Healthy Low-Calorie Recipes Low-Calorie Main Dish Recipes Low-Calorie Fish & Seafood Recipes Low-Calorie Shrimp Recipes Lemon-Walnut Bagna Cauda with Shrimp & Crudités This garlic-and-anchovy-based dipping sauce hails from Northern Italy; bagna cauda is Italian for "hot dip." We turn the dipping sauce into a meal by serving it with shrimp and loads of vegetables. Crusty bread is another great dipper. By Laura Kanya Laura Kanya Laura Kanya is a recipe tester and developer in the EatingWell Test Kitchen. Laura tests many recipes that come through the Test Kitchen door, including for feature articles as well as for all sections of the magazine. She discovered her love of baking growing up alongside two grandmothers and a mom who shared the same love of baking and cooking. They unknowingly established the importance of food and cooking in Laura's life. Growing up outside of Philadelphia, she had access to some great restaurants, and her dad took her to many. After graduating from the University of Vermont in 1998 with a B.S. in dietetics, she pursued her love of baking by graduating with an associate degree in baking and pastry arts from the Culinary Institute of America in 2000. EatingWell's Editorial Guidelines Published on October 5, 2021 Print Share Share Tweet Pin Email Photo: Greg DuPree Active Time: 20 mins Total Time: 20 mins Servings: 4 Nutrition Profile: Dairy-Free Egg Free Gluten-Free High-Protein Low Carbohydrate Low-Calorie Soy-Free Jump to Nutrition Facts Ingredients 1 lemon, scrubbed, seeded and finely chopped, plus 2 teaspoons lemon juice, divided ½ cup extra-virgin olive oil 2 cloves garlic, chopped 1 (2 ounce) can anchovy fillets, drained and chopped 2 tablespoons chopped walnuts, toasted ½ teaspoon ground pepper ¼ teaspoon salt ⅛ teaspoon crushed red pepper 1 pound cooked peeled shrimp (16-20 count) 2 cups halved radicchio and/or Treviso leaves 1 cup cauliflower florets 1 cup petite carrots, halved 1 cup radishes, halved Directions Combine chopped lemon, oil and garlic in a small saucepan. Cook over medium heat until the lemon is softened, 3 to 5 minutes. Add lemon juice, anchovies, walnuts, pepper, salt and crushed red pepper. Cover; remove from heat. Arrange shrimp, radicchio (and/or Treviso), cauliflower, carrots and radishes on a platter. Serve with the bagna cauda. To make ahead Refrigerate bagna cauda (Step 1) for up to 1 week. Print Nutrition Facts (per serving) 447 Calories 32g Fat 9g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 447 % Daily Value * Total Carbohydrate 9g 3% Dietary Fiber 4g 14% Total Sugars 3g Protein 33g 66% Total Fat 32g 41% Saturated Fat 5g 25% Cholesterol 224mg 75% Vitamin A 2133IU 43% Sodium 720mg 31% Potassium 708mg 15% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved