Southwestern Shrimp Salad With Corn And Peaches

Southwestern Shrimp Salad With Corn And Peaches

Serves: 4
 
 
Fish and Seafood
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Southwestern Shrimp Salad With Corn And Peaches, you'll need:
  • 3 medium fresh corn ears shucked and kernels removed from the cob
  • 1 brine-packed roasted red pepper - (5 oz) drained and coarsely chopped
  • 1 small white onion chopped
  • 1/4 medium jicama - (abt
  • 4 oz) peeled and cut into julienne strips
  • 1/4 tsp cumin seed
  • 1 garlic clove minced
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 fresh jalapeño chile pepper seeded and finely minced
  • 1 lb peeled cooked large shrimp thawed if frozen
  • 2 large ripe peaches
  • 1 head radicchio separated into leaves
  • 1/4 cup minced fresh herbs for garnish = (cilantro chervil basil mint or flat-leaf parsley) Freshly-ground black pepper to taste

Method

  • In a medium pot of boiling water blanch the corn kernels for 2 minutes
  • Drain and refresh under running cold water
  • Put the corn in a large bowl; add the roasted pepper onion and jicama.
Nutritional Facts (Per Serving)
306 calories (26% calories from fat), 29 g protein, 9 g total fat (1.4 g saturatated fat), 30 g carbohydrate, 6 g dietary fiber, 221 mg cholesterol, 408 mg sodium.
Source:
Diabetic-Recipes.com. © Diabetic-Lifestyle, 2001.
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