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Orange & Black Pepper Shrimp Salad

http://www.eatingwell.com/recipes/orange_black_pepper_shrimp.html

From EatingWell:  January/February 2014

A blend of bitter Treviso (a long, thin type of radicchio), spicy arugula and sweet romaine lettuce forms the base of this healthy main-course shrimp salad recipe. Pairing the mix of greens with savory shrimp, tart oranges and briny capers brings everything into bright and flavorful balance.

4 servings, 2 cups each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. With a sharp knife, remove the skin and white pith from oranges. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice into the bowl before discarding the membranes. Transfer the orange segments to another bowl with a slotted spoon and set aside.
  2. Crush peppercorns with a mortar and pestle or place in a small sealable bag and crush with a small heavy skillet, the smooth side of a meat mallet or a rolling pin.
  3. Pour 1/4 cup of the orange juice from the bowl into a blender. Add 1/4 teaspoon of the crushed pepper, 1 cup parsley, 3 tablespoons walnuts, 2 tablespoons oil, vinegar, 2 teaspoons capers, mustard, honey, garlic and salt; puree until smooth.
  4. Combine Treviso (or radicchio), romaine, arugula and the remaining 1 cup parsley in a large bowl. Toss with 1/2 cup of the dressing.
  5. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with the remaining crushed pepper. Add the shrimp to the hot skillet and cook until bright pink and browned, 1 to 3 minutes per side.
  6. Transfer the salad to a platter or 4 dinner plates. Top with the reserved orange segments, the shrimp and the remaining 4 teaspoons capers and 1 tablespoon walnuts. Serve drizzled with the remaining dressing.

Nutrition

Per serving : 327 Calories; 16 g Fat; 2 g Sat; 3 g Mono; 183 mg Cholesterol; 22 g Carbohydrates; 27 g Protein; 6 g Fiber; 386 mg Sodium; 959 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit, 1/2 vegetable, 3 lean meat, 3 fat

Tips & Notes