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Ingredientes
- 4 x turnips - (abt 1 lb) trimmed, peeled, and cut into 1/2" cubes
- 1 med carrot peeled, and cut into 1/2" cubes
- 3 Tbsp. extra virgin olive oil
- 3/4 c. green salsa
- 2 lb medium-large shrimp peeled, deveined
- 1 med tomato cored, and cut into 1/2" dice
- 1 head Boston lettuce separated into leaves, washed and dry
- 1 x ripe avocado peeled, pitted, and cut into 1/2" cubes
- 4 Tbsp. minced fresh cilantro
Direcciones
- In a medium saucepan, cook turnips and carrot in lightly salted boiling water 7 to 8 min, till crisp-tender. Drain and rinse under cool water. Pat dry.
- Heat oil in a large skillet over medium-high heat. Add in salsa and cook 5 min, till slightly thickened. Add in shrimp and cook 2 min. Stir in vegetables; cook 2 min more till shrimp are just cooked and vegetables are heated through
- Arrange lettuce leaves on individual serving plates. Top with shrimp mix; garnish with avocado cubes and cilantro.
- This recipe yields 6 servings.
- Description: "This flavorful recipe is based on Rick Bayless's Shrimp Salpicon from Salsas Which Cook. Weve substituted lower-carb turnips for the potatoes."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 6 servings | |
| Calories 135 | |
| Calories from Fat 92 | 68% |
| Total Fat 10.3g | 13% |
| Saturated Fat 1.45g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 181mg | 8% |
| Potassium 440mg | 13% |
| Total Carbs 10.31g | 3% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.77g | 3% |
| Protein 2.02g | 3% |
