Executive Chef Jeff Anderson shows Sabrina Rodriguez some healthy appetizers for Thanksgiving Day.
In the video he makes Marinated Shrimp in Lemon Dill Sauch and Roasted Squash with Spinach and Gruyere.
Marinated Shrimp in Lemon-Dill Sauce
Mixed and chilled a day ahead, these sweet shellfish are served right in the sauce for a tangy, easy-to-eat treat.
Prep Time: 10 Minutes
Ready In: 10 Minutes
1 1/2 cups Safeway SELECT(TM) Mayonnaise
1/2 cup Lucerne(R) Sour Cream
1/3 cup fresh lemon juice
1/4 cup sugar
1 large red onion, peeled and thinly sliced
1/3 cup chopped fresh dill
1/4 teaspoon salt
2 pounds jumbo shrimp, peeled and deveined
2 pounds cooked extra-large shrimp (26 to 30 per pound)
1. In a large bowl, stir together mayonnaise, sour cream, lemon juice, sugar, onion, dill, and salt. Stir in shrimp.
2. Cover and refrigerate overnight, stirring once.
3. Serve with frilly toothpicks.
Nutrition per serving:
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 58 mg
Sodium 102 mg
Total Carbohydrates 1 g
Dietary Fiber 0 g
Protein 6 g
Roasted Squash with Spinach and Gruyere
Acorn squash halves stuffed with spinach, cheese, and walnuts make a delicious meal. Round out the menu with a loaf of crusty bread.
2 acorn squash (about 1 lb. each)
1 (10 ounce) package frozen chopped spinach, thawed
1 1/2 cups shredded Gruyere cheese
1/2 cup walnut halves, chopped
Salt and fresh-ground pepper
1. Preheat oven to 425 degrees F. Rinse squash and cut each in half lengthwise; scoop out and discard seeds. Place squash halves, cut side down, in a lightly oiled 10- by 15-inch pan.
2. Bake until squash is just tender when pierced, about 25 minutes. Meanwhile, squeeze moisture from spinach. In a bowl, mix spinach, 1 cup of the cheese, the walnuts, and salt and pepper to taste.
3. With tongs or a spatula, turn squash halves over and spoon spinach mixture equally into cavities. Sprinkle equally with remaining 1/2 cup cheese. Return squash to oven and bake until cheese melts and filling is hot in the center, 15 to 20 minutes.
To shorten the pre-dinner prep time, you can roast the squash the night before, then simply reheat the halves for a few minutes before adding the spinach mixture.
Nutrition per serving
Total Fat 26 g
Saturated Fat 10 g
Cholesterol 54 mg
Sodium 324 mg
Total Carbohydrates 31 g
Dietary Fiber 7 g
Protein 22 g