Tepid Sauté of Spinach, Shrimps and Tangerines With Dijon |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I got this recipe from a Dijon mustard booklet in Spain. I haven't try it yet. It looks great on the picture. I would probably add some garlic to it, but I'm posting the recipe with out any changes. I think it would be a good first dish before a steak dinner. 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:
1. Boil the shrimp in salty water for 2 minutes. Once cold peel them.
2. Peel the tangerines and separate them in segments removing the white skin so they will not be bitter.
3. Prepares the creamy vinaigrette by mixing the olive oil with the mustard and reserve.
4. Sauté shrimp for 3 minutes.
5. Add the tangerines and spinach and sauté for an additional 5 minutes. Season to taste.
6. 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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