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Obesity Discussion · 03-19-07, 09:53 PM

MEXICAN SHRIMP AND VEGETABLE SALAD

Servings: 6
Prep time: 0:30:00
Bake/Cook time: 0:10:00

Calories: 249
Fat: 13 grams
Protein: 21 grams
Carbohydrates: 11 grams
Fiber: 4 grams
Net Carbs: 7 grams
4 turnips (about 1 pound), trimmed, peeled and cut into 1/2"
cubes
1 medium carrot, peeled, cut into 1/2" cubes
3 tablespoons olive oil
3/4 cup green salsa
2 pounds medium-large shrimp, peeled and deveined
1 medium tomato, cored, cut into 1/2" dice
1 head Boston lettuce, separated into leaves, washed and
dried
1 ripe avocado, peeled, pitted and cut into 1/2" cubes
4 tablespoons chopped fresh cilantro
1. In a medium saucepan, cook turnips and carrot in lightly
salted boiling water 7 to 8 minutes, until crisp-tender.
Drain and rinse under cold water. Pat dry. Heat oil in a
large skillet over medium-high heat. Add salsa and cook
5 minutes, until slightly thickened. Add shrimp and cook
2 minutes. Stir in vegetables; cook 2 minutes more until
shrimp are just cooked and vegetables are heated
through Arrange lettuce leaves on individual serving
plates. Top with shrimp mixture; garnish with avocado
cubes and cilantro.
This flavorful recipe is based on Rick Baylesss Shrimp Salpicon
from Salsas That Cook. Weve substituted lower-carb turnips for
the potatoes.

03-19-07, 09:53 PM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,815 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Mexican Shrimp and Vegetable Salad MEXICAN SHRIMP AND VEGETABLE SALAD Servings: 6 Prep time: 0:30:00 Bake/Cook time: 0:10:00 Calories: 249 Fat: 13 grams Protein: 21 grams Carbohydrates: 11 grams Fiber: 4 grams Net Carbs: 7 grams 4 turnips (about 1 pound), trimmed, peeled and cut into 1/2" cubes 1 medium carrot, peeled, cut into 1/2" cubes 3 tablespoons olive oil 3/4 cup green salsa 2 pounds medium-large shrimp, peeled and deveined 1 medium tomato, cored, cut into 1/2" dice 1 head Boston lettuce, separated into leaves, washed and dried 1 ripe avocado, peeled, pitted and cut into 1/2" cubes 4 tablespoons chopped fresh cilantro 1. In a medium saucepan, cook turnips and carrot in lightly salted boiling water 7 to 8 minutes, until crisp-tender. Drain and rinse under cold water. Pat dry. Heat oil in a large skillet over medium-high heat. Add salsa and cook 5 minutes, until slightly thickened. Add shrimp and cook 2 minutes. Stir in vegetables; cook 2 minutes more until shrimp are just cooked and vegetables are heated through Arrange lettuce leaves on individual serving plates. Top with shrimp mixture; garnish with avocado cubes and cilantro. This flavorful recipe is based on Rick Baylesss Shrimp Salpicon from Salsas That Cook. Weve substituted lower-carb turnips for the potatoes. Atkins - Mexican Shrimp and Vegetable Salad Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________