Tento lehký a osvěžující salát je ideálním jídlem pro teplé počasí, kdy jsou avokády v sezóně. Recept s laskavým svolením Emeril Lagasse, “Emeril 20-40-60 Fresh Food Fast”, HarperStudio Publishers, New York, 2009, zdvořilost Martha Stewart Living Omnimedia , Inc.
This light and refreshing salad is the perfect meal for warm weather when avocados are in season. Recipe courtesy of Emeril Lagasse, “Emeril 20-40-60 Fresh Food Fast”, HarperStudio Publishers, New York, 2009, courtesy of Martha Stewart Living Omnimedia, Inc. 25 minutes 8 minutes 4 Total time Preparation Serving Ingredients 1/4 cup freshly squeezed orange juice 2 tablespoons freshly squeezed lime juice 1 teaspoon honey 3/4 teaspoon crushed red pepper flakes 1/2 teaspoon soy sauce 1/2 teaspoon plus a pinch of salt 1/4 cup plus 2 tablespoons olive oil 1 pound large shrimp, peeled and deveined One 5-ounce bag mixed greens (about 8 cups) 2 oranges, peeled and segmented 1/2 cup thinly sliced red onion 1 ripe avocado, halved, pitted and thinly sliced Instructions 1. Combine the orange juice, lime juice, honey, 1/2 teaspoon crushed red pepper flakes, soy sauce and 1/4 teaspoon salt in a small nonreactive bowl. Whisk to blend. In a slow, steady stream, whisk in the 1/4 cup olive oil. Set the vinaigrette aside. 2. Heat 1 tablespoon of the remaining olive oil in a 12-inch skillet over medium-high heat. In a bowl, toss the shrimp with the remaining 1 tablespoon olive oil and season with 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper flakes. Add the shrimp to the skillet, in batches if necessary, and cook until just opaque and cooked through, about 2 minutes per side. Transfer the shrimp to a paper towel-lined plate and reserve. 3. In a large bowl, combine the greens, oranges, red onion and a pinch of salt. Drizzle in 3 tablespoons of the vinaigrette and toss lightly to combine. Divide the salad among 4 serving plates. Take 3 to 4 slices of avocado and fan them out on top of each salad. Divide the shrimp evenly among the salads. Drizzle a little more vinaigrette over the shrimp and avocado, and serve immediately.
27.04.2023 @ 07:10
This light and refreshing salad is the perfect meal for warm weather when avocados are in season. Recipe courtesy of Emeril Lagasse, “Emeril 20-40-60 Fresh Food Fast”, HarperStudio Publishers, New York, 2009, courtesy of Martha Stewart Living Omnimedia, Inc. 25 minutes 8 minutes 4 Total time Preparation Serving Ingredients 1/4 cup freshly squeezed orange juice 2 tablespoons freshly squeezed lime juice 1 teaspoon honey 3/4 teaspoon crushed red pepper flakes 1/2 teaspoon soy sauce 1/2 teaspoon plus a pinch of salt 1/4 cup plus 2 tablespoons olive oil 1 pound large shrimp, peeled and deveined One 5-ounce bag mixed greens (about 8 cups) 2 oranges, peeled and segmented 1/2 cup thinly sliced red onion 1 ripe avocado, halved, pitted and thinly sliced Instructions 1. Combine the orange juice, lime juice, honey, 1/2 teaspoon crushed red pepper flakes, soy sauce and 1/4 teaspoon salt in a small nonreactive bowl. Whisk to blend. In a slow, steady stream, whisk in the 1/4 cup olive oil. Set the vinaigrette aside. 2. Heat 1 tablespoon of the remaining olive oil in a 12-inch skillet over medium-high heat. In a bowl, toss the shrimp with the remaining 1 tablespoon olive oil and season with 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper flakes. Add the shrimp to the skillet, in batches if necessary, and cook until just opaque and cooked through, about 2 minutes per side. Transfer the shrimp to a paper towel-lined plate and reserve. 3. In a large bowl, combine the greens, oranges, red onion and a pinch of salt. Drizzle in 3 tablespoons of the vinaigrette and toss lightly to combine. Divide the salad among 4 serving plates. Take 3 to 4 slices of avocado and fan them out on top of each salad. Divide the shrimp evenly among the salads. Drizzle a little more vinaigrette over the shrimp and avocado, and serve immediately.