Poached Shrimp and Butter Lettuce Salad with Lemon-Orange Vinaigrette Recipe

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Poached Shrimp and Butter Lettuce Salad with Lemon-Orange Vinaigrette
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Ingredients
11
Count
Nutrition
3285
Calories
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Ingredients:

Directions:

  1. In a large frying pan over medium-high heat, bring white wine and 1 cup water to a simmer. Add shrimp; reduce heat to keep liquid barely simmering until shrimp is cooked through, about 6 minutes. Drain and cut shrimp in half lengthwise.
  2. In a small bowl, combine lemon peel, juice, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; let stand at least 15 minutes. Whisk in olive oil.
  3. In a large serving bowl, mix lettuce, radishes, avocado, and shrimp with enough lemon-orange vinaigrette to coat. Save extra vinaigrette for another use. Divide mixture among four plates. Top with bread crumbs, if using.
  4. Nutritional analysis is per serving.
  5. Bread crumbs. To doll up a simple salad, add toasted bread crumbs for extra crunch and richness.
  6. In a food processor, whirl 1 slice egg bread to fine crumbs. In a small frying pan over medium-high heat, melt 1 tablespoon butter. Add bread crumbs and stir until golden brown, about 2 minutes. Stir in salt and pepper to taste. A teaspoon or two of minced fresh herbs are also a nice addition. Spread crumbs on paper towels to cool.
  7. Chef Harland's salad tips:
  8. Buy fresh. Inspect the lettuce for browning, wilting, dried spots, or other signs of age. You want leaves to be bright, crisp, and moist.
  9. Dry the leaves. Water wilts greens and dilutes dressing. A toss with a few paper towels picks up the moisture left by most salad spinners.
  10. Match greens with the right dressing. Butter lettuce and tender spring greens are best when gently coated with a lightly acidic dressing. Heavier greens can stand up to big flavors and stronger acids.
  11. Make it bite-size. Cut all your ingredients roughly the same size. This makes the salad easier to eat and keeps attention on the flavor.
  12. Let the flavors mix. When making a dressing, let the acid (vinegar, lemon juice) absorb the seasonings (garlic, shallot, spices, herbs) for at least 15 minutes before adding the oil.
  13. Check seasoning. Dip a leaf of lettuce into the dressing; it'll give you a more accurate taste than sampling with a spoon.
  14. Toss with your hands. No other tool is as gentle or gives you as much control.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3285.1 Kcal (13754 kJ)
Calories from fat 2557.64 Kcal
% Daily Value*
Total Fat 284.18g 437%
Cholesterol 263.03mg 88%
Sodium 5809.43mg 242%
Potassium 1668.81mg 36%
Total Carbs 156.82g 52%
Sugars 7.06g 28%
Dietary Fiber 20.36g 81%
Protein 41.25g 82%
Vitamin C 56mg 93%
Iron 6.7mg 37%
Calcium 192.4mg 19%
Amount Per 100 g
Calories 302.87 Kcal (1268 kJ)
Calories from fat 235.8 Kcal
% Daily Value*
Total Fat 26.2g 437%
Cholesterol 24.25mg 88%
Sodium 535.61mg 242%
Potassium 153.86mg 36%
Total Carbs 14.46g 52%
Sugars 0.65g 28%
Dietary Fiber 1.88g 81%
Protein 3.8g 82%
Vitamin C 5.2mg 93%
Iron 0.6mg 37%
Calcium 17.7mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 88.6
    Points
  • 92
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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