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Monday, May 9, 2016



I adore precooked shrimp in a salad.  It’s a delicious snack and gives me all the protein and fat that I need to satiate my appetite for several hours.  This is an attractive salad with the light greens from the avocado and celery and pink color from the shrimp.  I briefly cook the shrimp to make it taste a whole lot better than when it is just thawed.  Chill the salad until serving time.  Awesome!

2 tbsp butter
11/lbs precooked shrimp (0.680 kg)
1 tsp crushed garlic (5 mL)
  (bottled kind)
1/tsp salt (2 mL)
1/tsp black pepper (2 mL)
2 stalks celery, minced
2 avocados
1 tsp lemon juice (5 mL)
1/cup mayonnaise (125 mL)
1/cup sour cream (60 mL)
1/tsp salt (2 mL)

In large frying pan, over medium heat, in butter, cook shrimp and garlic stir-frying all the time for 2 minutes.  Drain in a colander set over a bowl.  Add celery.  In medium bowl, combine chopped avocadoes and toss with lemon juice.

Dressing:  In small bowl, combine mayonnaise, sour cream and salt; whisk to combine.  Add to shrimp mixture and combine well.  Gently stir in avocados.

Yield:  8 servings
1 serving
319.1 calories
18.7 g protein
25.4 g fat
0.2 g fiber
4.6 g net carbs

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