STEROID
04-22-2012, 02:06 AM
Papaya Shrimp Salad
http://food.sndimg.com/img/recipes/62/20/0/large/picSFYS2X.jpg
Total Time: 1 Hr
Serves: 5
Ingredients:
4 cups cooked brown rice, chilled
1 lb cooked small to medium shrimp, peeled, de-tailed, and de-veined
2 Papayas, peeled and diced
1 cup spicy picante sauce , your favorite
2 -3 tablespoons honey, to taste
3 tablespoons pineapple juice
4 tablespoons fresh lime juice
1/2 teaspoon dried ancho chile powder
1/4 teaspoon ground cumin
2 tablespoons minced fresh basil
2 tablespoons olive oil
16 lettuce leaves
Directions:
In a ceramic bowl, combine the cooked rice, shrimp, and papaya.
In a separate small bowl, combine the picante sauce, honey, pineapple juice, lime juice, ancho, cumin, basil, and olive oil; whisk together well to make the dressing.
Pour the dressing over the rice mixture and toss well to coat.
Chill for 1 hour.
To serve, place butter lettuce leaves decoratively on a platter, place salad on the leaves, and serve.
Note: the spicy-ness of this salad depends completely on the picante/salsa that you choose, because otherwise it does not contain any particularly spicy ingredients. Ancho chile powder is not very spicy at all - rather, it's smokey - so if you don't want it spicy, don't use picante/salsa that's too spicy for you.
Nutritional Facts
Serving Size: 1 (23 oz)
Amount Per Serving
Calories 298
Total Fat 6 g
Saturated Fat 0.9 g
Cholesterol 115 mg
Sodium 385 mg
Total Carbohydrate 34 g
Dietary Fiber 4.3 g
Sugars 14 g
Protein 27 g
http://food.sndimg.com/img/recipes/62/20/0/large/picSFYS2X.jpg
Total Time: 1 Hr
Serves: 5
Ingredients:
4 cups cooked brown rice, chilled
1 lb cooked small to medium shrimp, peeled, de-tailed, and de-veined
2 Papayas, peeled and diced
1 cup spicy picante sauce , your favorite
2 -3 tablespoons honey, to taste
3 tablespoons pineapple juice
4 tablespoons fresh lime juice
1/2 teaspoon dried ancho chile powder
1/4 teaspoon ground cumin
2 tablespoons minced fresh basil
2 tablespoons olive oil
16 lettuce leaves
Directions:
In a ceramic bowl, combine the cooked rice, shrimp, and papaya.
In a separate small bowl, combine the picante sauce, honey, pineapple juice, lime juice, ancho, cumin, basil, and olive oil; whisk together well to make the dressing.
Pour the dressing over the rice mixture and toss well to coat.
Chill for 1 hour.
To serve, place butter lettuce leaves decoratively on a platter, place salad on the leaves, and serve.
Note: the spicy-ness of this salad depends completely on the picante/salsa that you choose, because otherwise it does not contain any particularly spicy ingredients. Ancho chile powder is not very spicy at all - rather, it's smokey - so if you don't want it spicy, don't use picante/salsa that's too spicy for you.
Nutritional Facts
Serving Size: 1 (23 oz)
Amount Per Serving
Calories 298
Total Fat 6 g
Saturated Fat 0.9 g
Cholesterol 115 mg
Sodium 385 mg
Total Carbohydrate 34 g
Dietary Fiber 4.3 g
Sugars 14 g
Protein 27 g