Salt & Pepper Shrimp over Jalapeno salad

This recipe is very easy to make so its great for a weeknight whip up. I saw this recipe in Clean Eating Magazine and have since made it a handful of times. Andy is allergic to shellfish so he sauteed a chicken breast for his and loved it. If you are vegetarian or vegan I recommend adding tofu or beans that you season. 

Serves 4

Calories per serving: 250

Bonus: Total Fat 10 g, Sat fat 3 g,Carbs 12 g, Fiber 4 g, Sugars 5 g, Protein 28 g, Sodium 440 mg,

 Cholesterol 170 mg

Ingredients:

1/2 cup light coconut milk

1/4 cup unsalted roasted peanuts

Zest and juice from 2 limes, divided

1/2 loosely packed cup whole cilantro leaves (I hate cilantro so I used a handful of parsley instead)

1/2 tsp sea salt (or kosher), divided

1 tsp fresh ground pepper, divided

1 large jalapeno pepper, seeded and divided

1 small head Napa cabbage (about 1 lb), halved lengthwise and sliced into 1/4-inch ribbons

1 large red pepper, thinly sliced or chopped

1 large carrot, peeled into ribbons, outer peel discard 

1 lb large shrimp, peeled and deveined (about 24 shrimp)

1 tsp olive oil

Method:

1. Prepare vinaigrette: In a blender, combine coconut milk, peanuts, zest and juice of 1 lime, cilantro (or parsley), 1/4 tsp salt and 1/4 tsp black pepper. Blend until peanuts and cilantro are finely chopped. Set aside. 

2. Prepare Slaw: In a large bowl, toss jalapeno, cabbage, bell pepper and carrot. Set aside.
3. In a medium bowl, add shrimp and sprinkle with the remaining salt and pepper. Add oil to mix to coat. In a large saute pan on medium high-heat, cook shrimp, stirring often, until cooked about 5 minutes. Add 2 Tbsp. water to pan and scrape down any browned bits off the bottom. Once water evaporates almost completely, remove from heat. Add zest and juice of remaining lime to shrimp and toss to coat.
4. Pour vinaigrette over top of the slaw and mix well. Divide among serving plates and top with 6 shrimp. 

Wine Suggestion:

To balance out the spicy essence of this dish grab yourself a bottle of Riesling. A white grape variety which originated in the Rhine region of Germany. The Riesling grape is highly "terroir-expressive" , meaning that the character of Riesling wines is clearly influenced by the wine's place of origin. To highlight this delicious shrimp dish I grabbed a bottle of Snoqualmie "Naked" Riesling straight out of the Columbia Valley of Washington. A little sweet, a little saucy, this Riesling tastes of lemon bar, pear, green apple and apricot. This wine is made with certified organically grown grapes, letting Mother Nature take her course!


Body: MediumAcidty: Medium-HighDryness: Medium
Shelf Price: $11.99Calories: 150