Side Pannel
Warm Shrimp and Spinach Salad with Balsamic Vinaigrette
Warm Shrimp and Spinach Salad with Balsamic Vinaigrette
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 8 oz Fresh spinach
- 4 Roma tomatoes; sliced
- 3 oz Extra-virgin olive oil
- 16 Shrimp; peeled, deveined, up
- -to 20
- 1/2 ts Chopped fresh basil
- 1/4 ts Chopped garlic
- 1 ts Chopped red onion
- 1/2 ts Dijon mustard
- 1 1/2 oz Balsamic vinegar
- 1/4 ts Salt
- 1/4 ts Freshly cracked pepper
- Freshly grated Parmesan
- -cheese
Directions
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.
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.
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