Poached Shrimp with Lemon, Celery, and Olive Oil
Ingredients12 ounces peeled and deveined extra-large shrimp
2 celery ribs, halved lengthwise and chopped
1 carrot, halved and thinly sliced
1 medium shallot, very thinly sliced
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon extra virgin olive oil
1 teaspoon grated fresh
¼ teaspoon salt
1/8 teaspoon black pepper
2 cups mixed baby greens
Parsley sprigs (optional for garnish)
Lemon wedges (optional for garnish)
Nutrition FactsPer serving: 272 calories, 9 g fat (2 g saturated), 9 g carbohydrates, 37 g protein, 3 g fiber, 868 mg sodium (36% Daily Value).
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- Bring large saucepan of lightly salted water to boil. Add shrimp and cook 1 minute. Remove from heat and let stand 2-3 minutes or until shrimp are opaque and cooked through; drain and rinse under cold water and drain again. Transfer shrimp to cutting board and cut each in half lengthwise.
- Combine shrimp, celery, carrot, shallot, lemon juice, parsley, oil, zest, salt, and pepper in medium bowl; toss well. Can be served immediately or refrigerated until ready to use, up to 1 day.
- To serve, arrange 1 cup of mixed greens on each of two plates. Top each with ½ of shrimp mixture. Garnish with lemon wedges and parsley sprigs, if desired.