Shrimp with Asparagus Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
* Shrimp, raw, 8 oz, cleaned & shells removed(recipe calls for scallops)* Cider Vinegar, 1 tbsp (remove)*Grey Poupon Dijon Mustard, 1 tsp* Shallots, 1 tbsp chopped* Olive Oil, 3 tbsp* New Potatoes, 150 grams (about 3 baby new potatoes), sliced into 1/4-inch thick slices* Asparagus, fresh, 450 grams, trim ends, cut into 1-2" pieces* Salt, 0.5 tsp* Pepper, black, 0.5 tsp* Butter, salted, 0.5 tbsp* Vegetables, Mixed Salad Greens, 2 serving(s)
In small bowl, whisk together vinegar, mustard and shallot. Gradually drizzle in 3 tbsp of the oil, whisking continuously until dressing is emulsified. Set aside.
Cook potato slices for 4 minutes in salted water over medium-high heat, drain.
Spray large nonstick skillet with Pam, heat over medium-high heat. Add potato slices, cover & cook 3 to 4 minutes. Add asparagus pieces to skillet, stir to combine. Sprinkle with 1/4 tsp each salt & pepper. Cover and cook additional 4 minutes, or until cooked through (asparagus still green).
Divide mixed greens onto 2 plates. Dress with 1/2 of the dressing. Top with asparagus-potato mixture, add other 1/2 of dressing.
Season shrimp with 1/4 tsp salt & pepper. Add butter to skillet, add shrimp. Cooked until just pink. Top salads with shrimp.
You can use scallops with this recipe also, delicious.
Number of Servings: 2
Recipe submitted by SparkPeople user ONEHALFME.
Cook potato slices for 4 minutes in salted water over medium-high heat, drain.
Spray large nonstick skillet with Pam, heat over medium-high heat. Add potato slices, cover & cook 3 to 4 minutes. Add asparagus pieces to skillet, stir to combine. Sprinkle with 1/4 tsp each salt & pepper. Cover and cook additional 4 minutes, or until cooked through (asparagus still green).
Divide mixed greens onto 2 plates. Dress with 1/2 of the dressing. Top with asparagus-potato mixture, add other 1/2 of dressing.
Season shrimp with 1/4 tsp salt & pepper. Add butter to skillet, add shrimp. Cooked until just pink. Top salads with shrimp.
You can use scallops with this recipe also, delicious.
Number of Servings: 2
Recipe submitted by SparkPeople user ONEHALFME.
Nutritional Info Amount Per Serving
- Calories: 453.8
- Total Fat: 25.7 g
- Cholesterol: 179.9 mg
- Sodium: 849.5 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 7.1 g
- Protein: 30.8 g
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