Southwestern Shrimp Salad with Corn and Peaches
(makes 4 servings)
| 3 | medium ears of fresh corn, shucked, and kernels removed from the cob |
| 1 | jarred roasted red bell pepper, 5 ounces (150 g), packed in brine, drained, and coarsely chopped |
| 1 | small white onion, chopped |
| 1/4 | medium jicama, about 4 ounces(120 g) peeled and cut into julienne strips |
| 1/4 | teaspoon cumin seed |
| 1 | clove garlic, minced |
| 2 | tablespoons (30 ml) olive oil |
| 2 | tablespoons (30 ml) fresh lime juice |
| 1 | fresh jalapeño chile pepper, seeded and finely minced |
| 1 | pounds (480 g) peeled, cooked large shrimp, thawed if frozen |
| 2 | large ripe peaches |
| 1 | head radicchio, separated into leaves |
| 1/4 | cup (11 g) minced fresh herbs: cilantro, chervil, basil, mint, or flat-leaf parsley (for garnish) |
| freshly ground pepper |
- In a medium pot of boiling water, blanch the corn kernels for 2 minutes. Drain and refresh under running cold water. Put the corn in a large bowl; add the roasted pepper, onion, and jicama.
- In a small skillet, toast the cumin seeds over medium heat, stirring constantly until fragrant, 1 to 2 minutes. Remove the seeds from the skillet, let cool slightly, then crush them with a mortar and pestle or in a spice grinder.
- In a glass measure, combine crushed umin seeds, olive oil, lime juice, garlic, and jalapeño. Whisk to combine.
- Lay the thawed shrimp in a shallow dish and pour on the cumin-olive oil mixture. Toss to coat. (Salad can be made ahead up to this point, each part covered, and refrigerated.)
- Wash and peel the peaches (if necessary, dip the peaches in boiling water for 1 minute to facilitate removing the skin). Cut in half and remove the pits. Slice into wedges and add to the salad bowl.
- When ready to serve, arrange 2 or 3 radicchio leaves on individual dinner plates. Toss the corn-peach mixture and spoon onto the leaves.
- Arrange the shrimp over the salad and spoon on any remaining dressing.
- If desired, garnish with chopped herbs. Season with pepper.
| Per Serving: | 306 calories (26% calories from fat), 29 g protein, 9 g total fat (1.4 g saturatated fat), 30 g carbohydrate, 6 g dietary fiber, 221 mg cholesterol, 408 mg sodium |
| Diabetic Exchanges: | 3 1/2 lean protein, 1 1/2 carbohydrate (1 bread/starch, 1/2 fruit), 1 vegtable |
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