Tomato Prawn And Spinach Salad Low Gi Food

CHILLI TOMATO PRAWNS AND SCALLOPS

Chilli Tomato Prawns and Scallops image

From the Woman's Day magazine. Suggested you serve with steamed rice and top with rocket. Time does not allow for peeling prawns. Tips given - 1. Use chilli sauce to taste in place of chilli. 2. Omit scallops and use 500 grams prawns. 3. Serve with crusty bread. The original recipe included 100 grams feta cheese which was crumbled and added at the end. The weight of prawns is flesh weight, if buying whole to peel you would need 450 to 500 grams.

Provided by ImPat

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 onion (chopped)
2 garlic cloves (crushed or mince)
400 g diced tomatoes
1/4 cup white wine
1 red chile (small, finely chopped deseed if desired)
300 g prawns (raw peeled, deveined, tails intact, I usually remove tail)
200 g scallops (cleaned and halved)
3 spring onions (scallions, sliced)

Steps:

Heat oil in a large frying pan on medium. Saute onion and garlic for 2 to 3 minutes, until onion is tender.
Blend in tomatoes, wine and chilli and season to taste. Simmer for 2 to 3 minutes.
Stir in prawns, scallops and spring onions, simmer for 3 to 5 minutes until prawns change colour and are tender.
Season to taste.

Nutrition Facts : Calories 168.8, Fat 4.7, SaturatedFat 0.7, Cholesterol 106.5, Sodium 630.4, Carbohydrate 11.4, Fiber 2.1, Sugar 4.8, Protein 17.9

TOMATO, PRAWN AND SPINACH SALAD (LOW GI)

Tomato, Prawn and Spinach Salad (Low Gi) image

A lovely low-GI salad which is full of flavour. You can use whatever quantities you like, but make sure that the tomatoes are at room temperature (I warmed mine slightly in the microwave to take the refrigerator chill off them). My current batch of yoghurt is a little bit sourer than I like, so I have added fructose to the dressing - feel free to reduce the amount, substitute sugar, or omit it entirely.

Provided by Syrinx

Categories Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

40 g Baby Spinach (a handful)
100 g cooked peeled prawns (shrimps)
150 g tomatoes, diced (two medium tomatoes)
1 scallion, chopped
60 g yoghurt (3 or 4 good tablespoons)
1 tablespoon extra virgin olive oil
1 tablespoon lime juice
1/4 teaspoon herbes de provence (or other dried herbs of your choice)
1/2 teaspoon fructose
fresh ground black pepper

Steps:

Arrange the baby spinach leaves on a salad plate.
Mix together the tomatoes, prawns and scallion.
Mix together the yoghurt, olive oil, lime juice, herbs and fructose, then pour the dressing over the tomato-prawn mixture and toss.
Pile the tomato-prawn mixture on top of the spinach, and top with some freshly ground black pepper.

Nutrition Facts : Calories 279.4, Fat 17, SaturatedFat 3.3, Cholesterol 133.8, Sodium 635.9, Carbohydrate 15.5, Fiber 3.1, Sugar 9.5, Protein 18.5

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