from foodnetwork.com: http://www.foodnetwork.com/search/search-results.html?searchTerm=grilled+shrimp+with+arugula+mushroom+salad&form=global&_charset_=UTF-8
Heat the oil in a heavy medium skillet over medium heat. Add the pepperoncini and garlic and cook until fragrant, about 2 minutes. Season, to taste, with salt and pepper. Set aside.
Toss the shrimp in a medium bowl with 2 teaspoons of the pepperoncini oil. Sprinkle with salt and pepper. Heat grill pan over med-high heat. Grill the shrimp until just cooked through, about 2 minutes per side. Toss the shrimp with the remaining pepperoncini oil to coat.
Meanwhile, whisk together vinegar, shallots, lime juice & dijon. Add splash of EVOO and whisk.
Top the arugula with mushrooms in a large bowl. Season the salad, to taste, with salt and pepper. Surround with the warm grilled shrimp and shaved Parmesan. Add dressing and toss before service. Serve immediately. Mound the salad in the center of large plates.
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-shrimp-with-arugula-mushroom-salad-recipe.html?oc=linkback
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Serving Size: 1 Serving (532g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 423 | ||
Calories from Fat: 134 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 344.7mg | 106 % | |
Sodium 403.5mg | 14 % | |
Potassium 896.1mg | 24 % | |
Total Carbohydrate 28.9g | 8 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 22.4g | ||
Protein 50.1g | 72 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 423
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