Makes 4 Servings
Nutrition Per Serving: 229 calories; 30 g protein; 15 g
carbohydrates; 5 g fat
What You Need:
5 oz. baby arugula
1 cup canned chickpeas (rinsed/drained)
2 Tbls fresh lemon juice
1 lb. large shrimp (peeled and deveined)
7 oz. shitake mushrooms (sliced)1 oz. Parmigiano-Reggiano (shaved) - optional
EVOO
Salt and pepper to taste
What You Need To Do:
1.
Toss arugula, chickpeas, lemon juice, 1 tsp
EVOO, 1/8 tsp salt/pepper
2.
Heat skillet (medium/high), add 1 tsp EVOO. Add
shrimp once oil simmers. Cook 2-3 min, flip and cook until opaque
3.
Add 2 Tbls and 1 tsp EVOO to pan and heat. Add mushrooms.
Cook 5-7 minutes or until browned. Spoon over salad and toss
4.
Divide salad in 4 portions, and shrimp and top
with Parmigiano-Reggiano if desired
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