Can you see him in there? He is hiding beneath all the yummy!
I didn’t even miss the bun. I used romaine hearts because that is what I had but butter lettuce would have been a better choice. I served it with mayo free coleslaw and an English muffin. It all felt very decadent and only cost me 5 points.
4 Tbsp Low Fat Mayonnaise
2 Tbsp sweet pickle relish
1 Tbsp shallot, minced
1 tsp capers, minced
1 tsp Taco Bell Mild Sauce (Yes you can get it in a jar and I love it!!)
1 pound large shrimp, pealed and deveined
Butter flavored pan spray
1 ½ tsp Cajun seasoning
1 small tomato
6 large butter lettuce leaves (shred 2 of the leaves)
¼ red onion, thinly sliced
- Combine the first five ingredients in a small bowl. Stir and taste. You may want to add a little salt and pepper.
- Heat a large skillet over medium-high heat and spray with pan spray.
- Combine shrimp and Cajun seasoning and add to pan. Cook about 2 minutes. The shrimp will curl and become pink and plump.
- Place one lettuce leaf on each plate and start to layer. I did shrimp, then a little sauce, then veggies and a little more sauce.
This was wonderful and refreshing. I don’t necessarily think there is anything wrong with making this on a roll but I just feel more full when I have my bread separate.
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As many of you know David is starting Law School next week!! So, we have been taking advantage of having him home as much as possible. We live in beautiful Southern California and our home is just over the canyon from Malibu. How did we get so lucky?
This salad was the star of our beach picnic this Thursday. It packed nicely in Ziploc containers and was just what my body wanted to eat at the beach. The flavors were light and refreshing and the shrimp and quinoa filled me up without weighing me down. I think this would be a perfect recipe to take to a potluck. Let me know what you think.
Shrimp and Quinoa Salad
1 cup quinoa, uncooked
2 cups water
½ tsp salt
½ pound shrimp, pealed, deveined and cooked
½ cup mint, chopped
1 cup parsley, chopped
2 Tbsp red onion, minced
1 medium tomato, diced
2 tsp extra virgin olive oil
juice and zest of one lemon
salt and pepper to taste
- Bring water, quinoa, and salt to boil in a saucepan. Reduce to a simmer and cover. Cook about 15 min. until water is absorbed and the look of the grain changes.
- Drain into a fine colander.
- Add the quinoa and rest of ingredients to a large bowl and mix well to combine.
Each serving is just under a cup but only 3 points. I liked it for lunch with carrots and hummus. You could also double the serving and have it as a whole meal in a bowl.
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Posted in Lunch, Shrimp on May 21, 2009|
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If you have not yet looked at Gina’s Weight Watchers Recipes you should. I love to use this site as an inspiration. I saw the Shrimp Salad on her site and I knew it would be great. I made a few changes based on what I had on hand and replacing the sour cream with fat-free yogurt. I serve this with lemon wedges and a toasted Whole-Wheat English Muffin.
Creamy Shrimp Salad
1/4 cup Fage fat-free yogurt
2 tbsp Best Foods Reduced fat mayonnaise
16 oz cooked shrimp, cut into chuncks if large
1 medium English cucumber, cut in quarters and thinly sliced
4 small stalks of celery, thinly sliced
6 small radishes, thinly sliced
4 medium scallions, sliced thinly
2 tbsp fresh dill, minced
salt, pepper, and fresh lemon juice to taste
lemon wedges for serving
- Combine the yogurt and mayonnaise with a splash of lemon juice.
- Add the rest of the ingredients and salt and pepper to taste.
- Evenly divide into four small bowls and enjoy.
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