Yield: 1 servings
|24||Shrimp; (about 1 1/2|
|; pounds/750 g)|
|2 bunches||Spinach; (English spinach,|
|; about 1 pound/500|
|1 tablespoon||Olive oil|
|3||Cloves garlic; chopped|
|1 tablespoon||Chopped fresh ginger|
|1||Red; (Spanish) onion,|
|1||Yellow bell pepper; (capsicum),|
|1||Red bell pepper; (capsicum),|
|¼ cup||Shiitake or domestic mushrooms; sliced|
|2 teaspoons||Orange juice concentrate|
|¼ cup||Rice vinegar|
|2 teaspoons||Chili paste|
|½ cup||Vegetable oil|
|2 tablespoons||Soy sauce|
|Freshly ground black pepper; to taste|
Peel and devein the shrimp. Wash, trim, and towel-dry the spinach and place it in a large bowl. Set the shrimp and the spinach aside.
In a very large saute pan or wok, heat the olive oil until smoking hot. Add the shrimp and saute just until they begin to turn pink. Add the garlic and ginger and saute for 1 minute. Add the red onion, the yellow and red peppers, and mushrooms and saute for another 2 or 3 minutes. Add the orange juice, vinegar, chili paste, vegetable oil, and soy sauce and mix well.
Heat the mixture just to a boil and season with black pepper.
Pour the mixture over the spinach and toss. Divide the Sauteed Shrimp Salad among four plates and serve warm.
Converted by MC_Buster.
Per serving: 1365 Calories (kcal); 126g Total Fat; (81% calories from fat); 36g Protein; 30g Carbohydrate; 219mg Cholesterol; 2389mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 5 Vegetable; 0 Fruit; 24½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.