| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Meats |
|
Salads, Fish, Seafood |
10 |
Servings |
INGREDIENTS
| 1/3 |
c |
Sherry wine vinegar |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/3 |
c |
Extra virgin olive oil* |
| 1 |
ts |
Extra virgin olive oil* |
| 2/3 |
c |
Chicken or vegetable broth |
| 4 |
|
Shallots; finely chopped |
| 1 |
lb |
Shrimp; shelled, deveined, split lengthwise |
| 2 |
|
Fennel bulbs; trimmed, thinly sliced, blanched |
| 1 |
|
Lemon; juiced |
| 10 |
c |
Spring greens mix |
INSTRUCTIONS
*Whole Foods (or other high quality) olive oil is recommended.
Mix together 1/3 cup vinegar, 1/2 the salt and pepper. Add 1/3 cup olive
oil, broth and shallots. Mix vigorously. Set aside. Season shrimp with
remaining salt and pepper. In a large skillet over medium heat, heat 1 tsp
olive oil until very hot. Add shrimp and sauté stirring constantly until
cooked through (2-3 minutes). Transfer shrimp to a bowl and toss with 1/2
the dressing. Toss fennel with lemon juice in a large bowl. Combine with
spring salad mix and remaining dressing. Toss in the shrimp marinade. Serve
immediately.
Nutritional information per serving (10): 164 calories, 11g protein, 11g
fat (1.5 saturated), 6g carbohydrates, 88mg cholesterol, 907mg sodium
Exchanges: 1 1/2 lean meat, 1 vegetable, 1 fat
Copyright Whole Foods Market, 1995, [email protected]
(http://www.wholefoods.com/wf.html) Reprinted with permission from Whole
Foods Market Meal-Master compatible format courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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