(Recipe from The American Cancer Society Cookbook)
Who does not love shrimp? I have to say it is one of my favorite sea foods and thankfully is fairly inexpensive at about $8.00 US per pound, give or take a dollar or so. This colorful, delicious hors d’oeuvre is quite easy to prepare. If you find that you have more snow peas than you need, you can serve them with a dip or spread, or spit them down the middle and fill with cottage cheese. You will find this dish to be low in fat and calories.
- 4 servings
- 92 calories
- 3.1 grams carbs
- 1.1 grams fat
- 15.8 grams protein
- 4 cups water
- 1 thick slice of onion
- 1 clove garlic, halved
- 1 bay leaf
- 2 stalks celery with leaves
- 1 pound large raw shrimp in shells, about 18
- 1/4 pound snow peas
- In a large saucepan, combine water, onion, garlic, bay leaf and celery; bring to a boil. Reduce heat and simmer for 5 minutes; add shrimp and simmer, uncovered for 3 to 5 minutes or until shrimp have turned pink. Drain immediately and chill under cold water. Remove shell and de-vein each shrimp.
- Trim snow peas and blanch in boiling water for 2 minutes or just until the peas are pliable. Drain and plunge into a bowl of ice water to prevent further cooking and to set color. Drain.
- Wrap a snow pea around each shrimp and secure with toothpicks. Arrange on a serving plate and garnish with lettuce, celery and carrot sticks. Cover and refrigerate until serving time.
There has been plenty of study over enough years that it is quite factual that many cancers arise in our body’s as a direct result of our dietary habits. As we have done with diabetes by writing numerous articles on the subject and giving you a wide variety of diabetic friendly recipes, it is our intent to do the same in regards to cancer. We are not doctors, and do not pretend to be so, therefore we are in no way, shape or form attempting to imply we have any type of cures. We simply will be providing recipes that can help reduce your risk of getting certain types of cancer in the first place.
11 Comments Add yours
This is a very festive appetizer. Although shellfish is not kosher, there are kosher substitutes that I’ve been using successfully. Saving this one – thank you, David!
Dolly, thanks for the kind words. I should probably post a few kosher recipes too.
David, kosher recipes are not much different from regular recipes, as you can see from my blog. We don’t eat pork and shellfish and we don’t combine meat with dairy. Other than these two rules, anything could be made kosher, which is what I am doing. Incidentally, my husband lost 15 lbs in one month, thanks to diet and exercise. The weight loss journey continues!
Thanks Dolly. I appreciate the info my friend.
My pleasure, David! I appreciate the wonderful job you guys are doing.
Congrats to your husband too!
Thank you – I am thrilled!
Oh, Dolly, this is wonderful! Give him a high five for me! 🙌
Will do – thank you, dear Brenda Sue!
You’re welcome, sweet Lady!