Shrimp Skewers & Cucumber Salad


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Metabolic Medical Centers Recipes

Serves 4 Cook Time 5 minutes

Ingredients:
1 1/2 lbs fresh shrimp, peeled and deveined
3 large lemons, quartered
1 Tbsp lemon juice plus 1 tsp zest
2 Tbsp Smart Balance butter substitute, melted
1 1/2 tsp Spenda
3 Tbsp olive oil
1 jalapeno pepper, stemmed, seeded, and minced fine
2 Tbsp fresh cilantro, chopped
1/2 C rice vinegar
2 Tbsp Splenda
2 large seedless English cucumbers
1/2 medium Vidalia onion sliced into thin half moons
1 Tbsp olive oil

Directions:

  1. Thread the shrimp onto skewers going through the head and the tail of each shrimp (keeps them from spinning on the skewer) alternating with the lemon wedges. Mix the Splenda in with the melted Smart Balance and brush this mixture on the shrimp. Season with salt & pepper.
  2. In a small bowl, mix the oil, jalapeño, cilantro, and lemon juice and zest.
  3. Grill the skewers on both sides over high heat until opaque (2-3 minutes per side) and baste with the oil and lemon juice mixture. Remove from the grill and sprinkle with cilantro.

For the Cucumber Salad: Whisk the rice vinegar and 2 Tbsp of Splenda together until the “sugar” is dissolved. Add the cucumbers, onion, and 1 Tbsp of oil to the vinegar mixture. Set aside for 5-10 minuets.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes

Shrimp Salad


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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.

Metabolic Recipes - Metabolic Medical Centers

Serves 4  Cook Time 30 minutes

Ingredients:
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

Directions:

  1. 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.
  2. 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.

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Metabolic Recipes

Shrimp and Spinach Salad


Metabolic Medical Center - Metabolic Recipes

Serves 8 Side Salads or 4 Main Dish Salads  Cook Time 5 minutes

Ingredients:
12 oz fresh small, baby green beans
12 oz fresh bagged baby spinach
1 ½ Cups fresh basil, chopped
2 pints fresh cherry tomatoes
1 Cup Vidalia onion, sliced thin
1 lb shrimp, peeled, tails-off, cooked, and deveined (buy these frozen if you like)

Directions:

  1. In a medium saucepan, fill it with water to half way up the pot and bring it to a boil over high heat. Once the water boils, toss in the green beans and remove the pan from the heat. Let the green beans sit in the hot water for 3-4 minutes.
  2. In the meantime, have an ice bath (iced water in a large bowl) ready. Carefully transfer the green beans into the ice bath to stop further cooking. Drain and dry with paper towels.
  3. Toss spinach, tomatoes, onion, basil, and green beans in a large bowl. Divide the salad among the plates and arrange the shrimp on top.
  4. Tomato-Basil dressing is recommended, but experiment with other MMC approved dressings as you like.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes