Hot Garlic Prawns

Hot Garlic Prawns

Ingredients

 1/2 kg prawns (shrimps)

 2 tbsp chilli bean paste

 2 tsp chilli paste

 3 tbsp chopped garlic

 3 spring onions

 1 tbsp sugar

 2 tbsp vinegar

 2 tsp soya sauce

 3 tbsp white wine

 cooking oil

 3 tsp corn flour

 2 tbsp beaten egg

 100 ml chicken stock

Method

Flatten and slit prawns. Marinate in corn flour, white wine, egg and salt.

 Deep fry the prawns until light golden. Remove from pan and drain.

 Fry the chilli paste and chilli bean paste together. 

Add the garlic and saute for a minute.

 Add the soya sauce, vinegar, white wine, sugar and spring onions to the pan. 

Pour in the stock and stir in the corn flour mixed with water. Return the prawns to the pan. Heat through and serve.

NO-FRY SHRIMP STIR-FRY

NO-FRY SHRIMP STIR-FRY 

The secret to super easy stir-fry? 

A microwave. This delicious, 

diabetes-friendly recipe turns six

 ingredients into a quick 

weeknight meal in minutes 

MAKES: 4 servings

SERVING SIZE: 1 1/4 cups

CARB GRAMS PER SERVING: 29

12 ounces frozen deveined, peeled 

(with tails intact if desired), 

cooked shrimp, thawed and drained

1/3 cup bottled light Asian salad dressing

3 cups purchased broccoli florets

 1/4 cup water

1 8.8 ounce pouch cooked brown rice

1 cup purchased shredded carrots

2 teaspoons purchased 

toasted sesame seeds

Crushed red pepper (optional)

In a medium bowl, combine shrimp and salad

 dressing; cover and marinate in the refrigerator

 for 30 minutes, stirring occasionally.

2.

 In a 2-quart microwave-safe casserole, 

 combine broccoli and the water. Microwave,

 covered, on 100 percent power (high) for 

2 minutes, stirring once halfway through 

cooking.

Drain in a colander and return to casserole.

3. 

Add shrimp mixture, rice, and carrots to 

 drained broccoli in casserole. Microwave, 

covered, on 100 percent power (high) for 

3 to 5 minutes or until mixture is heated 

through, stirring once halfway through cooking.

4. 

Divide shrimp mixture among four serving

  bowls. Sprinkle with sesame seeds and,

if desired, crushed red pepper. 

Makes 4 servings (1-1/4 cups each).

Shrimp 'Cooked' in Citrus Juice

Shrimp 'Cooked' in Citrus Juice

All over South America, people "cook" fish by soaking it in citrus juice. After marinating several hours, the seafood turns opaque and firm, with a texture half-way between sushi and traditionally cooked fish.

Ingredients

1 ½ pounds large (about 20 per pound) shrimp, shelled and deveined
1 yellow bell pepper, cored, seeded and cut into thin strips about 2 inches long
1 red bell pepper, cored, seeded and cut into thin strips about 2 inches long
Half a small red onion, cut into thin slivers
1 small bunch cilantro, thick stems removed, the rest chopped coarsely
1 tablespoon plus 1 teaspoon fine sea or kosher salt
1 Scotch bonnet, jalapeno or hot chili pepper of your choice, stemmed and minced
12 lemons, or as needed
8 limes, or as needed
4 oranges, or as needed

Preparation

 Toss the shrimp, yellow and red pepper, onion, cilantro, salt and chili pepper together in a bowl to mix them evenly. Pack into a non-reactive container (a 2-quart glass jar works well). 

Squeeze the citrus, strain out any seeds and pour over the shrimp and vegetables. There should be enough juice to cover the shrimp and vegetables, if not add more. 

Seal the container and refrigerate until the shrimp is opaque, 12 hours to one day.


To serve: Drain, discard most of the liquid and pile the shrimp and vegetables in a serving bowl.

Caribbean Seafood Stew

Caribbean Seafood Stew

Seafood is one of the most common cuisine types in the Caribbean islands, and each island often has its own specialty. In this stew recipe, shrimp and fish fillets are cooked in a spicy coconut sauce made from finely chopped jalapeno pepper and minced garlic. Serve this stew over rice, another Caribbean mainstay, for a unique and complete meal.

Ingredients

2 tablespoons olive oil
1 tablespoon lime juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound skinless orange roughy or red snapper fillets, cut into 1-inch cubes
1 cup chopped onion
1 cup chopped green sweet pepper
6 cloves garlic, minced (1 tablespoon)
1 jalapeno pepper, seeded and finely chopped
1 14-1/2-ounce can diced tomatoes
1/2 cup unsweetened coconut milk
8 ounces peeled and deveined uncooked medium shrimp
1/2 cup snipped cilantro
2 cups hot cooked rice
2 tablespoons snipped fresh cilantro
Bottled hot pepper sauce (optional)

Directions

In a medium bowl stir together 1 tablespoon of the olive oil, lime juice, salt, and pepper. Add fish cubes; toss to coat. Set aside.
In a 3-quart saucepan heat remaining oil over medium-high heat. Add the onion, sweet pepper, garlic, and jalapeno. Cook and stir 4 minutes until onion is tender but not brown. Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally.
Stir in shrimp, fish mixture, and 1/2 cup cilantro. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until fish just flakes easily with a fork and shrimp turn opaque, stirring occasionally.
Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired.
Makes 4 to 6 servings.

Thai Coconut Shrimp with Brown Rice Pasta

Thai Coconut Shrimp with Brown Rice Pasta

Thai cuisine is beloved for its pungent flavors and fiery curries. In this noodle bowl, we’ve used the sweet creaminess of light coconut milk and the good-for-you monounsaturated fat of natural peanut butter to balance the sharper tastes of garlic, ginger and spicy red pepper.

INGREDIENTS

8 oz dry brown rice noodles or pasta of your choice
2 cups broccoli florets
2/3 cup light coconut milk
1 tbsp tomato paste
3 tbsp natural peanut butter with sea salt
1 tsp ginger, ground
4 cloves garlic, minced
1/4 tsp red pepper flakes
Juice of 1/2 lime
1 red bell pepper, sliced into thin strips
1 cup bean sprouts
24 medium raw shrimp, peeled, deveined and rinsed under cold running water

Preparation

Bring 2 medium pots of water to a boil over high heat. In 1 pot, cook pasta according to package directions, then rinse with hot water to ensure pasta doesn’t get sticky when left to stand. (NOTE: Hot water washes away the starch better than cold water.) Fluff pasta with your fingers or a fork to further de-clump noodles, then set aside. In the second pot of boiling water, add broccoli, cover, turn heat down to low and simmer for 5 minutes. Drain and set aside.

Meanwhile, in a bowl, add coconut milk, tomato paste, peanut butter, ginger, garlic, pepper flakes and lime juice. Use a fork or whisk to thoroughly combine.

Simmer coconut mixture, bell pepper and bean sprouts in a nonstick pan over medium-low heat for 5 minutes, stirring often to prevent clumping. Add shrimp and cook for another 2 minutes, then flip shrimp over and continue to cook for a final minute.

Toss noodles and broccoli with coconut-shrimp mixture and serve piping hot.

Shrimp Crostini

Shrimp Crostini

Ingredients

1 (8-ounce) package cream cheese, softened

1/4 cup mayonnaise

5 cloves garlic, minced and divided

2 tablespoons minced green onion

1 tablespoon black pepper

2 tablespoons butter

3 tablespoons minced fresh parsley leaves

24 medium fresh shrimp, peeled and deveined

24 toasted French bread rounds

Cherry tomatoes, halved, for garnish

Fresh parsley leaves, for garnish

Method

In a small bowl, mix together cream cheese, mayonnaise, 2 cloves garlic, green onion and pepper; set aside. 

In a large skillet, melt butter over medium heat. Add remaining 3 cloves garlic and parsley. Add shrimp; cook for 3 to 4 minutes, or until pink and firm. Do not overcook. 

Spread cream cheese mixture evenly over French bread rounds. Top each with 1 shrimp. Garnish with tomato halves and parsley leaves.

Fried Rice with Shrimp and Cashews

Fried Rice with Shrimp and Cashews

Ingredients

2 3/4 cups water

1 1/2 cups uncooked long-grain white rice, rinsed and drained

1/4 teaspoon salt

5 tablespoons grapeseed oil, divided

1 cup eggs, beaten to blend

1 cup large shrimp, peeled and deveined

4 small carrots (about 4 ounces total), peeled and finely diced

3 green onions, white parts thinly sliced and green parts cut diagonally into 1-inch pieces

1/4 cup reduced-sodium soy sauce

1 1/2 teaspoons fish sauce (such as nam pla or nuoc nam)

1 teaspoon toasted sesame oil

1/3 cup roasted cashews, coarsely chopped

Method

Combine the water, rice, and 1/4 teaspoon of salt in a saucepan and cook until the rice is tender and water is absorbed. Transfer the steamed rice to a baking sheet to cool to room temperature. Cover and refrigerate until cold. Heat a large wok over medium-high heat until the first wisp of white smoke comes off of the wok. Add 1 tablespoon of grapeseed oil to the wok and tilt the wok to coat. Add the eggs and quickly stir until just cooked, about 30 seconds. Remove the eggs from the wok and set aside on a plate.

Heat 3 tablespoons of grapeseed oil in the wok over medium-high heat. Add the shrimp and stir-fry until pink and almost cooked through, about 1 minute.

Add the carrots to the wok and stir fry for 1 minute. Stir in the white parts of the green onions.

Add the cold rice and stir fry for 2 minutes or until heated through. Drizzle with the remaining 1 tablespoon of grapeseed oil.

Add the soy sauce, fish sauce, and sesame oil and continue to stir fry for 1 minute. Stir in the eggs and cashews.

Transfer the rice to a bowl and sprinkle with the green parts of the green onions and serve.

Spiced & Fried Small Shrimp

Spiced & Fried Small Shrimp

Unakka Chemmeen Chammanthi

Ingredients
1 cup - Dried small shrimps
8 to 10 - Dried whole red chilies
1/2 cup - Freshly grated coconut
5 flakes - Garlic
small piece - Ginger
A small marble size - Seedless tamarind
2 sprigs - Curry leaves
Salt to taste

Method

1 ) Heat a pan with little coconut oil, add dried shrimps, red chilies and on a low flame fry, taking care not to burn the ingredients till the shrimps are fried and cooked in that low flame. Take off the stove and cool.

2 ) Add to a blender / grinder, the fried ingredients, run the blender and powder the shrimp and chilies. Then add garlic, ginger, curry leaves, tamarind, coconut and salt to taste. Run the blender and grind all the ingredients well to a coarse mixture.

Salad with Avocado and Grilled Shrimp

Salad with  Avocado and Grilled Shrimp

Ingredients

1 lb. medium or large shrimp, peeled and deveined
Ginger Dressing (see make-ahead recipe below)
1/2 pineapple, peeled, cored and diced
2 mangoes, peeled, seeded and diced
1 papaya, peeled, seeded and diced
1 head butter lettuce, core removed, washed and chopped
1 ripe, Fresh Hass Avocado, seeded, peeled and cut into 1/4-inch slices

Ginger Dressing
2 cloves garlic
3 Tbsp. finely chopped ginger
1/4 cup coarsely chopped cilantro
2 lemons, zested and juiced
3 Tbsp. canola oil

Method
Place shrimp a medium bowl. Mix with half of the Ginger Dressing. Cover and refrigerate for 20 minutes.
Thread shrimp onto pre-soaked wooden skewers.
Pre-heat a grill or grill pan to high heat. Grill shrimp until cooked through, 2-3 minutes per side. Remove from heat. Using a fork or tongs, slide shrimp off of skewers and place shrimp in a bowl covered with foil to keep the shrimp warm.
In a medium bowl, toss together pineapple, mango and papaya.
Divide lettuce equally among salad plates and top each plate with even amounts of pineapple mixture, avocado slices and shrimp. Drizzle with reserved dressing.

Ginger Dressing 

Place garlic, ginger, cilantro, lemon zest and juice, and oil in a food processor. Blend until smooth.

The grilled shrimp can be served warm or cold with this salad.

Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Slow Cooker Jambalaya

Slow Cooker Jambalaya

Ingredients
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound frozen cooked shrimp without tails

Directions
In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Serve over your favorite cooked rice.

Linguine with Garlic, Prawns & Spinach

Linguine with Garlic, Prawns & Spinach

The mistake that people often make with this pasta dish is to use cooked prawns instead of raw ones. The prawns need to be raw so they can absorb the flavours of the garlic and the lemons, and yet still be juicy and tender. Substitute the linguine with spaghetti if you fancy and make sure that you use a good-quality extra virgin olive oil for the best flavour.

Ingredients

300g linguine

salt and freshly ground black pepper

4 tbsp extra virgin olive oil

1 garlic clove sliced

150g spinach leaves

400g peeled uncooked prawns

4 tbsp chopped flat-leaf parsley

grated zest of 1 unwaxed lemon

10 cherry tomatoes quartered

Method

Cook the pasta in a large saucepan in plenty of boiling salted water until al dente.

Meanwhile, in a large frying pan, heat the oil over a medium heat and fry the garlic for 1 minute until golden. Add the spinach and cook for a further 2 minutes.

Add the prawns with the parsley and season with salt and pepper.

Stir well and continue to cook for 2 minutes.

Once the pasta is cooked, drain and add to the frying pan, then lower the heat.

Add the lemon zest and cherry tomatoes and stir everything together for 30 seconds.

Serve immediately.SERVES 4

Lobster Cheesecake

Lobster Cheesecake

This is an elegant brunch or light yet rich supper entree. It's the perfect showcase for spiny lobster meat. If you want to make the recipe more economical, substitute wild-caught pink shrimp for the lobster meat.

Ingredients

Crumb Crust:

6 tablespoons browned butter*

¾ cup seasoned dry breadcrumbs

¾ cup plain dry breadcrumbs

Lobster Filling:

1 pound cream cheese, softened

4 eggs, separated

8 tablespoons (1 stick) butter, softened

1/2 teaspoon fresh-ground black pepper

1 ½ pounds spiny lobster tails, meat removed from shells and cut into chunks

2 tablespoons minced chives plus 6 whole chives, for garnish

Method

To make crust: Combine all ingredients and press the mixture evenly and firmly into the bottom of a 9- or 10-inch springform pan. Refrigerate.

To make filling: Preheat oven to 300 degrees.

In a food processor fitted with the metal blade, process the cream cheese until smooth and creamy. Add the egg yolks, one at a time, processing well after each addition. Add the butter and pepper and process to combine well.

Put the chunks of lobster meat in the food processor. Use on/off pulses to chop the lobster meat and incorporate it into the batter; don't overprocess, you want some texture. Transfer the cheese mixture to a large bowl and stir in the chopped chives.

Using clean beaters and bowl of an electric mixer, beat the egg whites on medium speed until stiff peaks form. Fold the egg whites into the lobster mixture. Pour into the chilled crust.

Garnish the top with whole chives. Bake 1 hour. Turn oven off, but leave the cake in the oven for another hour. Remove from oven and serve warm or at room temperature.

Makes 10 to 12 servings.

Note*To brown butter: Melt unsalted butter in a glass measure in the microwave. Remove any foam that collects on the top. Pour off the golden liquid into a skillet. Discard the white watery portion at the bottom of the cup. Heat the golden liquid butter in the skillet over medium heat until it turns golden brown. Browning butter gives it a nutty flavor.

Almond cream Pistachio Lobster

Almond cream Pistachio Lobster

Ingredients

4 royal prawn (Lobster) (caliber 5/7)

3.5 oz. pistachios

0.42 cups pistachio oil

3.5 oz. crushed almonds

1 egg yolk

1 oz. butter

0.42 cups prawn fumet

0.63 cups cream

2 tomatoes

1 flat parsley leaf

Ocean salt, pepper (mill)

Method

Prepare a pistachio cream. Smoothly mix the crushed pistachios with some prawn fumet and cream.

Decorticate and season the prawn. Keep the carcasses for the decoration. Glaze the prawn with yolk and cover them with the ground almonds.

Cook in clarified butter in a hot pan. About 1 minute from each side. The almonds must be gold-colored.

Prune the tomatoes for 1 minute in boiling water. Cut them into diamond-shapes and saute in butter.

Place some ground pistachios on the outer edge of the serving dish. Pour the pistachio cream in the middle of the dish and lay the prawn on top of it.

Decorate with a nice prawn carcass, some tomato diamonds for the color, a drop of pistachio oil and, to finish this dish, a green herb or grass.

Shrimp Cobb Salad

Shrimp Cobb Salad

Ingredients:

Dressing:

1/4 cup Balsamic Vinegar

1/4 cup Olive Oil

1 tsp Grey Poupon

1/2 large Shallot

1 Garlic Clove

4-5 Chives

Salt/Pepper to taste

Dice the garlic and chives. Slice the shallot into paper-thin strips.

Cobb Salad:

1/2 head Red Leaf Lettuce

1/2 head Romaine

3 Hard Boiled Eggs (quartered)

1 Large Avocado (diced)

1 Tomatillo (diced)

3 Roma Tomatoes (diced)

1 Yellow Tomato (diced)

1 Garlic Clove (minced)

1/2 Large Shallot (minced)

3 Tbsp Vinegar

7oz Roquefort Cheese

1/2 lb Shrimp (peeled)

1/4 cup White Wine

2 Lemons

4 sliced of Bacon (cooked and diced)

Method

Whisk all the dressing ingredients together and refrigerate for an hour.

Since I can't stand plain raw tomatoes, combine the tomatoes, tomatillo, shallots, and garlic with the vinegar and juice from one lemon. Salt and pepper to taste and refrigerate for an hour to allow flavors to set.

If you don't mind the tomatoes raw, just add them to the salad without marinating them.

Sautee the shrimp off in some Olive Oil. As they near doneness, add the juice from the other lemon and wine.

Chop the romaine and red leaf up and layer in a shallow salad bowl.

Add the dressing. Layer each ingredient in a row.

Shrimp & Garlic with Linguini

Shrimp & Garlic with Linguini

Linguine With Shrimp, Tomatoes, Mushrooms and Garlic

Ingredients

2 tablespoons grape seed oil or other neutral oil, divided

24 large shrimp, peeled and deveined

2 cups sliced mushrooms

Kosher salt and fresh-ground black pepper, to taste

¼ cup white wine

12 cherry tomatoes, halved, or 24 grape tomatoes

1/4 cup sliced scallions

1 pound dry linguine, cooked according to package directions

1/2 cup Legal Sea Foods Garlic Butter* or purchased garlic butter**

1 tablespoon fresh-squeezed lemon juice

¼ cup chopped Italian parsley

Method

Heat 1 tablespoon oil in a large sauté pan over medium-high heat. Add shrimp in batches and cook well on both sides. Remove each batch to a plate and season with salt and pepper.

Using the same pan, heat remaining 1 tablespoon oil and add mushrooms. Cook over medium heat until browned. Season with salt and pepper. Return shrimp to pan. Add white wine and se a wooden spoon to scrape any browned bits from the bottom of the pan.

Add tomatoes and scallions to pan and toss well. Add pasta and garlic butter to pan, toss. Add lemon juice. Turn off heat and continue tossing to incorporate butter and pasta with pan sauce. Add parsley, adjust seasoning and toss to combine. Divide among plates. Makes 6 to 8 servings.

*To make Legal Sea Foods Garlic Butter: Combine 1 stick (1/2 cup) softened unsalted butter, 1/2 cup fine-chopped fresh flat-leaf parsley, 2 tablespoons fresh lemon juice, 1 tablespoon minced garlic, 1/4 teaspoon salt or to taste and 1/4 teaspoon fresh-ground black pepper in a food processor fitted with the metal blade. Process until smooth. Makes 1/2 cup.

**Land O Lakes Roasted Garlic Butter With Oil can be purchased in a tub in the dairy section of the supermarket. If using this produce in this recipe, increase the lemon juice to 3 tablespoons and add ¼ cup chopped Italian parsley when you add the butter.

Chef's tips: Take the time to get the pan really hot before you start cooking. Get a good sear on the shrimp and make sure the mushrooms are cooked through. Reduce the ingredients to thicken the pan sauce. It shouldn't be thin. The sauce should hug the pasta tightly.

Ceviche

Ceviche

For those who need a bit of background, Ceviche is a South American dish composed of white fish, shrimp, scallops on their own or mixed together, with lots of coriander and sometimes corn and beans. Its not cooked with heat, but with the acid of citrus fruit; namely lime.

Ingredients:

10 fresh limes. (these gave me just over a cup of fresh juice but you can use the easier to use juice made from concentrate as well)

4 large scallops

6 extra large shrimp

A nice piece of halibut. (Ask your fishmonger to give you about 1 serving's worth)

1/2 a red onion

1 or 2 chiles

1 jalepeno pepper

1/2 cup fresh coriander (also known as cilantro)

Method

Start with your limes.

Add the zest of 1 lime to a non-reactive (glass or plastic) bowl.

Then, roll each lime around on a hard surface while applying pressure with your hands so that they'll yield the most juice. Slice limes in half squeeze them out into a measuring cup and set aside.

Prepare your onions onions and peppers by dicing them neatly. Chop up your coriander, and set aside.

Take your lovely piece of halibut (or whatever white fish you decide on... tilapia, flounder, cod...whatever) and get your sharpest knife out and cut off about 1/3 of the filet's worth of fish like so.

Cut the fish down again into thin slices. Think sashimi.

Then, take your scallops, which always remind me of marshmallows... and cut them down widthwise so they're thinner too.

Then, ready your shrimps.

If you have a good source for seafood, you can ask them to de-vein them for you when you ask for them. Otherwise, you're going to have to do this yourself. Start by peeling them and then taking a small knife (a paring knife will do) and running the blade down the back of the shrimp. Run the shrimp under cold water while rubbing its back where you've cut and the vein should come free. You can also pull out the vein with your knife as well.

Once that's done, cut them in half so you'll have twice as many pieces of shrimp.

Bring back your bowl of zest now and put the halibut, scallops and shrimp into it.

Then, add the remainder of your ingredients including the lime juice, ensuring you have enough juice to cover everything up.

Give it a good stir, and cover with plastic wrap and refrigerate for 18-24 hours, but remember to stir up the mixture every few hours if you can remember to.

The next day, your ceviche will be ready. Strain what you want to serve from the lime juice mixture and rinse it so that it won't taste overpoweringly limey and serve.

Shrimp Curry

Shrimp Curry

This typical Kerala preparation is a very spicy curry which goes well with rice or tapioca...

Ingredients

1. 2 red chillies split, cut into quarters lengthways and seeded

2. 1 small red onion, chopped

3. 2.5cm piece of fresh root ginger, peeled and chopped

4. 1 tbsp vegetable or sunflower oil

5. 1 tsp black mustard seeds

6. ½ tsp fenugreek seeds

7. 14 curry leaves, fresh or dried

8. ½ tsp turmeric

9. ½ tsp cracked black peppercorns

10. 250g jumbo prawns, leave some with their tails on if you like

11. 150ml reduced-fat coconut milk

Method

1. Make the chillies, onion and ginger along with 3 tbsp water into a smoothish paste

2. Heat the oil in a heavy pan or wok. When hot, toss in the mustard and fenugreek seeds, and curry leaves - theyll crackle and pop - and fry for 10 seconds.

3. Add the onion paste, turn the heat down a tad and cook without colouring for about 5 minutes. Splash in some water if it starts to catch.

4. Add the turmeric and cracked peppercorns and stir the spices around for a few seconds before tipping in the prawns.

5. Pour in the coconut milk and bring to a simmer, stirring all the time. The milk will take on a yellow colour from the turmeric.

6. Cook for 1 minute until everythings heated through. Squeeze over some lime, sprinkle with fresh coriander and serve with rice.

Shrimp Cocktail Salad

Shrimp Cocktail Salad

A tasty chilled salad with shrimp that has been tossed with cocktail sauce and dill.

Ingredients

* 1/3 c mayonnaise

* 3 Tbsp seafood cocktail sauce

* 3/4 lb frozen shelled deveined cooked bay shrimp, thawed

* 1 c coarsely chopped celery

* 3 Tbsp coarsely chopped dill pickle

* 6 c shredded leaf lettuce

Method

1. In small bowwl, combine mayo and cocktail sauce; blend well 2. In medium bowl, combine shrimp, celery and pickle. Stir in mayo mixture. Serve immediately, or cover and refrigerate unitl serving time. 3. To serve, arrange lettuce on large serving platter, or on individual serving plates. Spoon salad onto lettuce.

Notes: To reduce the fat by about 9 grams per serving, use light mayo instead of regular mayo.