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Ingredients Jump to Instructions ↓

  1. 1/4 lb 113g / 4oz Jarlsberg cheese

  2. 1/4 lb 113g / 4oz Sea scallops

  3. 1/4 lb 113g / 4oz Large shrimp - peeled, deveined

  4. 1/2 lb 227g / 8oz Swordfish - cut 1" pieces

  5. 4 tablespoons 60ml Lime juice

  6. Garlic Ranch Dressing

  7. 1 teaspoon 5ml Finely-chopped jalapeño pepper -

  8. 1/2 Yellow pepper - chopped

  9. 1 Black soybeans - (15 oz) - rinsed, drained

  10. 2 cups 292g / 10oz Chopped Romaine lettuce

Instructions Jump to Ingredients ↑

  1. Shred cheese; set aside. Rinse seafood and pat dry. Arrange seafood in a single layer on a microwave-safe 9-inch pie plate. Drizzle with 2 tablespoons 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 tablespoons lime juice, dressing and jalapeño, if using. Add cheese, seafood, pepper, beans and lettuce. Toss gently to coat. Serve with controlled carb tortillas, if desired.

  3. This recipe yields 4 servings.

  4. Carbohydrates: 10.5 grams Net Carbs: 7.5 grams Fiber: 3 grams Protein: 38.5 grams Fat: 21.5 grams Calories: 396

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