Shrimp with Escarole

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (4 shrimp, 3/4 cup vegetables) contains 200 calories, 12 g carbohydrate, (4 g fiber), 8 g protein, 15 g fat, (2 g saturated fat), 40 mg cholesterol, and 500 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 200
  • Servings: 4

Ingredients

Directions

  1. Blanch escarole 3-4 min in large pot of boiling, salted water, until almost tender and bright green in color.  Drain well. Season with salt and pepper; toss with 1 Tbsp basting oil.  Keep warm.
     
  2. Arrange shrimp in pinwheel shape (4 per pinwheel), using foodpicks to hold together. Dust shrimp with pan-searing flour; pat off excess.
     
  3. Heat olive oil in large skillet on MED-HIGH; until oil faintly smokes; add shrimp. Turn over when shrimp has changed color one-quarter of way up, 1-2 min.
     
  4. Reduce heat to MED. Cook until internal temp reaches 120 degrees, 2-3 min (check by inserting thermometer halfway into thickest part of shrimp).
     
  5. Add remaining 1 Tbsp basting oil and butter; carefully swirl. Spoon over shrimp to baste. Remove shrimp from pan when internal temp reaches 130 degrees, 1-2 min. Transfer to platter; let rest at least 2 min while preparing tomatoes.
     
  6. Cook tomatoes in skillet on MED-HIGH, until heated through, 1-2 min, stirring occasionally. Season with salt, pepper, and lemon juice. Serve shrimp over escarole topped with tomatoes.
Options
Serve with Wegmans Citrus Soy Sauce, Food You Feel Good About Smooth Marinara Sauce, or Food You Feel Good About Roasted Sweet Red Pepper Sauce.

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