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Ingredientes
- 24 x Shrimp, (about 1 1/2 pounds/750 g)
- 2 bn Spinach, (English spinach, about 1 lb./500 g)
- 1 Tbsp. Extra virgin olive oil
- 3 x Cloves garlic, minced
- 1 Tbsp. Minced fresh ginger
- 1 x Red, (Spanish) onion, julienned
- 1 x Yellow bell pepper, (capsicum), julienned
- 1 x Red bell pepper, (capsicum), julienned
- 1/4 c. Shiitake or possibly domestic mushrooms, sliced
- 2 tsp Orange juice concentrate
- 1/4 c. Rice vinegar
- 2 tsp Chili paste
- 1/2 c. Vegetable oil
- 2 Tbsp. Soy sauce
- Â Â Freshly grnd black pepper, to taste
Direcciones
- 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/fry pan or possibly wok, heat the extra virgin olive oil till smoking warm. Add in the shrimp and saute/fry just till they begin to turn pink. Add in the garlic and ginger and saute/fry for 1 minute. Add in the red onion, the yellow and red peppers, and mushrooms and saute/fry for another 2 or possibly 3 min. Add in the orange juice, vinegar, chili paste, vegetable oil, and soy sauce and mix well.
- Heat the mix just to a boil and season with black pepper.
- Pour the mix over the spinach and toss. Divide the Sauteed Shrimp Salad among four plates and serve hot.
- Serves four.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1105g | |
| Calories 1503 | |
| Calories from Fat 1127 | 75% |
| Total Fat 127.55g | 159% |
| Saturated Fat 10.84g | 43% |
| Trans Fat 2.81g | |
| Cholesterol 219mg | 73% |
| Sodium 2505mg | 104% |
| Potassium 3786mg | 108% |
| Total Carbs 49.23g | 13% |
| Dietary Fiber 16.5g | 55% |
| Sugars 17.13g | 11% |
| Protein 49.5g | 79% |
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