Simple dish for a weeknight

DINNER TONIGHT

June 06, 2007|By Joe Gray | Joe Gray,Chicago Tribune

Nothing could be simpler than this salad of shrimp and mushrooms over greens. At this time of year, it's the perfect quick weeknight dish to allow plenty of time for a walk after dinner or work in the yard or garden.

The elements cook separately then unite with the dressing quickly to warm in the skillet. The whole is poured still hot over the greens.

It is a very light meal, so bigger eaters might want to increase the amounts or cut the number of servings (in my house this would serve just two).

Joe Gray writes for the Chicago Tribune, which provided the recipe analysis.

Shrimp and Mushroom Wilted Salad

Serves 4 -- Total time: 30 minutes

4 tablespoons extra-virgin olive oil (divided use)

1 clove garlic, crushed

1 package (8 ounces) sliced mushrooms

1/2 teaspoon salt (divided use)

juice of 1 lemon

freshly ground pepper

1 pound large shrimp, peeled, deveined

2 tablespoons rice vinegar

4 cups romaine or bibb lettuce, torn into bite-size pieces

1 package (8 ounces) small fresh mozzarella balls, quartered (see note)

Heat 1 tablespoon of the olive oil in a medium skillet over medium-high heat. Add garlic; cook, stirring, until garlic becomes fragrant, 1 minute. Add mushrooms and 1/4 teaspoon of the salt; cook, stirring occasionally, until mushrooms soften and begin to brown, about 5 minutes.

Meanwhile, prepare a grill or broiler for high heat. Mix together lemon juice and remaining 3 tablespoons of the oil in a small bowl. Add remaining 1/4 teaspoon of the salt and pepper to taste.

Place shrimp on skewers or on a baking sheet if broiling; brush with lemon juice-oil mixture, reserving any extra. Cook until pink on one side, about 1 minute.

Turn; cook until pink on the other side, about 1 minute. Add shrimp to the mushrooms in the skillet. Add rice vinegar and remaining lemon-juice mixture; heat 2 minutes.

Pour contents of skillet over lettuce in a large bowl; toss gently to coat lettuce. Divide among 4 plates; top each with mozzarella.

Note: Look for fresh mozzarella balls at specialty grocers or Italian markets.

Per serving: 445 calories, 30 grams fat, 11 grams saturated fat, 212 milligrams cholesterol, 8 grams carbohydrate, 38 grams protein, 867 milligrams sodium, 2 grams fiber

Menu

Shrimp and Mushroom Wilted Salad

Grilled zucchini slices

Crusty bread

Fruit salad

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.