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Warm cioppino salad.

1/2 pound extra-large shrimp (26 to 30 per lb.), shelled and deveined 3 tablespoons olive oil 2 cups 1/4-inch-thick slices mushrooms 2 cups 1/4-inch-thick slices zucchini 1 can (14 1/2 oz.) tomatoes, drained and coarsely chopped 1 1/2 cups drained pitted black ripe olives Dressing (recipe follows) 3 quarts lightly packed, rinsed and crisped fresh spinach leaves 1/2 pound shelled cooked crab

In a 10- to 12-inch frying pan over medium-high heat, stir shrimp in oil until pink, about 2 minutes. Lift out and set aside. Add mushrooms and zucchini to pan; stir often on medium-high heat until zucchini is tender-crisp to bite, about 3 minutes.

Return shrimp to pan; add tomatoes, olives, and dressing; stir often until hot. Put spinach in a wide bowl; pour hot mixture over greens, top with crab, and mix gently. Serves 6.

Per serving: 231 cal. (47 percent from fat); 20 g protein; 12 g fat (1.7 g sat.); 14 g carbo.; 693 mg sodium; 85 mg chol.

Dressing. Mix 1/4 cup lemon juice; 1 tablespoon Worcestershire; and 1 teaspoon each dried basil and oregano leaves, and minced garlic.
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Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Lum, Linda
Article Type:Column
Date:Dec 1, 1992
Previous Article:Escarole Italian-style.
Next Article:Hearty baked pork and apple stew.

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