Sorrento Shrimp Salad

 

Sorrento Shrimp Salad

Serves 4

 

What You’ll Need

A Large Pot

A Large Sieve

A Bowl Of Ice Water

A Blender

Measuring Cups & Spoons

A Sharp Knife

A Salad Bowl

 

Ingredients:

1 Pound Wild Shrimp

(15 count, peeled & sliced in half lengthwise)

Pot of Water With 1/2 Lemon Squeezed Into It

1 Tsp Sea Salt

2 Cups Artichoke Hearts, Quartered

1/2 Cup Sliced Sun Dried Tomatoes in Oil, Drained & Packed

1 Yellow Pepper, Sliced

4 Forkfuls Capers (About 1 1/2 Tbsp)

2 Small or 1 Large Fennel Bulb, Thinly Sliced

1/2 Cup Sliced Black Olives

1/3 Cup Fresh Chopped Basil, Packed

 

Dressing:

1 Tbsp Sicilian Lemon White Balsamic

1 Tbsp Lemon Juice

2 Tbsp Dijon

2 Tbsp Lemon Infused Olive Oil

2 Tbsp Vegetable Broth

Fresh Ground Pepper & Sea Salt

 

How To Put It Together:

1) Bring a pot of to a boil. Add the sea salt and squeeze the lemon half into it; about two tablespoons. Add the shrimp; allow them to cook for about 2 minutes. You will notice them twist into a curly-que. They form this cute shape because they have been sliced in half. That is your cue that they are done.

 

2) Drain the pot into the sieve in the sink. Immediately pour the shrimp into an ice water bowl for a minute or two; this will stop the cooking. Drain them again in the sieve, empty the water bowl and return the shrimp to the bowl. Cover them and put them in the fridge while you make your dressing and prepare your other ingredients.

 

3) For the dressing: Add all of the dressing ingredients to the blender; blend until it is emulsified. Set the dressing aside.

 

4) To a salad bowl, add the artichoke hearts, sun dried tomatoes, yellow pepper, fennel and black olives. Add the cooled shrimp right on top. Lightly toss with the lemon vinaigrette. Sprinkle the fresh basil on top and lightly toss one more time.

 

5) Serve and enjoy!

 

Nina’s Tasty Tip:

This dressing is also yummy warmed on fish!
 

Nutrition:

• 225 Calories

• 11 Grams of Protein

• 24 Grams of Total Carbohydrates

• 2 Grams of Sugar

• 11 Grams of Fiber

• 12 grams of Total Fat

• 2 Grams of Saturated Fat

• 0 Grams of Trans Fat

• 43 mg of Cholesterol

• 194% RDA Vitamin C

• 59% RDA Vitamin K

• 28% RDA Folate

• 28% RDA Manganese

• 25% RDA Potassium

• 21% RDA Calcium

• 21% RDA Magnesium

• 21% RDA Selenium

• 21% RDA Sodium

• 19% RDA Phosphorus

• 18% RDA Iron

• 17% RDA Vitamin A

• 15% RDA Niacin

• 13% RDA Vitamin B6

• 11% RDA Vitamin D

• 11% RDA Riboflavin

• 11% RDA Calcium

• Glycemic load: 7