Sauteed Strawberry, Sausage and Shrimp Salad (Robert Irvine) |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Ingredients:
2 tablespoons grapeseed oil |
1 pound 26/30 shrimp, peeled, deveined |
1/4 cup small-diced yellow onion |
1 teaspoon sea salt |
1/2 teaspoon ground white pepper |
6 ounces precooked italian sausage, diced small |
1/4 cup white wine, such as a riesling |
1 pint strawberries, quartered |
1/4 cup white balsamic vinegar |
6 tablespoons unsalted butter |
4 ounces feta cheese, crumbled |
1 cup shredded romaine lettuce |
2 ounces basil leaves, thinly sliced |
2 ounces olive oil |
1 teaspoon sea salt |
Directions:
1. For the shrimp:
2. In a large saute pan over medium-high heat, allow the grapeseed oil to heat until warmed. Then add the shrimp and onions. Stir the shrimp and onions, allowing to cook for 2 minutes. Then add the salt and pepper. Again, stir and cook until the onions are caramelized, 2 to 3 minutes. Next, add the sausage, again stir, and cook for 2 minutes. Add the wine and deglaze, allowing the wine to reduce by half the original volume. Once the wine reduces, reduce the heat to low and add the strawberries and balsamic. Finish for 2 additional minutes. Once cooked, add the butter and stir into the cooked items, stirring until smooth. Finish with the feta cheese.
3. For the salad:
4. Mix the lettuce, basil, olive oil and salt in a bowl.
5. To serve:
6. Plate the shrimp and sausage mixture and add the lettuce mixture on top.
|
|