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Thread: Shrimp salad

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    Hit By Ban Bus! pacific breeze's Avatar
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    Default Shrimp salad

    Shrimp salad
    From the South Beach diet

    Shrimp
    1/2 cup dry white wine
    1/2 teaspoon mustard seeds
    1/8 teaspoon red-pepper flakes
    1 bay leaf
    1/2 lemon, sliced
    3/4 pound large shrimp, peeled and deveined

    Herb-Dill Dressing
    1 1/2 tablespoons extra-virgin olive oil
    1 1/2 tablespoons red wine vinegar
    1 tablespoon water
    1 tablespoon chopped fresh basil
    1 tablespoon chopped fresh dill
    1/2 teaspoon finely chopped garlic
    1/2 teaspoon Dijon mustard
    1/4 medium onion, sliced
    1/2 large head romaine lettuce
    2 ripe tomatoes, cut into wedges
    3 fresh mushrooms, sliced
    Fresh dill sprigs (optional)

    To make the shrimp: Combine the wine, mustard seeds, pepper flakes, bay leaves, and lemon in a large saucepan. Add water to fill the pan two-thirds full. Bring to a boil over high heat. Add the shrimp, and cook for 3-4 minutes or until the shrimp have turned pink and are no longer translucent in the center. Drain and cool. Discard the bay leaves.

    To make the herb-dill dressing: In a screw-top jar, mix the olive oil, red wine vinegar, water, basil, dill, garlic, mustard, and onion. Shake well.

    Place the shrimp in a large bowl and add the dressing. Toss well, cover, and refrigerate until well chilled.

    Serve the shrimp mixture on romaine lettuce leaves and surround with the tomato wedges and mushroom slices. Garnish with dill sprigs, if using.
    Serves 2.

    Nutritional Information:
    382 calories
    14 g total fat (2 g saturated fat)
    260 mg cholesterol
    16 g carbohydrate
    38 g protein
    4 g fiber
    310 mg sodium

  2. #2
    Hit By Ban Bus! pacific breeze's Avatar
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    Default Re: Shrimp salad

    I made this salad without the tomatoes last night and it was great.

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