Try This At Home

Pico Shrimp Salad

I am back at it – again.  I am trying to eat more healthfully and trying to be more active with the ultimate goal of losing 25 pounds.  It was my second fairly successful day in a row.  Considering my most recent attempts, this is an accomplishment.

This Sunday I was able to do some meal prep for the week which always helps me to stay on track.

Todays successes included: eating only one small bite of the warm cookie the nice lady gave me for free at the bakery (I couldn’t turn it down, that would be rude); eating only half of a cupcake that I bought at the bakery (where the nice lady with the cookies was); fighting the urge to suggest to my friend that we go out to eat for lunch instead of going for a walk and eating what I had packed for us to eat; fighting the urge to suggest to my husband that we go out to dinner instead of eating what I had prepared for dinner tonight; walking at lunch AND after work.  All in all, I think I deserve a small pat on the back for not caving to my temptations.   I probably should go to bed now since he two remaining cupcakes and the rest of that cookie is calling my name from the kitchen.

Here is the recipe for the shrimp dish I made for lunches this week.  Give it a try – it is quite tasty, pretty and very nutritious.  If you don’t like shrimp, you could leave it out and add more black beans or substitute some roasted chicken breast or other protein.  I didn’t have any jalapenos on hand so I used some hot sauce, but jalapenos would be the bomb in this and is what I would have used had I remembered to pick them up at the store.

 

Pico Shrimp Salad

4 ears of fresh corn cooked to crisp tender

1 sweet onion chopped fine

4 fresh tomatoes seeded and chopped

1 bunch of cilantro chopped

1 lb shrimp – cooked and peeled (I steamed mine, but you can cook it however you like)

1 can black beans drained and rinsed

Juice of 1-2 lemons (to your taste)

hot sauce or Jalapeno pepper (to your taste)

2 tablespoons olive oil

salt and pepper to taste

Cut the corn off the cob, cut the shrimp into bite sized pieces (if desired), mix all ingredients through black beans until blended together.  Combine lemon juice, hot sauce (if using) and olive oil in a small bowl.  Stir to blend.  Pour over other ingredients and mix.  Add salt and pepper to taste.  Chill and enjoy.  (This would probably also be good as a hot dish over rice during the cooler months).

Comments

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