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Low Carb Recipe – Moroccan Shrimp Salad

This recipe was posted originally in March 2004 by “DawnMoe”. Though I’m not sure what kind of name that is, this Moroccan Shrimp Salad has some exotic yet tasty ingredients.

She writes that the recipe “looks really good and you use the flax seeds in the dressing. I also love the moroccan preserved lemon it adds alot of flavor. You only use the peel not the pulp so I am not sure of the carb count in the peel.”

My comments: Flax Seed is good for the brain, and helps to actually lower cholesterol, reduce blood pressure, and lower your triglicerides. It’s an all-around winner for anyone on the Atkins Diet.

Also, if you don’t eat shrimp, consider substituting Monk fish (tastes like lobster) or red snapper (which I use in Ceviche).

Ingredients

  • 1 tablespoon ground flax seed
  • 2 tablespoons water
  • 6 tablespoons red wine vinegar
  • 2 teaspoons ground cumin
  • 7 tablespoons extra-virgin olive oil
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed, plus 1 tablespoon
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 large tomato
  • 1 head butter lettuce, cored and quartered lengthwise
  • About 20 stems watercress
  • 8 large peeled prawns
  • 1 preserved lemon, chopped (anyone know where to get a preserved lemon??)
  • Moroccan oil-cured black and green olives, to garnish

 

Procedure

In a small bowl, combine the flax seed with 2 tablespoons of water and let soak for 20 minutes.

Meanwhile, in a small bowl, whisk together 3 tablespoons red wine vinegar and 1 teaspoon cumin. While whisking, drizzle in 2 tablespoons olive oil to make a smooth dressing and season with salt and pepper, to taste. Mix the flaxseed with the dressing. Set the flaxseed dressing aside.
Preheat an outdoor grill or indoor grill pan. In a large bowl, lightly coat the peppers and tomato with 1 tablespoon of olive oil and season with salt and pepper, to taste. Grill the peppers and tomato until slightly charred and soft. Let cool.
Meanwhile, in another large bowl, whisk together the remaining 3 tablespoons red wine vinegar, 1 teaspoon of cumin, and 1 tablespoon black pepper. While whisking, drizzle in 2 tablespoons olive oil to make a smooth dressing and season with salt, to taste.
Peel and seed the peppers and tomato and leaving some of the charred skin, and slice. Toss the them with the dressing.
Heat the remaining 2 tablespoons olive oil in large skillet over medium-high heat. Add the prawns and cook, stirring, until just cooked through.
Arrange lettuce leaves along outer edge of a large platter. Arrange the peppers and tomato on the lettuce. Place the watercress in the middle and drizzle flax seed dressing over the top. Add the prawns with their juice and scatter around the preserved lemon and olives. Serve.

 




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