The weather is getting nicer, but we still haven’t broken out of the cool weather just yet. I always find it hard to figure out what to cook during the ups-and-downs of the season-changing temperature swings. I’m growing weary of the heavy and hot winter dishes, but it’s not quite salad or dining al fresco season yet, either. This dish is a perfect blend for the current temps. It’s served warm, right out of the hot skillet, but uses lighter ingredients than your standard heavy skillet fare. The heat really brings out the nuttiness of the greens which you don’t appreciate in their raw stage, and you get a kick of summer heat with the chipotle. This is a must-eat!
Shrimp Skillet Salad
4 tbsp butter, room temperature
1 tbsp honey
1 chipotle in adobo sauce, minced
2 lbs shrimp, peeled and deveined
½ lb spring green mix
Radicchio, halved and chopped
Endive, cored and chopped
Fistful of parsley leaves, chopped
Mash the butter, honey, and chipotle in a bowl, using a fork. Season with a pinch of salt.
Add ¼ of the butter mixture to a skillet and place over medium-high heat. Once melted, add in half the shrimp, cooking for about 2 minutes on each side and move to a plate to hold. Repeat with another portion of butter and remaining shrimp.
Once the shrimp has cooked, add in the remaining butter, along with the prepared greens and parsley, tossing frequently, until just beginning to wilt, about 90 seconds.
Add the shrimp back in (along with any juices) and cook for an additional 30 seconds, then plate immediately.
______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
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