Arugula Shrimp Salad

Tested Till Perfect

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 347
pro 21 g
total fat 22 g
sat. fat 3 g
carb 18 g
fibre 3 g
chol 129 mg
sodium 624 mg
% RDI: -
calcium 16%
iron 26%
vit A 20%
vit C 77%
folate 41%

Preparation:

Orange Vinaigrette: Grate enough orange rind to make 1 tsp (5 mL); set aside. Working over large bowl, cut off rind and outer membrane of oranges. Cut between membrane and pulp to release fruit into bowl. Squeeze membranes to extract juice. Transfer 2 tbsp (25 mL) juice to small bowl; whisk in orange rind, oil, vinegar, salt and pepper. Set vinaigrette aside.

Peel and devein shrimp. In large skillet, heat oil over medium-high heat; sauté shrimp, garlic and hot pepper flakes until shrimp are pink, about 5 minutes. Add 2 tbsp (25 mL) of the vinaigrette; cook, stirring, until no liquid remains, about 3 minutes. Stir in coriander.

Add arugula, croutons, onion and remaining vinaigrette to oranges; toss to coat. Divide among 4 plates. Top with shrimp and olives.

Source

Canadian Living Magazine: August 2007




E-mail to a friend X

*Required

  • (Separate multiple e-mails with a space)

Your Comments

Comment reported

Thank you for reporting this comment as inappropriate.

Back to Comments »

Add your comments

Please fill in all required fields (*).

Back to Comments »

Advertisement

Featured Menu







Our Partners



Our Contests