Shrimp Diablo RecipeMay 25, 2010 Written by JP [Font too small?]
My favorite types of recipes are those that can be enjoyed at elegant dinner parties, informal get togethers and even as snacks on lazy days when you’re home alone. I’m talking about foods that can be easily incorporated into main courses or satisfy equally well as appetizers or hors d’oeuvres. One such dish is my version of Shrimp Diablo.
Shrimp aren’t always thought of as a healthy menu option. But the truth is that it’s an excellent source of lean protein that yields a noteworthy amount of omega-3 fatty acids. Likewise, bacon is also much maligned, mainly because of its high fat content. However the combination of marine protein and pork fat make for an undeniably delicious flavor profile. In addition, the duo forms a strong foundation for a delicious low carbohydrate meal which, in and of itself, can provide numerous health benefits including improved blood sugar control, cardiovascular health and weight management. (1,2,3)
1 lb of peeled and deveined raw shrimp *
12 oz package of organic, reduced sodium bacon
3 oz of queso fresco (or feta, if you can’t find queso fresco)
2 medium jalapeno peppers
1 large, organic shallot
* about 12 large/”jumbo” shrimp
Nutritional Content – Calories: 380. Protein: 48 grams. Fat: 10 grams. Net Carbohydrates: 2 grams. Per 4 shrimp serving size.
Preheat the oven on the broiler setting. Cut 1/8″ thick slices of the jalapeno peppers, queso fresco and shallot. Place slices of each ingredient on the individual shrimp and then wrap all the ingredients with a slice of the bacon. Hold the individual “diablos” together by spearing them with a wooden toothpick. Place the bacon wrapped shrimp on a baking sheet (line with parchment paper for easy clean up). Slide the baking sheet into the oven and broil for about 4-5 minutes on each side.
The shallots may seem like a minor component of this dish. I beg to differ. They not only impart great flavor but modern research tells us that they may very well possess potent chemoprotective properties. For instance, a constituent in shallots known as isoliquiritigenin (ISL) appears to protect against DNA damage and may, therefore, discourage the formation of a variety of malignancies such as cervical and prostate cancer. (4,5,6)
There are also other theories about how shallots could possibly protect against cancer. A study presented in a 2009 issue of the International Journal of Food Science Nutrition noted that shallots may reduce dietary iron availability. Excess iron concentrations in the body is currently under investigation as a potential cancer risk factor. In addition, fresh shallots are an abundant source of an antioxidant phytochemical known as quercetin which may independently yield a “highly toxic” effect on cancer cells while demonstrating an “almost total absence of any damage for normal, non-trasformed cells”. These assertions are based almost exclusively on preliminary data. However, if this research is transferable to malignancies in the human body, it could represent a very promising asset in the fight against cancer. (7,8,9,10)
How do you serve Shrimp Diablo? Many party planners and restaurants present them as they would Buffalo Wings or other so called “bar food”. These spicy shrimp are frequently matched with a cool dipping sauce such as ranch dressing and raw vegetable sticks – carrots, celery, cucumbers, etc. But you can also put them on top of a green salad instead of the more common additions – chicken breast, salmon, tuna, etc. No matter how you decide to use them, I just hope you’ll find them as enjoyable as we do in our home.
Tags: Cancer, Diet and Weight Loss
Posted in Nutrition, Recipes