Seafood Caesar - 5g Carbs, 2g Fiber
From: The South Beach Diet (Phase 1)
A Summer Seafood Salad
Adding seafood to a lettuce-based salad is a wonderful way to create
a summery lunch or light dinner. This refreshing salad uses shrimp,
crabmeat, and a healthy version of a popular dressing that you can
easily prepare at home.
Everybody loves crisp, creamy Caesar salad, and when you add our
garlic-and-lemon-grilled shrimp along with fresh lump crabmeat, it
gets even better! If you're grilling outdoors, skewer the shrimp or
use a grill topper to keep the shrimp from falling through the grate.
Prep time: 20 minutes
Cook time: 8 minutes
Servings: 4
3/4 lb large shrimp (about 16), peeled and deveined
2 tsp PLUS 2 Tbsp extra-virgin olive oil
2 garlic cloves, minced
1 tsp grated lemon zest
1/4 tsp freshly ground black pepper
2 tsp fresh lemon juice
4 anchovy fillets, minced OR 2 tsp anchovy paste
1 tsp Dijon mustard
1 (1-lb ) head romaine lettuce, chopped (8 cups)
1 Tbsp freshly grated Parmesan cheese
1/2 lb lump crabmeat (about 1 cup)
In a medium bowl, toss shrimp with 2 teaspoons of the oil, half of
the garlic, lemon zest, and pepper.
Lightly coat a grill or grill pan with cooking spray and heat to
medium-high. Grill shrimp until they turn pink, 2 to 3 minutes
per side. Remove from the heat and set aside.
In a large bowl, whisk together lemon juice, anchovies, mustard,
and remaining garlic. Slowly whisk in remaining 2 tablespoons oil.
Add lettuce and cheese and toss well. Divide lettuce among 4 plates,
top with shrimp and crab, and serve.
Serving: 2-cups
Nutrition per Serving:
207 Calories, 12g Fat, 2g Sat, 20g Protein, 5g Carbs, 2g Fiber,
391mg Sodium
