Tag Archives: shrimp

Recipes

Light and Easy Summer Crab Salad

It’s summer and it’s hot around my neck of the woods. But not as hot as some of my friends are suffering. Nonetheless, it’s a great time for cool salads that require no cooking.

Crab, shrimp, and lobster can all be purchased already cooked and in nice packages that require little or no effort to get them ready for a salad. This recipe is based on Atkins version with only a few minor adjustments to it. It is good for all levels of the eating plan, including Induction, so enjoy it. It is made with crab, but feel free to substitute in shrimp or lobster, or even chopped or shredded chicken.

The recipe makes four servings, although I got five out of it… and it could have been six if I hadn’t pigged out to eat it before it went bad. You can also make a crab salad sandwich if you put it on a low carb bun.

Crab Salad with Avocado 

3 tablespoons Mayonnaise
2 tablespoons Fresh Lime Juice
1 teaspoon Cumin
1/2 teaspoon Paprika
1/4 teaspoon Cayenne Pepper
8 ounces Crab, cleaned and picked free of shells
2 stalks medium (7-1/2″ – 8″ long) Celery or
1/2 cup Daikon Radish (diced)
1 Haas Avocado
4 leaves Romaine Lettuce leaves

Remove avocado from the skins, saving the skin for a bowl. Cut the avocado into small cubes. Put in a bowl with a 1/4 teaspoon of the lime juice and cover with plastic wrap.

In a medium-sized bowl, mix mayonnaise, cumin, lime juice, paprika, and cayenne pepper until it’s well-blended. Add the crab meat and celery or daikon radish. Mix together until completely coated wth the sauce. Add salt and pepper to your preference.

Stir in the avocado cubes. Chill for an hour before serving, if you wish. If you’re only serving two servings, put the crab mixture back in the avocado skins for display, then place on a lettuce leaf on the plate.

If you are serving four, then dispense with the avocado skins and serve on top of the lettuce.

Makes four servings.

Nutrition Information per serving:
Calories: 203 Fat: 15.2 g Net Carbs: 1.9 g Protein: 12.6 g

Main Dish, Recipes, Seafood

Shrimp and Asparagus — Colorful and Delightful

This week, I decided to adapt an enticing recipe that was on Fine Cooking by Jennifer Armentrout. To be honest, not a lot of adjustment was needed to make it low carb, except for the one key item of “grits” with cheddar cheese. I am not a huge grits fan, so it doesn’t bother me to lose this, but the substitute should be something similar. In my mind, this was another job for my favorite combo, cauliflower and daikon radish riced to the texture of grits. It came out deliciously wonderful and as the roomie put, “that’s a keeper.” Try it for yourself.

Shrimp and Asparagus with Cauli-grits

1- 1/2 tablespoons unsalted Butter
1 clove Garlic, minced
1-1/2 cups homemade or sodium free Chicken Broth
2 cups riced Cauliflower
1 cup riced Daikon
freshly ground Black Pepper
1/2 cup grated extra-sharp Cheddar
1/2 tsp. Tabasco or other hot sauce; more to taste

1/2 lb. medium-thick Asparagus, trimmed and sliced on the diagonal into 1-inch pieces
1 lb. large Shrimp, peeled and deveined
1 to 2 Scallions (green parts only), thinly sliced (optional)

Heat 1/2 Tbs. of the butter in a medium saucepan over medium heat. Add the garlic and cook until you can just smell it, 30 to 60 seconds. Add the broth and bring to a boil over high heat. Stir in the riced cauliflower and daikon and 1/4 tsp. salt. Reduce the heat to low, cover, and cook, stirring occasionally, until the mixture is thickened and most of the liquid is absorbed or evaporated, 20 to 25 minutes. Stir in the Cheddar and 1/4 tsp. of the hot sauce. Season to taste with salt and pepper. Cover and set aside in a warm spot.

Heat 1 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add the asparagus, sprinkle with a little salt, and cook, stirring frequently, until crisp-tender and lightly browned, 3 to 4 minutes. Add the shrimp and cook until the shrimp is opaque and the asparagus is tender, about 3 to 4 minutes. Reduce the heat to low and add the Worcestershire sauce. Season to taste with salt and pepper. Serve the shrimp and asparagus over the grits. Top with sprinkled scallions.

Makes 4 servings

Nutrition Info: Calories: 305.7 Fat: 18.4 g Net Carbs: 3.9 g Protein: 28.8 g

TIP: No asparagus at the market (or the cost is just too dear)? Try this dish with broccolini (baby broccoli). It will be colorful and the young spears are perfect.

Posted on 4/24/2013