Chris' Recipes

Bon Appetite!

Shrimp Salad

Written By: Chris - Jan• 04•18

We’ve been reaching for a lot of Shrimp lately and trying to come up with different dishes to include them.  It’s a low calorie source of protein and happen to be zero point item on the updated Weight Watchers Freestyle™ plan.  (https://www.weightwatchers.com/us/m/cms/article/complete-list-zero-points-foods) I recently heard that they are unhealthy and can elevate your cholesterol.  I worry about Bill, so I did a bit of research.  What I learned mainly is that although some people avoid shrimp due to their cholesterol content, dietary cholesterol is not the main issue with regard to heart disease.  It is saturated fat and trans fat that raise your blood cholesterol levels – and shrimp contain very little fat and no trans fat.  Yes, a 3-ounce serving of shrimp contains 179 milligrams of cholesterol, according to the USDA – and the Mayo Clinic’s recommended daily allowance in the United States for cholesterol is only 300 mg – But there are a lot of benefits to eating shrimp!  It contains many nutrients we are often lacking, including selenium, copper, choline, zinc, niacin and vitamins B6 and B12.

Plus, another benefit to shrimp is that it lowers appetite!  It can increase CCK (Cholecystokinin), a hormone from your stomach that stops hunger.  It also contains astaxanthin, an antioxidant that helps repair brain cells and muscle tissue.

Now that we’ve determined it’s alright to enjoy them, here is what I came up with for a lighter shrimp salad lunch!   I’m including Weight Watchers Points™

Ingredients: 

12 oz. Shrimp, individually, quick frozen, peeled and deveined 
2 heads of baby Romaine lettuce, washed and chopped
2 Celery stocks, chopped
Fresh grape tomatoes, cut in half
1/2 Cup Onion, sauted in EVOO *2
2/3 Cup Greek Yogurt, Fage Total 0
2 Tablespoons Light Mayonnaise *2
2 Tablespoons Cocktail Sauce *2
1/4 Lemon, juice plus rind
1-2 Tablespoons Old Bay Seasoning
2 to 4 Tablespoons of dried Dill
1 teaspoon Garlic Powder
Salt & Pepper, to taste

 
Thaw, rinse and remove tails from pre-cooked shrimp and set aside.  Mix the yogurt, mayo, and cocktail sauce with the dill weed, seasoning, garlic and salt and pepper.  Chop lettuce and celery.

Chop the shrimp into smaller pieces if desired and combine with the dressing mix and celery.

Gently fold in the lettuce.  Plate and enjoy!

Two servings, 3 Weight Watchers Points™ each.

Cheers!
Chris

 

 

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