Friday, July 30, 2010

Shrimp for Dinner

I am a seafoodaholic.  If that's not a word, it should be!!  I really like seafood on Friday night before Saturday Weigh In.  Even if I have a gain (which I probably will tomorrow) it won't be because of what I ate on Friday nite!!  I wanted a Shrimp Salad for dinner tonight and found this one and another.  This one really caught my eye and medium shrimp were $3.99 a pound.  Must have been an omen.  So here was whats for dinner tonight, with Weigh In looming over my head for tomorrow.  I will be brave!

Margarita Shrimp Salad

POINTS® Value: 7
Servings: 4

1 pound(s) shrimp, medium shrimp, 50-60 count, peeled and deveined
2 oz tequila
2 tsp orange zest
1 tsp lime zest
1 tsp table salt
1/4 cup(s) red onion(s), thinly slivered
4 serving(s) Creamy Lime-Chili Dressing (recipe follows)
4 cup(s) romaine lettuce
1 large head(s) endive (I used 3 small ones)
1 1/2 cup(s) orange sections (2 oranges?)
1 medium avocado (I forgot this and missed it!)
1 Tbsp fresh lime juice
1 Tbsp olive oil
1 medium lime(s), wedges


1. Toss shrimp, tequila, orange zest, lime zest and salt in a medium bowl. Cover and marinate in the refrigerator for 10 minutes, stirring occasionally. Slice and place onion in a small bowl, cover with cold water and some ice; let stand for 10 minutes, or until ready to use.

2. Meanwhile, make Creamy Lime-Chile Dressing.

3. Toss romaine, endive, orange segments and the drained onion in a large bowl. Add the dressing and toss to coat. Divide among 4 plates. Toss avocados with lime juice and divide among the salads.

4. Drain the shrimp, reserving the marinade. Heat oil in a large skillet over medium-high heat. Add the shrimp and saut until pink and firm, 2 to 3 minutes. Divide among the salads. Add the reserved marinade to the pan and bring to a boil, stirring; spoon over shrimp. Serve with lime wedges for squeezing.

As usual, I didn't really follow the directions so well.  But, it came out soooo good.  My advice is to follow the recipe unless you are confident in the kitchen, then let it all hang out and do it your way.  I will say, Don't forget the avocado!  My mouth really missed it when I realized I had forgotten it.  And try endive if you haven't ever (like me!).  Its good.  A little pricey at 3.99 @ lb, but hell, I don't eat it every nite, so once it a while I can throw a couple bucks away to try some (insert something new here).

Here's a picture of my plate.  I am proud of this one and Hubby thinks I am a  rock star (and I am so full!).  All is right with the world!

Edit:  I just realized I didn't post the Creamy Lime-Chili Dressing that goes on the lettuce mixture.  Here it is.

Creamy Lime Chile Dressing

POINTS® Value: 0
Servings: 8


6 Tbsp light sour cream
3 Tbsp fresh lime juice
2 tsp jalapeno pepper(s), minced
1 tsp chili powder
1 tsp table salt


Whisk all ingredients in a small bowl.  Add to lettuce/orange/avocado mix before adding shrimp.  I found this kind of bland on its own, but it worked well with the salad.  I bet with some work, I could jazz it up really good.


  1. mmm that sounds GOOD! :) thanks for the recipe and the picture too! :)

  2. Oh, TJ, take another look. I forgot part of it!!