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.
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
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.
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)|
|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.
Serving size: 4 ounces shrimp
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|
|Total Carbohydrates 7g||3%|
|Dietary Fiber <1g||1%|
|Vitamin A 7%||Vitamin C 6%|
|Calcium 5%||Iron 19%|
|Vitamin K 1 mcg||Potassium 243 mg|
|Magnesium 44 mg|