It is hard to resist fresh shrimp when it’s coming right off the boat but, you can purchase frozen, peeled, and cooked ready to eat shrimp if you’re in a bind for time.
Serves 4 Cook Time 30 minutes
1 Tbsp extra-virgin olive oil
1 pound medium shrimp, peeled and deveined
1/2 small white onion, diced small
2 garlic cloves, minced
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1 head Bibb or Boston lettuce, leaves separated
Coarse salt and ground pepper
- In a large non-stick skillet, heat 2 teaspoons oil over medium-high. Season shrimp with salt and pepper. Add shrimp to skillet and cook until opaque throughout, about 5 minutes. Transfer shrimp to a plate.
- To skillet, add 1 teaspoon oil and onion and cook, stirring occasionally, until translucent, 3 minutes. Add garlic, cumin, and cayenne and cook until fragrant, 1 minute. Remove skillet from heat. Add cooked shrimp and toss to combine
*3 Teaspoons equals 1 Tablespoon
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center