French Bistro Salad, Peel-And-Eat Shrimp (Atkins)
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
Dressing
- 3 tablespoons fresh lemon juice (1 large lemon)
- 2 teaspoons Dijon mustard
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 cup extra virgin olive oil
-
Salad
- 4 large eggs
- 12 bacon, slices (thick slices)
- 6 cups frisee, cleaned and torn (about 3 heads)
- 1 cup gruyere cheese, coarsely grated (about 1/3 pound)
-
Shrimp
- 2 quarts water
- 1⁄4 cup cider vinegar
- 2 tablespoons pickling spices
- 1 tablespoon salt
- 2 lbs medium shrimp, shell-on
- 1 lemon, cut into wedges
directions
- For dressing: Combine lemon juice, mustard, salt and pepper in a blender in a medium bowl. Slowly whisk in olive oil until dressing thickens and set aside.
- Poach eggs in an egg poacher, saucepot or microwave. Cook until whites are set but yolks are still runny, about 4 minutes in an egg poacher or 2 minutes in microwave. Place in ice water until ready to use.
- Stack bacon and slice into 1" by 1/2" pieces and saut over medium-high heat until nicely browned and crisp, about 3 minutes. Drain and set aside.
- To assemble salads: Toss frisee with the dressing and divide evenly on 4 plates. Sprinkle with bacon slices and shredded cheese. To quickly reheat eggs, immerse in simmering water for 30 seconds. Place one egg on top of each salad.
-
Shrimp:
- Combine water, vinegar, pickling spice and salt in a 5-quart saucepan; bring to a boil over high heat. Reduce heat to medium and simmer 20 minutes.
- Bring back to a boil over high heat. Add shrimp; turn off heat, cover and let stand until shrimp turn pink, about 4 minutes. Serve right away with lemon wedges, or refrigerate until cool, about 1 hour, before serving.
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