Since I bought a bunch of salmon and shrimp during my last Wegmans run, I have been trying to find neat new recipes. After digging though several reicpes sites for ideas (I really make an event of recipe discovery), I decided to throw together a few elements I hoped would go well together.
The most difficult part of recipe invention for me comes with substitution. Not only substitution to make the creation paleo, but also keeping calories in mind as well. Especially with dressing. So many dressings love to pour on the oil, which adds so many calories. I’ll add the oil separately if I wish, but I don’t want it to confine me.
So, I ended up with a neat tropical dressing that went great with shrimp, and I am using it with some steamed salmon tomorrow. Here is how I made the dressing, and how I put the meal together as a wrap. (Note, I am experimenting with raw dehydrated veggie wraps, so as soon as I perfect a recipe expect something other than lettuce as a wrap….ohhhh, how exciting!)
CR Tropical Balsamic Dressing (makes four 40cal servings)
2T Balsamic Vinegar
30g Lite Canola Mayo (35 cals/15grams)
1T Sugar Free Maple Syrup (substitute if you want)
85g Mandarin Orange Slices
In a bowl, use a mixer to first combing vinegar, mayo, and syrup. Take the mango and mash (if frozen, use microwave then mash), and add to mixture. Blend well. Add mandarin last and only blend lightly. I like there to be chunks. Done. Add to salads, shrimp, or whatever.
Tropical Shrimp Lettuce Wraps (serves 2)
~6 Large Red Lettuce Leaves
~40g Spinach or Spring Mix Salad
~150-200g Shrimp, cooked and deveined
2 servings (1/2 recipe) Tropical Balsamic Dressing
Place dressing in bowl. Chop each shrimp into about 3 pieces and add to dressing. Chop spring mix and/or spinach and add to shrimp mix. This should leave you with a really wet salad looking thing. Divide amongst lettuces leaves, roll, and eat.