Tepid Sauté of Spinach, Shrimps and Tangerines With Dijon
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 16 ounces fresh spinach
- 8 ounces large shrimp
- 2 tangerines
- 12 mint leaves
- 3 tablespoons Dijon mustard
- 3 tablespoons extra virgin olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
directions
- Boil the shrimp in salty water for 2 minutes. Once cold peel them.
- Peel the tangerines and separate them in segments removing the white skin so they will not be bitter.
- Prepares the creamy vinaigrette by mixing the olive oil with the mustard and reserve.
- Sauté shrimp for 3 minutes.
- Add the tangerines and spinach and sauté for an additional 5 minutes. Season to taste.
- Draw some lines on the serving plates with the creamy vinaigrette and place the sauté in the middle decorating with mint leaves.
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RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com