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Obesity Discussion · 03-25-07, 06:55 PM

ITALIAN SEAFOOD SALAD

Servings: 4
Prep time: 0:20:00
Bake/Cook time: 0:10:00

Calories: 406
Fat: 15 grams
Protein: 52 grams
Carbohydrates: 11 grams
Fiber: 0 grams
Net Carbs: 11 grams
1 1/2 pounds mussels, scrubbed, beards removed
3/4 pound octopus or squid, cut in rings or pieces
3/4 pound medium shrimp, shelled and deveined
1/2 pound cooked crab meat
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 garlic clove, pushed through a press
1/2 teaspoon salt
1/4 teaspoon pepper
8 Boston lettuce leaves
2 tablespoons chopped fresh parsley
1/2 lemon, thinly sliced
1. Bring 1 cup of water to a boil over high heat in a large
saucepot with a cover. Add mussels; cook 10 minutes.
Remove mussels from their shells and transfer to a
large bowl. Discard any unopened mussels. Bring a
quart of lightly salted water to a boil. Add octopus; cook
45 seconds, just until opaque. Remove with a slotted
spoon and add to bowl with mussels. Cook shrimp 2 to
3 minutes; just until cooked through. Remove with a
slotted spoon and add to bowl. Stir in crab. Add oil,
vinegar, garlic, salt, and pepper to seafood. Mix until
thoroughly combined. Refrigerate 2 hours for flavors to
develop. To serve, divide lettuce leaves on 4 plates.
Mound seafood salad over lettuce; sprinkle with parsley
and garnish with lemon slices.
A favorite on Atkins cruises. If youre not fond of squid, substitute
an equal amount of shrimp.

03-25-07, 06:55 PM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,955 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 - Italian Seafood Salad ITALIAN SEAFOOD SALAD Servings: 4 Prep time: 0:20:00 Bake/Cook time: 0:10:00 Calories: 406 Fat: 15 grams Protein: 52 grams Carbohydrates: 11 grams Fiber: 0 grams Net Carbs: 11 grams 1 1/2 pounds mussels, scrubbed, beards removed 3/4 pound octopus or squid, cut in rings or pieces 3/4 pound medium shrimp, shelled and deveined 1/2 pound cooked crab meat 3 tablespoons olive oil 1 tablespoon white wine vinegar 1 garlic clove, pushed through a press 1/2 teaspoon salt 1/4 teaspoon pepper 8 Boston lettuce leaves 2 tablespoons chopped fresh parsley 1/2 lemon, thinly sliced 1. Bring 1 cup of water to a boil over high heat in a large saucepot with a cover. Add mussels; cook 10 minutes. Remove mussels from their shells and transfer to a large bowl. Discard any unopened mussels. Bring a quart of lightly salted water to a boil. Add octopus; cook 45 seconds, just until opaque. Remove with a slotted spoon and add to bowl with mussels. Cook shrimp 2 to 3 minutes; just until cooked through. Remove with a slotted spoon and add to bowl. Stir in crab. Add oil, vinegar, garlic, salt, and pepper to seafood. Mix until thoroughly combined. Refrigerate 2 hours for flavors to develop. To serve, divide lettuce leaves on 4 plates. Mound seafood salad over lettuce; sprinkle with parsley and garnish with lemon slices. A favorite on Atkins cruises. If youre not fond of squid, substitute an equal amount of shrimp. Atkins - Italian Seafood Salad Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________