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 Sauteed Shrimp Salad with Endive & Asparagus
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Sauteed Shrimp Salad with Endive & Asparagus

Season shrimp with salt and pepper. Saute in hot oil on medium-high heat until shrimp turn pink. Cut shrimp lengthwise in half; place in large bowl.,Add vegetables| fruit| endive| mint| lemon zest| juice| salt and pepper. Refrigerate several hours.,For each serving: Toss 1 cup frisee with 1 Tbsp. dressing; place on serving plate. Toss about 1-1/2 cups of the shrimp mixture with 1 Tbsp. of the remaining dressing; place over frisee. Top with about 1 Tbsp. each nuts and cheese.
about 7-3/4 gal. or 50 servings| 2-1/2 cups each
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Ingredients

3-3/4 qt. shrimp
to taste salt and pepper
2/3 cup olive oil
1 gal. golden beet
- asparagus spears
2-1/2 cups red onion
3 qt. apple
3 qt. pear
2-1/2 qt. strawberries
5 cups navel orange
Belgian endive
1-3/4 cups mint leaves
3-1/2 Tbsp. lemon
2/3 cup fresh lemon juice
to taste salt and pepper
3 qt. frisee
1-1/2 qt. KRAFT Balsamic Vinaigrette Dressing
3 cups walnuts
2-1/2 cups cheese

Instructions

Preparation Steps
  • Season shrimp with salt and pepper. Saute in hot oil on medium-high heat until shrimp turn pink. Cut shrimp lengthwise in half; place in large bowl.
  • Add vegetables, fruit, endive, mint, lemon zest, juice, salt and pepper. Refrigerate several hours.
  • For each serving: Toss 1 cup frisee with 1 Tbsp. dressing; place on serving plate. Toss about 1-1/2 cups of the shrimp mixture with 1 Tbsp. of the remaining dressing; place over frisee. Top with about 1 Tbsp. each nuts and cheese.
  • Substitute
    Substitute ricotta salata or feta cheese for the goat cheese.