Lemon-Splashed Shrimp Salad...adapted from Cooking Light Magazin |
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Prep Time: 12 Minutes Cook Time: 8 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Healthy, quick, low calorie/low fat meal I saw in Cooking Light Magazine dated September 2010. It looked so pretty, I had to try it tonight and it tasted really good and was quite filling! Add the other ingredients that I didn't to fit your family's tastes. Enjoy! Ingredients:
8 cups water |
2/3 cup cork screw pasta (i used ronzoni smart taste) |
1 1/2 lbs peeled and deveined large shrimp |
1 cup halved cherry tomatoes |
2 tablespoons chopped fresh cilantro |
2 teaspoons grated lemon rind |
3 tablespoons fresh lemon juice |
2 teaspoons extra virgin olive oil |
3/4 teaspoon kosher salt |
Directions:
1. Bring 8 cups water to a boil in a large saucepan. Add pasta to pan; cook 5 minutes or until almost tender.
2. Add shrimp, cook 3 minutes or until done.
3. Drain. Rinse with cold water; drain well.
4. Combine pasta mixture, tomatoes, and remaining ingredients; toss well.
5. Original recipe said you could also add:.
6. 3/4 cup sliced celery.
7. 1/2 cup chopped avocado.
8. 1/2 cup chopped seeded poblano pepper.
9. I didn't due to my family's taste and instead sauteed a zucchini squash in a bit of EVOO, drained over cool water and tossed with the other ingredients.
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