Caribbean Shrimp Salad with Lime Vinaigrette Recipe – An amazing recipe with fresh and tasty ingredients.

Ingredients:

• 4 cups chopped cooked shrimp (about 1 1/2 pounds)
• 5 tablespoons seasoned rice vinegar, divided
• 2 tablespoons chili garlic sauce (such as Lee Kum Kee)
• 1 1/2 tablespoons olive oil
• 1 tablespoon grated lime rind
• 1/4 cup fresh lime juice (about 3 large limes)
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 2 garlic cloves, minced
• Dash of salt
• 8 cups fresh baby spinach
• 1 cup chopped peeled mango (about 1 large)
• 1 cup julienne-cut radishes
• 1/4 cup diced peeled avocado
• 1/2 cup thinly sliced green onions
• 2 tablespoons unsalted pumpkin-seed kernels

Cooking Instructions:

Combine shrimp, 2 tablespoons vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill for 1 hour.

Combine remaining 3 tablespoons vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk.

Place 2 cups spinach on each of 4 plates; top each serving with 1 cup shrimp mixture. Arrange 1/4 cup mango, 1/4 cup radishes, and 1 tablespoon avocado around shrimp on each plate. Top each serving with 2 tablespoons green onions and 1 1/2 teaspoons pumpkinseed kernels. Drizzle each of the salad with 2 tablespoons vinaigrette ~ Serves 4

Recipe by Katherine Hinrichs – Cooking Light, January 2008.

Adds a touch of spice to your weekday meals with this low-fat and fiery prawn recipe.

Ingredients:

• 250g raw king prawns
• 250g punnet cherry tomatoes
• 295g bottle Levi Roots Fiery Guava Dipping Sauce or 190g/7oz bottle sweet chilli sauce
• juice 1 large lime
• 1 thyme sprig, leaves picked

Cooking Instructions:

Alternate prawns and tomatoes onto 8 skewers until all are filled. Lay the skewers in a shallow tray or baking dish. Mix the Fiery guava or sweet chilli dipping sauce with the lime juice and thyme leaves, then pour over the skewers. Leave in the fridge to marinate for 30 mins.

Place the prawns onto a baking tray and pop under a hot grill or over the barbecue for about 10 mins, turning and basting occasionally. Once cooked, serve with an extra pot of Fiery guava sauce for dipping ~ Serves 4

Nutrition per serving:
132 calories, protein 12g, carbohydrate 21g, fat 1 g, saturated fat 0g, fibre 1g, sugar 14g, salt 1.29 g

Recipe by Levi Roots from Good Food magazine, August 2009.

This Caribbean Rice Recipe makes a delicious side; goes great with jerk-style meats and with seafood because the sweetness of the coconut milk works well with the spices.

Ingredients:

• 1 1/4 cups fat-free, less-sodium chicken broth
• 1 cup light coconut milk
• 1 cup long-grain parboiled rice
• 1 teaspoon olive oil
• 1 cup chopped onion
• 1 3/4 cups (1/4-inch) cubed peeled butternut squash
• 1 teaspoon chopped fresh or1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon freshly ground black pepper
• 1 (15-ounce) can black beans, rinsed and drained

Cooking Instructions:

Bring broth and coconut milk to a boil in a medium saucepan over medium-high heat; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; keep warm. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes.

Reduce heat to medium. Add squash; cook 8 minutes or until tender, stirring occasionally. Stir in thyme and remaining ingredients; cook 3 minutes or until thoroughly heated, stirring occasionally. Add rice to squash mixture, stirring to combine ~ Serves 6

Recipe from Cooking Light, November 2002.