Recipe of the Week - Champion Nutrition USA - Shrimp & Crab Toss

Here's an easy, protein rich meal you can toss together in minutes! Seriously tasty with a nice kick, you won't have leftovers of this one! There are tons of options for serving - over pasta, spaghetti squash, potato, rice, in a tortilla... endless possibilities, but I have to say, it's just fine on it's own if you don't have room for carbs!


Shrimp & Crab Toss

By: Chelle Stafford
Prep Time: 10 minutes Ready In: 25 minutes
Cook Time: 15 minutes Yields: 4 servings (311.2g/11.0oz)


Ingredients:

• 8 oz SHRIMP, RAW, peeled and deveined
• 5 oz LUMP CRAB MEAT, COOKED
• 8 oz MUSHROOM, BROWN, RAW, Italian or Crimini, sliced
• 1 tbsp GARLIC, RAW
• 1/2 tsp WORCESTERSHIRE
• 14 oz Muir Glen Fire Roasted Diced Tomatoes with Chipotle Peppers
• 1 tbsp OLIVE OIL
• 1 cup Organic Low Sodium Chicken Broth (I used Pacific brand)
• 1 tsp Mrs Dash Southwest Chipotle
• 8 oz Greek Yogurt, 0% Plain

Directions:

• Saute sliced mushrooms and garlic together in olive oil. Add splash of Worcestershire sauce.
• When mushrooms are almost done, add shrimp (peeled and deveined). Cook about 2-3 minutes, until pink and no longer translucent.
• Add crab meat (cooked) and tomatoes (you can use any variety of diced or crushed tomatoes - each offers a different flavor).
• In a bowl, combine 1 cup chicken broth with 1 cup Plain Greek Yogurt and 1 tsp Mrs Dash Southwest Chipotle. 
• When smooth, add to skillet and stir well. Allow to heat through, then remove from heat.
• Serve immediately.

Serve over: whole grain pasta, brown rice, quinoa, spaghetti squash, baked potato, or even in a tortilla!

Nutrition: Per serving: 195 calories; 23 g protein, 14g carbohydrates, 4 g fat, 2 g fiber.

Here's an easy, protein rich meal you can toss together in minutes! Seriously tasty with a nice kick, you won't have leftovers of this one! There are tons of options for serving - over pasta, spaghetti squash, potato, rice, in a tortilla... endless possibilities, but I have to say, it's just fine on it's own if you don't have room for carbs!


Shrimp & Crab Toss

By: Chelle Stafford
Prep Time: 10 minutes Ready In: 25 minutes
Cook Time: 15 minutes Yields: 4 servings (311.2g/11.0oz)


Ingredients:

• 8 oz SHRIMP, RAW, peeled and deveined
• 5 oz LUMP CRAB MEAT, COOKED
• 8 oz MUSHROOM, BROWN, RAW, Italian or Crimini, sliced
• 1 tbsp GARLIC, RAW
• 1/2 tsp WORCESTERSHIRE
• 14 oz Muir Glen Fire Roasted Diced Tomatoes with Chipotle Peppers
• 1 tbsp OLIVE OIL
• 1 cup Organic Low Sodium Chicken Broth (I used Pacific brand)
• 1 tsp Mrs Dash Southwest Chipotle
• 8 oz Greek Yogurt, 0% Plain

Directions:

• Saute sliced mushrooms and garlic together in olive oil. Add splash of Worcestershire sauce.
• When mushrooms are almost done, add shrimp (peeled and deveined). Cook about 2-3 minutes, until pink and no longer translucent.
• Add crab meat (cooked) and tomatoes (you can use any variety of diced or crushed tomatoes - each offers a different flavor).
• In a bowl, combine 1 cup chicken broth with 1 cup Plain Greek Yogurt and 1 tsp Mrs Dash Southwest Chipotle. 
• When smooth, add to skillet and stir well. Allow to heat through, then remove from heat.
• Serve immediately.

Serve over: whole grain pasta, brown rice, quinoa, spaghetti squash, baked potato, or even in a tortilla!

Nutrition: Per serving: 195 calories; 23 g protein, 14g carbohydrates, 4 g fat, 2 g fiber.

Here's an easy, protein rich meal you can toss together in minutes! Seriously tasty with a nice kick, you won't have leftovers of this one! There are tons of options for serving - over pasta, spaghetti squash, potato, rice, in a tortilla... endless possibilities, but I have to say, it's just fine on it's own if you don't have room for carbs!


Shrimp & Crab Toss

By: Chelle Stafford
Prep Time: 10 minutes Ready In: 25 minutes
Cook Time: 15 minutes Yields: 4 servings (311.2g/11.0oz)


Ingredients:

• 8 oz SHRIMP, RAW, peeled and deveined
• 5 oz LUMP CRAB MEAT, COOKED
• 8 oz MUSHROOM, BROWN, RAW, Italian or Crimini, sliced
• 1 tbsp GARLIC, RAW
• 1/2 tsp WORCESTERSHIRE
• 14 oz Muir Glen Fire Roasted Diced Tomatoes with Chipotle Peppers
• 1 tbsp OLIVE OIL
• 1 cup Organic Low Sodium Chicken Broth (I used Pacific brand)
• 1 tsp Mrs Dash Southwest Chipotle
• 8 oz Greek Yogurt, 0% Plain

Directions:

• Saute sliced mushrooms and garlic together in olive oil. Add splash of Worcestershire sauce.
• When mushrooms are almost done, add shrimp (peeled and deveined). Cook about 2-3 minutes, until pink and no longer translucent.
• Add crab meat (cooked) and tomatoes (you can use any variety of diced or crushed tomatoes - each offers a different flavor).
• In a bowl, combine 1 cup chicken broth with 1 cup Plain Greek Yogurt and 1 tsp Mrs Dash Southwest Chipotle. 
• When smooth, add to skillet and stir well. Allow to heat through, then remove from heat.
• Serve immediately.

Serve over: whole grain pasta, brown rice, quinoa, spaghetti squash, baked potato, or even in a tortilla!

Nutrition: Per serving: 195 calories; 23 g protein, 14g carbohydrates, 4 g fat, 2 g fiber.