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Mardi Gras Shrimp Jambalaya Salad

Ragin' Cagin' Jambalaya Shrimp

Ragin’ Cagin’ Jambalaya Shrimp

Mardi Gras. What’s that? Fat Tuesday? Not around here.

In one of my first posts I shared my low-calorie shrimp jambalaya with egg noodles recipe with you all, but I thought I would push myself to make it EVEN healthier. And what can be healthier than salad? I assure you this salad is still full of zesty flavor, filling and super quick to prepare (I made this in less than 30 minutes). A triple threat. In fact, I nearly lifted my shirt it was so good, but then I decided to just keep it on. I have enough of those stinkin’ beads already (yes, that was a bad Mardi Gras joke).

As I’ve mentioned before, I don’t really measure ingredients, but rely on my good ol’ fashioned taste buds. I encourage you to do the same with this recipe as you really can’t mess it up. No, really, you can’t. 

This jambalaya requires four simple to prepare parts, made in the following order – homemade Cajun salad dressing (I’ll admit this is quite close to tasting like a Greek dressing, but it uses a basic Cajun seasoning mix – so, it’s Cajun!), seasoned croutons, jambalaya flavored shrimp and salad fixin’s. I added a few croutons on the salad because I had some day old bread to use up, but if you want to lighten this up even more than just omit these or substitute with some pepitas for some added crunch and nuttiness. In the future I might switch out the croutons for some quinoa for some added protein.

Yum. Yum. Now let’s get started.

Homemade Cajun Salad Dressing
Make the dressing first and set aside. If time allows, make a day ahead to let flavors meld together.

Red wine vinegar – start with a 1:2 ratio of vinegar to oil and add more to taste depending on how vinegar-y you like your dressing
Extra virgin olive oil
1 clove garlic finely chopped
1/2 tsp. paprika
1/2 tsp. red chili flakes
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried onion powder
1 tsp. Dijon mustard
Salt and pepper to taste

1. Mix all ingredients in a shaker bottle or mason jar. Taste and add more seasoning if needed. Set aside while you prep the rest of the salad ingredients. Keep leftovers in refrigerator.

Seasoned Croutons
Day old bread, cut into cubes – I used rosemary bread
Extra virgin olive oil
Dried onion powder
Salt

1. Preheat oven to 375°. Line baking pan with foil. Place bread cubes in a bowl and drizzle with olive oil. Add seasonings and toss to coat. Spread out in a single layer on foil lined pan and place in oven. Bake until golden brown with crunchy texture – approximately 5 minutes. Keep an eye on these babies so they don’t burn 🙂 Take out of oven and set aside to cool.

Jambalaya flavored shrimp

1 lb shrimp – deveined and shelled
1/2 tsp. onion powder
1/2 tsp. paprika
1/2 tsp. dried thyme
1/2 tsp. cumin
Couple dashes of Worcestershire sauce
Dash of Cayenne Pepper (add more if you like it spicy!)
1 Tb. butter (or your favorite meltable fat)
1 clove garlic, chopped
1-2 Tb. finely diced celery
1/4 chopped tomatoes
1 jalapeño seeded and chopped
salt to taste

1. Place shrimp in a bowl and toss with dried herbs and a couple of dashes of Worcestershire sauce.
2. Heat up a skillet to medium heat and melt butter. Add in garlic, celery, tomatoes and jalapeño and cook for a few minutes until tomatoes start to get mushy.
3. Add shrimp into cooked vegetables, turn down heat and mix to coat. Add salt to taste. Cook shrimp JUST until they turn pink and then remove from heat. Do not overcook.

Salad Fixin’s
Feel free to use up whatever veggies you have in the fridge as that is exactly what I did 🙂

Chopped lettuce or salad greens
Thinly sliced red and orange bell pepper
Grape or cherry tomatoes
Sliced cucumber
Sliced avocado
Sliced red onion
Sliced green onion

After you have prepared the Cajun salad dressing, jambalaya flavored shrimp and the croutons (unless omitting). Put the salad fixings in the bowl and layer on the shrimp and croutons and drizzle with yummy Cajun dressing. Stand back and admire. Take a picture or two. Post to Instagram and taunt your friends with the delicious healthy meal you just made. Oh, and then eat the damn thing!

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Flat Belly Bowl

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I have this mission every night when I’m cooking dinner. Well, most nights. Ok, just lately.

The mission is called “no vegetable left behind.” That is, I try to use (within reason) as many different vegetables that are likely to taste good together in every dish. And so far, I haven’t found many that don’t go too well together.

Tonight I made a healthy and easy (yes, we like those two words used together), AND delicious (I sealed the deal for you right there) stir fry bowl. While I didn’t serve it with any carb, you are free to eat this whatever way you would like (without judgement).

The best part of this delicious bowl is that it is filled with fresh ingredients that are filling and great for promoting a taught tummy. (but, you don’t have to take my word for it – go ahead, Google it).

INGREDIENTS

1 medium onion, chopped
4 cloves garlic, minced
Bell pepper, sliced
2 Jalapeños, sliced (if you don’t like spicy, omit this, scale back or remove seeds before cooking them)
Kale or other greens, chopped (several cups)
Low sodium Soy sauce, about 1 Tb.
Fresh ginger, minced or grated
Raw Shrimp – about a lb. (deveined and shell removed)
Lime juice
Avocado, sliced
Sliced almonds, toasted
Cilantro, chopped
Olive oil

STEPS
1. Heat olive oil in large sauté pan over medium heat until heated. Add garlic, onions, peppers and jalapeños and sauté over medium heat until browned.
2. Add greens (a lot of greens, it amazingly cooks down very quickly). Sauté greens with the onion, pepper mixture until it just starts to wilt. Add soy sauce and fresh grated ginger. Stir. Add lime juice. Stir.
3. Add shrimp to pan and toss with ingredients. Cook for several more minutes, or until shrimp has turned pink and greens have cooked down and wilted.
4. Scoop into bowl and top with sliced avocado, toasted almonds and cilantro.

Enjoy! Leave me a comment and let me know how you liked it.