Warm Shrimp And Spinach Salad With Balsamic Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Sami | Seafood | 4 | Servings |
INGREDIENTS
| 8 | oz | Fresh spinach |
| 4 | Roma tomatoes, sliced | |
| 3 | oz | Extra-virgin olive oil |
| 16 | Shrimp, peeled deveined up | |
| to 20 | ||
| 1/2 | t | Chopped fresh basil |
| 1/4 | t | Chopped garlic |
| 1 | t | Chopped red onion |
| 1/2 | t | Dijon mustard |
| 1 1/2 | oz | Balsamic vinegar |
| 1/4 | t | Salt |
| 1/4 | t | Freshly cracked pepper |
| Freshly grated Parmesan | ||
| cheese |
INSTRUCTIONS
Arrange spinach and sliced tomatoes on 4 salad plates. Saute shrimp in heated nonstick saute' pan for 1 minute on each side or until cooked through. Remove to warm plate in warm oven. Saute garlic in same saute pan until light brown. Add onion. Saute' until tender. Add mustard and vinegar. Cook for 20 seconds. Stir in olive oil. Bring to a boil; season with basil, salt and pepper. Arrange shrimp over salad; spoon vinaigrette over top. Sprinkle with Parmesan cheese. Formatted for MCrecipe by JoAnn Pellegrino 5/98 NOTES : Recipe by Chef Scott McCarter, The Mirage Hotel Bistro Restaurant. Las Vegas Cooking published by Nathan Adelson Hospice of Las Vegas NV Recipe by: Las Vegas Best Bets/The Mirage Hotel Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 404
Calories From Fat: 219
Total Fat: 25g
Cholesterol: 86.2mg
Sodium: 1690.6mg
Potassium: 306.1mg
Carbohydrates: 8.3g
Fiber: 2.2g
Sugar: 2.6g
Protein: 36.4g