Shrimp, Mango, and Roasted corn lettuce Cups light

I'm sexy and I know it! I can't think of a better combination then shrimp, fresh mango and roasted corn with a hint of lime and cilantro topped with chili pepper and mayonnaise.....now that's hot! Wait, I didn't add the mayonnaise!  But you could not taste the difference. 

 I first had a similar combination of this at a feast in Brooklyn.  A Mexican family was selling grilled ears of fresh corn smothered in mayonnaise and sprinkled with lime and cotija cheese and chili powder. I could not believe the joy I got eating this corn.  In fact, I don't remember much more about the feast.  In any event, this corn is called Elote. I have made my own version over the summer during BBQ's but without the mayo.  Here I used similar ingredients but I added a few things and changed the mayonnaise to sour cream.

Shrimp Creollo with low-fat Garlic Mashed Plantains/ Shrimp Criollo & Mofongo

Talk about spicy and hot! I told you in the about me section that certain latin dishes could not be made light.  Making them gluten free is easy enough. However, when I calculated the points on some of my recipes I was so embarrassed I could no longer share my recipes without the disclaimer that I may be putting you at risk for a myocardial infarction....that's a technical way of saying Heart Attack!  So I have decided, thanks to weight watchers that I will make a greater effort to preserve my arteries and those of my family.  This is a very typical dish in Puerto Rico made with plantains double fried in rendered pork fat and stuffed with deep fried pork crackling.  This dish would probably total over 25 points easy.  I created a lightened version and trust me I did not sacrifice taste!


 Let's start with the Mofongo.  First of all let me start by saying this is an all time favorite of mine and if you ever visit Puerto Rico or the Dominican Republic it is a must-try typical dish. It is a very versatile side dish and can be topped with almost anything; seafood, meat or even veggies. It's delicious no matter what you top it with.


In my recipe I boil the plantains, mash them in garlic and fat free chicken stock.  I then add an ounce of pork skins in a bag that adds the crunch and flavor without sacrificing the integrity of the traditional dish.