I’m insulin resistant, so I try to stay away from simple carbs. I also like to eat a lot, at the same time that I know I have to watch calories. When I can come up with a recipe that satisfies both my flavor cravings and my desire to feel satiated, I’m a happy woman. Centering a dish around shrimp is a great way to do that.* And matching shrimp with a mix of greens, and then dressing it with a Japanese flair sounded like a great idea to me. Recently a Japanese colleague gave me a wonderful selection of foods, including a tube of very nice wasabi. I’d bought ginger a few days ago for a Chinese dish and hadn’t used it all. And of course, there’s always garlic in the house, so I was good to go.
*Yes, I know that shrimp farming as currently practiced degrades the environment. Fairtrade is putting in place a new certification program for shrimp, which is good news for those of us who love to eat the tasty critters, but don’t want to contribute to the depletion of oxygen-producing coastal mangrove forests.
- 500 grams shrimp
- 500 grams of fresh spinach
- 300 grams cherry tomatoes
- 1 yellow bell pepper
- 1 cup plain yogurt
- ¼ cup low-fat cream cheese (do not use non-fat)
- 3 cloves garlic
- 1-2 T wasabi paste
- 2 T chopped ginger
- 2 t salt
- pepper to taste
- If you’re starting with raw shrimp, bring a pot of water to a boil. Add the shrimp and turn the water down to medium-low. Cook, stirring, for 1-2 minutes, until shrimp turn a light pink. Smaller shrimp will cook faster than large ones. Drain the cooked shrimp into a colander and run them immediately under cold water to prevent them from cooking further. Set aside to drain until ready to use.
- Clean the spinach and prep the leaves for salad. Make sure the spinach is as dry as possible before you use it.
- Dice the bell pepper.
- Unless they are very tiny, cut the cherry tomatoes in half.
- Combine all ingredients for dressing in a blender and process at medium-high until smooth and creamy. Taste for seasoning and add more wasabi, salt and/or pepper to taste.
- Toss salad ingredients together, pour dressing over the top, and toss again. Serve immediately.