Pink food recipes

Pickled shrimp

12 to 16 servings

4 pounds shrimp, cooked, peeled and deveined 6 to 8 large white onions, sliced thin

1 1/2 cups vegetable oil

2 cups white vinegar

1/4 cup capers, drained

1 to 1 1/2 tablespoons tomato paste

1 teaspoon sugar

1/3 cup prepared horseradish

Salt and red pepper

** Place a layer of shrimp and a layer of onion rings in a very large glass container (a mayonnaise jar is good), alternating layers until all are used.

** In a large bowl, combine the oil, vinegar, capers, tomato paste, sugar, horseradish and salt and red pepper, to taste, until well blended. Pour the sauce over the shrimp; put the cover on the jar and refrigerate for 24 hours before serving.

** Once the shrimp are pickled, they can be stored in the refrigerator for as long as a week.

-- From "Uncle Bubba's Savannah Seafood" by Earl 'Bubba' Hiers with Polly Powers Stramm (Simon & Schuster, 2007)

NUTRITIONAL INFORMATION PER SERVING:Calories, 487.4; protein, 25.3 grams; carbohydrates, 20.6 grams; total fat, 34.5 grams; cholesterol, 200 milligrams; saturated fat, 4.6 grams; dietary fiber, 1.6 grams; sodium, 565.7 milligrams; sugar, 3.7 grams; vitamin A, 97.5 retinol equivalents; vitamin C, 10.5 milligrams; calcium, 93.2 milligrams; iron, 1.7 milligrams; alcohol, 0. -----------------------------------------------------

Salmon burgers with dill mustard

4 servings

-- For the dill mustard: 1 tablespoon sugar

1/3 cup fresh dill sprigs

2 teaspoons Dijon mustard

1/3 teaspoon fresh lemon juice

2 teaspoons white wine vinegar

1 tablespoon olive oil

-- For the salmon burgers:

3/4 pound boneless, skinless salmon fillet

1 egg white

1 cup bread crumbs

2 tablespoons chopped, fresh dill

2 tablespoons chopped shallots

1 teaspoon chopped capers

Salt, to taste

Freshly ground black pepper

Nonstick cooking spray

4 hamburger buns, whole wheat preferred

Lettuce leaves

1 large tomato, sliced

** For the dill mustard: Place sugar and dill in a food processor fitted with blade attachment and process for one minute.

** Add mustard, lemon juice and vinegar, and process until smooth.

** With processor running, add olive oil slowly through the feed tube. Makes about half a cup. Any leftovers can be stored and used with fish throughout the week.

** For the salmon burgers, cut salmon into 1-inch pieces. Place salmon in food processor, fitted with blade attachment. Coarsely grind salmon.

** In small bowl, stir egg white, bread crumbs, dill, shallots, capers, salt and pepper together. Add ground salmon and stir to combine.

** Form the salmon mixture into four patties, about halfinch thick.

** Over medium heat, heat a nonstick skillet sprayed with cooking spray. Cook burgers on both sides until golden brown and just cooked through, about three minutes per side.

** Meanwhile, toast hamburger buns.

** Serve burgers on toasted buns with dill sauce, lettuce and tomato.

-- From "Diabetes Fit Food: Over 200 recipes from the World's Greatest Chefs" by Ellen Haas (American Diabetes Association, 2007)

NUTRITIONAL INFORMATION PER SERVING: Calories, 671.5; protein, 24.2 grams; carbohydrates, 88.1 grams; total fat, 21.8 grams; cholesterol, 19.1 milligrams; saturated fat, 2.8 grams; dietary fiber, 19 grams; sodium, 394.2 milligrams; sugar, 20.2 grams; vitamin A, 223.1 retinol equivalents; vitamin C, 10.5 milligrams; calcium, 170.8 milligrams; iron, 16.6 milligrams; alcohol, 0 grams.

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Caramelized grapefruit

2 servings

1 grapefruit, halved 2 tablespoons brown sugar

** Preheat broiler to high.

** Place grapefruit halves in a baking dish and sprinkle with brown sugar.

** Broil about 5 inches away from heat source, until the sugar deepens in color and has a caramel-like consistency, about 5 minutes.

** Transfer to individual dishes and serve.

-- From "Diabetes Fit Food: Over 200 recipes from the World's Greatest Chefs" by Ellen Haas (American Diabetes Association, 2007)

NUTRITIONAL INFORMATION PER SERVING: Calories, 85.6; protein, 1 gram; carbohydrates, 21.9 grams; total fat, .2 grams; cholesterol, 0 milligrams; saturated fat, .02 grams; dietary fiber, 2 grams; sodium, 3.5 milligrams; sugar, 17.1 grams; vitamin A, 32 retinol equivalents; vitamin C, 38.4 milligrams; calcium, 34.7 milligrams; iron, .3 milligrams; alcohol, 0 grams.