Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Agave | 1 tsp (7g) | 21 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Safflower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound medium shrimp, peeled with veins removed
- ½ teaspoon garlic granules
- sea salt to taste
- ¾ cup celery, minced
- ¼ cup fresh chives, minced
- 1 cup green, seedless grapes, halved
- 1 tablespoon white wine vinegar
- 1 tablespoon high heat sunflower or safflower oil (or any light-flavored, expeller-pressed oil)
- 1 tablespoon mayonnaise
- 1 teaspoon agave nectar
- freshly ground pepper to taste
Directions
Heat olive oil in a skillet over medium heat.
Add shrimp, garlic powder and salt.
Sauté until shrimp are just pink and cooked through.
Transfer shrimp and pan juices to a bowl.
Refrigerate just until cooled.
Add celery, chives and grapes to shrimp.
In a small bowl, whisk the vinegar, oil, mayonnaise, agave nectar and salt to taste.
Toss into shrimp.
Before serving grind fresh black peppercorns over the top.