Acini di Pepe with Garden Vegetables
Ingredients
Dressing
- 2 Tbsp peanut oil
- 2 Tbsp rice vinegar
- 1 tsp sugar
- 1/4 tsp salt
- Pinch black pepper
- Juices from sauteed shrimp
- 1 cup acini di pepe, dry
- 1 lb raw pink Patagonia shrimp (or other variety), peeled
- 1 Tbsp peanut oil
- 1 medium cucumber, peeled & coarsely chopped
- 2 French radishes, thinly sliced
- 1/4 red bell pepper, chopped
- 2 Tbsp chopped onion
Directions
- Place dressing ingredients in a small bowl.
- Cook acini di pepe according to package directions; drain and cool.
- In a medium pan, heat peanut oil.
- Add shrimp and saute until just done.
- Remove from heat.
- Drain off juices into small bowl with dressing ingredients and whisk.
- Cut shrimp in halves or thirds.
- Toss all ingredients in a large bowl.
- Refrigerate until ready to serve.
Courtesy of:
Liz Marr, MS, RDN, FAND - Liz on Food
Nutrition Facts
Servings Per Recipe: 4
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Amount Per Serving
Calories 330
Total Fat 13 g
Saturated Fat 2 g
Sodium 320 mg
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Total Carbohydrate 25 g
Dietary Fiber 1 g
Sugars 1 g
Protein 27 g