The following recipe pairs grapefruit
with shrimp. The citrus and seasonings in the salsa are so refreshing
that no one will notice it is fat-free.
Shrimp with Black Bean Salsa - Makes 4 servings.
2 pink grapefruits, peeled
3 plum tomatoes, seeded and diced
1 medium (or pickling) cucumber, peeled and diced
1/2 cup diced red onion
3/4 cup canned or cooked black beans
1 jalapeno or serrano chile pepper seeded and minced
Juice of 1/2 orange
Juice of 1/2 lime
Salt and freshly ground black pepper, to taste
16 extra large shrimp (10 to 12 count), about 1 1/2 lbs.
2 Tbsp. finely chopped cilantro
1 Tbsp. finely chopped mint
Holding the fruit over a medium bowl to catch juices, release
sections from the membrane and collect them in the bowl. Cut
sections crosswise into 1-inch pieces. Add tomato, cucumber,
onion, beans and chile pepper and mix to blend. Pour in orange
and lime juice. Season to taste with salt and freshly ground
pepper. Set aside.
Bring a large pot of water to
a boil. Add shrimp and cook until pink, curled and opaque all
the way through, 6 to 8 minutes. Drain immediately. When cool
enough to handle, peel and devein shrimp, then slit them horizontally
along the back, cutting almost all the way through, but not completely,
from tip to tail.
Arrange 4 shrimp in a pinwheel
design, on each of 4 dinner plates. Spoon a tablespoon of salsa
into the slit in each shrimp. Mound remaining salsa in the center
of the plate. Sprinkle 1/4 of cilantro and mint over each plate
and serve immediately.
Per serving: 146 calories, 1
g. total fat (0 g. saturated fat), 25 g. carbohydrate, 10 g.
protein, 5 g. dietary fiber, 199 mg. sodium.