Greek Salad with Broiled Shrimp - 8g Carbs, 3g Fiber, 6g Sugar
From: Diabetic Kitchen Dinners Desserts Ebook
A classic Greek salad that captures the flavors of the Mediterranean is paired with sumptuous broiled shrimp.
Servings: 4
1 dozen medium to large shrimp, deveined, shelled and broiled
2 cups plum tomatoes, chopped (or halved grape tomatoes)
1 cup cucumber, chopped
1/2 cup bell pepper, chopped
1/4 cup red onion, chopped
1/4 cup feta cheese, crumbled
2 Tbsp black olives, sliced
2 Tbsp white balsamic vinegar
2 Tbsp olive oil
2 tsp capers
1 tsp fresh oregano, snipped
1/2 tdp fresh basil, snipped
1. Preheat oven to broil.
2. Remove shells from shrimp then using tip of sharp knife, slit top of the shrimp along the vein, remove and discard.
3. Brush each shrimp with a light coating of olive oil and place on broiler pan.
4. Place on broiler pan 7 inches from heat and broil 3 minutes per side or until the shrimp turn pink and start to curl. When done, remove from oven and place in an ice bath.
5. In a large bowl gently toss together tomatoes, cucumber, sweet pepper, red onion, black olive, fresh herbs, capers and chilled shrimp.
6. In a separate bowl whisk together balsamic vinegar and olive oil. Pour over salad mixture, tossing gently to coat. Sprinkle feta cheese over the top.
Servings: 4
Nutrition per Serving: 142 Calories, 10g Fat, 8g Carbs, 3g Fiber, 6g Sugar, 7g Protein
Posted by: chefgloria1030@yahoo.com
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