Tex-Mex Shrimp Stew

4 t olive oil
1 onion, diced
2 garlic cloves, minced
1 green bell pepper, diced
1 (141/2 oz) can diced tomatoes w/ green chiles
1 (10 oz) box frozen corn kernels
1/4 t salt
1/8 t cinnamon
1 pound medium shrimp, peeled and deveined
2 T chopped fresh cilantro
4 lime wedges

1. Heat the oil in a Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring frequently, until golden, about 3 minutes. Add the bell pepper and cook, stirring frequently, until softened, about 2 minutes.
2. Add the tomatoes, corn, salt, and cinnamon and bring to a boil. Stir in the shrimp; return to a boil. Reduce the heat and simmer, covered, until the shrimp are just opaque in the center, about 4 minutes. Sprinkle with the cilantro and serve with the lime wedges.

Serving about 1 1/3 cup is 6 points.

Grilled halibut w/ Peach and Pepper Salsa

Salsa:
2 1/2 c coarsely chopped peeled yellow peaches (about 1 1/4 lbs)
1 1/3 c chopped red bell pepper
1/2 c thinly sliced green onions
1/2 c chopped fresh arugula (I used spinach)
1/3 c fresh lemon juice (about 2 lemons)
2 T chopped fresh oregano
1/4 t salt
1 habanero pepper, seeded and mined (I omitted this)
1 garlic clove minced

Fish:
2 T fresh lemon juice
2 T olive oil
1 t paprika
2 garlic cloves, minced
6 (6-oz) skinless halibut fillets
1/2 t salt
1/2 t pepper
Cooking spray

1. To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.
2. Prepare grill to medium-high heat.
3. To prepare fish, combine 2 juice, oil, paprika, and 2 garlic cloves in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.
4. Remove fish from marinade; discard marinade. Sprinkle fish evenly with 1/2 t salt and black pepper. Place fish on a grill rack coated w/ cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve fish with salsa. Yield; 6 servings (serving size 1 fillet and about 2/3c salsa).
Cal 267; Fat8.6g Fiber 2.3g

Linguine w/ Spicy Shrimp

By Cooking Light

8 oz uncooked linguine
2 T butter
1/2 c finely chopped onion
3 garlic cloves, minced
2 plum tomatoes, chopped
1 lb peeled & deveined medium shrimp
1 1/2 t Cajun seasoning
1/2 t ground red pepper
1/8 t salt
1/2 c half-and-half
1/2 c chopped fresh flat-leaf parsley

1. Cook pasta according to package directions, omitting salt & fat. Drain. Place pasta in a large bowl; keep warm.
2. Melt butter in a large skillet over medium-high heat. Add onion; saute 3 minutes, stirring occasionally. Add garlic and tomatoes; saute 2 minutes, stirring constantly. Sprinkle shrimp w/ Cajun seasoning, red pepper, and salt. Add shrimp mixture to pan; saute 3 minutes or until shrimp are almost done; remove from heat. Stir in half-and-half. Pour shrimp mixture over pasta; toss. Sprinkle w/ parsley. Yield: 4 servings (serving size; 1 1/4 cups).
Cal 436; Fat 12.1g; Fiber 2.7g

crab bisque

Paul got this recipe from the chef person at HEB one night. It's kind of expensive but super easy, fast, and tasty. He mopped up every last drop with french bread!

1 jar Cookwell and Company Zuppa di Nonna (fancy gourmet soup from HEB)
8 ounces crab meat
1 cup heavy cream

Combine it all in a large soup pot, bring to a boil. Serve it hot. That's it!

Makes 6-8 servings, you could easily halve this recipe and freeze the rest of the jarred soup for another time. It's a little spicy; the soup has italian sausage in it.