Asian

Apricot Balsamic Shrimp with salad is for Dinner.

Apricot Balsamic Shrimp with salad takes 15 minutes to prepare.

Apricot Balsamic Shrimp with salad takes 30 minutes to cook.

Apricot Balsamic Shrimp with salad makes 4 servings.

The ingredients for Apricot Balsamic Shrimp with salad are:

also good with water chestnuts for added crunch
Onions, raw, 1 cup, chopped
Apricots, fresh, 12 apricot
*Balsamic Vinegar, 8 tbsp
Shrimp, cooked, 8 oz
*Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, 1 cup
**Flax Seed Meal (ground flax), 8 tbsp
Garlic, 2 tsp
*Soy Sauce, .25 cup
Pepper, black, 1 dash
salt, 1 dash
EVOO, 1 tablespoon
raw cashews, 1/2 cup

Here is how you make Apricot Balsamic Shrimp with salad:

Bring 2 cups of water to boil in sauce pan add a dash of salt, 1 cup quinoa and 1/2 cup flax. Allow the water to come back to a boil and then turn heat down to medium low. While quinoa porridge is cooking, slice 1/2 onion and 2 bell peppers. Set bell pepper aside for salad. Carmelize onion in 1 tablespoon EVOO in saute pan till golden brown and slightly see through then add shrimp and cook till pink. Then add balsamic, garlic, pepper and apricots. Let simmer for 5 -10 minutes stirring occasionally to reduce the 1/2 cup balsamic slightly then add 1/4 cup soy sauce to deglaze. Lastly, stir in 1/2 the cashews and spoon over quinoa porridgeMix green bell peppers, remaining cashews and baby romaine then spoon remaining amount of sauce over salad.Serving Size: Makes 4 1 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user SMBRYCE1.

The nutritional information for Apricot Balsamic Shrimp with salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 515.4

• Total Fat: 19.9 g
• Cholesterol: 110.5 mg
• Sodium: 1,043.3 mg
• Total Carbs: 62.9 g
• Dietary Fiber: 10.9 g
• Protein: 26.9 g

Apricot Balsamic Shrimp with salad is Asian cuisine.