1 pound bag medium cooked shrimp ( available at Stop n Shop & other grocery stores. )
14 oz. package old fashioned coleslaw ( green cabbage/ carrot )
1 cup shredded red cabbage
1/4 cup diced scallion
1/4 cup minced red onion
4 jalapeño peppers
1/4 cup diced tomato
4 tablespoons Spectrum Canola Mayonnaise
Grill the 4 jalapeño peppers on an open flame on the Barbecue.
When the peppers are fully grilled, cover the grill and smoke the peppers for 5 minutes.
Spray olive oil in a cooking pan and heat on low.
Mince the jalapeño peppers and add to the pan.( Never touch your face when handling chiles/ jalapeños! It may cause irritation!)
Mince 1/4 cup red onion and add to the pan.
Dice 1/4 cup tomato and add to the pan.
Sautee for 15-20 minutes on low, allowing the mixture to simmer until thick.
Remove from pan and place in food processor.
Add 4 tablespoons of Spectrum Canola Mayonnaise.
Puree’ the mixture in the food processor and refrigerate overnight ( for best flavor ).
Place the 14 oz. package of old fashioned coleslaw, 1 cup shredded red cabbage, 1/4 cup diced scallion, and the one pound bag of medium cooked shrimp in a large mixing bowl.
Pour the Chipotle sauce into the bowl and mix thoroughly with the shrimp and coleslaw mixture.
Refrigerate for an hour or more to allow it to chill, and serve.
This meal may be used as Meal 4 on the Remedy Recipes format. Portion for women: 3 oz. shrimp, up to one cup coleslaw, portion for men: 6 oz. shrimp, up to one cup coleslaw. A green salad may be added ( 1 cup baby leaf romaine, 1 cup baby leaf kale, 1 cup arugula, and 1/4 cup cubed avocado topped w/ 3 tbsp Cardini’s Light Balsamic Vinaigrette Dressing ).
Mangiare, Piaccia! Eat, Enjoy!