For His Master's Veneration: Stunning Shrimp with warm coleslaw or Tuna Croquettes As You Please!

Well it wont be long until Super Bowl time and Master may want to have guests over. Lets hope the “Polar Vortex” has vanished by then!

Here are a couple of recipes you and your family might just fall in love with for the new year! Both can be presented as entrees or as appetizers.

Shrimp with Warm Coleslaw for low carb delight

Low Fat, low calorie, low carbs, yet is still delicious! As Well As: fast and easy to cook and to clean up afterwords! What more do you want for this year?

Ingredients

16 fresh jumbo shrimp in shells
8 slices thick-cut bacon, halved use turkey bacon for less fat
1½ pounds coleslaw mix Suggested to use the one with broccoli (about 11 cups)
¼ cup white wine balsamic vinegar
¼ cup finely chopped fresh chives
1 red and or yellow pepper diced small

Directions

Peel and de-vein shrimp. Rinse shrimp; pat dry. Set aside.

In large skillet cook bacon over medium heat until crisp. Transfer bacon to paper towels; reserve drippings. Return 2 tablespoons drippings to skillet.

Add shrimp to hot drippings; cook & stir over medium heat 4 to 5 minutes or until shrimp are opaque. Remove from skillet; keep warm.

Add coleslaw mix to hot skillet (add 1 to 2 tablespoons additional bacon drippings if necessary; discard remaining drippings). Cook and stir over medium heat 6 minutes or until mixture is wilted and just tender. Stir in vinegar, pepper, and chives. Season to taste with salt and freshly ground black pepper.

As an entree: Crumble cooked bacon and add it to coleslaw mix. Divide mixture among 4 plates and top each with 4 shrimp. Serve with roasted asparagus.

As an Appetizer: divide onto 7 inch plates and top each with a piece of shrimp.

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Tuna Croquettes

Ingredients

2(5oz cans) chunk lite tuna or albacore tuna, drained well and shredded by hand 3 green onions, chopped fine
1 teaspoons Dijon mustard
1 teaspoon Mayonnaise

2 large eggs, beaten
1 teaspoon freshly squeezed lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¾ cup bread crumbs, divided Panko are the best but slave only had Italian on hand so that was used.
oil for frying
Directions

Drain the tuna well between several sheets of paper towels!
Place the tuna, onions, mustard, mayo, eggs, lemon juice, salt, pepper and ¼ cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 4 rounds and set aside on a parchment lined half sheet pan.

Allow to rest for 15 to 20 minutes. This is an important step!

Place the remaining bread crumbs into a pie plate. One at a time, roll each round in the panko to coat on all sides.

Flatten slightly back on the parchment and put in refrigerator for half an hour.

Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.

If you do not have bread crumbs, you can use crushed crackers ( if using saltines omit the salt!)

This is also good with canned chicken or salmon, just be sure and drain them, well!

use as an appetizer with this tasty dip:

1 spoonful mayonnaise

1 spoonful brown spicy mustard

a few squirts of honey. Don't forget the toothpicks!

For that matter use it as stuffing for mushrooms. Just be sure to cook so it holds together!

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Makes four patties. At 2 per serving was $2 each even adding a salad came to $2.50 each, can't beat that!

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Now salmon patties are traditionally served with creamed peas, so lets do something slightly different with this.

Microwave bag of plain, no sauce peas. Add in a mixture of Mascarpone cheese and plain non fat Greek style yogurt, just a touch of onion, if thinning needed, use no-fat ½ & ½!

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