The Low Sodium Cookbook (32 page)

Spicy Grilled Prawn Skewers with Cucumber-Cashew Salad

SERVES 4

SODIUM //
97 MG

QUICK

Healthful, low-calorie, quick-cooking prawns are well suited to grilling. Here they get a spicy rub and are served atop a refreshing cucumber salad to cool the fire. This is a perfect meal for a backyard barbecue.

For the cucumber salad:

2 medium cucumbers, peeled, seeded, and diced

½ cup coarsely chopped unsalted roasted cashews

2 green onions, thinly sliced

2 tablespoons olive oil

1 tablespoon fresh lemon juice

¼ cup chopped fresh flat-leaf parsley

For the prawns:

1 large serrano chili, seeded and finely minced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon ground chili powder

1 to 1½ pounds prawns, peeled and deveined

To make the cucumber salad:

1. In a large bowl, toss together the cucumbers, cashews, green onions, oil, lemon juice, and parsley.

To make the prawns:

1. Preheat the grill to medium-high.

2. Soak 4 wooden skewers in water.

3. In a large bowl, combine the serrano chili, oil, cumin, and chili powder. Add the prawns to the bowl and toss to coat.

4. Thread the prawns onto the skewers.

5. Grill the prawns for about 3 minutes per side, until they are pink and cooked through.

6. To serve, divide the cucumber salad among 4 serving plates. Top each with 1 skewer and serve immediately.

Spaghetti with Broiled Shrimp Scampi

SERVES 4

SODIUM //
482 MG

QUICK

Surprisingly easy but as delicious as any Italian restaurant’s shrimp scampi, this dish pairs plump shrimp with lots of lemon. It can be made in about twenty minutes, making it a great weeknight dish, but it’s also impressive enough to serve to company. Add a crisp green salad with a tangy vinaigrette and a bottle of dry white wine, and your party has just begun.

12 ounces dried spaghetti

1 tablespoon olive oil

3 tablespoons chopped fresh parsley

1½ pounds jumbo shrimp, peeled and deveined

2 tablespoons unsalted butter, melted

2 garlic cloves, minced

¼ teaspoon freshly ground pepper

2 tablespoons fresh lemon juice

1. Preheat the broiler.

2. Cook the spaghetti according to the package directions (omitting the salt). Drain.

3. Toss the spaghetti with the oil and 2 tablespoons of the parsley, cover, and keep warm.

4. In a large baking dish, toss the shrimp with the butter, garlic, and pepper. Broil under the broiler, turning once, until the shrimp are pink and cooked through, 2 to 3 minutes per side. Remove the shrimp from the broiler and toss them with the lemon juice.

5. Divide the spaghetti evenly among 4 shallow serving bowls. Top with the shrimp, dividing it equally. Spoon a bit of the sauce from the baking dish over each portion and serve immediately, garnished with the remaining 1 tablespoon of parsley.

Seared Sea Scallops with Paprika Brown Butter

SERVES 4

SODIUM //
416 MG

QUICK

Scallops are a good source of vitamin B
₁₂
, omega-3 fatty acids, and magnesium, all of which promote cardiovascular health. With a mild flavor and succulent texture, scallops are loved even by people who aren’t usually crazy about shellfish. Serve these elegant scallops alongside roasted asparagus and wild rice pilaf for a celebratory meal or dinner party.

3 tablespoons unsalted butter

1½ pounds jumbo sea scallops

¼ teaspoon freshly ground pepper

1 teaspoon minced fresh garlic

3 tablespoons fresh lemon juice

2 (5-ounce) packages baby spinach

¼ teaspoon paprika

⅛ teaspoon cayenne pepper

2 tablespoons low-sodium chicken broth

¼ cup pine nuts, toasted

1. In a large skillet over medium-high heat, melt 2 tablespoons of the butter.

2. Pat the scallops dry with a paper towel, season them with the pepper, and then add them to the pan. Cook until nicely golden brown on the bottom, about 2 minutes, and then flip them over and cook until golden brown on the second side, about 2 minutes more. Transfer the scallops to a plate and keep warm.

3. Melt the remaining 1 tablespoon of butter in the skillet and add the garlic and spinach. Cook for about 2 minutes, until just wilted. Remove the spinach and garlic from the pan and keep warm.

4. Add the lemon juice, paprika, and cayenne to the pan and simmer for about 15 seconds.

5. Add the broth. Simmer, scraping up any bits from the pan, for about 3 minutes, until the sauce is reduced.