I placed 3.5 oz of shrimp, without the shell or tail on a skewer. I placed on the grill and almost cooked it completely. I knew I was going to freeze them for later in the phase so I knew they would be re-heated in some way and didn't want them to be over-cooked, so under-cooking them a bit helped.
to add some flavor to them I coated them in a salt free seasoning mix which is mostly dried herbs and dried lemon zest. I then lightly sprayed my cast iron pan, turned on very high and through the herb crusted shrimp in there for about 1 minute to crisp them up and warm them up.
Making the Dressing:
- Orange Zest
- juice of a lime/lemon or orange (your choice)
- amino drops
- couple cloves of roasted garlic
- water to get to consistency you want
- seasonings based on your likes (I love fresh herbs)
The roasted garlic cloves are a natural thickener so smash those with a fork and place the rest in a storage container and shake to combine and you will get a surprisingly tasty and naturally thick dressing. Depending on your version of HCG you may be okay to add some greek yogurt to make it a creamy texture. Pureed roasted garlic and onions are natural thickeners and can be used in regular recipes like soups and pasta sauces instead of a cornstarch or butter/flour process. They are great to thicken mac n cheese recipes!
Making the Salad:
now it is time to assemble. Start with a bed of greens, I like the mixed herb greens so you get lots of flavor. I topped with the cooked shrimp, chunks of orange and some left over roasted brussel spouts centers (see recipe). Drizzle the top with the dressing and you have a yummy meal with tons of flavor!
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