Number of Servings: 2Ingredient: 1 lb OLA! Cooked Peeled & Deveined Shrimp3 lemons, juiced3 limes, juiced1/2 cup cucumber, peeled, seeded and diced into 1/4-inch pieces1/2 cup red onion, finely chopped1 serrano chile, seeded and finely chopped1 cup seeded and diced tomatoes1 avocado, peeled, seeded, and chopped into 1/2-inch pieces1/2 bunch cilantro roughly chopped, plus leaves for garnishInstructions: Defrost and drain shrimp. Transfer to a bowl. Add lime, and lemon juices. Stir in cucumber, red onion and Serrano chile. Refrigerate for 1 hour. Stir in tomato, avocado and chopped cilantro. Mix gently, taste and season with salt. Allow to sit at room temperature for about 20 minutes before serving. TO SERVE: Spoon ceviche into martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with tortilla chips or fried plantain strips.
Source: Sea Port Products Corporation
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This is a simple yet elegant salad for a beach-side picnic or an afternoon luncheon. You'll be sure to impress your friends!Number of Servings: 4Ingredient: 1 cup dried Jasmine or sushi rice1 pound medium cooked shrimp, fresh or frozen, thawed1 ripe mango, cut into ½-inch cubes¼ cup slivered almonds, toasted10 fresh mint leaves, chopped1 tablespoon extra virgin olive oil1 tablespoon fresh lime juice2 teaspoons honey1 garlic clove, minced½ teaspoon kosher saltFreshly ground pepper to tasteNutrition Information: 310 calories, 9g fat (1g saturated, 0.6g omega-3), 170mg cholesterol, 290mg sodium, 32g carbohydrate, 2g fiber, 26g protein, 25% vitamin A, 15% vitamin C, 20% iron
Instructions: Cook the rice according to package directions and set aside. Add the shrimp, mango, almonds, and mint and toss to combine. Whisk together the olive oil, lime juice, honey, garlic, salt, and pepper and add to the rice mixture. Stir gently to combine. Serve warm or chill in the refrigerator for several hours and serve cold.
Source:
Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Authors, The Moms' Guide to Meal Makeovers
www.MealMakeoverMoms.com
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This is a perfect salad for a warm summer evening! Not only is it delicious but it is loaded with heart healthy nutrients. Relax and enjoy!Number of Servings: 4Ingredient: 1 tablespoon extra virgin olive oil1 tablespoon chopped fresh cilantroJuice of one lime (about 2 tablespoons)1 pound medium or large cooked shrimp1 cup grape or cherry tomatoes, halved1 avocado, cut into ½-inch cubes¼ teaspoon kosher saltFreshly ground pepperNutrition Information: 220 calories; 11g fat (2g saturated, 0.5g omega-3); 330mg sodium; 6g carbohydrates; 3g fiber; 25g protein; 20% vitamin C, 20% iron
Instructions: Whisk the olive oil, cilantro, and lime juice in a large bowl. Add the shrimp, tomato halves, avocado, and salt and toss gently. Season with additional salt and pepper to taste. Serve immediately or chill overnight.
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Here is a perfect shrimp dish to start off any meal. Celebrate the upcoming holidays with this festive appetizer. This month treat yourself and your family to shrimp! It’s healthy and delicious and can be prepared in a variety of ways.Number of Servings: 4Ingredient: 1 1/2 pounds Florida Shrimp, cooked, peeled and deveined1 cup white vinegar1 cup red onions, chopped (large pieces)1/2 cup canola oil2 tablespoons capers2 teaspoons garlic, mincedNutrition Information: Calories: 220
Protein: 22g
Carbohydrates: 8g
Fat Total: 11g
Saturated Fat: 1g
Calories from fat: 100
Cholesterol: 200mg
Instructions: Combine all ingredients and refrigerate overnight, stirring occasionally. Remove shrimp and onions from marinade and serve with salad green or pasta.
Source: Recipe compliments of FL Bureau of Seafood and Aquaculture Marketing
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Get your healthy dose of omega-3 fats in this light & delicious recipe. This a tasty way to meet your goal of eating seafood at least two times a week. Number of Servings: 4Ingredient: 1 pound cooked Florida shrimp, peeled and deveined1 15-ounce can black beans, rinsed and drained1 8 3/4-ounce can whole kernel corn, drained1/2 cup chopped Florida red bell pepper1/2 cup chopped Florida celery1/4 cup chopped red onion1/4 cup chopped cilantro or parsley3 tablespoons chopped Florida green onions1 jalapeño pepper, seeded and finely chopped1/4 teaspoon cuminsliced Florida avocado, garnishRed Wine Vinegar Dressing (recipes follows)Red Wine Dressing1/4 cup olive oil3 tablespoons red wine vinegar3 tablespoons lime juiceNutrition Information: Calories: 220
Calories from fat: 21
Fat Total: 2g
Saturated Fat: 0g
Cholesterol: 174mg
Total Carbohydrates: 16g
Protein: 29g
Red Wine Dressing
Calories: 128
Calories from fat: 119
Fat Total: 13g
Saturated Fat: 2g
Cholesterol: 0mg
Total Carbohydrates: 3g
Protein: 0g
Instructions: Combine all ingredients, except avocado and dressing; refrigerate for one hour. Serve with Red Wine Vinegar Dressing. Garnish with avocado slices.
Red Wine Dressing
In a small bowl, combine all ingredients; mix well. Pour over shrimp mixture.
Yield: 1/2 cup.
Source: Recipe compliments of FL Bureau of Seafood and Aquaculture Marketing
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This simple, tasty dip can be made in minutes and served to friends who drop by over the holidays.Number of Servings: 6Ingredient: One 6-ounce (4 ounce drained weight) can tiny shrimp, drained½ cup light sour cream¼ cup cocktail sauceOne 8-ounce bag sugar snap peas or snow peasNutrition Information: (per serving)
70 calories, 2g fat (1g saturated, 0.1g omega-3), 55mg cholesterol, 300mg sodium, 7g carbohydrate, 1g fiber, 6g protein, 10% vitamin A, 15% vitamin C, 10% calcium
Instructions: In a medium bowl, gently combine the shrimp, sour cream, and cocktail sauce. Place in a small festive serving bowl and serve with sugar snap peas for dipping.
Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com
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