Fit Food: Shrimp

Chef Paul Stellato of Firefly in Panama City Beach, FL, offers some unique ways to stretch your culinary skills with this crafty crustacean

Fit Food: Shrimp

Pack a Smarter Lunch Toss this tangy shrimp salad wrap in your briefcase. To make it, add 3 tbsp of honey, 2 tbsp soy sauce, the juice from one lime, 1 tsp sesame oil, half a diced cucumber, and a diced tomato to a bowl. Dump in 8 to 10 cooked shrimp and stir it all together. For added flavor, add a tbsp of chopped peanuts or toasted sesame seeds. For extra fiber, try a whole-wheat wrap or save calories and mix the shrimp into a salad. Snack Gourmet Unwind with some shrimp bruschetta. Slice a loaf of whole-wheat French bread into ¼-inch rounds. Lightly drizzle each piece with a little olive oil and a dash of garlic powder. Top ’em with finely chopped cooked shrimp, mozzarella, and roasted red peppers. Bake at 350 degrees until lightly toasted. Create a Savory Soup Add shrimp to your classic bowl of black beans and broth. To get started, soak half a pound of black beans in hot water overnight. (You can also use canned beans if you want. Just rinse them well before using.) When you’re ready to make the soup, add 3/4 cup chopped celery, one medium chopped onion, and 1 jar picante sauce to a large pot. Cook until vegetables are soft. Then, add the black beans along with 2 quarts of chicken broth. Simmer on low, until beans are soft, adding liquid as necessary to keep the beans covered. Be patient—dry beans could take up to an hour to cook through. Top with chopped cooked shrimp and pepper jack cheese and serve. (For a smoother soup, process the cooled mixture in a blender.) Impress Her on Date Night Dine on homemade shrimp and pasta. First, cook a dozen shrimp. Next, chuck about half a box of whole-wheat spaghetti or ziti in boiling water. While the pasta cooks, heat 2 tbsp of olive oil in a medium pan, then toss in 2 chopped medium tomatoes, and 3/4 cup chopped mushrooms. Cook for 2 to 3 minutes or until the veggies start to soften. Add 1/4 cup of white wine to the pan (drink the rest with dinner!) along with the cooked shrimp, and heat until warm. Pour the drained pasta back into the pot you cooked it in and top with the shrimp and tomato mixture. Toss and serve with grated Parmesan cheese.



  • 3 quarts water
  • 1 cup lemon juice
  • 1/2 cup Old Bay Seasoning
  • Fresh shell-on shrimp
  • Ice

Do It

  • Bring the water to a boil in a large pot along with the lemon juice and Old Bay Seasoning.
  • Add the shrimp and let them boil until they just start to float. Quickly add the ice to the water to cool it down and stop the shrimp from cooking further. Cooling them like this allows the shrimp to absorb the seasoning better.
  • Next, peel off the shells, remove the thin black vein (you can use your fingers or a small deveining knife), and you’re good to go!

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