Saturday, February 11, 2006

Shrimp Salad Entrees: Test Kitchen Series

I was the type of kid who never wanted to achieve something until someone told me it was out of my reach. Fresh and raw vegetables can be a real challenge after weight loss surgery. The stomach capacity is smaller and food must be chewed well and slowly. Lots of people give up on fresh vegetables, but I know there's healing power in garden produce so I'm resolving to study, plan and eat more fresh, raw vegetables.

The following two salads are topped with jumbo shimp to marry the best of lean protein with the fiber and vitamin power of fresh vegetables. (Why the emphasis on fiber?)


Herb-Sauteed Shrimp Salad
1 Cup shrimp
Herbs and spices: Cilantro, Dill, parsley, pepper, salt
Olive oil
Romaine lettuce mix
1 tomato
1/4 cup of carrots
Apple cider vinegar
1 oz. fat-free American cheese

Heat a sauce pan with small amount of extra virgin olive oil. Place shrimp, spaced out, in hot oil. Add herbs and spices and cook until shrimp are pink, but still firm.

Arrange salad items already sprinkled with vinegar. Place shrimp on top of crisp salad and put cheese on top.


Lemon-Cilantro Shrimp Salad
2 cups of shrimp
Olive oil
Cilantro
1/3 cup of lemon juice
Romaine lettuce mix
1/2 cup of carrots (shredded)
1/2 avocado (diced)
Apple cider vinegar
Cheese was optional

Heat a sauce pan with small amount of extra virgin olive oil. Place shrimp, spaced out, in hot oil. Add lemon juice and cilantro and cook until shrimp are pink, but still firm.

Arrange salad items already sprinkled with vinegar. Place shrimp on top of crisp salad and put cheese on top. Makes two servings

I'll be the first to admit I'm exprimenting. The carrots are present in each recipe because I have a huge bag of baby carrots and everyone in the house has been munching on carrots except the cats. The carrots are all about texture, crunch and fiber. They contain a big percentage of natural sugars, but the calorie price is still low considering they pack lots of vitamins and healing.

Avocadoes are incredible fruits (or vegetables, you tell me). They contain a high amount of fat, but it's the type of fat associated with a healthy heart. They provide fiber and protein at the same time as well as having 60 percent more potassium than bananas. And you weight loss surgery, postops, it's also high in Vitamin E (Helps hair, nails, scarring, etc.)


Shrimp's a little pricey, but we have a good selection of it down here on the Gulf Coast. It's an awesome lean protein with about 60-80 calories a serving with very little fat and no carbohydrates. It's also got a decent amount of iron and other vitamins. The biggest minus would be for folks who have high cholesterol levels. This may come as a shock if you follow this blog, but high cholesterol is the one very common health problem I don't have. I will be doing the shrimp salad variations with crunchy vegetables more often.

2 comments:

Anonymous said...

You always out do yourself!
Thank you for all your work
You make the post-op world a better Place..

Carole said...

Frances, this all looks awesome! You're the best!

God Bless,
Carole