MAKES ABOUT 16 SHRIMP / PREP: 10 MINUTES / COOK: 5 MINUTES / TOTAL: 15 MINUTES
With fried foods out of the question, the post-op diet is an opportunity to venture into trying more baked, boiled, and grilled seafood. A recipe for shrimp cocktail seems so simple, yet it’s an opportunity for perfect preparation of this shellfish—especially for the kitchen novice. These boiled shrimp are so flavorful you can toss them on top of a salad, serve them over sautéed vegetables, or eat solo to get your protein fix.
1 lemon, halved and seeded
1 tablespoon black peppercorns
1 teaspoon dried thyme
1 dried bay leaf
½ pound raw shrimp (31 to 35 count)
¼ cup Seafood Sauce (here)
1 Fill a large pot with water. Squeeze the juice from the lemon halves into the water, and add the black peppercorns, thyme, and bay leaf. Place the pot over high heat, and bring to a boil.
2 While the water is heating, create an ice bath by filling a large bowl with ice and water and set aside.
3 Add the shrimp to the boiling water, and cook them for 2 to 3 minutes, or until they just turn pink.
4 Drain the shrimp in a colander and immediately put them in the ice bath to cool.
5 Peel the shrimp and remove the tails. Serve over ice with a dish of the seafood sauce.
Did you know? Shellfish get a bad rap for being high in cholesterol—but research shows the cholesterol in seafood does not significantly raise blood cholesterol levels. Seafood is virtually fat-free with the exception of heart-healthy omega-3 fats.
Per Serving (4 shrimp with 1 tablespoon sauce): Calories: 65 Total fat: 1g Sodium: 550mg Total carbs: 6g Sugar: 3g Fiber: 0g Protein: 8g
4 shrimp pureed with 1 tablespoon Seafood Sauce 8 shrimp (4 ounces) with 2 tablespoons Seafood Sauce