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Shrimp on Greens with Garlic Vinaigrette
Ingredients
-
1 1/2
pounds fresh or frozen large shrimp
-
Salt and freshly ground black pepper
-
2
tablespoons olive oil
-
2
cloves garlic, minced
-
2
tablespoons white wine or reduced-sodium chicken broth
-
2
tablespoons white wine vinegar
-
2
teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
-
1 1/2
cups fresh chicory leaves, trimmed and coarsely torn
-
1 1/2
cups packed fresh baby spinach leaves
-
1
head Belgian endive, trimmed and thinly sliced crosswise
-
1
ounce Parmesan cheese, shaved
Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels. Sprinkle lightly with salt and black pepper.
2. In small saucepan heat oil and garlic over low heat for 5 minutes to infuse the oil with the garlic flavor. Whisk in wine, vinegar, and thyme. Keep warm over very low heat.
3. Meanwhile, heat a grill pan over medium-high heat. Add shrimp; cook for 3 to 5 minutes or until shrimp are opaque, turning once halfway through cooking.
4. In a large bowl combine chicory, spinach, and endive. Add warm garlic mixture; toss gently to coat. Divide among 4 serving plates. Top with grilled shrimp and Parmesan cheese. Makes 4 servings.
Nutrition Facts
(Shrimp on Greens with Garlic Vinaigrette)
- Servings Per Recipe 4,
- Calories 288,
- Protein (gm) 38,
- Carbohydrate (gm) 4,
- Fat, total (gm) 12,
- Cholesterol (mg) 264,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 1992,
- Vitamin C (mg) 11,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 40,
- Cobalamin (Vit. B12) (µg) 2,
- Sodium (mg) 588,
- Potassium (mg) 475,
- Calcium (DV %) 212,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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