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The Recipe Instructions |
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Ingredients
3/4 lb fresh green (string) beans
14 large mushrooms
1 tsp fresh lemon juice - (to 2)
36 large shrimp
3/4 cup white wine
= (dry French vermouth, if possible
1 1/2 tbsp minced shallots or scallions
1/4 tsp dried dill weed
Several grinds black pepper from
a pepper mill
Salt, to taste (optional)
A few sprigs watercress or parsley
Lemon wedges
3 medium tomatoes
A small pitcher olive oil, (optional)
Directions
The Beans: Several hours or the morning before serving, wash the fresh
green beans. Snap off each end with your fingers, pulling down on the seam
to remove any lurking strings. This should only take about 2 minutes.
Meanwhile, boil 3 to 4 quarts water. (Add a sprinkling of salt to the
water, if you wish.)
Protecting yourself from any splashing hot water, plunge the prepared beans
into the rapidly boiling water. Let them boil, uncovered, 5 to 8 minutes
until the beans are just cooked through. They are done when they are still
a little crunchy and still bright green.
Drain the beans in a colander.
Pour out the boiled water from the saucepan, then run fresh cold water into
the pan. Dump the beans into the cold water in the saucepan. The cold
water halts the cooking process. It also refreshes the beans and helps
them retain their fresh texture and bright green color.
Drain a second time. Dry in a towel and chill the beans in a plastic bag
in the fridge.
The Mushrooms: An hour before serving, trim bottoms from the fresh large
mushrooms. Wash rapidly; dry them on a paper towel. Slice the mushrooms
into thin, neat slices, then toss them in the 1 to 2 teaspoons of fresh
lemon juice to prevent discoloration.
Arrange the mushroom slices neatly on a dish; cover with plastic wrap and
chill until you are ready to incorporate them into the main dish just
before serving.
The Shrimp: Several hours or the morning before serving, peel the raw
shrimp.
Simmer the peeled shrimp in the wine, minced shallots or scallions, dried
dill weed, pepper, and salt, if using.
Turn the shrimp in the liquid for 2 to 3 minutes, until the shrimp curl,
become pink, and are just springy to the touch. Remove them to a bowl as
soon as they are done.
Rapidly boil down the cooking liquid to thicken the consistency (about 5
minutes); pour the liquid back over the shrimp, tossing several times.
Cover and chill.
The Presentation: About an hour before serving, slice the shrimp in half
horizontally so it will look like you have more shrimp!
Arrange them tastefully, either on individual plates or on a platter. Add
the prepared beans and mushrooms and the watercress or parsley to the
arrangement.
Cut the tomatoes into a total of 6 wedges and arrange them with the salad.
Cover the prepared platter or dishes with plastic wrap and refrigerate
until serving time.
Pass the lemon wedges as you serve this dish. Also pass around a little
pitcher of good olive oil for those who are permitted this luxury.
This recipe yields 6 servings. Serving Size 1/6 recipe (without optional
salt or olive oil).
Exchanges Per Serving: 3 Vegetable, 1 Very Lean Meat.
Nutrition Facts: Calories 73; Calories from Fat 8; Total Fat 1g;
Saturated Fat 0g; Cholesterol 64mg; Sodium 82mg; Carbohydrates 9g;
Dietary Fiber 3g; Sugars 3g; Protein 9g.
Source:
"Diabetes Forcast - Aug, 2000 at
http://www.diabetes.org/main/community/forecast/default.jsp"
S(Formatted for MC6):
"08-17-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2000"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 82 Calories; 1g Fat (13.4% calories
from fat); 9g Protein; 5g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol;
62mg Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 0 Fat.
NOTES : Recipe from "Julia Child & Company" by Julia Child in collaboration
with E.S. Yntema, (© Alfred A. Knopf, 1978). Exchanges and nutrients
calculated by Madelyn Wheeler, MS, RD, CDE, Indianapolis, IN.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Julia Child
Preparation Time: 0:00
Servings: 6
Diet Shrimp, Green Beans, And Sliced Mushrooms Recipe brought to you by Diet Recipes To-Go
Diet informationThe Glycaemic Index Diet The gi index nutrition and weightloss system is reliant on the gi index, a chart showing food types and a score illustrating the speed that the glucose and energy in the food gets changed to glucose in your body. The believe is that slow acting foods (ie those food types with a low Gi number), keep you satisfied for a longer period of time and mean that you can reduce your consumption of food without feeling you are missing out. It's also very beneficial for people with diabetes, as the low GI food types are useful in preventing rises in blood sugar amount. The Atkins’ Diet Developed by dr. robert atkins in the 1960s, the famous atkins diet is still widely used today. Although not accepted by all scientists, it supposedly allows weight loss whilst allowing you to eat many foods that are not normally available to dieters, for example meat and hard cheese. Unlike other diets, on the atkins diet you are supposed to eat fat and protein, it is the carbs that are on the banned list. It is referred to as a low carbohydrate, high protein, diet. With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour. On the atkins diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods such as meat, fish and, as a consequence, poultry. You also can eat shellfish, regular full fat cheese, butter and, as a result, olive oil. |