Post by choupiquer on Feb 7, 2017 11:02:36 GMT -5
Been off of the carbs (the worst ones at least) for a couple of weeks now so my diet has changed dramatically. Lots of soups and salads with mostly lean proteins mixed in.
This dish's variety is limited only by one's own imagination.
I was shopping for dinner, which is something I do daily, and saw a new product in the cheese section. Fresh sheet mozzarella. Now thats something for me to create a meal around. Found some thin sliced serrano, capacola, procuitto, and some fresh basil leaves. Lets see, what else would go on the plate? Picked 4 U-10 shrimp from the seafood section, grabbed some portobello button shrooms, a jar of olives, and an avocado.
Deveined and deheaded the shrimp and split the top of the shell then steeped them in a small pot with water, lemon rind, a few smashed garlic cloves, bay leaves, and salt. After a few minutes in the hot water, I removed them and shocked them in cold water. After removing the shell, the shrimp, 4 of the mushroom tops, some sliced onion, and another smashed garlic clove were marinaded in some of the olive salad from the muffuletta post.
Next, I rolled the mozzarella with the sliced capo and serrano and the basil leaves. Had a jar of whole roasted red bell peppers so I cut one into a couple of small sheets and stuffed them with a cream cheese, green onion, and lemon zest filling. The procuitto was tightly rolled with nothing added.
After slicing a seedless cuke and peeling an avocado, it was time to plate. Thats whole green lettuce leaves for the base. Fresh squeezed lemon, olive oil, salt, and pepper were added just before serving.
Healthy and satisfying!
This dish's variety is limited only by one's own imagination.
I was shopping for dinner, which is something I do daily, and saw a new product in the cheese section. Fresh sheet mozzarella. Now thats something for me to create a meal around. Found some thin sliced serrano, capacola, procuitto, and some fresh basil leaves. Lets see, what else would go on the plate? Picked 4 U-10 shrimp from the seafood section, grabbed some portobello button shrooms, a jar of olives, and an avocado.
Deveined and deheaded the shrimp and split the top of the shell then steeped them in a small pot with water, lemon rind, a few smashed garlic cloves, bay leaves, and salt. After a few minutes in the hot water, I removed them and shocked them in cold water. After removing the shell, the shrimp, 4 of the mushroom tops, some sliced onion, and another smashed garlic clove were marinaded in some of the olive salad from the muffuletta post.
Next, I rolled the mozzarella with the sliced capo and serrano and the basil leaves. Had a jar of whole roasted red bell peppers so I cut one into a couple of small sheets and stuffed them with a cream cheese, green onion, and lemon zest filling. The procuitto was tightly rolled with nothing added.
After slicing a seedless cuke and peeling an avocado, it was time to plate. Thats whole green lettuce leaves for the base. Fresh squeezed lemon, olive oil, salt, and pepper were added just before serving.
Healthy and satisfying!
