BREADA – Cultivating Local Markets

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Sautéed shrimp salad

Posted under Main Entrees & Salads

Recipe by Chef Celeste Gill

Ingredients

  • 2 pounds easy peel shrimp
  • 3 tomatoes wedged
  • 1 bulb fennel sliced
  • 1 cabbage shredded
  • 1 bunch kale shredded
  • 1 bag fresh peas, blanched
  • 2 T Jean Pierre Cajun spice
  • 1 T chef Celeste's garlic Italian seasoning
  • 1/4 c Militello's Sicilian olive oil
  • 2 c chef Celeste's honey mustard
  • 2t fish sauce
  • 4 cloves garlic minced
  • Salt and pepper to taste
  1. Sautée shrimp in olive oil with garlic.
  2. Add chef Celeste’s honey mustard, peas, fish sauce and and additional 1/4 c olive oil.
  3. Pour over salad greens and enjoy!