Sautéed Shrimp with Horseradish Tomato Vinaigrette

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
185
protein 
23 g
sodium 
274 mg
carbohydrates 
3 g
fat 
9 g
fiber  
Trace
cholesterol 
172 mg
Servings 
6
Ingredients 

Horseradish Tomato Vinaigrette
½ cup peeled and diced tomatoes
3 Tbsp prepared horseradish
1 Tbsp champagne vinegar
½ tsp sea salt
1½ Tbsp minced shallots
1 Tbsp water
2 Tbsp extra virgin olive oil

1½ lb shrimp, peeled and deveined
1 Tbsp extra virgin olive oil

Instructions 
  1. Place all ingredients for vinaigrette in a blender container except for olive oil. Puree until smooth. While machine is running, add olive oil in a slow stream until blended.
  2. In a large sauté pan, heat olive oil over medium heat. Add shrimp and sauté until just pink. Do not overcook. Serve 3 ounces cooked shrimp with 2 tablespoons sauce.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.