Southwestern Shrimp Salad with Corn and Peaches
Ingredients:
- 2 medium ears of fresh corn, shucked, and kernels removed from
the cob
- 1 jarred roasted red bell pepper, 5 ounces (150 g), packed in brine,
drained, and coarsely chopped
- 1 small white onion, chopped
- 1/4 medium jicama, about 4 ounces(120 g) peeled and cut into julienne
strips
- 1/4 teaspoon cumin seed
- 1 clove garlic, minced
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (30 ml) fresh lime juice
- 1 fresh jalapeño chile pepper, seeded and finely minced
- 1 pounds (480 g) peeled, cooked large shrimp, thawed if frozen
- 2 large ripe peaches
- 1 head radicchio, separated into leaves
- 1/4 cup (11 g) minced fresh herbs: cilantro, chervil, basil, mint, or
flat-leaf parsley (for garnish)
- freshly ground pepper
Directions:
-
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.
-
In a
small skillet, toast the cumin seeds over medium heat, stirring
constantly until fragrant, 1 to 2 minutes. Remove the seeds from
the skillet, let cool slightly, then crush them with a mortar and pestle
or in a spice grinder.
-
In a glass measure, combine crushed cumin
seeds, olive oil, lime juice, garlic, and jalapeño. Whisk to combine.
-
Lay the thawed shrimp in a shallow dish and pour on the
cumin-olive oil mixture. Toss to coat. (Salad can be made ahead
up to this point, each part covered, and refrigerated.)
-
Wash and
peel the peaches (if necessary, dip the peaches in boiling water for 1
minute to facilitate removing the skin). Cut in half and remove the
pits. Slice into wedges and add to the salad bowl.
-
When ready to
serve, arrange 2 or 3 radicchio leaves on individual dinner plates.
-
Toss the corn-peach mixture and spoon onto the leaves.
-
Arrange the shrimp over the salad and spoon on any remaining dressing.
-
If desired, garnish with chopped herbs. Season with pepper.
Recipe serves 4
Per Serving: 306 calories (26% calories from
fat), 29 g protein, 9 g total fat (1.4 g saturated fat), 30 g
carbohydrate, 6 g dietary fiber, 221 mg cholesterol, 408 mg sodium
Diabetic Exchanges: 3 1/2 lean protein, 1 1/2 carbohydrate (1
bread/starch, 1/2 fruit), 1 vegetable.
Diabetic Recipes