Warm Baby Shrimp & Feta Salad

Ingredients:
 
v  2lbs raw medium shrimp
v  4 spring onions, chopped
v  4 roma tomatoes, chopped
v  1 red pepper, chopped
v  14oz can chickpeas, drained
v  1 tablespoon fresh dill, chopped
v  3 tablespoons finely shredded fresh basil
v  ¼ cup extra virgin olive oil
v  2oz of butter
v  2 small fresh red chilies, finely chopped
v  4 cloves garlic, crushed
v  2 tablespoons lemon juice
v  10 oz baby spinach
v  5 oz feta cheese


Cooking Instructions

 

Peel the prawns leaving the tails intact.  Gently pull out the dark vein from each shrimp back starting at the head end.  Combine the spring onion, tomato, pepper, chickpeas and herbs in a bowl.  Heat the oil and butter in a large frying pan or wok; add the shrimp and cook, stirring over high heat for 3 minutes.  Add the chili and garlic and continue cooking until the shrimp turn pink.  Remove from the heat and stir in the lemon juice.
Arrange the spinach leaves on a large platter, top with the tomato mixture, then the shrimp mixture. Crumble the feta cheese over the top.
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