WARM SHRIMP AND SPINACH SALAD

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WARM SHRIMP AND SPINACH SALAD image

Categories     Leafy Green     Shellfish     Sauté     Low Fat

Yield Serves 4

Number Of Ingredients 17

2 lbs. medium to large shrimp, cleaned and deveined
3 Tbsp. olive oil or clarified butter
1/4 lb sliced baby bella mushrooms
1 tsp. minced garlic
1/3 c. pignoli nuts, roasted
2 Tbsp. soy sauce
1 1/2 Tbsp. dark brown sugar
Salt and Pepper to taste
1 package baby leaf Spinach
1 cup seedless red grapes, halved
1/2 c. Parmesano Reggiano, shredded
Balsamic Dijon Dressing--
Shake together in dressing carafe:
2/3 c. Extra Virgin Olive Oil
1/3 c. White Balsamic Vinegar
2 Tbsp. Dijon Mustard
1 1/2 tsp. white sugar

Steps:

  • Heat oil on medium high heat; add mushrooms, and sautee' for 2 minutes. Add shrimp, and sautee' until opaque; add pignolis, and garlic. Sautee 30 seconds, then add soy sauce, brown sugar, salt and pepper. Stir just long enough to incorporate. Spoon 2/3 c. of mixture over fresh baby spinach leaves. Top with red seedless grapes and parmesan. Over all, drizzle 2 tbsp. Balsamic Dijon dressing. Serve immediately, and enjoy!

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