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 NOT safe for those who are sensitive to gluten.
"One of the nice things about the Senior Tour is that we can take a cart and cooler. If your game is not going well, you can always have a picnic."
-Lee Trevino, Golfer
In medical school we learned that a patient comes in with a “stomach flu” or Montezuma’s Revenge to ask about whether the patient had been to a picnic or eaten off of a buffet recently. This is because bacteria don’t tolerate heat over about 160°F or less than about 38°F. Unfortunately, most people who bring dishes to picnics or pot luck suppers (and many restaurants with buffets) don’t think too much about how happy bacteria is between these temperatures – especially at room temperature.
While the temperature plays the key role here the type of food sitting out is also important. Richer foods that have a more neutral acid content (like mayonnaise, sour cream, cheese sauces, etc.) are good breeding grounds for bacteria. This doesn’t mean that you are completely protected by eating the vinaigrette, however.
Any food that might be contaminated before it was cooked is suspect – chicken and eggs are two that the CDC cautions about but other meats require care.
Do your friends a favor and take some ice packs to keep your delicious potato salad as cold as possible.
Servings = 4 | Serving size =1 1/2 cups salad
Cooking Time = 90 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe makes great leftovers. Keep in the refrigerator for no more than 48 hours.
Serve with Roasted Corn on the Cob or Chipotle Jack Grilled Grit Cakes or Cheese Grits or Yam Home Fries or Yam Home Fries - Low Sodium Version or Plain Mashed Potatoes - Low Sodium Version or Thick Cut Yam Fries or Thick Cut Yam Fries - Low Sodium Version or Mashed Yams with Sage
|2 cloves||garlic (sliced)|
|1 small||shallot (diced)|
|1 tsp||chili powder|
|1/4 tsp||pure vanilla extract|
|1/2 tsp||ground cumin|
|1/4 tsp||fresh ground black pepper|
|1 Tbsp||grapeseed or olive oil|
|1 lb||large shrimp (peeled and deveined)|
|spray olive or grapeseed oil|
|1 medium||red onion (diced)|
|3||ribs celery (diced)|
|3 Tbsp||reduced-fat mayonnaise|
Combine the garlic, shallot, paprika, chili powder, molasses, vanilla extract, ground cumin, salt, pepper, grapeseed oil and shrimp in a large zipper bag.
Toss the shrimp in the bag until well coated with the spices. This can be done up to 24 hours in advance and kept in the refrigerator. The shrimp will be best if they marinate for at least a few hours.
When you are ready to serve preheat the oven to 400°F. Place a large non-stick skillet in the oven and after the oven is hot spray the hot pan lightly with oil. Add the diced onions to the pan and return the skillet to the oven. Cook the onions for about 5, stir and cook for five more minutes in the oven.
Add the shrimp. Cook for about 7 - 10 minutes tossing the shrimp in the pan a couple of times. Remove from the oven and place in a large bowl. Let the barbecued shrimp cool and then cover and chill for about an hour.
After the shrimp is cooled fold in the diced celery and mayonnaise and serve.
Serving size = 4 ounces shrimp
Servings = 4
Amount Per Serving
|Calories 229||Calories from Fat 84|
|% Daily Value|
|Total Fat 9g||15%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 11g||4%|
|Dietary Fiber 2g||6%|
|Vitamin A 22%||Vitamin C 11%|
|Calcium 10%||Iron 21%|
|Vitamin K 30 mcg||Potassium 464 mg|
|Magnesium 65 mg|