Shrimp and Arugula Salad

One of my favorite things about Italian cuisine is the simplicity of it’s dishes and the ingredients. This shrimp and arugula salad embodies just that. It only contains several ingredients. There are no special ingredients or crazy cooking methods involved.

This dish is unique because it combines the bitterness of arugula and the sweetness of parmigiano reggiano and balsamic vinegar to create a unique flavor that fluctuates between bitterness and sweetness. I absolutely love eating arugula even though I believe it is an acquired taste. This recipe also draws on the excellencies of Italian food products: parmigiano reggiano cheese and glazed balsamic vinegar from Modena.

Let us know what you think of this Italian dish!

Shrimp and Arugula Salad

Recipe by Mamma Mia KitchenCourse: Salads, Side DishesCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

239

kcal

Total time

1

hour 

10

minutes

A perfect, low-calorie seafood salad made with arugula and shrimp. Drizzled with extra virgin olive oil and balsamic vinegar and topped with 36-month aged parmigiano reggiano flakes.

Ingredients

• 5-10 oz of Arugula

• 15 raw jumbo shrimp

• Extra Virgin Olive Oil

• Glazed Balsamic Vineger

• 1/2 cup of parmigiano reggiano flakes.

Directions

• If needed, peel the shrimp and take off the tails.
• In a frying pan, cook the shrimp in olive oil for about 5 minutes.
• Wash the arugula and place into a large bowl.
• Add the shrimp, parmigiano reggiano flakes and extra virgin olive oil.
• Mix well.
• Place the salad into a plate and top with the balsamic vinegar.
• Buon Appetito!