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Imagine a virgin Bloody Mary – tomato juice, Worcestershire sauce, Tabasco, celery and lemon juice. Now add some shrimp and crunchy bits of red bell pepper. The result? Raoul’s Shrimp Salad from Patricia Wells’ Salad as a Meal.
The first step of this recipe was to combine the dressing ingredients with the vegetables and then refrigerate the mixture for an hour or so to let the flavors develop.
While the red peppers and celery were marinating, I cooked the fresh shrimp purchased from our local harbor. (It’s nice to live at the beach.) I combined water and cider vinegar in a stock pot with some Old Bay seasoning and brought it to a boil. Then I added the shrimp, waited for it to return to a boil, covered the pot and turned off the heat. In about five minutes, the shrimp were opaque and perfectly cooked. I removed them from the cooking liquid and let them cool.
Then, it was just a matter of combining the vegetables with the shrimp and sprinkling some chives on top. I served some steamed broccoli with a squeeze of lemon on the side.
Raoul’s Shrimp Salad is loaded with Protein, Vitamin C, Vitamin D and Selenium. It is also a good source of Vitamin A, Vitamin K, Niacin, Vitamin B12, Iron, Phosphorus and Copper. Note that shrimp is high in Cholesterol, but it has no Saturated Fat. Only you can decide if it is a good fit for your meal plan.
All nutritional information provided here was calculated by Diabetic Foodie using the tools on the nutritiondata.com website.
Makes 4 servings
Per serving: 217 calories, 3g fat (1g sat), 258mg cholesterol, 417mg sodium, 10g carb, 2g fiber, 4g sugar, 36g protein
Disclosure: For my participation in the Four Weeks of Salad as a Meal Challenge, I received a copy of Salad as a Meal by Patricia Wells plus two copies to give away. This post contains at least one affiliate link, which means if you click it and make a purchase, I will receive a tiny fee. Please see my disclosures page for more information.