Chilled Shrimp with a pureed green sauce made from fresh cilantro, basil, parsley and a chopped green chili with orange juice and a touch of low-fat mayonnaise adds so much flavor to the shrimp.

chilled shrimpPrep Time: 20 min
Chill Time: at least 3 hrs
Ready In: 3 hrs to overnight

Servings: 4 entrees or 8 appetizers

4 tbsp fresh Orange Juice
2 tbsp reduced-fat Mayonnaise
1 cup Cilantro leaves, packed
½ cup Basil leaves, loosely packed
½ cup flat-leaf Parsley, loosely packed
1 Serrano Chili pepper, seeded and chopped*
Salt and freshly Ground Black Pepper
1 lb medium Shrimp, cooked, shelled and eveined

Place the orange juice and the mayonnaise in a blender or food processor. Add the cilantro, basil, parsley, and chili pepper. Process until the mixture is a pulpy puree. Season the sauce to taste with salt and pepper. Transfer it into a small bowl, cover and refrigerate until it is chilled and thickened, 3 hours to overnight. (Use within 24 hours.)
To serve, bring the sauce and the shrimp to room temperature. If using for hors d’oeuvres, transfer the sauce to a serving bowl and place in the center of a large serving plate.
For individual entrees, divide the sauce among 4 small bowls to place on 4 dinner plates. Arrange the shrimp around the bowls. For appetizers, use one large plate and bowl for a buffet-style meal, or use 8 small bowls and plates for individual servings.
*For a hotter sauce, do not seed the pepper.

Tips & Notes
New cooks often start out garnishing dishes with dried herbs and spices. But the flavor of dried herbs little resembles their flavors when they are fresh.
If using herbs such as thyme that are too much work, instead of picking off the leaves, toss whole sprigs into the pot for stews and soups and then pick out the woody stems at the end, just as you would a bay leaf.
This green sauce is a variation of two sharp green sauces made with fresh herbs and other ingredients such as parsley, anchovies, capers, garlic, vinegar, oregano, plus lemon juice. Enjoy this green sauce with grilled, roasted or poached fish or chicken. It also makes a great dipping sauce to accompany boiled shrimp, as a change from the usual red cocktail sauce.
With all we now know about the benefits of carotenoids and the concentration of other health-protecting phytonutrients in herbs, this sauce is a great way to use them generously.

Nutritional Information Per Serving
Calories: 145
Total Fat: 3g
Saturated Fat: less than 1g
Carbohydrate: 4g
Protein: 24g
Dietary Fiber: less than 1g
Sodium: 239mg

Source: AICR

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Filed under: Recipes for Diabetics

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