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Ingredients
| spinach: 1 lb |
| raw shrimp: 8 oz |
| tangerines - mandarin oranges: 2 |
| mint leaves: 12 leaves |
| Dijon mustard: 3 Tbl |
| olive oil: 3 Tbl |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
Tepid Sauté of Spinach, Shrimps and Tangerines With Dijon
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
- Boil the shrimp in salty water for 2 minutes. Once cold peel them.
- Peel the tangerines and separate them in segments removing the white skin so they will not be bitter.
- Prepares the creamy vinaigrette by mixing the olive oil with the mustard and reserve.
- Sauté shrimp for 3 minutes.
- Add the tangerines and spinach and sauté for an additional 5 minutes. Season to taste.
- Draw some lines on the serving plates with the creamy vinaigrette and place the sauté in the middle decorating with mint leaves.