Grilled Shrimp Cocktail with Yellow Gazpacho Salsa - 11g Carbs, 2g Fiber, 0g Added Sugar
From: Eating Well - June/July 2006
Yellow tomatoes have a lower acidity than their red cousins and
several varieties are among the earliest in the season to ripen.
Here they combine with cool cucumber and yellow bell peppers in
a refreshing salsa. Grilled shrimp make this dish a more
full-flavored and elegant version of shrimp cocktail.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat
| Low sodium | Heart healthy | Healthy weight | High potassium |
Gluten free
Active Time: 40 minutes
Total Time: 1 hour
Servings: 4
4 medium yellow tomatoes, (1 lb), seeded and finely chopped
1 yellow bell pepper, finely chopped
1 medium cucumber, peeled, seeded and finely chopped
1 stalk celery, finely chopped
1/2 small red onion, finely chopped
2 Tbsp minced fresh chives
2 Tbsp white-wine vinegar
2 Tbsp lemon juice
1 Tbsp Worcestershire sauce
1/2 tsp freshly ground pepper
1/4 tsp salt
Several dashes hot sauce, to taste
1 lb raw shrimp, (21-25 per lb; see Note), peeled and deveined
2 cloves garlic, minced
2 Tbsp minced fresh thyme
1. Mix tomatoes, bell pepper, cucumber, celery, onion, chives, vinegar,
lemon juice, Worcestershire sauce, pepper, salt and hot sauce in a large
bowl. Cover and chill for at least 20 minutes or up to 1 day.
2. Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate
for 20 minutes.
3. Coat a grill pan with cooking spray and heat over medium-high heat
or preheat the grill to medium-high and oil the grill rack (see Tip).
Cook the shrimp until pink and firm, about 2 minutes per side. Serve
the shrimp with the salsa in martini glasses or bowls.
Tips & Notes
* Make Ahead Tip: Prepare through Step 1. Cover and refrigerate
for up to 1 day.
* Note: Shrimp is usually sold by the number needed to make one pound.
For example, "21-25 count" means there will be 21 to 25 shrimp in a
pound. Size names, such as "large" or "extra large," are not standardized,
so to be sure you're getting the size you want, order by the count (or
number) per pound.
* Both wild-caught and farm-raised shrimp can damage the surrounding
ecosystems when not managed properly. Fortunately, it is possible to
buy shrimp that have been raised or caught with sound environmental
practices. Look for fresh or frozen shrimp certified by an independent
agency, such as Wild American Shrimp or Marine Stewardship Council. If
you can't find certified shrimp, choose wild-caught shrimp from North
America—it's more likely to be sustainably caught.
* To peel shrimp, grasp the legs and hold onto the tail while you twist
off the shell. Save the shells to make a tasty stock: Simmer, in enough
water to cover, for 10 minutes, then strain. The "vein" running along a
shrimp's back (technically the dorsal surface, opposite the legs) under
a thin layer of flesh is really its digestive tract.
* To devein, use a paring knife to make a slit along the length of the
shrimp. Under running water, remove the tract with the knife tip.
* Tip: To oil the grill rack, oil a folded paper towel, hold it with
tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Servings: 4
Nutrition per serving:
136 Calories, 1g Fat, 0g Sat, 0g Mono, 168mg Cholesterol, 20g Protein,
11g Carbs, 2g Fiber, 0g Added Sugars, 419mg Sodium, 717mg Potassium
Nutrition Bonus: Vitamin C (130% daily value), Iron (25% dv),
Potassium (19% dv), Folate (15% dv)
1/2 Carbohydrate Serving
Exchanges: 2 vegetable; 2 1/2 very lean meat
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