Month: August 2019

Bang Bang Shrimp

Bang Bang Shrimp

camromere
Rate this recipe
Category
Seafood
Cuisine
American
Prep Time:  15 minutes Cook Time:  25 minutes Servings:  4 servings

  • 1/2 cup mayonnaise
  • 1/4 cup Thai-style sweet chili sauce
  • 3 dashes Sriracha hot chili sauce, or to taste
  • 1/2 cup cornstarch, or as needed
  • 1 pound medium shrimp, peeled and deveined
  • oil for frying
  • 8 lettuce leaves
  • 1 bunch green onion, chopped, or to taste

  1. Whisk mayonnaise, sweet chili sauce, and Sriracha hot sauce together in a bowl.
  2. Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
  3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  4. Working in batches, cook the shrimp until they are lightly browned on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain. Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp. Toss gently to coat.
  5. Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with green onion.

Nutrition Facts

Bang Bang Shrimp

Serves

Amount Per Serving
Calories 653.88 kcal
% Daily Value*
Total Fat 55.69 g 85.7%
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 1066.99 mg 44.5%
Total Carbohydrate 21.32 g 7.1%
Dietary Fiber 2.0 g 8%
Sugars 2.56 g
Protein 16.56 g
Vitamin A 10.87 % Vitamin C 10.09 %
Calcium 8.89 % Iron 5.53 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://recipes.romere.com/bang-bang-shrimp/
Taco Stuffed Avocados

Taco Stuffed Avocados

camromere
Rate this recipe
Category
Entrees
Cuisine
Mexican
Servings:  6 servings

  • 1 pound ground beef
  • 1 tablespoon Chili Powder
  • 1/2 teaspoon Salt
  • 3/4 teaspoon Cumin
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 4 ounces tomato sauce
  • 3 avocados halved
  • 1 cup shredded cheddar cheese
  • 1/4 cup cherry tomatoes sliced
  • 1/4 cup lettuce shredded
  • Additional toppings
  • cilantro
  • sour cream

  1. Add the ground beef to a medium size sauce pan. Cook over medium heat until browned.
  2. Drain the grease and add the seasonings and the tomato sauce. Stir to combine. Cook for about 3-4 minutes.
  3. Remove the pit from the halved avocados. Load the crater left from the pit with the taco meat. Top with cheese, tomatoes, lettuce, cilantro and sour cream.
  4. If you want to make a larger area in the avocado for the toppings, spoon out some of the avocado and set aside to make guacamole! Then fill with toppings.

Nutrition Facts

Taco Stuffed Avocados

Serves 1 piece

Amount Per Serving
Calories 441.68 kcal
% Daily Value*
Total Fat 36.56 g 56.2%
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 501.95 mg 20.9%
Total Carbohydrate 11.25 g 3.8%
Dietary Fiber 7.75 g 31%
Sugars 1.74 g
Protein 20.15 g
Vitamin A 10.92 % Vitamin C 14.58 %
Calcium 16.73 % Iron 15.37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://recipes.romere.com/taco-stuffed-avocados/
Low Carb Buttery Cauliflower Rice Pilaf

Low Carb Buttery Cauliflower Rice Pilaf

camromere
Rate this recipe
Category
Side Dishes
Prep Time:  10 minutes Cook Time:  10 minutes Servings:  6 servings

  • 1/4 cup butter
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 6 oz onion, diced (about 1 1/2 cups)
  • sea salt and black pepper, to taste
  • 6 cups riced cauliflower
  • 3/4 cup chicken stock
  • 1 tbsp powdered chicken granules, more to taste

  1. Heat butter and olive oil in a large skillet over medium heat. Once melted, add the onion and garlic to the pan. Sprinkle with a little sea salt and black pepper.
  2. Sauté until the onions are translucent and the garlic is fragrant.
  3. Add the riced cauliflower, chicken stock and powdered chicken granules to the pan. Mix to combine all ingredients.
  4. Continue sautéing until all the liquid has evaporated and the cauliflower is completely cooked.
  5. Use a rubber spatula to scrape any caramelized bits from the bottom of the pan and mix in. Add additional salt and pepper if needed.

Nutrition Facts

Low Carb Buttery Cauliflower Rice Pilaf

Serves 1/2 cup

Amount Per Serving
Calories 168.73 kcal
% Daily Value*
Total Fat 13.12 g 20.2%
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 79.21 mg 3.3%
Total Carbohydrate 11.15 g 3.7%
Dietary Fiber 3.01 g 12%
Sugars 4.24 g
Protein 3.79 g
Vitamin A 7.31 % Vitamin C 61.38 %
Calcium 4.23 % Iron 4.04 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://recipes.romere.com/low-carb-buttery-cauliflower-rice-pilaf/