Spicy Shrimp & Asparagus Salad - WTNZ FOX 43 Knoxville, TN

Spicy Shrimp & Asparagus Salad

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Ingredients:

Dressing

  • 1 teaspoon Dijon mustard
  • 1/3 cup fresh orange juice
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon chopped fresh garlic
  • 2/3 cup extra-virgin olive oil
  • 1 tablespoon finely chopped fresh scallions (wash and dry before chopping)

Salad

  • 1 pound thin asparagus, trimmed
  • 1 pound medium shrimp (about 30), shelled and deveined
  • 1 tablespoon olive oil
  • 1/2 tablespoon chopped garlic
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon chopped parsley
  • salt and pepper to taste
  • 3 cups spring mix rinsed and dried
  • 1/2 tablespoon sliced red onion
  • 4 1/2 cup cherry or grape tomatoes (halved)
  • 1 tablespoon Parmesan cheese

Directions:

Dressing: In a small bowl whisk the mustard, orange and lemon juices, scallions and garlic together. Add the oil in a stream, whisking until it is emulsified, then season with salt and pepper. Dressing may be prepared up to this point one day ahead and chilled but make sure to keep it covered. Bring the dressing to room temperature before proceeding and have a large bowl of ice water ready.

Salad: Cook the asparagus for about 3 1/2 minutes or until crisp-tender in a large saucepan of boiling salted water. Transfer the asparagus with a slotted spoon to the ice water to stop the cooking. Drain the asparagus in a colander and pat dry with paper towels. In a preheated sauté pan, add oil, chopped garlic, and crushed red pepper, then sauté briefly and add the shrimp and parsley cooking them for about 2 minutes, or until they are just about done. In a bowl toss in 1/3 cup of the dressing, the asparagus, shrimp, spring mix, tomatoes, and onions together, then salt and pepper to taste. Drizzle some of the remaining dressing on the salad and garnish with cheese.

Serving size: 1/6 recipe

Yields: 6 servings

Nutrition Facts (per serving): 180 calories, 11g total fat, 2g saturated fat, 121mg sodium, 12gcarbohydrates, 4g fiber, Gluten-Free

Presented by: Chef Mark McKinney from UT Medical Center

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