Recipes: Southwestern Shrimp Salad with Corn and Peaches

the recipes

july 98

Southwestern Shrimp Salad with Corn and Peaches

Southwestern Shrimp Salad with Corn and Peaches

(makes 4 servings)

3	medium ears of fresh corn, shucked, and kernels removed from the cob
1	jarred roasted red bell pepper, 5 ounces (150 g), packed in brine, drained, and coarsely chopped
1	small white onion, chopped
1/4	medium jicama, about 4 ounces(120 g) peeled and cut into julienne strips
1/4	teaspoon cumin seed
1	clove garlic, minced
2	tablespoons (30 ml) olive oil
2	tablespoons (30 ml) fresh lime juice
1	fresh jalapeño chile pepper, seeded and finely minced
1	pounds (480 g) peeled, cooked large shrimp, thawed if frozen
2	large ripe peaches
1	head radicchio, separated into leaves
1/4	cup (11 g) minced fresh herbs: cilantro, chervil, basil, mint, or flat-leaf parsley (for garnish)
	freshly ground pepper

1.	In a medium pot of boiling water, blanch the corn kernels for 2 minutes. Drain and refresh under running cold water. Put the corn in a large bowl; add the roasted pepper, onion, and jicama.
2.	In a small skillet, toast the cumin seeds over medium heat, stirring constantly until fragrant, 1 to 2 minutes. Remove the seeds from the skillet, let cool slightly, then crush them with a mortar and pestle or in a spice grinder.
4.	In a glass measure, combine crushed umin seeds, olive oil, lime juice, garlic, and jalapeño. Whisk to combine.
5.	Lay the thawed shrimp in a shallow dish and pour on the cumin-olive oil mixture. Toss to coat. (Salad can be made ahead up to this point, each part covered, and refrigerated.)
6.	Wash and peel the peaches (if necessary, dip the peaches in boiling water for 1 minute to facilitate removing the skin). Cut in half and remove the pits. Slice into wedges and add to the salad bowl.
7.	When ready to serve, arrange 2 or 3 radicchio leaves on individual dinner plates. Toss the corn-peach mixture and spoon onto the leaves.
8.	Arrange the shrimp over the salad and spoon on any remaining dressing.
9.	If desired, garnish with chopped herbs. Season with pepper.

Per Serving:	306 calories (26% calories from fat), 29 g protein, 9 g total fat (1.4 g saturatated fat), 30 g carbohydrate, 6 g dietary fiber, 221 mg cholesterol, 408 mg sodium
Diabetic Exchanges:	3 1/2 lean protein, 1 1/2 carbohydrate (1 bread/starch, 1/2 fruit), 1 vegtable

Fat-Free Toasted Tortilla Chips

(makes 4 servings)

4	6-inch (15 cm) fat-free flour tortillas
	juice of a large fresh lime, strained
	chili powder or cayenne pepper

1.	Preheat oven to 350°F (177°C), Gas Mark 4.
2.	Cut each tortilla into 8 wedges. Pour the strained lime juice into a clean spray bottle (we use a plastic bottle for misting plants, BUT keep it exclusively for this use). Lightly mist each tortilla triangle with the juice. If using, sprinkle lightly with chili powder or cayenne pepper.
3.	Place close together in a single layer on a large baking sheet.
4.	Bake for 10 to 12 minutes, until chips are crisp. Serve warm.

Per Serving:	82 calories (0% calories from fat), 2 g protein, 0 total fat (0 saturated fat), 18 g carbohydrate, 1 g dietary fiber, 0 choleseterol, 247 mg sodium
Diabetic Exchanges:	1 carbohydrate (1 bread/starch)

Cherry Fool

(makes 4 servings)

4	ounces (114 g) fresh Bing cherries, pitted and cut in half
3	tablespoons (45 ml) fresh orange juice
1/8	teaspoon (0.6 ml) mace or ground nutmeg
1	tablespoon (15 ml) orange liqueur or additional orange juice
2	cups (280 g) fat-free, no sugar added vanilla ice cream

1.	In a nonreactive small saucepan, combine the pitted cherries, orange juice, mace, and orange liqueur. Partially cover and simmer over medium heat for 3 to 5 minutes, until cherries are soft but not mushy. Remove from heat.
2.	In 4 stemmed goblets, parfait glasses, or dessert dishes, alternate 2 to 3 layers of ice cream and hot cherry mixture.
3.	Gently cut through the layers and swirl with a knife. Serve at once.

Per Serving:	106 calories (0% calories from fat), 4 g protein, 0 total fat (0 saturated fat), 23 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 67 mg sodium
Diabetic Exchanges:	1 1/2 carbohydrate (1 bread/starch, 1/2 fruit)

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