The Super Diabetes Site

Tag: seafood

  • Simply Spiced Shrimp

    Simply Spiced Shrimp

    How to Make Simply Spiced Shrimp

    This recipe featured in:

     


    5 min prep time


    3 min cook time


    4servings


    about 3 oz.

    Print Recipe >

    Step-By-Step Instructions:

    1. In a bowl, mix together the shrimp, garlic, paprika, and chili powder, tossing to coat. Add 1 tsp. of the olive oil and the lemon juice. Let stand 3 minutes.
    2. In a large skillet, heat the remaining 2 tsp. oil over medium-high heat. Add the shrimp and sauté on both sides for a total of 3 minutes, or until the shrimp is just opaque and cooked through.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Mexican/Southwestern
    Dinner
    Holidays & Entertaining
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      about 3 oz.


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      465mg

      20%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      25g

    • Potassium
      240mg
      5%

    Ingredients

    lemon juice
    2 tsp

    olive oil (divided)
    1 tbsp

    chili powder
    1/2 tsp

    smoked paprika
    1/2 tsp

    garlic (finely minced)
    1 clove

    shrimp (peeled and deveined)
    1 lbs

  • Shrimp Jambalaya

    Shrimp Jambalaya

    How to Make Shrimp Jambalaya

    This recipe featured in:

     


    20 min prep time


    10 min cook time


    8servings


    2/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large skillet over medium-high heat and sauté the shrimp, onion, and bell pepper for about 5 minutes, until the shrimp is pink.
    2. Stir in the remaining ingredients and cook for about 5 minutes, until heated through.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Seafood
    Comfort Food
    One Pot
    Main Dish
    Lunch
    Holidays & Entertaining
    Dinner
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      2/3 cup


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.6g

        3%

    • Cholesterol
      140mg

      47%

    • Sodium
      390mg

      17%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      20g

    • Potassium
      460mg
      10%

    Ingredients

    Cajun seasoning
    1 tsp

    tomato sauce
    16 oz

    brown rice
    1 1/2 cup

    green bell pepper (chopped)
    1

    onion(s) (chopped)
    1

    shrimp (peeled and deveined)
    1 1/2 lbs

    olive oil
    2 tbsp

  • Shrimp and Avocado Taco Bowls

    Shrimp and Avocado Taco Bowls

    How to Make Shrimp and Avocado Taco Bowls

    This recipe featured in:

     


    15 min prep time


    2servings


    1 bowl

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    Step-By-Step Instructions:

    1. Combine the shrimp, avocado, tomato, scallions, and pineapple (and jalapeño, if desired). Remove a few of the central leaves from each lettuce head to make a bowl. Divide the shrimp mixture between the lettuce heads.
    2. Stir the chili powder into the Greek yogurt.
    3. Top each “taco” bowl with the Greek yogurt mixture and salsa. Sprinkle chopped fresh cilantro on top, if desired.
    Seafood
    Mexican/Southwestern
    Main Dish
    Lunch
    Foodie
    Dinner
    Salads
    Quick & Easy
    Cooking for 1 or 2
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    Nutrition facts

    2 Servings



    • Serving Size

      1 bowl


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      215mg

      72%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        6g

    • Protein
      31g

    • Potassium
      830mg
      18%

    Ingredients

    fresh cilantro (optional)
    2 sprig

    salsa
    1/4 cup

    Plain Nonfat Greek yogurt
    1/4 cup

    chili powder
    1/2 tsp

    bibb lettuce
    2 head

    jalapeño pepper (sliced, optional)
    1 tbsp

    Fresh Pineapple (finely diced)
    1/4 cup

    green onion (scallion) (minced)
    1/4 cup

    tomato(es) (diced)
    1

    avocado (peeled and diced)
    1/2

    shrimp (peeled, deveined, tails removed)
    1/2 lbs

  • Seared Fish Fillets With Red Pepper Sauce

    Seared Fish Fillets With Red Pepper Sauce

    How to Make Seared Fish Fillets With Red Pepper Sauce

    This recipe featured in:

     


    15 min prep time


    30 min cook time


    4servings


    4 oz fish, 1/2 cup sauce, 1 corn tortilla, 1/2 cup jicama

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    Step-By-Step Instructions:

    1. For the sauce: Heat the 1 tablespoon of oil in a large skillet over medium-high heat. Add the shallots and sauté for 3 minutes. Add the red peppers and sauté for 5 minutes, until softened. Add the garlic and sauté for 1 minute.
    2. Add the oregano, lemon zest, chili powder, salt, and 1/4 teaspoon black pepper and sauté for 2 minutes. Pour in the broth and bring to boiling. Then reduce the heat to low and simmer for 10 minutes.
    3. Meanwhile, prepare the sides. Add the jicama to a medium bowl and sprinkle it with the lime juice and chili powder; set aside.
    4. Add the shallot-pepper sauce to a blender and purée until smooth. Set aside.
    5. Sprinkle the fish with the salt and 1/4 teaspoon black pepper. Heat the oil in a large skillet. Add the fish fillets and sear for about 5 minutes per side. Reheat the pepper sauce in a small saucepan, if necessary. Serve the fish on top of a pool of the sauce, with 1 tortilla and 1/2 cup jicama per serving.
    Fiber Focused
    Mexican/Southwestern
    Seafood
    Dinner
    Lunch
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      4 oz fish, 1/2 cup sauce, 1 corn tortilla, 1/2 cup jicama


    • Amount per serving



      Calories





      305

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      385mg

      17%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        5g

    • Protein
      28g

    • Potassium
      920mg
      20%

    Ingredients

    chili powder
    1 tsp

    lime juice
    4 tsp

    jicama (diced)
    2 cup

    chicken or vegetable broth
    1 cup

    black pepper
    1/4 tsp

    salt
    1/2 tsp

    chili powder
    1/2 tsp

    lemon
    1

    fresh oregano (minced)
    2 tsp

    garlic (minced)
    1 clove

    red bell pepper (cored, seeded, and diced)
    2

    shallots (thinly sliced)
    2

    olive oil
    1 tbsp

  • Sea Bass Provencale

    Sea Bass Provencale

    How to Make Sea Bass Provencale

    This recipe featured in:

     


    15 min prep time


    25 min cook time


    8servings


    4 oz fish, 2 Tbsp sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Sprinkle the fillets with salt and pepper. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the fillets and sear each side for about 4 minutes, or until cooked through. Remove the fish from the skillet and place on a plate. Cover loosely to keep warm.
    2. Add the onion and red pepper to the skillet and sauté for 5 minutes, until softened. Add the garlic and sauté for 1 minute. Add the undrained tomatoes, tomato paste, and red pepper flakes and bring to boiling. Lower the heat to simmer and cook for 5 to 8 minutes, until the sauce is thickened. Add the olives and capers and cook for 1 minute.
    3. Serve the sea bass with the sauce, finishing with a sprinkle of basil. 
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    French
    Seafood
    Dinner
    Foodie
    Holidays & Entertaining
    Lunch
    Main Dish
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      4 oz fish, 2 Tbsp sauce


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g

    • Protein
      22g

    • Potassium
      480mg
      10%

    Ingredients

    fresh basil (sliced)
    1/2 cup

    capers
    2 tsp

    black olives
    1/4 cup

    crushed red pepper flakes
    1/4 tsp

    tomato paste
    1 tbsp

    diced tomatoes
    15 oz

    garlic (thinly sliced)
    2 clove

    red bell pepper (thinly sliced)
    1

    onion(s) (chopped)
    1

    olive oil
    1 tbsp

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    sea bass
    2 lbs

  • Sauteed Fish Cakes

    Sauteed Fish Cakes

    How to Make Sauteed Fish Cakes

    This recipe featured in:

     


    45 min prep time


    10 min cook time


    6servings


    1 cake

    Print Recipe >

    Step-By-Step Instructions:

    1. Add enough water to fill a large skillet 2/3 full. Over medium heat, bring the water to simmering. Add the fish and simmer for 5 to 7 minutes, or until the fish is cooked through. Remove the fish chunks with a slotted spoon. Add the fish to a mixing bowl and let cool for 5 minutes.
    2. Drain any excess liquid from the bowl. Add the yogurt, mustard, lemon juice, salt, lemon zest, and egg and mix well. Add ½ cup of the bread crumbs plus the scallions and hot sauce and mix well. Shape the fish mixture into 6 cakes. Coat each side of the cakes lightly with the remaining bread crumbs. Add the cakes to a plate and refrigerate, covered, for 30 minutes.
    3. Remove the cakes from the refrigerator and let stand 5 minutes. In a large skillet, heat the oil over medium heat. Add the cakes to the skillet and sauté for about 5 minutes on each side, until golden brown.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Kid Friendly
    Seafood
    Main Dish
    Lunch
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cake


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      325mg

      14%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g

    • Protein
      16g

    • Potassium
      205mg
      4%

    Ingredients

    vegetable oil
    1 tbsp

    hot sauce
    1/2 tsp

    green onion (scallion) (minced)
    2

    panko bread crumbs
    3/4 cup

    eggs (beaten)
    1

    lemon
    1

    salt
    1/2 tsp

    lemon juice
    1 tbsp

    Dijon Mustard
    1 tbsp

    plain yogurt
    1/4 cup

    white fish (patted dry, and cut into chunks)
    1 lbs

  • Ingrid Hoffmann’s Veracruz-Style Red Snapper

    Ingrid Hoffmann’s Veracruz-Style Red Snapper

    How to Make Ingrid Hoffmann’s Veracruz-Style Red Snapper

    Celebrity chef and author Ingrid Hoffmann welcomes you to her vibrant kitchen. The star of the Food Network’s “Simply Delicioso” and Telefutura/Univision’s “Delicioso” shares one of her favorite ways to prepare fish.


    30 to 33 min cook time


    4servings


    1 fillet plus 3/4 cup sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425° F. Spray a 9×13-inch baking dish with cooking spray.
    2. In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring occasionally, for about 8 minutes, until the onion is tender. Add the tomatoes, parsley, raisins, oregano, capers, bay leaves, jalapeño, salt and olives; bring to boiling. Reduce the heat and simmer, stirring frequently, for about 10 minutes, until the flavors are blended and the sauce begins to bubble and thicken slightly.
    3. Spread half of the sauce evenly on the bottom of the prepared baking dish. Place the fish fillets on top of the sauce. Spoon the remaining sauce evenly over the fillets. Bake, uncovered, for 12 to 15 minutes, until the sauce is bubbly and the fish is opaque in the center. Remove and discard bay leaves before serving.
    Fiber Focused
    Latin American
    Mexican/Southwestern
    Seafood
    Dinner
    Foodie
    Lunch
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 fillet plus 3/4 cup sauce


    • Amount per serving



      Calories





      315

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        1.7g

        9%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      420mg

      18%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        11g

    • Protein
      37g

    • Potassium
      1405mg
      30%

    Ingredients

    green olives (pitted and chopped)
    1/3 cup

    salt
    1/8 tsp

    jalapeño pepper (unseeded and finely chopped)
    1

    bay leaves
    3

    capers
    1 tbsp

    fresh oregano (finely chopped)
    1 tbsp

    golden raisins
    2 tbsp

    fresh parsley (finely chopped)
    3 tbsp

    diced tomatoes
    28 oz

    garlic (minced)
    3 clove

    white onion (finely chopped)
    1/2

    corn oil
    2 tbsp

    nonstick cooking spray
    1

    red snapper (divided into 4 6-oz portions)
    2 lbs

  • Venetian Shrimp With Garlic (Schie Aglio Olio)

    Venetian Shrimp With Garlic (Schie Aglio Olio)

    How to Make Venetian Shrimp With Garlic (Schie Aglio Olio)

    This dish is one that is typically served in Venice in the cicchetti bars.


    15 min prep time


    3 min cook time


    8servings


    2 ounces shrimp

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring a 4-quart pot filled with water to a boil. Boil the shrimp until they are pink outside and opaque inside, about 3 minutes. Remove from pot with slotted spoon. Toss with lemon juice, garlic, extra virgin olive oil, parsley, and salt.
    2. Serve with some cooked polenta or top a green salad with this mixture.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Italian
    Seafood
    Main Dish
    Foodie
    Dinner
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    Nutrition facts

    8 Servings



    • Serving Size

      2 ounces shrimp


    • Amount per serving



      Calories





      65

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      75mg

      25%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      8g

    • Potassium
      110mg
      2%

    Ingredients

    small shrimp (peeled and deveined)
    1 lbs

    large lemon (juiced)
    1

    garlic
    2 clove

    Extra Virgin Olive Oil
    1 tbsp

    fresh parsley (chopped)
    1 cup

    fine sea salt
    1/4 tsp

  • Tuna Salad with Chickpeas

    Tuna Salad with Chickpeas

    How to Make Tuna Salad with Chickpeas

    This Tuna Salad with Chickpeas is full of flavor and crunch. It is made lighter by mixing fat-free plain yogurt and light mayonnaise – you’ll be surprised that you can’t taste the difference.


    10 min prep time


    7servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, whisk together yogurt, mayonnaise and lemon juice.

    2. In a medium bowl, combine remaining ingredients. Pour mayonnaise mixture over tuna and mix well.

    3. Serve tuna salad on your choice of lettuce, whole-wheat bread or crackers.

    Low Carb
    Seafood
    Easy Pantry Recipes
    Salads
    Sandwiches
    Foodie
    Dinner
    Lunch
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    Nutrition facts

    7 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0g

        0%

    • Cholesterol
      20mg

      7%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        2g

        7%

    • Protein
      12g

    Ingredients

    fat-free plain yogurt
    3 tbsp

    light mayonnaise
    1/4 cup

    lemon (juiced)
    1/2 whole

    red bell pepper (diced)
    1/2 large

    celery (diced)
    2 stalks

    onion(s) (finely diced)
    1/4 cup

    chickpeas (garbanzo beans) (rinsed and drained)
    1 cup

    tuna flavorseal pouches (6.4 ounce each, in water)
    2 whole

    black pepper
    1/4 tsp

  • Tilapia Stew with Green Peppers

    Tilapia Stew with Green Peppers

    How to Make Tilapia Stew with Green Peppers


    40 min prep time


    10 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place a large saucepan over medium heat until hot. Coat the pan with nonstick cooking spray, add the bell pepper, and cook 5 minutes or until beginning to lightly brown, stirring frequently.
    2. Add the tomatoes and water, increase to high heat, and bring to a boil. Reduce the heat, cover tightly, and simmer until the tomatoes are tender. Using the back of a spoon, break up the larger pieces of tomato.
    3. Add the fish and seasonings and stir very gently. Increase the heat to high and bring just to a boil. Reduce the heat, cover tightly, and simmer 3 minutes or until the fish is opaque in the center. Remove from the heat and let stand, covered, 10 minutes to develop flavors.
    Low Carb
    Seafood
    Comfort Food
    Main Dish
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      55mg

      18%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        6g

    • Protein
      24g

    • Potassium
      620mg
      13%

    Ingredients

    medium green bell pepper (chopped)
    1

    can stewed tomatoes with Italian seasonings
    1

    water
    1 cup

    tilapia (rinsed and cut into 1-inch pieces)
    1 lbs

    seafood seasoning
    1/2 tsp