Shrimps with Wilted Arugula Salad
Wash, peel, and devein the shrimps, remove the avocado pits and skin, and slice into rings and chunks, mince the garlic set aside. Slice up the tomatoes set aside.
- Cook15 min
- Total15 min
- LevelEasy
Ingredients
- 2 tbsp. For the shrimps:
- 1 lb(450g) butter or olive oil
- 2 medium shrimp
- 4 cloves garlic, minced
- 2 cups For the Arugula salad:
- 1 bacon strips, chopped
- 1 fresh arugula
- 2 medium tomato, chopped
- 1/4 cup lemon juice
- ½ tsp ripe avocados
- 2 tbsp. cider vinegar
- 1 lb(450g) stevia or to taste
- Dash pepper
- sauce cream or dairy-free cream
- For vegetarian version:
- Skip the bacon and shrimps and use cauliflower florets
Preparation
- Wash, peel, and devein the shrimps, remove the avocado pits and skin, and slice into rings and chunks, mince the garlic set aside. Slice up the tomatoes set aside.
- Making shrimp: In a skillet over medium heat, melt the butter or heat the olive oil. When the butter melts then add the shrimp and garlic, and season with salt and pepper. Cook, stirring occasionally until shrimp is pink and opaque, about 2-3 minutes per side, pour in the lemon juice and turn off the heat, keep it warm.
- Making salad: Add the chopped bacon to the preheated skillet and cook until crisp, remove from the skillet, reserve the dripping.
- In a serving bowl, add the arugula leaves, sliced tomatoes, lemon juice vinegar, stevia, and pepper.
- Toss to well combined then add the reserved dripping, chopped bacon, sliced avocado, and shrimps.
