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.
"Grub first, then ethics."
-Bertolt Brecht, German playwright
Simple, simple, simple. If you look at most Spanish recipes like Seviche or Tortilla you will find healthy, fresh recipes. They are not what is usually thought of as the Mediterranean diet, but Spanish dishes fall well into that category and offer a break from thinking in Italian.
Hot sauce is a catchall term for whatever you happen to have in your pantry. For most of us this is Tabasco but there are hundreds of sauces on the market. One Web site that I know of offers over a thousand different types. The type that you use is entirely dependent on your ability to stand the heat in the kitchen.
The heat of a sauce is measured in Scoville units, a scale that was invented by Wilbur L. Scoville in 1912. His based this on the number of parts of sugar water that it would take to dilute the extract of chilies to the point that there is a barely detectable burn. While this seems a bit obsessive for my taste, pretty much anything over 5,000 scoville units is hot (let alone the sauces that advertise themselves as being 10, 20 or 100 times that hot).
The recipes here use Tabasco because this is the most widely available sauce. Tabasco sauce is rated at 5,000 S.U.. This is equivalent to the heat of a habanero chili.
Servings = 8 | Serving size =1 1/2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2.
This recipe keeps well for about 48 – 72 hours.
Serve with a 2 ounce whole wheat or gluten-free roll.
Serve with Waldorf Salad or Thai Cucumber Salad or Romaine with Heirloom Tomatoes with Orange Vinaigrette and Romano Cheese or Onion Salad Tarnier or Napa Cabbage Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Healthy Caesar Salad or Cucumbers in Yogurt with Mint or Salad with Sweet Soy Dressing and Goat Cheese or Iceberg Wedge Salad with Blue Cheese Dressing or Zucchini Salad
|1||42 ounce can tomato juice (no salt added)|
|2 lbs||tomatoes (peeled and chopped)|
|1 lbs||cucumbers (peeled and diced)|
|1/4 cup||green bell peppers (diced)|
|1/4 cup||celery (diced)|
|1/4 cup||red onion (diced)|
|1 1/2 tsp||fresh tarragon|
|3 cloves||garlic (minced)|
|2 tsp||Tabasco sauce|
|1/4 cups||red wine vinegar|
|1 lbs||fresh steamed shrimp (peeled and deveined)|
|fresh ground black pepper (to taste)|
Combine all ingredients. Chill for at least 3 hours before serving.
Add fresh ground black pepper to taste.
Serving size = 1 1/2 cups
Servings = 6
Amount Per Serving
|Calories 120||Calories from Fat 13|
|% Daily Value|
|Total Fat 1g||2%|
|Saturated Fat 0g||1%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 14g||5%|
|Dietary Fiber 3g||10%|
|Vitamin A 36%||Vitamin C 82%|
|Calcium 7%||Iron 14%|
|Vitamin K 18 mcg||Potassium 827 mg|
|Magnesium 59 mg|