Spicy Shrimp with Bitter Greens Salad Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
Servings4Cuisine
CourseMethod
SpecialityMain Ingredient
Interest Group

Ingredients

 Achiote paste/Hungarian paprika2 Tablespoon
 Ground coriander2 Tablespoon
 Ground red pepper1 Teaspoon (Cayenne)
 Extra virgin olive oil1⁄4 Cup (4 tbs)
 Jumbo shrimp12 Large, shelled and deveined
 Fresh lime juice2 Tablespoon
 Kosher salt1 1⁄2 Pinch (A Good Pinch)
 Fresh mint leaves1⁄4 Cup (4 tbs)
 Flat leaf parsley1 Cup (16 tbs), coarse stems trimmed
 Fresh basil leaves1⁄2 Cup (8 tbs)
 Mustard greens/Other bitter greens1 Cup (16 tbs) (Red Variety)
 Red leaf lettuce1 Cup (16 tbs), torn into bite-sized pieces

Nutrition Facts

Serving size

Calories 511 Calories from Fat 242

% Daily Value*

Total Fat 26 g39.7%

Saturated Fat 3.5 g17.4%

Trans Fat 0 g

Cholesterol 403.9 mg

Sodium 651.2 mg27.1%

Total Carbohydrates 10 g3.5%

Dietary Fiber 5.1 g20.3%

Sugars 0.8 g

Protein 58 g115.5%

Vitamin A 100.2% Vitamin C 76.1%

Calcium 26.1% Iron 51.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Start by preparing a charcoal, wood, or gas grill or preheat the broiler

MAKING
2. In a medium bowl, combine the first 4 ingredeints, and mix till it becomes a smooth paste, by adding a little cold water if the paste is too thick, also add the shrimp to coat and chill it in the refrigerate for at least 1 hour and up to 2 hours
3.In the bowl of mixture, remove the shrimp from the bowl
4. On a grill, place the shrimp and grill for 3 minutes till the prawns are scorched and golden in color, now turn the shrimp and cook for 1 minute,the time of grilling usually depends on the size of the shrimp, once griled remove the shrimp from the grill and set aside to keep it warm
5. In a small bowl, pour the lime juice with the remaining olive oil and whis it throughly, season to taste with salt
6. In a medium sized bowl, combine the mint, parsley, basil, and both greens, and pour the lime juice dressing over the greens.
7. On 4 serving plates, divide the greens and arrange 3 shrimp on each plate, and serve

SERVING
8. Serve immediately with a sauce of your choice or garlic bread
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