Atkins Seafood Recipes

Ingredients:

1/4 lb jarlsberg cheese
1/4 lb sea scallops
1/4 lb large shrimp, peeled, deveined
1/2 lb swordfish, 1' pieces
4 tbsp lime juice
garlic ranch dressing, see recipe
1 tsp jalapeno pepper, finely chopped (optional)
1/2 yellow pepper, chopped
1 can black soybeans, rinsed, drained
2 cup romaine lettuce, chopped

Instructions:

Perfect for a light summer meal, this unusual seafood salad offers a
delicious combination of flavors and textures.

1. Shred cheese; set aside. Rinse seafood and pat dry. Arrange seafood in a
single layer on a microwave-safe 9' pie plate. Drizzle with 2 tbs lime
juice. Cover with a microwave-safe paper towel and cook 2 minutes on high.
Turn dish and cook 1 minute more or until cooked through. Cool.

2. Drain juices into a large mixing bowl or serving bowl. Mix with
remaining 2 tbs lime juice, dressing and jalapeno, if using. Add cheese,
seafood, pepper, beans and lettuce. Toss gently to coat. Serve with
controlled carb tortillas, if desired.

Instead of microwaving, you may saute the seafood in olive oil until just
cooked through, adding half the lime juice at the end of cooking. Cool in
refrigerator. Combine remaining lime juice with dressing. Toss remaining
ingredients and cooled seafood with dressing.

Prep time: 20 minutes

Bake/Cook time: 5 minutes

Carbohydrates: 10.5 grams Net Carbs: 7.5 grams Fiber: 3 grams

Protein: 38.5 grams

Fat: 21.5 grams

Calories: 396

Servings: 4