Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"I have a greater appreciation for kitchen appliances, having played one."
-Anthony Daniels, Actor

The refrigerator light goes on...

You can use the tapenade recipe on the Dr. Gourmet web site or purchase some bottled in the grocery. If you are going to buy prepared tapenade, check the label they have widely variable amounts of salt and the recipe can end up tasting very salty. Look for tapenade with about 350 mg of sodium per tablespoon.

Honey vs. Sugar

A tablespoon of honey is 63 calories and a tablespoon of sugar is 46 calories. Since both are mostly carbohydrates, the honey is essentially 1/3 sweeter than the sugar.

In practical terms, this means that you would use 4 tablespoons of sugar for every 3 tablespoons of honey.

There is no difference in how your body uses honey its not any more natural than sugar.  There is a difference in how honey works when baking and I like to use honey in things like salad dressings where I want a creamy mouthfeel but lower fat. 


Grilled Shrimp Tapenade

Servings = 4 | Serving size =4 ounces shrimp

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe can be divisible by 2.

Note that cooking time does not include marinating time. This recipe keeps well for 48 hours or so. Keep tightly covered in the refrigerator. May be gently reheated or served cold - as is or in salads or sandwiches.

Serve with Romano Grits or Roasted Garlic Mashed Potatoes


Serve with Parmesan Squash. or Healthy Caesar Salad or Mushroom Salad or Parmesan Zucchini

1 clove garlic (minced)
1 small shallot (minced)
1 Tbsp honey
4 Tbsp tapenade
fresh ground black pepper (to taste)
16 ounces shrimp (peeled and deveined)

Mix together the garlic, shallot, honey, tapenade and pepper until well blended.

Spear the shrimp onto skewers (about 2 ounces per skewer). Place in the bottom of a flat pan like an oblong Pyrex dish. Spread the marinade over the shrimp until well coated. Cover and refrigerate for at least an hour.

When ready to cook, heat a large skillet over medium high heat (or start the grill). When the pan or grill is hot, place the shrimp in the pan (or on the grill) and cook on each side for about 5 minutes. Spread any leftover tapenade over the shrimp as they cook. Serve.

Nutrition Facts

Serving size = 4 ounces shrimp

Servings = 4


Amount Per Serving

Calories 169 Calories from Fat 43
  % Daily Value
Total Fat 5g 9%
    Saturated Fat <1g 2%
    Monounsaturated Fat 2g  
    Trans Fat 0g  
Cholesterol 172mg 56%
Sodium 310mg 14%
Total Carbohydrates 7g 3%
    Dietary Fiber <1g 1%
    Sugars 4g  
Protein 23g  
Vitamin A 7% Vitamin C 6%
Calcium 5% Iron 19%
Vitamin K 1 mcg Potassium 243 mg
Magnesium 44 mg