SHRIMP COCKTAIL WITH 2 SAUCES

Ingredients:

24 large or jumbo shrimp 2 tablespoons red horseradish sauce 1 tablespoon mayonnaise ½ red bell pepper, coarsely chopped ½ teaspoon Worcestershire sauce 2 tablespoons green salsa ¼ cup parsley leaves, stems removed 1 green onion, coarsely chopped 2 teaspoons olive oil 1 tablespoon chopped chives or finely chopped green end of a green onion

Directions:

1. Bring a large pot of lightly salted water to a boil. Peel shrimp (leave tails on, if desired). Remove black veins from each shrimp with a small sharp knife; rinse shrimp. Cook shrimp 3 to 5 minutes just until opaque and cooked through. Remove with a slotted spoon and refresh under cold water (shrimp may be made 1 day ahead).
2. In a food processor or blender, process horseradish, mayonnaise, bell pepper and Worcestershire sauce until fairly smooth. Transfer to a bowl; clean bowl of food processor.
3. Process salsa, parsley, onion and oil until fairly smooth. On each serving plate, place 1 tablespoon red sauce and 1 tablespoon green sauce side by side.
4. Spread sauces out toward the edge of the plate with the tip of a knife. Arrange 4 shrimp in a circular pattern over sauce.
5. Sprinkle with chopped chives and serve

Nutritional Information
Per Serving:

Net Carbs: 2 grams

Fiber: 1 grams

Protein: 6 grams

Fat: 5 grams

Calories: 87

Recipe Information:

Makes: 6 servings
Prep Time: 0:20:00
Marinate Time: 0:00:00
Cook Time: 0:05:00
Cool Time: 0:00:00

CRISP CUCUMBER SALSA RECIPE

Crisp Cucumber Salsa Recipe

Here’s a fantastic way to use cucumbers. You’ll love the creamy and crunchy texture and super-fresh flavors.

10 Servings
Prep/Total Time: 20 min.

Ingredients

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 tablespoons minced fresh parsley
1 jalapeno pepper, seeded and chopped
4-1/2 teaspoons minced fresh cilantro
1 garlic clove, minced
1/4 cup reduced-fat sour cream
1-1/2 teaspoons lemon juice
1-1/2 teaspoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon seasoned salt
Baked tortilla chip scoops

Directions

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips. Yield: 2-1/2 cups.

Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.

Nutrition Facts: 1/4 cup (calculated without chips) equals
16 calories,
1 g fat (trace saturated fat),
2 mg cholesterol,
44 mg sodium,
2 g carbohydrate,
trace fiber,
1 g protein.

Diabetic Exchange:
Free food.

MARINATED FLANK STEAK

Marinated Flank Steak Recipe

Seven simple ingredients come together in this flavorful marinade that will really perk up easy-to-cook flank steak. Try placing the strips on a salad with your favorite dressing

6 Servings

Prep: 10 min.
marinating Grill: 15 min.

Ingredients

3 tablespoons canola oil
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon dried minced garlic
1 tablespoon Greek seasoning
1 tablespoon brown sugar
1 teaspoon onion powder
1 beef flank steak (1-1/2 pounds)

Directions

In a large resealable plastic bag, combine the first seven ingredients; add the steak. Seal bag and turn to coat; refrigerate for 6 hours or overnight.

Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill steak, covered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until steak reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

To serve, thinly slice across the grain. Yield: 6 servings.

Nutrition Facts:
3 ounces cooked beef equals

196 calories,

11 g fat (4 g saturated fat),
54 mg cholesterol,
269 mg sodium,

2 g carbohydrate,

trace fiber,

22 g protein.

Diabetic Exchanges:
3 lean meat,
1/2 fat.