Fresh Buttermilk and Sour Cream Salsa

Nothing says summer more than cold buttermilk and cucumber. This salsa is just a little off the beaten path, but is so light and refreshing--the perfect condiment for my Turkey-Lamb Cocktail Meatballs (click for recipe).

Gulf Style Boiled Shrimp with Mustard Dill Sauce & Southwestern Remoulade

Gulf Style Boiled Shrimp

2 pounds fresh shrimp, cleaned & heads off
2 teaspoons kosher salt
1 tablespoon Old Bay Seasoning
1 tablespoon freshly squeezed lemon juice
1. In a large pot bring 2 quarts of water to a rolling boil. Add salt, Old Bay Seasoning & lemon juice. Reduce heat and simmer for 15 minutes to flavor the water. Allow to cool, then refrigerate. When completely cold, add the shrimp and marinate overnight.
2. Remove shrimp from marinade, but keep cold. Put the marinade in a boiler, and bring to a boil. Add shrimp, and return water to a boil. Cook shrimp for three minutes. Drain; immediately place immerse shrimp in ice to cool. Serve cold.
Servings: 4          Yield: 2 pounds           Total Time: 24 hours and 28 minutes
Nutrition (per serving): 162 calories, 21 calories from fat, 2.3g total fat, 285.8mg cholesterol, 2223.7mg sodium, 260.2mg potassium, 2.3g carbohydrates, <1g fiber, <1g sugar, 30.9g protein.
Author: Dr. Jacquelyn P. Horne

Copyright: 2011

Mustard Dill Sauce

2/3 cup Hellman's mayonnaise
1/4 cup Creole Mustard
1 tablespoon dried dill
1 teaspoon lemon juice

1. Place all ingredients in a small mixing bowl. Thoroughly combine all ingredients.

2. Cover & refrigerate until time to serve.

Servings: 8        Yield: 1 cup           Total Time: 10 minutes

Nutrition (per serving): 92 calories, 58 calories from fat, 6.6g total fat, 5.1mg cholesterol, 364.5mg sodium, 6.6mg potassium, 6.3g carbohydrates, <1g fiber, 1.3g sugar, <1g protein.


Southwestern Remoulade Sauce

3/4 cup Hellman's mayonnaise
1 tablespoon green onions, finely chopped
1 tablespoon cilantro
1 tablespoon Creole Mustard
1 tablespoon lime juice
2 teaspoons capers
1 teaspoon chili powder
2 teaspoons hot pepper sauce
1/2 teaspoon salt

1. Place all ingredients in a small mixing bowl. Thoroughly combine.

2. Cover and refrigerate until time to serve.

Servings: 8        Yield: 1 cup       Total Time: 25 minutes

Nutrition (per serving): 92 calories, 66 calories from fat, 7.4g total fat, 5.7mg cholesterol, 416.5mg sodium, 18mg potassium, 6.1g carbohydrates, <1g fiber, 1.5g sugar, <1g protein.

Author: Dr. Jacquelyn P. Horne

Copyright: 2011


Eating Gluten Free; Shelfish