|A treat for Phase One, inspired by the Denny family favorite Shrimp and Macaroni Salad.|
Here's a brand new recipe for A Month of Daily Phase One Recipes, and since I made this and photographed it with a broken arm, I think it's safe to say that it's a super-easy recipe. Typing with a cast is definitely a challenge though, so this post may be a little shorter than usual! Nearly everyone in my family loves the Shrimp and Macaroni Salad that inspired this recipe, and I loved this Phase One variation as well. I know, some of you don't like cabbage. I don't understand this aversion to cabbage at all, but you can certainly make lettuce cups if you prefer.
Pull the tails off the shrimp. (I only had 3/4 pounds of shrimp, but I wished I'd had more so I'm making the recipe for one pound.)
Mix the mayo, light mayo, concentrated shrimp "juice", lemon juice, and celery seed to make the dressing.
The hardest part of making this with a broken arm was cutting the core out of the cabbage. Use a small, very fresh head of cabbage for best flavor.
(Makes about 8-10 cabbage cups, serving size is about 2 cups; recipe created by Kalyn.)
1 lb. frozen cooked shrimp, thawed overnight in refrigerator (I used 26/30 size shrimp, but smaller ones would be fine too.)
1 cup finely chopped celery
1/2 cup thinly sliced green onion
1 small head green cabbage
3 T mayo
2 T light mayo (or use all regular mayo if you prefer)
1 T concentrated shrimp "juice"
1 T fresh-squeezed lemon juice
1 tsp. celery seed
salt and fresh ground black pepper to taste
Thaw frozen shrimp in the refrigerator overnight or longer. Drain the shrimp into a colander that's placed over a bowl to catch the shrimp "juice." Put the juice into a small pan and cook over a low simmer until it's reduced by at least half to concentrate the shrimp flavor.
While the shrimp liquid reduces, cut the shrimp into small pieces, chop the celery and thinly slice the green onion. Use a sharp knife to cut the core out of the cabbage and carefully pull off whole cabbage leaves to make cups.
When the shrimp liquid has reduced, turn off heat and let it cool a few minutes. Then whisk together the mayo, light mayo, shrimp "juice", lemon juice, celery seed, salt, and pepper. Put the shrimp, celery, and green onion into a bowl and combine with the dressing. (You may not want all the dressing; use the amount you prefer.)
Fill cabbage cups with a generous scoop of the shrimp mixture and serve right away. The shrimp mixture will keep in the fridge for a day or two if you don't eat it all at one meal.
South Beach Suggestions:
Shrimp, celery, and cabbage are all great low-glycemic foods for the South Beach Diet. Mayo is a limited food, but as long as you use portion control, I would eat this for any phase of the South Beach Diet.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Phase One Shrimp to Enjoy!
Easy Garlic and Lemon Shrimp
Quick and Easy Spicy Broiled Shrimp
Shrimp Cocktail with Low Sugar Cocktail Sauce
Spicy Roasted Green Beans (or Broccoli) and Shrimp
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