Click here for a larger picture of Tropical Shrimp Cocktail
6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
VIEW THE RECEIPT
Showing posts with label Tropical. Show all posts
Showing posts with label Tropical. Show all posts
Tropical Shrimp Cocktail
Click here for a larger picture of Tropical Shrimp Cocktail
6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
VIEW THE RECEIPT
6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
VIEW THE RECEIPT
Tropical Shrimp Cocktail
Click here for a larger picture of Tropical Shrimp Cocktail
6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
VIEW THE RECEIPT
6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
VIEW THE RECEIPT
Tropical Shrimp Cocktail
Click here for a larger picture of Tropical Shrimp Cocktail
6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
VIEW THE RECEIPT
6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
VIEW THE RECEIPT
Tropical Shrimp Cocktail
Click here for a larger picture of Tropical Shrimp Cocktail
6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
VIEW THE RECEIPT
6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
VIEW THE RECEIPT
Tropical Shrimp Cocktail
Click here for a larger picture of Tropical Shrimp Cocktail
6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
VIEW THE RECEIPT
6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
VIEW THE RECEIPT
Tropical Shrimp Cocktail
Click here for a larger picture of Tropical Shrimp Cocktail
6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
VIEW THE RECEIPT
6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
VIEW THE RECEIPT
Tropical Shrimp Cocktail
Click here for a larger picture of Tropical Shrimp Cocktail
6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
VIEW THE RECEIPT
6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
VIEW THE RECEIPT
Tropical Shrimp Cocktail
Click here for a larger picture of Tropical Shrimp Cocktail
6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
VIEW THE RECEIPT
6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
VIEW THE RECEIPT
Tropical Shrimp Cocktail
Click here for a larger picture of Tropical Shrimp Cocktail
6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
VIEW THE RECEIPT
6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
VIEW THE RECEIPT
Tropical Coconut Cake
10 Servings
Coconut American
Desserts easy cake coconut pineapple Bake American Summer Sweet
1 can cream of onut
1 can Eagle Brand k
1 large can crushed eapple
1 box yellow cake mix
1 small bowl Cool p
1 cup shredded onut
Bake cake as directed. Mix cream of coconut and Eagle Brand milk together. As soon as cake is done, punch a lot of holes in cake. Slowly pour cream of coconut/Eagle Brand mixture into holes and all over cake. Pour pineapple, juice and all, over cake. Refrigerate until cold. Mix Cool Whip and shredded coconut together and spread over cake. Keep refrigerated. Must be cold to taste good. Make this the day before you want to eat it. Delicious!
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Coconut American
Desserts easy cake coconut pineapple Bake American Summer Sweet
1 can cream of onut
1 can Eagle Brand k
1 large can crushed eapple
1 box yellow cake mix
1 small bowl Cool p
1 cup shredded onut
Bake cake as directed. Mix cream of coconut and Eagle Brand milk together. As soon as cake is done, punch a lot of holes in cake. Slowly pour cream of coconut/Eagle Brand mixture into holes and all over cake. Pour pineapple, juice and all, over cake. Refrigerate until cold. Mix Cool Whip and shredded coconut together and spread over cake. Keep refrigerated. Must be cold to taste good. Make this the day before you want to eat it. Delicious!
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Tropical Treat Muffins
Coconut milk, bananas, pineapple and shredded coconut give this sweet muffin a true tropical flair.
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