Warm edamame and shrimp salad
4
- Prep Time10 min
- Total Time10 min
- Makes4 Servings
George Whiteside
Ingredients
340-g peeled, uncooked shrimp, medium or large
2 large lemons
1/4 cup finely chopped dill
2 tsp honey
generous pinch salt
generous pinch freshly ground pepper
1/4 cup olive oil
1 endive
2 cups frozen shelled edamame
1 red bell pepper
2 garlic cloves, minced
Instructions
If using frozen shrimp, thaw following package directions. Pat dry. Squeeze ¼ cup (50 mL) juice from lemons into a large bowl. Add dill, honey, salt and pepper. Slowly whisk in oil. Slice endive. Add to bowl.
Fill a large saucepan with water and bring to a boil over high. Add a generous pinch of salt, if you like. When boiling, add edamame. Boil until tender, about 4 min. Drain well. Meanwhile, thinly slice pepper.
Lightly coat a large frying pan with oil and set over medium-high. Add shrimp, pepper and garlic. Sauté until shrimp are pink, 3 to 5 min. Add to vinaigrette in bowl along with edamame. Toss to coat. Great served warm or at room temperature with wedges of lemon for squeezing overtop.
Nutrition (per serving)
Calories 321, Protein 25g, Carbohydrates 14g, Fat 19g, Fibre 4g, Sodium 131mg.
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