This no-cook, 15-minute, summer supper is perfect for a hot night. Plump shrimp layered with vegetables and dressed with a light vinaigrette dressing makes a cool, colorful main dish.
To make this meal fast with a homemade touch, I doctor a low-fat bottled vinaigrette with chopped onion and tarragon. You can find fresh, chopped or diced onion in the produce section of the market.
For a quick side dish, sprinkle slices of whole grain baguette with grated Parmesan cheese to make crisp crostini.
This meal contains 572 calories per serving with 22 percent of calories from fat.
Wine suggestion: This light, crisp dish would go well with a light, crisp pinot grigio.
Helpful hints: Any type of bread can be used for the crostini. Buy good-quality Parmesan cheese, and grate or chop it in the food processor. Freeze extra for quick use. You can quickly spoon out what you need and leave the rest frozen. And any type of salad greens can be used. A clear glass bowl makes the salad a visual treat. Place frozen corn kernels in a colander and run hot water over them to defrost quickly.
Layered Shrimp Salad
Makes 2 servings.
Ingredients
3 tablespoons reduced-fat oil and vinegar dressing
1 tablespoon diced or chopped onion
1 teaspoon dried tarragon
3/4 pound cooked, peeled, medium-size shrimp
Salt and freshly ground pepper
1/2 bag washed, ready-to-eat mixed baby greens (about 2 1/2 cups)
1/2 medium cucumber, peeled and sliced
2 cups corn kernels, fresh or frozen
1 medium tomato, sliced
Directions
Mix dressing, onion and tarragon. Place shrimp in a small bowl, and toss with 1 tablespoon dressing. Sprinkle with salt and pepper to taste.
Arrange greens in the bottom of a salad bowl. Layer cucumbers on top. Sprinkle corn over cucumber slices. Drizzle 1 tablespoon dressing over these vegetables. Place a layer of shrimp on top and drizzle remaining dressing over the salad.
Arrange the sliced tomatoes around the edge of the bowl. Sprinkle the tomatoes with salt and pepper to taste.
Per serving: 358 calories (17 percent from fat), 6.8 g fat (1.2 g saturated, 1.6 g monounsaturated), 260 mg cholesterol, 41.3 g protein, 37.1 g carbohydrates, 5.7 g fiber, 291 mg sodium
Parmesan Crostini
Makes 2 servings.
Ingredients
Olive oil spray
1/2 whole grain French baguette, sliced on the diagonal into 6 rounds
2 tablespoons grated fresh
Parmesan cheese
Directions
Heat broiler or toaster oven. Spray olive oil over bread rounds. Sprinkle Parmesan cheese on top. Place under broiler about 6 inches from heat for 1 to 2 minutes or until cheese starts to melt.
Per serving: 214 calories (30 percent from fat), 7.2 g fat (1.8 g saturated, 4.0 g monounsaturated), 4 mg cholesterol, 6.9 g protein, 30.3 g carbohydrates, 2.0 g fiber, 352 mg sodium.
