French Bistro Salad, Peel-And-Eat Shrimp (Atkins) Recipe

Name: French Bistro Salad, Peel-And-Eat Shrimp (Atkins)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons fresh lemon juice (1 large lemon); 2 teaspoons Dijon mustard; ¾ teaspoon salt; ½ teaspoon fresh ground pepper; ¼ cup extra virgin olive oil; 4 large eggs; 12 bacon, slices (thick slices); 6 cups frisee, cleaned and torn (about 3 heads); 1 cup gruyere cheese, coarsely grated (about 1/3 pound); 2 quarts water; ¼ cup cider vinegar; 2 tablespoons pickling spices; 1 tablespoon salt; 2 lbs medium shrimp, shell-on; 1 lemon, cut into wedges

Servings: persons

3 tablespoons fresh lemon juice (1 large lemon)
2 teaspoons Dijon mustard
¾ teaspoon salt
½ teaspoon fresh ground pepper
¼ cup extra virgin olive oil
4 large eggs
12 bacon, slices (thick slices)
6 cups frisee, cleaned and torn (about 3 heads)
1 cup gruyere cheese, coarsely grated (about 1/3 pound)
2 quarts water
¼ cup cider vinegar
2 tablespoons pickling spices
1 tablespoon salt
2 lbs medium shrimp, shell-on
1 lemon, cut into wedges

1
["For dressing: Combine lemon juice, mustard, salt and pepper in a blender in a medium bowl.", "Slowly whisk in olive oil until dressing thickens and set aside.", "Poach eggs in an egg poacher, saucepot or microwave.", "Cook until whites are set but yolks are still runny, about 4 minutes in an egg poacher or 2 minutes in microwave.", "Place in ice water until ready to use.", "Stack bacon and slice into 1"" by 1/2"" pieces and saut over medium-high heat until nicely browned and crisp, about 3 minutes.", "Drain and set aside.", "To assemble salads: Toss frisee with the dressing and divide evenly on 4 plates.", "Sprinkle with bacon slices and shredded cheese.", "To quickly reheat eggs, immerse in simmering water for 30 seconds.", "Place one egg on top of each salad.", "Shrimp:.", "Combine water, vinegar, pickling spice and salt in a 5-quart saucepan; bring to a boil over high heat.", "Reduce heat to medium and simmer 20 minutes.", "Bring back to a boil over high heat.", "Add shrimp; turn off heat, cover and let stand until shrimp turn pink, about 4 minutes.", "Serve right away with lemon wedges, or refrigerate until cool, about 1 hour, before serving."]

2252

kcal

Calories

160

Fat

Carbs

186

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons fresh lemon juice (1 large lemon), 2 teaspoons Dijon mustard, ¾ teaspoon salt, ½ teaspoon fresh ground pepper, and more.

Yes, French Bistro Salad, Peel-And-Eat Shrimp (Atkins) falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

French Bistro Salad, Peel-And-Eat Shrimp (Atkins)

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