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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in mayonnaise; use gluten free blue cheese or regular at your own risk; serve with a gluten-free roll. Best Foods and Hellman's mayonnaises are gluten-free.

 

"I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around.
James Beard, Genius Chef

The refrigerator light goes on...

I love the flavor of fennel and tarragon together. This with the subtle shrimp and richness of the blue cheese is perfect.

Rice Vinegar

Rice vinegar is made from fermented rice. It's a staple in Asian cooking but I like to use it in other types of recipes. Because it is less acidic than most vinegars and has a soft flavor it is a great choice for recipes where you don't want as bright a vinegar flavor.

1 Tbsp. rice vinegar = 0 calories, 0g fat, 0g sat fat, 0g mono fat, 0g protein, 0g carbohydrates, 0mg sodium, 0mg


 

Shrimp and Roasted Fennel Salad - Low Sodium Version



Servings = 4 | Serving size =4 ounces shrimp with salad (entree size)

Cooking Time = 45 Minutes

This recipe can be multiplied by 3.

Leftovers are good for about 24 hours.

Not on a low-sodium diet? Here's the standard Shrimp and Roasted Fennel Salad.

Serve with a 2 ounce whole wheat or gluten-free roll.

1 bulb fennel
spray olive oil
1 lbs large shrimp (peeled and deveined)
2 Tbsp fresh lemon juice
1 Tbsp olive oil
1 Tbsp honey
1 Tbsp rice vinegar
2 Tbsp reduced-fat mayonnaise
1 cup celery (diced)
1 Tbsp fresh tarragon leaves
1/8 tsp salt
1 ounces blue cheese
fresh ground black pepper (to taste)

Preheat oven to 350° F.

Cut the stems from the fennel leaving the bulb. Slice in half and cut the tough core out. Slice in half again leaving four quarters. Put in a shallow roasting pan and spray lightly with olive oil. Place the roasting pan in preheated oven and roast for 45 minutes.

Remove and cool. After the fennel is cool cut into very thin slices.

Heat a grill or sauté pan over medium high heat. Spray lightly with olive oil and add shrimp in 1/2 pound batches. Sear on each side for about 4 – 5 minutes and remove to a plate. After they have cooled slice in half lengthwise.

Combine lemon juice, olive oil, honey, rice vinegar and reduced-fat mayonnaise in a bowl and whisk until well blended.

Toss together the sliced fennel, shrimp, dressing, celery, salt, pepper and tarragon.

Chill thoroughly.

Serve on cups made with two leaves of Boston lettuce placed in the bottom of a bowl. (Don't use lettuce if you are on Coumadin.) Top each serving with 1/4 ounce of blue cheese.

Nutrition Facts

Serving size = 4 ounces shrimp with salad

Servings = 4

.

Amount Per Serving

Calories 242 Calories from Fat 89
  % Daily Value
Total Fat 10g 15%
    Saturated Fat 3g 13%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 181mg 60%
Sodium 448mg 22%
Total Carbohydrates 12g 4%
    Dietary Fiber 2g 9%
    Sugars 2g  
Protein 26g  
Vitamin A 10% Vitamin C 37%
Calcium 15% Iron 25%
Vitamin K 21 mcg Potassium 560 mg
Magnesium 58 mg