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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 515.4
  • Total Fat: 19.9 g
  • Cholesterol: 110.5 mg
  • Sodium: 1,043.3 mg
  • Total Carbs: 62.9 g
  • Dietary Fiber: 10.9 g
  • Protein: 26.9 g

View full nutritional breakdown of Apricot Balsamic Shrimp with salad calories by ingredient
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Apricot Balsamic Shrimp with salad

Submitted by: SMBRYCE1


Number of Servings: 4

Ingredients

    also good with water chestnuts for added crunch
    Onions, raw, 1 cup, chopped
    Apricots, fresh, 12 apricot
    *Balsamic Vinegar, 8 tbsp
    Shrimp, cooked, 8 oz
    *Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, 1 cup
    **Flax Seed Meal (ground flax), 8 tbsp
    Garlic, 2 tsp
    *Soy Sauce, .25 cup
    Pepper, black, 1 dash
    salt, 1 dash
    EVOO, 1 tablespoon
    raw cashews, 1/2 cup

Tips

if you don't have fresh apricots you can use dried or preserves but you may want to recalculate as it will change the carbs a bit


Directions

Bring 2 cups of water to boil in sauce pan add a dash of salt, 1 cup quinoa and 1/2 cup flax. Allow the water to come back to a boil and then turn heat down to medium low.

While quinoa porridge is cooking, slice 1/2 onion and 2 bell peppers. Set bell pepper aside for salad. Carmelize onion in 1 tablespoon EVOO in saute pan till golden brown and slightly see through then add shrimp and cook till pink. Then add balsamic, garlic, pepper and apricots. Let simmer for 5 -10 minutes stirring occasionally to reduce the 1/2 cup balsamic slightly then add 1/4 cup soy sauce to deglaze. Lastly, stir in 1/2 the cashews and spoon over quinoa porridge

Mix green bell peppers, remaining cashews and baby romaine then spoon remaining amount of sauce over salad.


Serving Size: Makes 4 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user SMBRYCE1.






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