Shrimp wedge salad

“I like this dish, inspired by Laura Prepon, because everything cooks in a packet (which basically poaches the shrimp in its juices), the pan stays clean, it’s ready in eight minutes, and your place won’t smell like fish,” explains US telly chef Carla Hall. “The lemon slices are the secret to not overcooking the shrimp.”

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Nutrition Facts

Shrimp wedge salad

Amount Per Serving

Calories 166 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 294mg98%

Sodium 1190mg52%

Potassium 220mg6%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 2g2%

Protein 25g50%

Vitamin A 1088IU22%

Vitamin C 43mg52%

Calcium 233mg23%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Shrimp wedge salad

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Main Course, Salad

Cuisine: American

Servings: 4

Calories: 166kcal

Author: Carla Hall

Equipment

• Bowl
• Frying pan

Ingredients

For the shrimp (prawns):

• 1 vine-ripened tomato
• 454 g extra-large shrimp (prawns) peeled and deveined
• 2 spring onions sliced on the bias
• 2 garlic cloves thinly sliced
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/8 tsp chili flakes
• 2 lemons sliced

For the salad:

• 1 head romaine lettuce
• 2 tbsp crumbled feta
• 2 tbsp chopped Spanish olives
• 1/4 cup minced flat-leaf parsley
• 1 tbsp minced chives

Method

• For the shrimp: Cut the tomato in half. Squeeze the juice from one half in a bowl. Reserve the other half for the salad. Add the shrimp and all ingredients through chili flakes to the bowl. Mix well.
• Prepare a parchment packet: cut two 15-inch squares of parchment paper and one of aluminum foil. Lay the parchment paper on top of the aluminum foil and then line it with the lemon slices. Place the shrimp mixture on top of the parchment paper. Fold all the ends together firmly to make a tightly sealed packet.
• Heat a skillet (frying pan) over medium heat. Place the packet in the skillet. Cook over medium heat for eight to 10 minutes. For the salad, slice the romaine vertically into four wedges. Divide the wedges among four plates. Stir one tablespoon of the feta into the shrimp.
• Spoon the shrimp over the romaine wedges. Sprinkle with Spanish olives, the remaining feta, minced parsley, and chives. Dice the other tomato half and sprinkle over the wedges.

Nutrition

Calories: 166kcal | Carbohydrates: 7g | Protein: 25g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 294mg | Sodium: 1190mg | Potassium: 220mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1088IU | Vitamin C: 43mg | Calcium: 233mg | Iron: 3mg

Recipe from Chefs’ Fridges by Carrie Solomon and Adrian Moore is published by Harper Design.

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