Sauteed Shrimp Over Arugula With Avocado Vinaigrette
young arugula is used for salads and the spicier older arugula for cooking. Below are two recipes featuring both types of arugula.
Yield
2 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | x |
shallots
minced |
*
|
| 2 | tablespoons |
lemon juice
|
|
| 6 | tablespoons |
avocado oil
plus extra for cooking |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 15 | pounds |
shrimp
|
|
| 1 | x |
paprika
as needed |
*
|
| 3 | ounces |
arugula (roquette)
baby |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | x |
shallots
minced |
*
|
| 3E+1 | ml |
lemon juice
|
|
| 9E+1 | ml |
avocado oil
plus extra for cooking |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 6.8 | kg |
shrimp
|
|
| 1 | x |
paprika
as needed |
*
|
| 86.7 | ml/g |
arugula (roquette)
baby |
|
Directions
Mince the shallots and mix with the lemon juice in a stainless steel bowl. Slowly drizzle in the avocado oil while constantly whisking. Add salt and pepper. Set the dressing aside. Peel, clean, and rinse the shrimp and then pat them dry. Start heating up a skillet. Toss the shrimp in a bowl with one tablespoon of the vinaigrette, salt, pepper and paprika. Sauté the shrimp in some avocado oil until just browned on each side. Set aside two spoonfuls of the vinaigrette and then mix the larger amount with the arugula. Place half of the arugula in the center of two plates, forming a round mound. Place four shrimp around each mound. Drizzle the reserved vinaigrette over each shrimp.
