Directions:
- Puree the cucumbers with the balsamic vinegar in a food processor for about one minute or until smooth. Pour cucumber puree into a large bowl. Add SPLENDA® Granulated Sweetener and salt. Stir well. Add jicama and stir.
- Place the shrimp in a medium bowl and sprinkle with 1/4 teaspoon salt and the cayenne pepper.
- In a large skillet over high heat, heat the olive oil until lightly smoking. Add the shrimp and cook until they turn pink, about 2 minutes. Remove the shrimp and set aside.
- Spoon the sour cream into a large bowl. Add the milk slowly while blending with a wire whisk. Add the cucumber and jicama mixture, shrimp, basil, and the roasted peppers and combine. Chill thoroughly and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 313.85 Kcal (1314 kJ) | ||
| Calories from fat | 163.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.14g | 28% | |
|---|---|---|---|
| Cholesterol | 47.72mg | 16% | |
| Sodium | 1117.24mg | 47% | |
| Potassium | 514.54mg | 11% | |
| Total Carbs | 26.17g | 9% | |
| Sugars | 7.8g | 31% | |
| Dietary Fiber | 4.05g | 16% | |
| Protein | 11.5g | 23% | |
| Vitamin C | 45.1mg | 75% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13.6mg | 75% | |
| Calcium | 243mg | 24% | |
| Amount Per 100 g | |||
| Calories | 94.11 Kcal (394 kJ) | ||
| Calories from fat | 48.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.44g | 28% | |
|---|---|---|---|
| Cholesterol | 14.31mg | 16% | |
| Sodium | 335.01mg | 47% | |
| Potassium | 154.29mg | 11% | |
| Total Carbs | 7.85g | 9% | |
| Sugars | 2.34g | 31% | |
| Dietary Fiber | 1.22g | 16% | |
| Protein | 3.45g | 23% | |
| Vitamin C | 13.5mg | 75% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 4.1mg | 75% | |
| Calcium | 72.9mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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