Do you love shrimp as much as I do?  This item is definitely part of my diet.  Although shrimp is higher in cholesterol, it is not high in saturated fat, which is what shrimp would also need to elevate your cholesterol to a dangerous level.  Of course, drenching it in butter or any other fattening sauces might not be the greatest idea.  Not to mention, including shrimp with high calorie meals is not going to make the meal healthy either.  That would be like saying a banana split is good for you, if it has blueberries and bananas, because anti-oxidants and potassium are good for you.  (HAHA)

Shrimp can be beneficial to you because of the Omega-3 fatty acids and the protein – both essential for good nutrition, and shrimp are low in calories, carbohydrates, and fat.  The key is choosing the right ingredients or meals to maintain a healthy diet, and happy taste buds.
 
With that said, I would like to share a few yummy and healthy shrimp dishes that I had in my recipe box:
 
SHRIMP & POTATO SALAD
 
Ingredients:
1 pound Yukon gold potatoes, peeled and cut into cubes
1 tablespoon white wine vinegar
2 tablespoons water
¼ teaspoon salt
2 teaspoons minced shallot
1 tablespoon chopped fresh dill
1 pound peeled, de-veined shrimp
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
8 leaves butter lettuce
2 teaspoons olive oil
2 small tomatoes, cut into wedges
1 avocado, sliced
 
Bring a medium pot of salted water to boil. Place potatoes in another medium saucepan; in 1 inch of salted water.  Bring to a boil, then simmer gently for 5-8 minutes, until just tender. Drain, and then gently return to pot.  Set aside for 5 minutes. Whisk together 1 tablespoon vinegar, 2 tablespoons water, 1/4 teaspoon salt, and minced shallot to make a vinaigrette. Using a rubber spatula, gently toss potatoes with vinaigrette, dill, and a few shakes of black pepper. Set aside.
 
Fill a bowl with ice water.  Drop shrimp into original pot of boiling water and cook for 2 minutes, until cooked through. Drain and plunge into ice water. When cold, drain thoroughly.
In a medium bowl, whisk together lemon juice, 2 teaspoons vinegar, mustard, and 2 tablespoons olive oil. Add salt and pepper to taste. Toss shrimp in dressing. Line four plates with lettuce leaves (or tear into bite-size pieces). Gently toss potatoes with 2 teaspoons olive oil, then arrange potatoes on lettuce, followed by tomatoes and avocado. Remove shrimp from dressing (reserve dressing) and arrange on plates. Drizzle salads
(Serves 4)
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Low Fat Shrimp Fajitas

Ingredients:
4 whole wheat tortillas
1/2 cup chopped cilantro
1/4 cup fresh lime juice
1/2 tsp cumin
1 tsp chili powder
2 garlic cloves, crushed
1 pound medium shrimp, peeled and deveined
2 tsp canola oil
1 medium, onion sliced vertically
1 red or yellow pepper, deseeded and cut into strips
Preparation:
Preheat oven to 350 degrees. Wrap tortillas in foil and warm them for 15 minutes.
Combine cilantro, lime juice, cumin, chili powder and garlic in a glass bowl. Add shrimp, stir well and marinate for 15 minutes.
Heat oil in a large nonstick skillet. Sauté onion and pepper for a 3-4 minutes, until softened. Remove vegetables from skillet and keep warm. Add shrimp with the marinade; sauté until just pink, about 3 minutes. Return vegetables to the skillet and cook for 1-2 more minutes, until heated through.
Spoon mixture on to warmed tortillas, top with fat-free sour cream and salsa as desired.
(Serves 4)

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Shrimp & herb Salad
 
5 ounce package of fresh herb salad
4 ounces mushrooms, sliced
6 ounces cherry tomatoes, halved
1 small red onion, sliced
1 small red bell pepper, sliced
12 ounces cooked shrimp meat
4 tablespoons white wine vinegar
2 tbsp lemon juice
1 1/2 tsp Dijon mustard
1 1/2 tbsp extra-virgin olive oil
Salt and pepper to taste
 
Preparation:
 
Rinse and dry salad leaves and divide among four plates. Add sliced mushrooms, cherry tomatoes, red onion and pepper strips. Spoon equal amounts of shrimp meat on top of salad.
 
For the vinaigrette, whisk vinegar, lemon juice and mustard together and whisk in olive oil. Or, combine vinegar, lemon juice, mustard and oil in a screw-top jar and shake vigorously. Drizzle over salad.
 
(Serves 4)
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For those of you wondering how I am doing on my diet, I am still plugging away, avoiding carbohydrates, eating tons of vegetables and salads, and including protein when I can.  I have had red meat once in while, along with some fish, chicken, and of course shrimp.  However, I have tried not to have too much of any one thing, to avoid getting tired of certain foods, which is easy to do.
 
I am losing weight, not as fast as I would like, but I am losing.  My size six heels are definitely too big, my ring is still spinning around my finger, and I took a photograph of myself that I liked -- Whoo-hoo!!
 
My goal for Flaab is to lose twenty pounds by my deadline date, but if I lose more, I won't mind at all.  I am used to the process, and I would like to see how far I can take it. I will make my weight loss goal by deadline, but I may make a personal side wager with myself, to see how much I can exceed my original goal.
 
I will keep you posted.
 
Until next time – NO DEFEAT … NO LIMITATIONS!

ANGEL LOGAN