| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Meats | Fish, Salads, Seafood | 10 | Servings | |
INGREDIENTS
| 1/3 | c | Sherry wine vinegar |
| 1/2 | t | Salt |
| 1/4 | t | Freshly ground black pepper |
| 1/3 | c | Extra virgin olive oil |
| 1 | t | 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, wfm@wholefoods.com (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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Nutrition (calculated from recipe ingredients)
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Calories: 148
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 57.2mg
Sodium: 392.1mg
Potassium: 587.1mg
Carbohydrates: 27.5g
Fiber: <1g
Sugar: <1g
Protein: 10.2g