Spicy Shrimp Salad - Gh_9407 Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2: 10" flour tortillas,
1 tsp: Prepared mustard,
Salad oil,
3/4 tsp: Sugar,
1 lbs: Lg shrimp,
1/4 lbs: Mixed baby greens,
1: Garlic clove, minced
-or mixed salad greens,
1/4 tsp: Ground red pepper, cayenne
1/4 cup: Cilantro leaves,
Salt,
-loosely packed,
2 tbsp: Lemon juice,
Directions:
ABOUT 45 MINUTES BEFORE SERVING:
1. Prepare tortilla strips: Cut tortillas into 1/4" wide strips. In
nonstick 12" skillet over mediumhigh heat, heat 1/2 c salad oil
until very hot. Cook tortilla strips in small batches until lightly
browned. With tongs or slotted spoon, remove to paper towels to drain.
2. Shell and devein shrimp; leave tail part of shell on if you like.
Rinse shrimp with running cold water. In same 12" skillet over medium
high heat, in 1 T hot salad oil, cook shrimp, garlic, ground red
pepper, and 1/2 t salt, stirring occasionally until shrimp turn
opaque throughout.
3. In lg bowl, combine lemon juice, mustard, sugar, and 1/2 teaspoon
salt. With wire whisk or fork, slowly beat in 3 T salad oil until
mixture thickens slightly. Add baby greens and cilantro leaves; toss
to coat.
4. Divide salad among 4 dinner plates; top with shrimp and tortilla
strips.
Each serving: About 335 calories, 19 g fat, 140 mg cholesterol, 810 mg
sodium.
Good Housekeeping/July94/scanned & fixed by DP & GG
Source from luhu.jp
1. Prepare tortilla strips: Cut tortillas into 1/4" wide strips. In
nonstick 12" skillet over mediumhigh heat, heat 1/2 c salad oil
until very hot. Cook tortilla strips in small batches until lightly
browned. With tongs or slotted spoon, remove to paper towels to drain.
2. Shell and devein shrimp; leave tail part of shell on if you like.
Rinse shrimp with running cold water. In same 12" skillet over medium
high heat, in 1 T hot salad oil, cook shrimp, garlic, ground red
pepper, and 1/2 t salt, stirring occasionally until shrimp turn
opaque throughout.
3. In lg bowl, combine lemon juice, mustard, sugar, and 1/2 teaspoon
salt. With wire whisk or fork, slowly beat in 3 T salad oil until
mixture thickens slightly. Add baby greens and cilantro leaves; toss
to coat.
4. Divide salad among 4 dinner plates; top with shrimp and tortilla
strips.
Each serving: About 335 calories, 19 g fat, 140 mg cholesterol, 810 mg
sodium.
Good Housekeeping/July94/scanned & fixed by DP & GG
Source from luhu.jp