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Key West Shrimp with Cocktail Sauce and Quick Coleslaw
Number of Servings: 2
Serving Size: 1/2 recipe
Succulent, fresh pink shrimp are a trademark of the Florida Keys. This is a never-fail recipe for cooking shrimp. Use it for other recipes that include shrimp.
|lb large shrimp, peeled and deveined||0.75|
|Key lime juice||1 Tbsp|
Fill a medium saucepan three-quarters full with water. Add the shrimp and Key lime juice. Make sure the water covers the shrimp. Add more if needed.2:
Bring the water to a simmer with the bubbles just starting around the edge of the pot; the water will start to turn white. Take off the heat immediately and let sit 1 minute.3:
Drain the shrimp and plunge into cold water if serving cold or serve immediately if serving hot.4:
Serve with Key lime cocktail sauce.5:
Mix all ingredients together and taste.6:
Add seasoning if needed.7:
Serve with Key West shrimp.8:
Mix mayonnaise, vinegar, mustard, sugar substitute, and salt and pepper to taste together in a medium-size bowl.9:
Add cabbage, carrot, and onion and toss well. Taste for seasoning and add more, if necessary.
|Calories from Fat 15|
|Total Fat 1g|
|Saturated Fat 1g|
|Dietary Fiber 1g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 1 Carbohydrate 3 Lean Meat 1/2 Fat 70 Calories from Fat: 15 Total Fat: 1.5 g Saturated Fat: <1 g Cholesterol: 240 mg Sodium: 815 mg Carbohydrate: 13 g Dietary Fiber: 1 g Sugars: 5 g Protein: 27 g Quick Coleslaw Serves: 2; Serving size: 1/2 recipe Preparation time: 20 minutes Ingredients 5 Tbsp reduced-fat mayonnaise 1/4 cup white vinegar 1 Tbsp Dijon mustard Sugar substitute equivalent to 1 tsp sugar Salt and fresh ground black pepper 2 cups shredded ready-to-eat cabbage 1/2 cup shredded ready-to-eat carrots 1/2 cup red onion, sliced Preparation Mix mayonnaise, vinegar, mustard, sugar substitute, and salt and pepper to taste together in a medium-size bowl. Add cabbage, carrot, and onion and toss well. Taste for seasoning and add more, if necessary. Nutritional Information Exchanges/ 2 Vegetable 2 1/2 Fat|
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