This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"What is a kiss? Why this, as some approve: The sure, sweet cement, glue, and lime of love"
-Robert Herrick, Poet
This dressing is sweet, spicy, tangy, and a bit salty all at the same time. A great balance of flavors with a Southwestern vibe.
The Greek yogurt is not a must with this, but using it rather than plain yogurt will give you a much richer, creamier dressing.
Cilantro is also called Chinese parsley in the US , but is known as coriander in most other English speaking countries. A lot of cuisines use the leaves as well as the seeds (both whole and ground). Fresh cilantro is now as common as parsley in most markets.
I find that the stems have as much flavor as the leaves. I generally use the leaves without stems in a recipe where the cilantro both adds flavor to the dish and is also garnish. I use the stems when a sauce will be pureed, because they will add flavor without affecting the texture.
All fresh herbs will last longer when they are kept moist. If the cilantro is wilted at all, don't buy it. To store fresh cilantro, rinse the leaves well and then trim the bottom of the stems. Place the bunch in a glass or small vase, as you would with flowers, and then place the bouquet in the back of the fridge. Wrapping the rinsed cilantro in a paper towel and placing the bundle in a plastic bag before putting in the refrigerator works as well.
Servings = 4 | Serving size =about 2 1/2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe keeps well, refrigerated, for 3-4 days. Note that cooking time does not include chilling time.
|1/2 cup||fresh cilantro leaves|
|1/2 cup||nonfat Greek yogurt|
|1 medium||jalapeno (remove stem and seeds)|
|1 small||green onion (sliced crosswise)|
|fresh ground black pepper (to taste)|
|1 Tbsp||olive oil|
|1 medium||onion (sliced)|
|1/2 small||red bell pepper (diced)|
|2 large||ears fresh corn (cut kernels from cob)|
|1 lb||shrimp (peeled, deveined, and sliced in half lengthwise)|
Place the cilantro, yogurt, honey, jalapeno, green onion, salt, pepper, and lime juice in a blender or a tall container.
Using the blender or an immersion blender, process until smooth.
Place the olive oil in a large skillet over medium high heat.
Add the corn. Cook for about 10 minutes. Toss frequently.
Add the onion and cook for about 5 minutes. Toss frequently.
Add the red bell pepper and shrimp and cook for about 5 minutes until the shrimp turn pink.
Place the shrimp and corn mixture in a large mixing bowl and chill well.
When ready to serve, add the dressing to the bowl with the shrimp and fold together.
Serving size = about 2 1/2 cups
Servings = 4
Amount Per Serving
|Calories 279||Calories from Fat 58|
|% Daily Value|
|Total Fat 6g||11%|
|Saturated Fat <1g||3%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 28g||10%|
|Dietary Fiber 4g||15%|
|Vitamin A 36%||Vitamin C 119%|
|Calcium 13%||Iron 21%|
|Vitamin K 19 mcg||Potassium 707 mg|
|Magnesium 90 mg|