This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
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. Check for modified food starch in mayonnaise; use gluten free blue cheese or regular at your own risk; serve with a gluten-free roll. Best Foods and Hellman's mayonnaises are gluten-free.
"I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around.
James Beard, Genius Chef
I love the flavor of fennel and tarragon together. This with the subtle shrimp and richness of the blue cheese is perfect.
Rice vinegar is made from fermented rice. It's a staple in Asian cooking but I like to use it in other types of recipes. Because it is less acidic than most vinegars and has a soft flavor it is a great choice for recipes where you don't want as bright a vinegar flavor.
1 Tbsp. rice vinegar = 0 calories, 0g fat, 0g sat fat, 0g mono fat, 0g protein, 0g carbohydrates, 0mg sodium, 0mg
Servings = 4 | Serving size =4 ounces shrimp with salad (entree size)
Cooking Time = 45 Minutes
This recipe can be multiplied by 3.
Leftovers are good for about 24 hours.
Not on a low-sodium diet? Here's the standard Shrimp and Roasted Fennel Salad.
Serve with a 2 ounce whole wheat or gluten-free roll.
|spray olive oil|
|1 lbs||large shrimp (peeled and deveined)|
|2 Tbsp||fresh lemon juice|
|1 Tbsp||olive oil|
|1 Tbsp||rice vinegar|
|2 Tbsp||reduced-fat mayonnaise|
|1 cup||celery (diced)|
|1 Tbsp||fresh tarragon leaves|
|1 ounces||blue cheese|
|fresh ground black pepper (to taste)|
Preheat oven to 350° F.
Cut the stems from the fennel leaving the bulb. Slice in half and cut the tough core out. Slice in half again leaving four quarters. Put in a shallow roasting pan and spray lightly with olive oil. Place the roasting pan in preheated oven and roast for 45 minutes.
Remove and cool. After the fennel is cool cut into very thin slices.
Heat a grill or sauté pan over medium high heat. Spray lightly with olive oil and add shrimp in 1/2 pound batches. Sear on each side for about 4 – 5 minutes and remove to a plate. After they have cooled slice in half lengthwise.
Combine lemon juice, olive oil, honey, rice vinegar and reduced-fat mayonnaise in a bowl and whisk until well blended.
Toss together the sliced fennel, shrimp, dressing, celery, salt, pepper and tarragon.
Serve on cups made with two leaves of Boston lettuce placed in the bottom of a bowl. (Don't use lettuce if you are on Coumadin.) Top each serving with 1/4 ounce of blue cheese.
Serving size = 4 ounces shrimp with salad
Servings = 4
Amount Per Serving
|Calories 242||Calories from Fat 89|
|% Daily Value|
|Total Fat 10g||15%|
|Saturated Fat 3g||13%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 12g||4%|
|Dietary Fiber 2g||9%|
|Vitamin A 10%||Vitamin C 37%|
|Calcium 15%||Iron 25%|
|Vitamin K 21 mcg||Potassium 560 mg|
|Magnesium 58 mg|