Healthy Recipes: Shrimp Po Boy Sliders

INGREDIENTS:
1 pound Shrimp, peeled, deveined, tail-removed
½ tablespoon Olive oil
1 Lemon, cut in half
2 teaspoon Old bay seasoning
1 Whole wheat baguette
1 cup Alfalfa sprouts
1 tablespoon Horseradish
½ cup Ketchup
¼ cup Low-fat mayonnaise

PREPARATION:
• Bring a large sauté pan to medium-high heat. Add olive oil.
• Add shrimp, old bay seasoning and lemon juice to the sauté pan. Then add both lemon halves.
• Allow shrimp to sear until it reaches an internal temperature of 145 or until it turns pink.
• Once shrimp is perfectly cooked, remove from pan and strain.
• Combine horseradish, ketchup and low-fat mayonnaise in a bowl to make a shrimp cocktail aioli.
• Build each sandwich with 1 tablespoons of shrimp cocktail aioli, 2 ounces of cooked shrimp, 1/4 cup alfalfa sprouts on 1/8 of whole wheat baguette.

NUTRITION:
Servings: 8
Serving Size: 1 Sandwich
Calories: 180
Fiber: 2 grams
Carbohydrates: 22 grams
Protein: 16 grams
Fat: 3.5 grams

Healthy Recipes: Grilled Shrimp Caesar Salad

INGREDIENTS:
15 cups Romaine lettuce, washed, chopped
3/4 cup Turkey bacon, cooked, rough chopped (2 tablespoons per salad)
15 Roma tomatoes, quartered (3 quarters per salad)
1/2 cup Parmesan cheese, shredded (1 tablespoon per salad)
25 pieces Shrimp (large), peeled and deveined
5 pieces Crostini, make baguette or use multi-grain bread cut very thin on a bias (1 piece per salad)
3/4 cup H3 Caesar Dressing (recipe below)

PREPARATION:

• Wash and chop romaine lettuce.


• Toss lettuce with Caesar Dressing to lightly coat.


• Place 3 cups of lettuce in each bowl.


• Garnish each salad with 2 tablespoons of rough chopped turkey bacon.


• Add the quartered tomatoes on the side of the bowl.


• Place crostini sticking in the salad but on a bias.


• Place grilled shrimp kebobs on top of the salad as a criss-cross.


• Garnish with parmesan cheese.

Serves: 5
Calories: 270
Sodium: 700 mg
Carbohydrates: 12 grams

Fiber: 2 grams

Protein: 32 grams

 

H3 Caesar Dressing

INGREDIENTS:

1 ½ cups Pureed cottage cheese

1 Tablespoon Red wine vinegar

 ¼ cup Lemon juice

1 Tablespoon Worcestershire sauce

2 Tablespoons Anchovy paste

½ teaspoon Mustard powder

4 Garlic cloves, crushed

3 Tablespoons Olive oil

½ cup Parmesan cheese

PREPARATION:

• Place garlic cloves in food processor and blend until crushed.


• Add remaining ingredients and process until smooth.


• There will be some lumps of cheese, but that is normal.

Serves: 20

Serving Size:  1 tablespoon

Calories: 40

Sodium:  125mg

Carbohydrates: 1 gram

Protein: 3 grams