Chili shrimp salad - gh_9407
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Head red leaf lettuce, coarsely chopped (~4 cups loosely packed) |
| ¼ | small | Head escarole, coarsely chopped (~2 cups loosely packed) |
| 1 | small | Head radicchio, coarsely chopped (about 1 cup) |
| 1 | large | Head Belgian endive, coarsely chopped |
| 1 | small | Yellow pepper, coarsely chopped |
| 3 | tablespoons | Garlic-flavor red wine vinegar |
| 1 | teaspoon | Sugar |
| 2 | teaspoons | Prepared mustard |
| Olive or salad oil | ||
| Salt | ||
| 1 | pounds | Lg shrimp |
| 1 | small | Onion |
| 1 | teaspoon | Chili powder |
Directions
ABOUT 45 MINUTES BEFORE SERVING: 1. In lg bowl, mix red leaf lettuce, escarole, radicchlo, endive, and yellow pepper; refrigerate. In small bowl, mix garlic-flavor red wine vinegar, sugar, prepared mustard, 3 tablespoons olive or salad oil, and ½ t salt; set dressing aside.
2. Shell and devein shrimp; leave tail part of shell on shrimp if you like. Rinse shrimp with running cold water. Mince onion.
3. In nonstick 12" skillet over medium-high heat, in 2 T hot olive or salad oil, cook onion until golden. Stir in shrimp, chili powder, and ½ teaspoon salt and cook, stirring constantly, until shrimp turn opaque throughout.
4. Toss chopped vegetables with dressing; arrange on platter. TOP with warm shrimp.
Each serving: About 255 calories, 16 g fat, 1 40 mg cholesterol, 725 mg sodium.
Good Housekeeping/July'94/scanned & fixed by DP & GG