Warning: Use of undefined constant DC_MAX_ATTEMPTS - assumed 'DC_MAX_ATTEMPTS' (this will throw an Error in a future version of PHP) in /home/heartnia/public_html/wp-content/plugins/wp-download-codes/wp-download-codes.php on line 32

Warning: Use of undefined constant DC_ALLOWED_DOWNLOADS - assumed 'DC_ALLOWED_DOWNLOADS' (this will throw an Error in a future version of PHP) in /home/heartnia/public_html/wp-content/plugins/wp-download-codes/wp-download-codes.php on line 33

Warning: Use of undefined constant DC_FILE_TYPES - assumed 'DC_FILE_TYPES' (this will throw an Error in a future version of PHP) in /home/heartnia/public_html/wp-content/plugins/wp-download-codes/wp-download-codes.php on line 34

Warning: Use of undefined constant DC_CODE_CHARS - assumed 'DC_CODE_CHARS' (this will throw an Error in a future version of PHP) in /home/heartnia/public_html/wp-content/plugins/wp-download-codes/wp-download-codes.php on line 35

Warning: Use of undefined constant DC_HEADER_CONTENT_TYPE - assumed 'DC_HEADER_CONTENT_TYPE' (this will throw an Error in a future version of PHP) in /home/heartnia/public_html/wp-content/plugins/wp-download-codes/wp-download-codes.php on line 36
Shrimp and Grapefruit Salad – Heart Niagara

Shrimp and Grapefruit Salad

Prep Time: 30 Min Servings: 6 servings Difficulty: very easy

Ingredients:

  • 2 Shallots
  • 6 Slices fresh ginger
  • 2 Large grapefruit
  • 3 tbsp Chopped peanuts
  • 1 lb. Extra large raw shrimp,peeled and de-veined
  • 1 Head of Boston or leaf lettuce
  • 1⁄4 cup Chopped fresh mint or basil
  • 3 tbsp Lime juice
  • 1-3 Hot peppers, minced
  • 1⁄2 tsp Brown sugar

Dressing

  • 1⁄4 cup Chopped fresh coriander
  • 1⁄2 tsp Grated lime rind
  • 4 tsp Fish sauce
  • 1 tsp Fresh ginger, grated
  • 1/3 cup Canola oil

Directions:

  1. Cut rind and pith from grapefruits. Over a bowl, cut out segments, reserving 2 tablespoons of the juice.
  2. Slice shallots into thin rings.
  3. In a non-stick skillet heat oil to medium and add shallots and cook until golden. Set aside on paper towel and drain.
  4. In a saucepan, bring 6 cups of salted water and ginger to boil over high heat. Add shrimp and cook until opaque, about 11⁄2 minutes. Drain and let cool.
  5. Combine coriander, mint, lime rind and juice, fish sauce, reserved grapefruit juice and shallots, oil, hot peppers, ginger and sugar. Refrigerate to chill for up to 4 hours.
  6. Divide lettuce leaves among 6 salad plates and arrange grapefruit segments over lettuce.
  7. Toss shrimp with dressing and arrange over grapefruit. Top with shallots and peanuts.

Notes:

Pepper should be added to the point of a comfortable heat.

Nutritional information per serving: Protein 14g Total fat 6g Carbohydrates 12g Calories 151 Sodium 416mg Cholesterol 86mg

 

print
print
%d bloggers like this: