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Sauteed Shrimp Salad with Endive & Asparagus

Sauteed Shrimp Salad with Endive & Asparagus
 
Yield:
about 7-3/4 gal. or 50 servings, 2-1/2 cups each

Ingredients

Ingredients Weights Measures
uncooked shrimp, peeled, deveined 5 lb. + 5 oz. 3-3/4 qt.
Salt and pepper - to taste
olive oil 5 oz. 2/3 cup
golden beets, roasted, julienne cut 5 lb. 1 gal.
asparagus spears, trimmed, blanched 3 lb. + 12 oz. -
red onions, small dice 7-1/2 oz. 2-1/2 cups
Gala apples, julienne cut 2 lb. + 8 oz. 3 qt.
Bosc pears, julienne cut 2 lb. + 8 oz. 3 qt.
strawberries, quartered 3 lb. 2-1/2 qt.
navel oranges, segmented 5 lb. + 5 oz. 5 cups
Belgian endive, julienne cut 2 lb. + 8 oz. -
fresh mint leaves, chopped 3 oz. 1-3/4 cups
lemon zest - 3-1/2 Tbsp.
fresh lemon juice 5 oz. 2/3 cup
Salt and pepper - to taste
frisee 3 lb. + 12 oz. 3 qt. + 1/2 cup
KRAFT Balsamic Vinaigrette Dressing, divided 3 lb. + 12 oz. 1-1/2 qt. + 2/3 cup
glazed walnuts 1 lb. 3 cups
goat cheese crumbles 15 oz. 2-1/2 cups

Directions

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.

Kraft Kitchens Tips

Substitute
Substitute ricotta salata or feta cheese for the goat cheese.
K:56813v11:113255
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Nutritional Information

Nutrition Information

Calories
 340
Total fat
 19 g
Saturated fat
 3.5 g
Cholesterol
 100 mg
Sodium
 530 mg
Carbohydrate
 29 g
Dietary fiber
 7 g
Sugars
 21 g
Protein
 17 g
Vitamin A
 35 %DV
Vitamin C
 70 %DV
Calcium
 10 %DV
Iron
 20 %DV