Thursday, February 28, 2013

Shrimp & Bacon Spinach Salad with Apple Cider Vinaigrette

I'm still trying to use up the apple cider I bought for this week's soup. This is one of my favorite quickie meals that is quite impressive for how little effort it requires. I adapted it from a Cooking Light recipe that calls for sea scallops, but since they cost $24.99/lb at Whole Foods, I opted for more economical shrimp.

Shrimp & Bacon Salad with Apple Cider Vinaigrette

1 cup apple cider
1 packet stevia
4 slices nitrite-free bacon
1/4 cup chopped shallots
1 tbs. apple cider vinegar
3/4 tsp. salt, divided
1/4 tsp. black pepper
1 large Granny Smith apple, thinly sliced
1/3 cup thinly sliced red onion
6 oz. baby spinach
1/4 tsp. curry powder
pinch of ground red pepper
1.5 lbs. raw shrimp
2 tsp. olive or coconut oil

Combine cider and stevia in a small saucepan over medium-high heat. Bring to a boil; cook until reduced to 1/4 cup (about 9 minutes). Remove from heat.

Cook bacon in a small nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; set bacon aside. Add chopped shallots to drippings in pan; sauté 1 minute. Remove pan from heat; stir in cider mixture, cider vinegar, 1/4 teaspoon salt, and black pepper.

Crumble reserved bacon. Combine bacon, Granny Smith apple, onion, and spinach in a large bowl.
Combine remaining 1/2 teaspoon salt, curry powder, and red pepper in a small bowl. Sprinkle salt mixture evenly over both sides of shrimp.

Heat oil in a large nonstick skillet over medium-high heat. Add shrimp to pan; cook until no longer pink, about 5 minutes.

Drizzle cider mixture over spinach mixture; toss gently to coat. Place about 2 1/2 cups salad mixture on each of 4 plates; top each serving with shrimp.

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