SHRIMP AND ASPARAGUS GRIBICHE

SERVINGS: 4

DAIRY-FREE, NUT-FREE, SOY-FREE

PREP TIME: 10 MINUTES

COOK TIME: 10 MINUTES

TOTAL TIME: 20 MINUTES

MACROS:

Fat: 60%

Carbs: 9%

Protein: 31%

PER SERVING:

Calories: 266

Total Fat: 18 g

Total Carbs: 6 g

Net Carbs: 4 g

Fiber: 2 g

Sugar: 2 g

Sugar Alcohol: 0 g

Protein: 21 g

Ingredients

1 pound shrimp (21 to 25 count), peeled and deveined, tails removed
1 pound asparagus, trimmed
2 hard-boiled large eggs, finely chopped
1 tablespoon Dijon mustard
¼ cup vegetable oil
1 tablespoon apple cider vinegar
2 to 3 tablespoons chopped dill pickles
1 tablespoon chopped fresh parsley
1 packet Splenda
½ teaspoon kosher salt
½ teaspoon black pepper

Directions

IN A LARGE SAUCEPAN, bring the 4 cups of water to a boil. Once boiling, add the shrimp and asparagus. Remove the pan from heat and cover. Let stand for 5 minutes; drain.

Meanwhile, in a small bowl, combine the eggs, mustard, oil, vinegar, pickles, parsley, sweetener, salt, and pepper.

Transfer the shrimp and asparagus to a serving platter. Pour the gribiche over and serve.