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Kung Pao Shrimp and Spinach Salad





Yields
Makes 4 servings

Notes: This salad was inspired by one created by Catherine Allswang at Le Sept Quinze in Paris. Its flavor echoes the popular Chinese dish kung pao shrimp.

 1 pound peeled, deveined shrimp (31 to 40 per lb.)
 1 tablespoon peanut or salad oil
 1/3 cup unsalted roasted peanuts
 1/2 teaspoon hot chili flakes
 1/4 cup rice vinegar
 2 tablespoons soy sauce
 1 tablespoon Asian (toasted) sesame oil
 2 teaspoons sugar
 2 1/2 quarts baby spinach leaves (10 oz.), rinsed and crisped
 1/2 cup shredded carrot
Step 1
1

Rinse and drain shrimp. Set a 10- to 12-inch nonstick frying pan over high heat; when hot, add 1 teaspoon peanut oil and the shrimp. Stir until shrimp are barely opaque but still moist-looking in center of thickest part (cut to test), 2 to 4 minutes. Pour into a large bowl.

Step 2
2

Return pan to heat; when hot, add remaining 2 teaspoons peanut oil and the peanuts. Stir until peanuts are lightly browned, 1 to 2 minutes. Stir in chili flakes and remove from heat. Add vinegar, soy sauce, sesame oil, and sugar, and stir until sugar is dissolved. Pour over shrimp.

Step 3
3

Add spinach and carrot to shrimp and mix gently. Mound salad equally on plates.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 302Calories from Fat 45
% Daily Value *
Total Fat 15g24%

Saturated Fat 2.2g12%
Cholesterol 173mg58%
Sodium 821mg35%
Total Carbohydrate 16g6%

Dietary Fiber 5.7g23%
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.