When I moved to Georgia, I learned about Southerners love of Blue Plate® Mayonnaise. Have you heard of it? Well, now that I'm partnering with Blue Plate® Light Mayonnaise with Greek Yogurt, I finally have an excuse to try it in a new Easy Macaroni Salad recipe for our upcoming fish fry party.Continue reading
With Cinco de Mayo just a few days away , I wanted to feature some healthy Mexican recipes this week. This recipe is courtesy of 901 Silver Tequila, a tequila that is triple distilled using only 100% Blue Weber Agave.
Campechana is a Baja Mexico-style seafood cocktail – like a cross between gazpacho and shrimp cocktail – that’s a favorite of my husband and his buddies when they fish in La Paz each year. You can serve this as an appetizer with tortilla chips.
If you want to have 901 Shrimp Campechana as a healthy lunch dish, serve it on top of brown rice in a bowl.
- 1 cup 901 Silver Tequila, plus 2 tablespoons reserved
- 1 pound medium shrimp, shelled and deveined
- 1 can San Marzano whole peeled tomatoes, drained
- 1/4 cup tomato paste (for a spicy kick, use 1/2 cup chile sauce instead of tomato paste)
- Juice of two limes plus 1 cup of lime juice (for poaching)
- 1 small sweet onion
- 3 cloves garlic
- 1 tablespoon fresh basil
- 1 cup cilantro
- 1 small cucumber, seedless or seeded, peeled and roughly diced
- 1 small Serrano chile, seeded and stem removed
- 5 tablespoons salt
- 1 tablespoon prepared horseradish
- 1/2 cup Spanish olives, pitted
- 1 teaspoon finely ground pepper
- 1 large avocado, diced
- 1 cup fresh grape or cherry tomatoes, diced or quartered
For the shrimp:
- Add 3 tablespoons of salt, 1 cup lime juice, 8 cups water, and 1 cup of 901 Silver Tequila to a large pot and bring to a low boil.
- Toss in shrimp then remove pot from heat.
- Allow to poach gently for 4 minutes or until shrimp is pink and cooked through.
For the sauce:
- Combine tomatoes, paste, lime juice, onion, garlic, Serrano chile, cucumber, basil and cilantro, olives and 3 tablespoons salt, pepper and horseradish to a food processor and pulse gently until incorporated.
- Once shrimp have cooled, toss them in with the tomato mixture.
- Slowly add in the avocado, fresh chopped tomato and add to a cocktail glass such as a martini or highball glass.
- Drizzle with 2 tablespoons of 901 Silver Tequila and serve.
- Serving size: 1/4 of recipe
Recipe and photo courtesy of 901 Silver Tequila.
Looking for a different but healthy side dish for your Fourth of July party? My friend and cookbook author extraordinaire, Holly Clegg shares her recipe for Seafood Cornbread in today’s guest post. I love cornbread and I adore seafood, so this recipe is bound to be fantastic!
If you love Cajun food, make sure to check out her book trim&TERRIFIC® Gulf Coast Favorites Cookbook [affiliate link]. You can also find Holly at The Healthy Cooking Blog and HollyClegg.com as well as on Twitter and Facebook.
My favorite healthy cornbread recipe
I recently appeared on a TV show with my Seafood Cornbread recipe. With so many recipe requests, I knew immediately what recipe to feature to round out your Fourth of July Menu!
When it comes to barbecues, everyone seems to have their own style of grilling and classics such as potato salad, baked beans and cole slaw grace the summer menu. So, what about the bread?
This cornbread recipe is scrumptious, outstanding and melts in your mouth. I know since I live in Louisiana where seafood is plentiful. However, this recipe works well with canned or frozen seafood as well. A fun preparation is to make in muffin pans (mini or regular) and serve in a basket. And, yes, cornbread freezes if you have any left.
If you don’t like seafood, just leave it out for a wonderful variation on cornbread. Diabetic friendly as it is low in fat, carbs, and sodium is the best surprise of all!
- 1 1/2 cups yellow cornmeal
- 1/2 cup all-purpose regular or gluten free flour
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1 cup skim milk
- 1 egg
- 1/4 cup canola oil
- 1 onion, chopped
- 1 green bell pepper, cored and chopped
- 1 (15-ounce) can cream-style corn
- 1 cup shredded, reduced-fat sharp cheddar cheese
- 1/3 cup chopped green onions
- 2 tablespoons chopped jalapeño pepper slices (found in jar)
- 2 cups combination seafood ( small peeled shrimp, cooked; crabmeat, or crawfish)
- Preheat oven 350°F. Coat 13 × 9 × 2-inch pan with nonstick cooking spray
- In a large bowl, combine cornmeal, flour, baking soda, and sugar.
- In another bowl, combine milk, egg, and oil.
- Add remaining ingredients except seafood. Mix well.
- Stir into flour mixture. Gently stir in seafood.
- Transfer mixture to prepared pan. Bake for 55–60 minutes or until golden brown.
- Serving size: 1 square
- Calories: 87
- Calories from Fat: 29 (33%)
- Total Fat: 3g
- Saturated fat: 1g
- Unsaturated fat: 2g
- Sodium: 130 mg
- Total Carbohydrates: 10g
- Sugar: 2g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 27mg
Diabetic Exchanges: 1/2 starch, 1/2 lean meat
Weight Watchers POINTS = 2
Picture and recipe used with permission