Gazpacho
3 cucumbers, peeled and chopped
1/2 c loosely packed basil leaves
1/2 c chopped gren bell pepper
1 clove garlic
1 c low sodium chicken stock
1 c low fat Greek style yogurt (such as Fage Total 2%)
Sandwich
1 lb preshelled and cleaned jumbo shrimp
1 tbsp salt-free Cajun spice
1 tsp dried garlic
1 tsp paprika
1-2 pinches salt
1 tbsp olive oil
1 large onion, sliced
1 large red bell pepper, seeded and sliced lengthwise
1 large whole wheat baguette, sliced inhalf lengthwise and ct into 4 5 inch pieces
Preheat oven to 400 degrees
Puree all gazpacho ingredients except yogurt in blender until smooth. Pour into bowl. Whisk yogurt, cover, and place in freezer
Toss shrimp with Cajun spice, garlic, paprika, and salt and set aside.
Heat olive oil in large nostick saucepan on medium-high heat. Add onion and pepper and saute`, shaking pan, until softened, 4 to 5 minutes. Add 1 to 2 tablespoons water and continue cooking for 3 to 4 minutes.
Hollow not baguette pieces, leaving only crust. Place on baking sheet and toast in oven. Place on baking sheet and toast in oven until crust is crispy, 2 to 3 minutes
To assemble place 1/4 shrimp -onion mixture on each baguette bottom and cover with baguette top. Serve with ice-cold Gazpacho on side.
Make 4 serviings.
Calories 335
Fat 8g
Saturated fat 2g
Soduim 491mg
Carbohydrates 33g
Fiber 5g
Protein 31g
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