Warm Cioppino Salad Recipe
Ingredients
| Shrimp | 1/2 pound, deveined | |
| Olive oil | 3 Tablespoon | |
| 2 cups 1/4-inch-thick slices mushrooms | ||
| 2 cups 1/4-inch-thick slices zucchini | ||
| Tomatoes | 1 Can (10oz), chopped | |
| 1 1/2 cups drained pitted black ripe olives | ||
| Spinach leaves | 3 Quart, crisped (Dressing) | |
| 1/2 pound shelled cooked crab | ||
Directions
In a 10- to 12-inch frying pan over medium-high heat, stir shrimp in oil until pink, about 2 minutes.
Lift out and set aside.
Add mushrooms and zucchini to pan; stir often on medium-high heat until zucchini is tender-crisp to bite, about 3 minutes.
Return shrimp to pan; add tomatoes, olives, and dressing; stir often until hot.
Put spinach in a wide bowl; pour hot mixture over greens, top with crab, and mix gently.
Lift out and set aside.
Add mushrooms and zucchini to pan; stir often on medium-high heat until zucchini is tender-crisp to bite, about 3 minutes.
Return shrimp to pan; add tomatoes, olives, and dressing; stir often until hot.
Put spinach in a wide bowl; pour hot mixture over greens, top with crab, and mix gently.
Chef
