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Warm Cioppino Salad

the.instructor's picture
Ingredients
  Extra large shrimp 1⁄2 Pound, shelled and deveined (26-30 Per Pound)
  Olive oil 3 Tablespoon
  Sliced mushroom 2 Cup (32 tbs) (1/4 Inch Thick Slices)
  Sliced zucchini 2 Cup (32 tbs) (1/4 Inch Thick Slices)
  Canned tomatoes 14 1⁄2 Ounce, drained and coarsely chopped (1 Can)
  Drained pitted black ripe olives 1 1⁄2 Cup (24 tbs)
  Spinach leaves 3 Quart, rinsed and crisped fresh (Lightly Packed, For Dressing)
  Shelled cooked crab 1⁄2 Pound (For Dressing)
Directions

In a 10- to 12-inch frying pan over medium-high heat, stir shrimp in oil until pink, about 2 minutes.
Lift out and set aside.
Add mushrooms and zucchini to pan; stir often on medium-high heat until zucchini is tender-crisp to bite, about 3 minutes.
Return shrimp to pan; add tomatoes, olives, and dressing; stir often until hot.
Put spinach in a wide bowl; pour hot mixture over greens, top with crab, and mix gently.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Crab

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