Directions:
- Cook bacon until crispy then transfer to a paper tower.
- Add onions and mushrooms to the hot pan and cook until the onions begin to brown, about 3 minutes. Season the shrimp with salt and pepper and add them to the pan along with the pine nuts. When the shrimp are pink and firm (2-4 minutes) stir in the vinegar and mustard and season again with salt and pepper. If the pan looks dry, add a splash of olive oil.
- Divide the spinach and eggs among four plates and top with the hot shrimp mixture, some of the dressing from the pan and the bacon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 740.93 Kcal (3102 kJ) | ||
| Calories from fat | 458.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.98g | 78% | |
|---|---|---|---|
| Cholesterol | 246.68mg | 82% | |
| Sodium | 3568.77mg | 149% | |
| Potassium | 931.68mg | 20% | |
| Total Carbs | 25.25g | 8% | |
| Sugars | 1.91g | 8% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 47.5g | 95% | |
| Vitamin C | 14.4mg | 24% | |
| Iron | 5.1mg | 28% | |
| Calcium | 92.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 237.95 Kcal (996 kJ) | ||
| Calories from fat | 147.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.37g | 78% | |
|---|---|---|---|
| Cholesterol | 79.22mg | 82% | |
| Sodium | 1146.13mg | 149% | |
| Potassium | 299.21mg | 20% | |
| Total Carbs | 8.11g | 8% | |
| Sugars | 0.61g | 8% | |
| Dietary Fiber | 0.78g | 10% | |
| Protein | 15.26g | 95% | |
| Vitamin C | 4.6mg | 24% | |
| Iron | 1.6mg | 28% | |
| Calcium | 29.7mg | 9% | |
* 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.
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