The latest stop on my road to fresh eating this summer was an attempted shrimp salad this afternoon. Fast, simple and very nutritious. Here’s how it went down.
You remember that the previous salad started with some pre-cooked barley that I had left over from my slow cooker soup. Well, this one started similarly.
But first, I tore up about two cups of spinach into a bowl for starters.
Then I cut up four medium-sized shrimp into quarters. I buy bags of frozen pre-cooked shrimp that I can take out and thaw under water in a matter of minutes. True lazy cookery.
Add about a cup of the cold pre-cooked barley.
For texture and contrasting taste, I included about a quarter cup of walnut pieces.
I thought that the balsamic vinegar that I used on my previous salad would overpower the more subtle flavors of the shrimp and walnuts. So instead I added one to two tablespoons of extra virgin olive oil and mix well.
Sprinkle on some Parmesan cheese and serve.
As was the case in my previous salad, this one turned out very nice indeed. I thought the various flavors of walnuts and shrimp combined in a really interesting way. The Parmesan cheese added a nice edge to the flavor.
Please feel free to add or subtract any ingredients that you feel might suit your taste to these improvisations and let us know how they worked for you.
Shrimp: 80 calories, 0.5 grams fat, 165 mg cholesterol, sodium 190 mg, no carbohydrates or fiber, 18 grams of protein.
Olive oil: 189 calories, 21 grams fat, no cholesterol, sodium, carbohydrates or protein.
Walnuts: 96 calories, 9.5 grams fat, no cholesterol, 0.3 mg sodium, 2 grams carbohydrates, 1 gram fiber, 2.2 grams of protein.
Barley: 129 calories, 0.5 grams fat, no cholesterol, 3.1 mg sodium, 29.6 grams carbohydrates, 4 grams fiber and 2.4 grams of protein.