buonappetito
Well-known member
Just made this at a healthy cooking fish class I teach - nice looking and tasty (especially when paired with Trader Joe's fabulous organice brown rice but one could use quinoa or couscous or bulgur too).
* Exported from MasterCook *
Shrimp Salad with Red Bell Pepper & Lime Vinaigrette
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories :
Amount Measure Ingredient -- Preparation Method
1/4 cup fat-free Italian salad dressing1 Tablespoon fat-free Italian salad dressing
3 teaspoons Jamaican or other Jerk seasoning, divided
1 pound medium fresh shrimp -- Peeled and deveined
2 whole lime -- Grated and juiced
2 tablespoons honey
3 cups cooked brown rice
1 can tropical fruit salad -- Drained
1 cup red bell pepper -- Diced
1/2 cup red onion -- Diced
1/4 cup cilantro leaves, whole -- Chopped
COMBINE 1 Tablespoon Italian salad dressing and 2 teaspoons jerk seasoning in a bowl. Add shrimp and mix well. Let stand 5 to 10 minutes.
HEAT medium pan over medium high heat and spray with non stick cooking spray. Add shrimp and saute for about 2-3 minutes, evenly cooking both sides, until shrimp are pink in color and cut easily with a fork and are done. Do not overcook or shrimp will become tough. Remove shrimp from pan and set aside.
ALTERNATIVELY (Optional method using a grill or grill pan), heat grill pan over medium high heat. Place lime halves cut side down on grill. Cook until lightly charred about 5 minutes; remove limes, cool and juice them. Spray grill pan with non-stick cooking spray. Grill shrimp until pink and cooked through, about 2 minutes per side (Grill shrimp in batches if necessary). Remove shrimp from pan and set aside.
COMBINE lime juice, lime peel, remaining 1 teaspoon jerk seasoning and honey in a small bowl. Whisk in remaining 1/4 cup Italian salad dressing.
COMBINE rice, tropical fruit salad, bell pepper, onion, cilantro, and shrimp in large bowl. Pour lime dressing mixture over and gently toss to coat. Add lime wedges for presentation. Let stand 15 minutes to blend flavors.
***NOTE: Be sure to cook rice prior to preparing recipe. Can also use bulgar or quinoa instead of rice.
SOURCE: Dole Food For Thought, Spring 2006
Start to Finish Time:
"0:35"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 397 Calories; 3g Fat (7.4% calories from fat); 27g Protein; 64g Carbohydrate; 4g Dietary Fiber; 173mg Cholesterol; 436mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Shrimp Salad with Red Bell Pepper & Lime Vinaigrette
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories :
Amount Measure Ingredient -- Preparation Method
1/4 cup fat-free Italian salad dressing1 Tablespoon fat-free Italian salad dressing
3 teaspoons Jamaican or other Jerk seasoning, divided
1 pound medium fresh shrimp -- Peeled and deveined
2 whole lime -- Grated and juiced
2 tablespoons honey
3 cups cooked brown rice
1 can tropical fruit salad -- Drained
1 cup red bell pepper -- Diced
1/2 cup red onion -- Diced
1/4 cup cilantro leaves, whole -- Chopped
COMBINE 1 Tablespoon Italian salad dressing and 2 teaspoons jerk seasoning in a bowl. Add shrimp and mix well. Let stand 5 to 10 minutes.
HEAT medium pan over medium high heat and spray with non stick cooking spray. Add shrimp and saute for about 2-3 minutes, evenly cooking both sides, until shrimp are pink in color and cut easily with a fork and are done. Do not overcook or shrimp will become tough. Remove shrimp from pan and set aside.
ALTERNATIVELY (Optional method using a grill or grill pan), heat grill pan over medium high heat. Place lime halves cut side down on grill. Cook until lightly charred about 5 minutes; remove limes, cool and juice them. Spray grill pan with non-stick cooking spray. Grill shrimp until pink and cooked through, about 2 minutes per side (Grill shrimp in batches if necessary). Remove shrimp from pan and set aside.
COMBINE lime juice, lime peel, remaining 1 teaspoon jerk seasoning and honey in a small bowl. Whisk in remaining 1/4 cup Italian salad dressing.
COMBINE rice, tropical fruit salad, bell pepper, onion, cilantro, and shrimp in large bowl. Pour lime dressing mixture over and gently toss to coat. Add lime wedges for presentation. Let stand 15 minutes to blend flavors.
***NOTE: Be sure to cook rice prior to preparing recipe. Can also use bulgar or quinoa instead of rice.
SOURCE: Dole Food For Thought, Spring 2006
Start to Finish Time:
"0:35"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 397 Calories; 3g Fat (7.4% calories from fat); 27g Protein; 64g Carbohydrate; 4g Dietary Fiber; 173mg Cholesterol; 436mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0