Thursday, January 10, 2008

I'm giving this dish 5 yum's up!!!

Our local grocery store had shrimp on sale this week so I decided to give them a try. The shrimp have a crispy light coating of plain bread crumbs, then quickly fried in olive oil. Served over this delicious salad of baby spinach, jonagold apples, dried cranberries and toasted pecans, this is a can't miss quick dinner!

Crisp Shrimp and Spinach Salad with Orange Balsamic Dressing

1/4 cup Florida Orange Juice
2 tablespoons balsamic vinegar
2 cloves fresh garlic
10 oz bag triple washed baby spinach
1 medium jonagold apple
1/4 cup dried cranberries
1/2 cup pecan halves
1/2 cup extra virgin olive oil
24 large fresh water shrimp
1/2 cup flour
2 large eggs, beaten
1/2 cup plan breadcrumbs

To a small jar with a tight fitting lid add the orange juice and the balsamic vinegar. With a garlic press, press the garlic into the jar. Close the lid tightly and shake well.

Place the spinach in a large bowl. Pour the dressing over the leaves and toss to coat. Arrange the greens on a large serving platter. Slice the apple into 1/4's, core and chop into bite size pieces. Arrange the apple, and cranberries over top of the greens. Heat a small skillet over medium heat. Add the pecans in a single layer and toast until slightly browned, about 2 minutes. Sprinkle the pecans evenly over the salad.

Peel the shrimp leaving the tales on. Butterfly and devine under cool running water, pat dry with paper towels. To three shallow dishes, add the flour to one, the eggs to the second and the breadcrumbs to the third. Dredge the shrimp in the flour, shake of the excess, then the egg and then the breadcrumbs.

Heat 1/2 cup Extra Virgin Olive oil to a 10 inch skillet to medium heat.

Cook the breaded shrimp in batches in the hot oil until golden brown, about 2-3 minutes.

Arrange the fried shrimp around the spinach salad and serve.

Serves 4


Birdie said...

This Dish looks great! I'm going to try it tonight