The Restaurant Diet by Fred Bollaci

Author:Fred Bollaci [Bollaci, Fred]
Language: eng
Format: epub
ISBN: 9781633537033
Publisher: Mango Media
Published: 2017-11-27T07:59:28+00:00

Sautéed Pink Key West Shrimp

with Citrus Sauce and Endive Salad

Entrée • All Phases (see Note) • Serves 6

Ingredients

Sauce:

2 ounces lime juice

2 ounces orange juice

2 ounces lemon juice

1 Tbsp. Dijon mustard

salt, to taste

½ cup blended oil (25 percent olive, 75 percent vegetable; reduced for weight-loss purposes)

1 shallot, minced

1 Tbsp. orange zest

1 Tbsp. lemon zest

1 Tbsp. lime zest

2 Tbsp. chopped cilantro

½ cup diced tomato

2 Tbsp. chopped cilantro

Salad:

5 endives, chopped finely

1 cup vinaigrette (mix together ¼ cup sherry vinegar and ¾ cup olive oil)

3 Tbsp. orange juice

2 Tbsp. chopped chives

1 shallot minced

pinch of salt

Shrimp:

24 pink U-10 shrimp (10 per pound) (peeled, deveined, tail on)

1 Tbsp. canola oil

Instructions

•For the sauce, combine the lime juice, orange juice, lemon juice, mustard, and salt in a bowl and whisk together.

•Slowly whisk in the oil; add the shallot, zests, diced tomato, and cilantro. Reserve this mixture and set aside.

•To prepare shrimp, heat a non-stick sauté pan until hot but not smoking, add the canola oil, then add the shrimp being careful not to overcrowd the pan.

•Sear for 2 minutes on one side without disturbing, turn the shrimp over, and cook for 2 more minutes.

•Season with a little salt, turn the heat off, and add the citrus sauce.

•For salad, combine all the salad ingredients in a bowl and toss to mix well.

•Set a little mound of endive salad in the middle of each of 6 plates. Arrange four shrimp on each plate, and spoon the citrus sauce over them.

•Serve.

Note

I suggest reducing the amount of oil as much as possible to cut the calories, and this may be made for 8 people, (3 shrimp each), and would thus make it a suitable meal for all Phases.

Nutrition Facts (per serving)

Calories: 538 • Calories from fat: 79% • Fat: 48g

Saturated fat: 7g • Cholesterol: 43mg • Carbohydrates: 21g

Protein: 12g • Sodium: 210mg • Fiber: 14 g

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Bleu Provence, Naples

1234 8th Street S., Naples, FL 34102 • (239) 261-8239 • www.bleuprovencenaples.com

Jacques and Lysielle Cariot opened Bleu Provence, French restaurant, as a labor of love in 1999 after retiring to Naples, Florida, from Provence, France. The couple considers their patrons welcome guests more than customers. Bleu Provence is home to old-world-style European hospitality, reflected in the wine selection and menu, as well as in the level of service and quality of the cuisine. Lunch offers an array of lighter fares, many excellent sandwiches, salads, featured soups, as well as organic and healthy options. Jacques gladly will make wine suggestions based upon your meal. Traveling to different wineries around the world each year, Jacques returns with the best possible wine selection and the history of each one to share with interested patrons. The Cave is home to more than 20,000 bottles, representing more than 1,700 different wines, including some great finds that are surprisingly inexpensive. Bleu Provence was recently awarded the Wine Spectator Grand Award (one of only four establishments in Florida)—all are Golden Palate Partners, including The Breakers/HMF (Palm Beach), Marcello’s La Sirena (West Palm Beach), and Bern’s Steakhouse (Tampa). Jacques and Lysielle take pride in selecting the ingredients for the restaurant’s menu.

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