Over this past weekend, I stepped outside of my food comfort zone and tried… shrimp. And it was actually pretty decent. I am one picky eater, and have never been a fan of any sort of seafood, but I thought I’d give this just one try. The texture threw me off slightly, but overall I enjoyed it. I think to begin with I’d have to eat shrimp with something (my dish for example had rice in with the shrimp) and Fitnessmag.com have posted a yummy Shrimp Cesar Salad. I enjoy Cesar salad’s and by throwing some shrimp along with it, gives the salad an extra boost- and a healthy boost at that. Read below for the ingredients and directions:
Ingredients
Nonstick cooking spray
4 slices whole-grain bread
1 tablespoon canola oil
1 pound raw shrimp, shelled and cleaned, tails removed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons lemon juice
4 tablespoons light mayonnaise
1 teaspoon Worcestershire sauce
4 tablespoons finely grated Parmesan
1/4 teaspoon garlic powder
8 cups torn romaine lettuce
1/2 cup thinly sliced red onion
4 tablespoons shaved Parmesan
Directions
1. Preheat the broiler. Mist a shallow baking sheet with cooking spray. Brush the bread lightly on both sides with the canola oil; cut into 3/4-inch cubes. Place in a single layer on the sheet and broil until lightly browned, about 1 minute per side. Transfer croutons to a plate and let cool.
2. Toss the shrimp with salt and black pepper and place in a single layer on the same baking sheet. Broil 2 minutes per side or until just cooked through.
3. In a bowl, whisk together the lemon juice, mayonnaise, Worcestershire, grated Parmesan, garlic powder, and 2 tablespoons water.
4. Toss the lettuce, onion, and croutons in a bowl; drizzle dressing over the top and toss to combine. Spoon shrimp on top; garnish with shaved Parmesan.
Makes: 4 servings
Prep time: 7 minutes
Cook time: 6 minutes
Nutrition facts per serving: 327 calories, 32g protein, 26g carbohydrate, 12g fat (2.4g saturated), 5g fiber
Source: Marge Perry/Fitness Magazine
June 15, 2010
