• 23Jun

    Stuffed Seafood Salad With Colored Peppers

    There are many ways you can make seafood salads. Shrimp, in particular, is rather inexpensive to buy in grocery stores across the United States. Using shrimp that has already been cooked is best for salads because you don’t need to do additional cooking. In addition, adding imitation crab legs and shrimp with chopped yellow onions and celery gives it that special seafood taste. Also, adding mayonnaise will give it that added flavor. Seafood salad can be eaten anytime around the year, especially when the weather is hot during the summer months, because you don’t need to worry about cooking or baking.

    For the first time, I decided to use different color peppers for attractiveness along with flavor. This salad tastes great with mayonnaise and onions added to the salad. It’s low in calories and delicious to eat. The shrimp and crab legs give it the extra protein needed in your daily diet. This is an easy recipe to make for pot luck parties, for a family get together or taking it on a church picnic. It has a tasty, crunchy and sweet flavor with the peppers in them. No matter how you make seafood, salads they’re always good to eat and good for you as well.

    Ingredients

    1 1/2 cup yellow onion, chopped in small pieces
    1 2/3 cup celery, chopped into small slices
    2 packages, 6 oz frozen cooked shrimp, thawed, drained and rinsed
    3 packages, 8 oz frozen imitation crab legs, thawed shredded
    1 1/2 cup mayonnaise
    1 green pepper, raw
    1 yellow pepper, raw
    1 orange pepper, raw
    1 red pepper, raw

    Instructions

    1. Chop yellow onion into small pieces

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    2. Chop celery into thin slices.

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    3. Thaw cooked shrimp and drain with warm water, then add to the onions and celery in large bowl.

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    4. Thaw imitation crab legs and shred them into a large bowl with the onion, celery and shrimp in large bowl.

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    5. Add mayonnaise and stir the ingredients until mixed well.

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    6. Last of all, stuff salad into colored peppers and serve.

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    This serves 4 people
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    Low Fat Recipes 4 Dieters

  • 20Jun

    Low Carb Coconut Fried Shrimp

    When I bought shrimp that wasn’t cooked, after a while, I decided to check out some recipes to find out what I can make with it. When I did a google search, I found some great looking recipes for fried coconut shrimp. Also, I searched YouTube on how to make coconut fried shrimp and I came across an interesting and delicious coconut fried shrimp recipe that is low in carbohydrates so I decided to make it. The recipe was very easy to make with only coconut flour, a couple of eggs and some salt, pepper and a spice of crushed red pepper with fresh coconut flakes. Also, I used coconut oil for frying.

    After I made the coconut fried shrimp, it had a coconut flavor to it with the coconut flour and fresh coconut flakes. I have only had fried shrimp in restaurants but the coconut fried shrimp I made tasted better than the fried shrimp in restaurants. Also, when I checked my blood sugar it didn’t go up but was within normal range, which I liked. These crispy, fried shrimp tasted sweet and tender like in restaurants. They were easy on my stomach and easier to digest too. You don’t have to stay away from your favorite foods, there are many things you can eat, and you just need to know what ingredients to use to make foods lower in fat.

    Ingredients

    ½ cup of coconut flour
    16 ounce bag of shrimp uncooked, with skins and tail removed
    2 eggs
    2 tablespoons coconut oil for frying
    ¾ cup fresh coconut flakes
    ¼ teaspoon salt
    ¼ teaspoon pepper
    ¼ teaspoon red crushed pepper

    Instructions

    In frying pan put in 2 tablespoons of coconut oil and heat to medium. In strainer, put in shrimp and remove skins and tail after they’re thawed. In one bowl add 2 eggs then whisk them real good. In another bowl add coconut flour, salt, pepper and crushed red pepper and whisk until well blended. Then in another bowl add coconut flakes. Dip shrimp in egg first and then dip in coconut flour then lastly, dip the shrimp in the coconut flakes. Fry the coconut shrimp in frying pan on one side for 2-3 minutes at a time, and then flip the shrimp on the other side and repeat for 2-3 minutes. Cook the coconut shrimp until its golden brown on both sides. Serves 4 people.

    I left out the water and used red crushed pepper instead!  To find out about more recipes low in carbs go to Click

    Low Fat Recipes 4 Dieters

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