This recipe is 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.
"What is a kiss? Why this, as some approve: The sure, sweet cement, glue, and lime of love"
-Robert Herrick, Poet
This dressing is sweet, spicy, tangy, and a bit salty all at the same time. A great balance of flavors with a Southwestern vibe.
The Greek yogurt is not a must with this, but using it rather than plain yogurt will give you a much richer, creamier dressing.
Servings: 4 | Serving size: about 2 1/2 cups
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe keeps well, refrigerated, for 3-4 days. Note that cooking time does not include chilling time.
|1/2 cup||fresh cilantro leaves|
|1/2 cup||nonfat Greek yogurt|
|1 medium||jalapeno (remove stem and seeds)|
|1 small||green onion (sliced crosswise)|
|fresh ground black pepper (to taste)|
|1 Tbsp||olive oil|
|1 medium||onion (sliced)|
|1/2 small||red bell pepper (diced)|
|2 large||ears fresh corn (cut kernels from cob)|
|1 lb||shrimp (peeled, deveined, and sliced in half lengthwise)|
Place the cilantro, yogurt, honey, jalapeno, green onion, salt, pepper, and lime juice in a blender or a tall container.
Using the blender or an immersion blender, process until smooth.
Place the olive oil in a large skillet over medium high heat.
Add the corn. Cook for about 10 minutes. Toss frequently.
Add the onion and cook for about 5 minutes. Toss frequently.
Add the red bell pepper and shrimp and cook for about 5 minutes until the shrimp turn pink.
Place the shrimp and corn mixture in a large mixing bowl and chill well.
When ready to serve, add the dressing to the bowl with the shrimp and fold together.
Serving size: about 2 1/2 cups
|Calories 279||Calories from Fat 58|
|% Daily Value|
|Total Fat 6g||11%|
|Saturated Fat <1g||3%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 28g||10%|
|Dietary Fiber 4g||15%|
|Vitamin A 36%||Vitamin C 119%|
|Calcium 13%||Iron 21%|
|Vitamin K 19 mcg||Potassium 707 mg|
|Magnesium 90 mg|