Featured Recipe: Key West Shrimp with Tropical Coleslaw


Copyright Linda Gassenheimer

From: Dinner In Minutes: Memorable Meals for Busy Cooks

This James Beard award-winning book is perfect for those who want meals in minutes that are packed with flavor and are healthful, too. Dinner in Minutes helps you every step of the way, providing you with a complete shopping list for every meal listed, as well as fat and calorie analyses for each meal. It also includes time tables and helpful hints for streamline preparation!

Key West Shrimp with Tropical Coleslaw – Succulent, fresh pink shrimp are a trademark of the Florida Keys. I like to serve these shrimp the way they do in Key West, leaving the shrimp in their shells and spreading newspaper on the table.  Place the cooked shrimp in a bowl and just peel and eat.

It’s a breeze to make homemade coleslaw using shredded, ready-to-eat cabbage or coleslaw mix from the supermarket.  Or, you can make a quick Tropical Coleslaw by adding pineapple cubes to ready-made coleslaw.  Warm some Cuban bread and dig in.

This meal contains 613 calories per serving with 27 percent of calories from fat.

Recipes

ENTRÉE: KEY WEST SHRIMP

3 tablespoons reduced-fat mayonnaise

1 tablespoon Dijon mustard

1 tablespoon Key lime juice

1/4 loaf Cuban or Italian bread

1 pound large shrimp

12 ounce bottle or can of beer

1 tablespoon Old Bay seasoning

Directions:
Mix mayonnaise, mustard and Key lime juice together and taste.

Place bread in oven to warm.

Rinse shrimp and drain.  Pour beer into a saucepan and add Old Bay seasoning.  Bring beer to a boil and add shrimp.  As soon as the beer returns to a rolling boil, remove shrimp with a slotted spoon.  Serve immediately with the key lime mustard sauce for dipping.  Makes 2 servings.

SIDE DISH: TROPICAL COLESLAW

2 tablespoons reduced-fat mayonnaise

1/4 cup white vinegar

1 tablespoons Dijon mustard

1 teaspoon sugar

4 cups shredded ready-to-eat cabbage or coleslaw mix

1 cup pineapple cubes

Salt and freshly ground black pepper

Directions:

Mix mayonnaise, vinegar, mustard and sugar together in a medium bowl.  Add cabbage and pineapple cubes.  Toss well.  Add salt and pepper to taste. Makes 2 servings.

Nutrition Information

Entree: Per serving: 470 calories (24 percent from fat), 12.3 g fat (2.1 g saturated, 2.8 g monounsaturated), 266 mg cholesterol, 39.7 g protein, 36.0 g carbohydrates, 1.5 g fiber, 835 mg sodium. Side dish: Per serving: 142 calories (38 percent from fat), 5.7 g fat (0.9 g saturated, 1.5 g monounsaturated), 5 mg cholesterol, 2.6 g protein, 21.5 g carbohydrates, 4.8g fiber, 213 mg sodium.

Shopping List

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

To buy: 3/4 pound large shrimp, 1 bottle reduced-fat mayonnaise, 1 bottle white vinegar, 1 jar Dijon mayonnaise, 1 bag shredded ready-to-eat cabbage or coleslaw mix, 1 container pineapple cubes, 1 bottle Key lime juice or 1 lime, 1 loaf Cuban or sour dough bread, 1 12-ounce bottle or can of beer and 1 package Old Bay seasoning.

Staples:  Sugar

Helpful Hints

Helpful Hints:

  • If you prefer, use shelled shrimp
  • Regular lime juice can be used instead of key lime juice.
  • Fish seasoning or crab boil can be used instead of Old Bay seasoning.

Countdown:

  • Make coleslaw.
  • Preheat oven to 350 degrees to warm bread.
  • Make Key Lime Mustard.
  • Make shrimp.