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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Start cooking the clams for a minute before adding the shrimp so both will be done at the same time. Ingredients:
1 cup water |
1 pound littleneck clams, cleaned (about 16 clams) |
1/2 pound peeled and deveined large shrimp |
1/4 cup low-fat mayonnaise |
3 tablespoons fresh lime juice |
1 teaspoon wasabi paste |
8 cups bagged salad greens |
1/4 cup chopped fresh cilantro |
Directions:
1. Bring 1 cup water to a boil in a large saucepan. Add clams; cover and cook 1 minute. Add shrimp; cover and cook 3 minutes or until shrimp are done and clam shells open. Drain; discard any unopened clam shells.
2. Combine mayonnaise, lime juice, and wasabi, stirring with a whisk. Place 2 cups greens on each of 4 salad plates; divide clams and shrimp evenly over greens. Drizzle each serving with about 1 tablespoon wasabi mixture; sprinkle each serving with 1 tablespoon cilantro.
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