This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you 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. Lea & Perrins Worcestershire sauce sold in the United States is gluten-free.
"A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl."
-Yotam Ottolenghi, Chef
This technique of using white beans in salad dressings is one introduced to me by a colleague. It works great giving a nice smooth and creamy feel to the dressing and adding a lot of fiber. The dressing works great in salads like this one and you can use shrimp, chicken or even for potato salad.
Worcestershire is a county in England. The sauce was, however, developed in India by Englishmen and originally bottled back in Worcester, England (hence the name). It contains vinegar, molasses, cloves, anchovies, tamarind, chili peppers, shallots, garlic and onion among other things. It has a great flavor and the low-sodium versions are indistinguishable from the traditional Worcestershire sauce.
1 tsp. low-sodium Worcestershire sauce = 5 calories, 0g fat, 0g sat fat, 0 mono fat, 0g protein, 1g carbohydrates, 20mg sodium, 0mg cholesterol
Servings = 4 | Serving size =about 1 1/2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers. Do not add the dressing to the salad until the last minute. Cooking time does not include chilling time.
|1 lb||shrimp (peeled and deveined)|
|2 cloves||fresh garlic (minced)|
|1 Tbsp||Worcestershire sauce|
|1 ounce||Parmigiano-Reggiano (grated)|
|fresh ground black pepper (to taste)|
|1/2 cup||no salt added white beans (drained and rinsed)|
|1/2 cup||nonfat yogurt|
|4 large||ribs celery (diced)|
|2 large||green onions (thinly sliced crosswise)|
|8 large||leaves Romaine lettuce|
Place the water in a medium pan fitted with a steamer basket over high heat.
Add the shrimp and cook for about 4 to 5 minutes until pink.
Remove from the heat and cover with ice to cool.
Place the garlic, Worcestershire sauce, parmesan, salt, pepper, white beans and yogurt in a blender or mini chopper and puree until smooth.
Slice the chilled shrimp in half lengthwise. Place in a mixing bowl with the celery, green onions and dressing. Fold together until smooth.
Chill well before serving.
Serve on top of the romaine lettuce.
Serving size = about 1 1/2 cups4
Servings = 4
Amount Per Serving
|Calories 224||Calories from Fat 40|
|% Daily Value|
|Total Fat 4g||8%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 14g||6%|
|Dietary Fiber 2g||10%|
|Vitamin A 28%||Vitamin C 19%|
|Calcium 27%||Iron 25%|
|Vitamin K 58 mcg||Potassium 698 mg|
|Magnesium 78 mg|