used as an appetizer then flatbread is not necessary.

Salmon Salad

Ingredients:

Dressing:
1/4 cup fat-free mayonnaise
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons fat-free buttermilk
2 tablespoons fresh lemon juice
1 tablespoon water
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
2 garlic cloves, minced
2 canned anchovy fillets, drained and chopped

Salad:
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Spanish smoked Paprika
Dash of ground red pepper
4 (6-ounce) salmon fillets, skinned
Cooking spray
8 cups torn romaine lettuce
1 cup fresh corn kernels
1 cup garlic-flavored croutons

Instructions:
1) To prepare dressing, combine first 9 ingredients in a mini chopper or blender; pulse until well blended. Cover and chill 1 hour.
2) To prepare salad, combine salt, paprikas, and red pepper; sprinkle evenly over top of fish.
3) Heat a large nonstick fillet over medium-high heat. Coat pan with cooking spray. Add fish, spiced side down, to pan; cook 4 minutes or until lightly browned. Carefully turn fish over, and cook for 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
4) Combine lettuce, corn, and croutons in a large bowl. Drizzle dressing over lettuce mixture; toss gently to coat. Arrange 2 cups salad on each of 4 plates; top each serving with 1 fillet.

*Makes 4 servings*

Watercress Salad with Mahimahi

Ingredients:
2 1/2 teaspoons extra virgin olive oil, divided
2 (6-ounce) Mahimahi fillets
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 cups watercress
2 cups torn Bibb Lettuce
1/2 cup chopped yellow tomato
1/2 cup chopped red tomato
1/4 cup thinly sliced shallots
1 tablespoon red vinegar
1 tablespoon balsamic vinegar
2 teaspoons honey
1/2 teaspoon Dijon mustard

Instructions:
1) Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add fish to pan; cook 4 minutes or until lightly browned. Carefully turn fish over; cook 3 minutes or until the fish starts flaking off easily when tested with a fork or cook until desired degree of doneness. Remove fish from pan; keep warm.
2) Combine watercress, lettuce, tomatoes, and shallots in a large bowl. Combine vinegars, honey, mustard, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl; gradually add remaining 1 1/2 teaspoons oil, stirring with a whisk. Pour vinaigrette over lettuce mixture; toss gently to coat. Arrange 2 1/2 cups lettuce mixture on each of 2 plates; top each serving with 1 fillet.

*Makes 2 servings*

Shrimp Salad

Ingredients:
1 tablespoon sugar
3 tablespoons fresh lime juice, divided
1 tablespoon water
1 garlic clove, minced
2 teaspoons chili garlic sauce, divided
1 1/2 teaspoons fish sauce
1/2 teaspoon salt, divided
1 tablespoon orange marmalade
2 teaspoons dark sesame oil, divided
24 large shrimp, peeled and deveined
5 cups shredded Napa Cabbage
1 1/2 cups trimmed watercress leaves
1 1/2 cups shredded carrot
1/3 cup chopped fresh mint
2 tablespoons toasted sesame seeds

Instructions:
1) Combine sugar, 2 tablespoons juice, 1 tablespoon water, and garlic in a small microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 40 seconds or until sugar dissolves. Cool. Stir in 1 teaspoon chili garlic sauce, fish sauce, and 1/4 teaspoon salt.
2) Combine remaining 1 tablespoon juice, remaining 1 teaspoon chili garlic sauce, remaining 1/4 teaspoon salt, marmalade, and 1 teaspoon oil in a large bowl, stirring with a whisk. Add shrimp to bowl; toss to coat. Marinate shrimp in refrigerator 15 minutes, tossing occasionally. Remove shrimp from bowl, reserving marinade. Thread 3 shrimp onto each of 8 (8-inch) wooden skewers.
3) Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp skewers and reserved marinade to pan; cook 3 1/2 minutes or until shrimp is done and glazed, turning once.
4) Combine cabbage and remaining ingredients in a large bowl. Drizzle fish sauce mixture over cabbage mixture; toss well to coat. Arrange 2 cups cabbage mixture onto each of 4 plates; top each serving with 2 skewers.

*Makes 4 servings*

Sauteed Tuna Salad

Ingredients:
1 Large carrot
1 Tablespoon rice vinegar
1 tablespoon fresh orange juice
1 teaspoon salt, divided
1/2 teaspoon chili garlic sauce
1 tablespoon dark sesame oil, divided
4 (6-ounce) yellowfin tuna steaks
1/4 teaspoon freshly ground black pepper
16 green onions, cut into 5-inch pieces (about 2 bunches)
4 cups torn romaine lettuce
2 cups shredded bok choy
2 cups grape tomatoes, halved
1 tablespoon toasted sesame seeds

Instructions:
1) Cut carrot lengthwise into ribbons using a vegetable peeler. Curl ribbons around fingers, and place carrot curls in a bowl or ice water.
2) Combine vinegar, juice, 3/4 teaspoon salt, chili garlic sauce, and mustard. Add 1 1/2 teaspoons sesame oil and 1 1/2 teaspoons canola oil, stirring with a whisk.
3) Heat 1 teaspoon sesame oil and 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with remaining 1/4 teaspoon salt and pepper. Add fish to pan; cook 5 minutes on each side or until desired degree of doneness. Remove fish from pan.
4) Heat remaining 1/2 teaspoon sesame oil and remaining 1/2 teaspoon canola oil in pan over medium-high heat. Add onions to pan; saute 5 minutes or until lightly browned, turning occasionally.
5) Combine lettuce, bok choy, and tomatoes in a large bowl. Drain carrot curls; add carrot curls to lettuce mixture. Drizzle vinegar mixture over lettuce mixture; toss gently to coat. Arrange 1 1/2 cups lettuce mixture onto each of 4 plates. Cut each tuna steak into thin slices. Arrange 1 tuna steak and 4 onions on each serving; sprinkle each serving with 3/4 teaspoon sesame seeds.

*Makes 4 Servings*