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Shrimp on Greens with Garlic Vinaigrette

Makes: 4 servings
Start to Finish 20 mins
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,
  • cal. (kcal) 288,
  • Fat, total (g) 12,
  • chol. (mg) 264,
  • sat. fat (g) 3,
  • carb. (g) 4,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 1,
  • sugar (g) 0,
  • pro. (g) 38,
  • vit. A (IU) 1992,
  • vit. C (mg) 11,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 588,
  • Potassium (mg) 475,
  • calcium (mg) 212,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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