Shrimp Salad with Arugula Pesto - 3g Carbs, 0g Fiber
Recipe From: Leafy Greens: An A-to-Z Guide to 30 Types of Greens Plus
More Than 120 Delicious Recipes - 2012 Today's Diet & Nutrition
Serves: 3 or 4
Time: 30 minutes
8 cups water
Salt and freshly ground black pepper
1 onion, cut in half but unpeeled
3 cloves garlic, lightly crushed
1 carrot, peeled and cut into chunks
1/2 bunch parsley
2 bay leaves
1 Tbsp vinegar
1/2 cup dry white wine
2 lb medium-to-large shrimp, shell on
2 cups arugula, trimmed, washed, and dried
1 clove garlic
2 Tbsp walnuts or pine nuts
1/2 cup extra virgin olive oil, more or less
1/4 cup minced parsley
Lemon wedges
Simmer together the water, salt, pepper, onion, garlic, carrot, parsley,
bay leaves, vinegar, and white wine for about 10 minutes. Add the shrimp
and simmer until they begin to turn pink, about 2 or 3 minutes. Turn off
the heat and let the shrimp cool in the water for 10 minutes.
Remove any tough stems from the arugula. Place it in a food processor or blender with some salt, the garlic, nuts, and 1/4 tsp pepper. Add 1/4 cup
olive oil and pulse. With the motor running, add additional olive oil to
make a creamy sauce.
Remove the shrimp from the stock (strain and reserve it for another use),
shell them, and toss with the minced parsley, a few tablespoons of olive
oil, and salt and pepper to taste. Top with the arugula pesto and serve
with lemon wedges.
Other greens to use: The flavor of watercress is nearly as powerful and
distinctive as that of arugula. Anything else would get lost in the
shuffle (of course you could use basil for the pesto).
Serving: 4
Nutrition per Serving:
507 Calories, 33g Total Fat, 5g Saturated Fat, 6g Polyunsaturated Fat,
21g Monounsaturated Fat, 345mg Cholesterol, 339mg; Sodium, 3g Carbs,
0g Fiber, 47g Protein
D&N Tip: If not eating as a main dish, this can serve more.
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