Shrimp Salad With Crispy Chorizo & Almonds
Recipe: #24872
September 14, 2016
Categories: Salads, Meat Salad, Pork Sausage, Almond One-Pot Meal, Gluten-Free, Low Carbohydrate, No Eggs, Protein or Health Drink, Fresh Tomatoes, more
"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!"
Ingredients
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 by Step Method
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
No special items needed.