Pauline’s Shrimp Salad
- CKD non-dialysis
2-1/2 ounces shrimp with dressing, 1-cup salad, 1-ounce bread
Peel and devein shrimp.
Chop dill and oregano. Thinly slice basil and scallion. Finely mince garlic. Slice mushrooms.
In medium saucepan combine wine, mustard seed, pepper flakes, bay leaf, and lemon zest. Add enough water to fill pan 2/3 full. Bring mixture to a boil.
Add shrimp and cook until pink, 3 to 4 minutes. Drain, rinse with cool water and chill in the refrigerator.
To make dressing, mix olive oil, vinegar, dill, oregano, basil, garlic, mustard and scallion in a salad shaker or screw top jar. Shake well.
Place shrimp in a bowl, add dressing and toss well.
Serve shrimp over green leafy lettuce. Garnish each salad with two cherry tomatoes and 2 thinly sliced mushrooms. Serve with a slice of crusty French or Italian bread.
Nutrients per serving
- Calories 241
- Protein 20 g
- Carbohydrates 19 g
- Fat 9 g
- Cholesterol 144 mg
- Sodium 367 mg
- Potassium 405 mg
- Phosphorus 171 mg
- Calcium 101 mg
- Fiber 2.7 g
Renal and renal diabetic food choices
For a quick version, substitute defrosted, pre-cooked frozen shrimp for raw shrimp. Make dressing, toss with shrimp and serve on pre-washed bagged lettuce or salad mix.