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SHRIMP ON GREENS W ITH
GARLIC VINAIGRETTE
Chicory, a curly salad green, is high in lutein
and zeaxanthin—which keep eyes healthy.
START TO FINISH:
20
MIN.
1V2
lbs. fresh or frozen large shrimp
Salt and freshly ground black pepper
2
Tbsp. olive oil
2
cloves garlic, minced
2
Tbsp. white wine or reduced-
sodium chicken broth
2
Tbsp. white wine vinegar
2
tsp. snipped fresh thyme or
'/2
tsp. dried thyme, crushed
1V2
cups fresh chicory leaves, trimmed
and coarsely torn
1
'/2
cups packed fresh baby spinach leaves
1
head Belgian endive, trimmed and
thinly sliced crosswise
1
oz. Parmesan cheese, shaved
i. Thaw shrimp, if frozen. Peel and devein
shrimp, lcavingtails intact, if desired. Rinse
shrimp; pat dry with paper towels. Sprinkle
lightly with salt and black pepper.
f o o d
GOOD AND
HEALTHY
2.
In small saucepan heat oil and garlic over
low heat for 5 minutes to infuse oil with the
garlic flavor. Whisk in wine, vinegar, and
thyme. Keep warm over very low heat.
3.
Meanwhile, heat a grill pan over
medium-high heat. Add shrimp; cook for
3 to 5 minutes or until opaque, turning once
halfway through cooking.
4.
In a large bowl combine chicory, spinach,
and endive. Add warm garlic mixture; toss
gently to coat. Divide among 4 serving
plates. Top with grilled shrimp and
Parmesan cheese,
m a k e s 4 s e r v in g s .
EACH SERVING
2 8 8
cal,
12
gfat(
3
gsat.fat
),2 6 4
mgchol,
588
mg sodium,
4
gcarbo,
1
gfiber,
3 8
g
pro. Daily Values:
41
% vit. A,
19
% vit. C,
21
%
calcium,
27
% iron.
Can I get too much?
If you take Wood thinners, such as warfarin, and want to change
your intake of vitamin K-rich greens, talk to your doctor first.
Vitamin K— essential for blood clotting— reduces effectiveness
o f those medications. Keep eating greens, just avoid a sudden
increase (or decrease) in your intake, say experts.
2 0 4
OCTOBER 2009 BETTER HOMES AND GARDENS
