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Thursday, February 11, 2010

Shrimp and Cabbage

Taste 4 (out of 5)
Difficulty 1 (out of 5)
- 4 oz / 100 g shrimp (100 cal)
- 8 oz cabbage (55 cal)
- 4 oz jicama (45 cal)
- 1 oz/ 30 g corn (25 cal)
- 1 garlic clove (5 cal)
- 1 tsp canola oil (40 cal)
- 1/4 cup chicken broth (5 cal)
- salt, pepper and dried basil to taste
Total 275 cal, 2 servings, 140 cal / serving
1. Finely chop the cabbage into 1/4 inch thick strips. Slice Jicama. Crash garlic. 
2. Preheat a medium sized frying pan on medium heat. Saute the garlic, the cabbage, the jicama, the shrimp and the corn with 1 tsp of oil for about 5 minutes. 
3. Add the chicken broth, basil, salt and pepper and let cook for 5 more minutes, stirring. 
Very easy, very quick, very healthy and low calorie. And it’s crunchy and tastes pretty good.


Thomas @ The Blog Wine Cellar said...

There's something about the shrimp in the picture that makes them look so darn delicious. Maybe I've reached my breaking point today....I'm off to eat some seafood! Cheers~

The Cooking Photographer said...

A recipe with jicama! Finally! Yay!

Velva said...

Great recipe! Fresh, healthy and delicious too.

fimere said...

une association que je n'ai jamais essayé mais ça ne peut être qu'excellent, à tester
à bientôt

bonnie said...

I love all the flavors in this recipe!! Yummy!!