Tag: medium avocado

Jalapeño Shrimp Cakes

These shrimp cakes are light and delicious, made with jalapenos, scallions, and cilantro then topped with a little fresh lime juice and a few slices of avocado. Serve this over a bed of greens for a quick, light summer meal.

It’s really starting to feel like summer around here, temperatures are expected to hit 90 today. I can actually smell summer in the air, which gets me sooo excited!! After a long weekend of going to BBQ’s and too many glasses of sangria, this week I am keeping it low carb and light. I love shrimp, it’s naturally lean and cooks in minutes, which makes it perfect for a quick weeknight meal.

I’ve attempted shrimp cakes in the past, but always had issues with them holding together well so this time I decided to pulse the raw shrimp in the food processor and that worked out perfect. I left some of the seeds from the jalapeno to give it a little heat but you can leave them out if you don’t like spicy food. My plan was to grill them, but the patties were a bit delicate and I decided to saute them on the pan instead which worked out perfect. Topped with fresh lime juice and a few thin slices of avocado on top, this was flavorful and light.

And by the way, don’t miss out on a chance to win a fantastic Blendtec Blender (2 winners) with my Countdown To Summer Pin-It-To-Win-It Contest^[1] happening right now!

Jalapeño Shrimp Cakes
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 shrimp cake w/ avocado • Old Points: 3 • Weight Watcher Points+: 4 pt
Calories: 173 • Fat: 5 g • Carb: 5 g • Fiber: 2 g • Protein: 24 g • Sugar: 1 g
Sodium: 321 mg • Cholest: 172 mg

Ingredients:

1 lb shrimp, peeled and deveined (weight after peeled)
1 large jalapeño, seeded and minced (for spicy, leave the seeds)
1 garlic clove, minced
3 medium scallions, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons panko (use GF crumbs for gluten free)
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper

For topping:

4 lime wedges
1/2 medium avocado, sliced thin

Directions:

Dry shrimp well with a paper towel then place the shrimp in the food processor along with jalapeño and garlic then pulse a few times until almost pasty.

Combine the shrimp in a large bowl with remaining ingredients and mix well to combine.

Using rubber gloves (easier with gloves), form shrimp into 4 patties.

Heat a non-stick skillet over medium heat and spray with oil. Add the shrimp cakes to the heated grill and cook 4 minutes without disturbing, then gently flip and cook an additional 4 minutes.

Serve with fresh lime juice and top with thin slices of avocado.

Makes 4.

References

^{^} Countdown To Summer Pin-It-To-Win-It Contest (sweeps.piqora.com)

Incoming search terms:

Chipotle Lobster and Avocado Wrap

Chipotle lobster salad with avocado, scallions, cilantro and lettuce on a whole wheat wrap – fabulous!!

A few weeks ago I grabbed a bite at Lenny’s clam bar with my husband and daughter and we ordered the special – the chipotle lobster avocado burrito. It was SOOO good I HAD to recreate a lighter version of it myself.

I don’t eat lobster often because it’s not cheap, but I love it and like to treat myself once in a while, especially in the summer. I went to my local fish market and bought a 2 pound lobster and had them steam it for me (I personally don’t love cooking live lobsters). All the fish markets near me steam them for you for the same price as buying it live. This yielded enough lobster meat for 4 servings.

Then I tossed the lobster with lemon juice, a little light mayo and yogurt to make it creamy and added some chipotle peppers in adobo sauce to give it a little kick. Tossed in some chopped scallion and fresh cilantro and the lobster salad was delicious.

I wrapped it on a whole wheat tortilla with avocado and lettuce (you can lower the carbs and make it gluten free by turning this into a lettuce wrap) and had myself a fabulous lunch over a bed of greens.

If you want to make a lunch to impress or even a light dinner, this is the perfect wrap!

Chipotle Lobster Avocado Wrap
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 wrap • Old Points: 6 pts • Weight Watcher Points+: 6 pt
Calories: 219 • Fat: 12 g • Carb: 17 g • Fiber: 10.5 g • Protein: 20 g • Sugar: 0 g
Sodium: 779 mg • Cholest: 49 mg

Ingredients:

9 oz (about 1 3/4 cups) steamed lobster meat, chopped (from 2 lb lobster)
3 tbsp light mayo
2 tbsp 2% fat Greek yogurt
1 tbsp chipotle paste or chopped peppers in adobo sauce
1 green onions, finely chopped
1 tbsp fresh lemon juice
1 tbsp minced cilantro
1 medium avocado, diced
8 medium romaine lettuce leaves
4 whole wheat, low carb tortillas (8 inches), room temperature

Directions:

Chop the lobster meat into small pieces.

In a medium bowl combine the light mayonnaise, yogurt, chipotle pepper, green onion and cilantro. Add the lobster, squeeze the lemon juice over the lobster and mix well.

Place 2 lettuce leaves over each wrap, top with about 1/3 cup of the lobster salad and 1/4 of the avocado. Wrap by folding the edges in slightly and slice diagonally.

Black eyed Pea Dip

Ring in the New Year with this quick and easy black-eyed pea dip!

For those of you who believe eating black eyed peas in the New Year
will bring you luck (and we can certainly all use a little more luck) this healthy bean salad is for you! Whether you eat this as a salad or serve it as a dip with some baked chips, the zesty flavors in this salad is sure to turn you into a fan of black-eyed peas.

I tested this out on my friends this weekend and it got a thumbs up from everyone. The earthy taste of the beans are balanced with sweet corn, avocado, lime juice, garlic and cilantro to brighten them up. Wishing everyone a Happy New Year!

Black Eyed Pea Dip

gordon-ramsay-recipe.com

Servings: 12 • Size: 1/3 cup • Old Points: 3 • Weight Watcher Points+: 3 pt

Calories: 107 • Fat: 4 g • Carb: 15 g • Fiber: 4 g • Protein: 4.5 g • Sugar: 1 g

Sodium: 65 mg • Cholest: 0 mg

Ingredients:

15 oz canned no salt black eye peas (Eden)
2 cloves garlic, crushed or minced
3 tbsp fresh lime juice (from about 1 1/2 limes)
1 tbsp extra virgin olive
1 tsp cumin
pinch crushed red pepper flakes
1/2 tsp kosher salt
1 cup cooked corn, fresh or frozen, thawed
1 cup cherry tomatoes, quartered
1/4 cup minced red onion, finely diced
1/4 cup cilantro, chopped
1 jalapeño, seeded and diced (optional)
1 medium avocado, diced

Directions:

Rinse and drain the black eyed peas in a colander.

In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt and mix well.

Add the black-eyed peas, corn, tomato, red onion, jalapeno if using and cilantro; mix well and refrigerate at least 20 minutes. When ready to eat, gently mix in the avocado and serve right away.