Shrimp Salad With Crispy Chorizo & Almonds

4
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"A recipe adapted from Womens Day includes "Some of my favorite things: " Shrimp and chorizo with almonds for garnish They are so yummy that they'll quickly vanish. Little tomatoes and cucumbers, too These the the tastes that I offer to you! When the pepper bites When the vinegar stings When I'm feeling blue I simply remember my favorite things and then I start cooking for you!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (305.3 g)
  • Calories 297.5
  • Total Fat - 17.5 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 155.3 mg
  • Sodium - 1237.4 mg
  • Total Carbohydrate - 13.3 g
  • Dietary Fiber - 4.8 g
  • Sugars - 7.5 g
  • Protein - 22.3 g
  • Calcium - 201.3 mg
  • Iron - 1.8 mg
  • Vitamin C - 28.7 mg
  • Thiamin - 0.2 mg

Step 1

Heat cast iron skillet over medium heat. Add the chorizo and cook until it's crisp, about 5 minutes. Remove from pan and transfer to bowl. Toss with almonds.

Step 2

Season the shrimp with salt and pepper, increase heat in skillet, add shrimp and cook in the remaining chorizo oil until opaque. About 2-3 minutes per side.

Step 3

In a large bowl, mix the oil, vinegar and salt and pepper. Add the scallions, tomatoes and cucumber. Toss to coat. Add greens. Toss again and divide into 4 serving bowls.

Step 4

Serve shrimp over salad with a sprinkling of chorizo/almond garnish.

Tips & Variations


No special items needed.

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