Prep 20 mins
Cook 10 mins
One of my favorite summer salads. I'm not big on curry, however the original recipe calls for it so I included it in this recipe, I use half the amount called for.
- 2 tablespoons olive oil
- 2 lbs medium shrimp, peeled and deveined
- 2 cups red onions, thin wedges
- 1 1⁄2 cups pasilla chiles, 1/2 inch dice
- 2 tablespoons ginger, shredded
- 1 1⁄2 tablespoons garlic, minced
- 2 cups ripe olives, halved
- 1⁄2 cup orange juice
- 1 1⁄2 teaspoons curry powder
- 1 teaspoon sea salt
- 1 teaspoon red pepper flakes
- 2 cups orange sections, pith removed
- 1 cup yellow cherry tomato, halves
- 1⁄2 teaspoon lime zest
- 6 cups mesclun
- In a large pan add oil, turn on heat to medium.
- Add shrimp and cook for 2 minutes.
- Stir in the onions, peppers, ginger and garlic.
- Cook for 3 minutes, stirring often.
- Add olives, orange juice, curry powder, salt and red pepper flakes.
- Bring to a boil.
- Reduce heat and simmer 3 minutes.
- Remove from heat.
- Stir in orange segments, cherry tomato halves, butter and lime zest.
- Divide mesclun between 6 bowls.
- Toss shrimp dish one more time and divide evenly between bowls.
If I could give this 4.5 stars I would. I loved the bright and spicy flavors in this dish, but my lunch guests would have preferred a little less heat. I used a 4 oz. can of diced green chiles in place of the fresh pasilla, as I had everything else on hand and couldn't see making a grocery store run for 1 item. I had about 2 1/4 tablespoons of ginger by the time I was done shredding, so just tossed all of it in, which I know contributed to the heat. I also cut the salt down by half, and used all of the curry powder called for. I served this over brown rice because the sauce was just fabulous! I had asparagus on the side, and enjoyed every bite! Thanks for a new recipe to add to my rotation!