Weight Loss Surgery Cookbook

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Chapter 12: Catching On to Fish and Seafood 205


Shrimp Louie


Shrimp Louie is a twist on Crab Louie salad. This refreshing salad is not only delicious
but also easy to make and perfect for any time of day. To keep the sodium in this dish
low, use fresh cooked shrimp rather than frozen shrimp, which are coated with a salt
solution to help seal in moisture.

(^1) ⁄ 4 cup light mayonnaise
1 tablespoon purchased chili sauce
11 ⁄ 2 teaspoons dry mustard
11 ⁄ 2 tablespoons fresh lemon juice
(^1) ⁄ 4 teaspoon black pepper
2 cups mixed baby greens
(^1) ⁄ 4 avocado, peeled and chopped
6 ounces cooked bay (cold-water) shrimp
1 green onion, finely chopped
1 To make the dressing, combine mayonnaise, chili sauce, mustard, lemon juice, and
pepper in a small bowl and blend.
2 Arrange greens on 2 plates and top with avocado and shrimp. Spoon on dressing and
sprinkle with green onion.
Per serving: Calories 260 (From Fat 130); Fat 15g (Saturated 1g); Cholesterol 175mg; Sodium 700mg; Carbohydrate
14g (Dietary Fiber 4g); Protein 20g; Sugar 4g.


Taking Shortcuts with Canned


Fish and Seafood


If you’ve checked out the canned fish section at the grocery store lately, you
know there’s much more than canned tuna available. You can find a variety
of fish, plain or already seasoned. Keeping a selection in your pantry makes
for quick meals without having to worry about keeping perishable fresh
seafood on hand.

Stage: Regular foods
Preparation time: 10 minutes

Yield: 2 servings (1 cup each)
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