Page 3 - Ochsner Magazine

The Scoop

Recipe courtesy of Dickie

Brennan’s Palace Café

For more delicious and
healthy recipes, visit

www.ochsner.org/shopit.

Seared Shrimp Salad /
Molly Kimball, a registered dietitian with Ochsner’s Elmwood

Fitness Center, recommends this tasty salad for a light and nutritious meal. Serves eight.

Ingredients:
Directions: Soak the red beans in Crystal Vinaigrette / Yields 2 cups

• 32 jumbo shrimp
the Crystal vinaigrette overnight. —

• 8 ounces spinach
Season the shrimp with salt and Ingredients:

• 8 ounces arugula
pepper and sear in a skillet coated • 1 red bell pepper, roasted and peeled

• 2 cup yellow onion,
with oil over high heat. Turn the • 1 shallot, minced
julienned and caramelized
shrimp over to inish cooking and • 1 garlic clove, minced

• 2 cup red bell pepper,
reduce heat to medium. When • 1 tablespoon plus 1 teaspoon apple cider vinegar

roasted and julienned
the shrimp are plump, remove • 1 tablespoon plus 1 teaspoon rice wine vinegar

• 1 pound red beans, cooked
them from the pan and let rest on • 3 cup Crystal Hot Sauce

al dente
a paper towel. In a mixing bowl, • 1 teaspoon Dijon mustard
• 2 cups Crystal vinaigrette
combine the spinach, arugula, • 1 teaspoon fresh thyme

(see recipe)
onion, bell pepper and toss with • 3 cup blended oil

• Blended oil
the red bean and Crystal vinai- • Kosher salt and pepper, to taste

• Kosher salt and cracked
grette mixture. Season with salt —

black pepper, to taste
and pepper and place in the mid- Directions: In a blender, puree pepper, shallot, gar-
dle of an entree plate. Arrange the lic, vinegars, Dijon and thyme; add Crystal. Add oil

shrimp around the salad. Enjoy!
slowly to emulsify. Season with salt and pepper.

/

“Maintaining a healthy weight is the second most important thing you can do to

prevent cancer; tobacco accounts for one-third of all cancers and obesity accounts for

20 percent.”—Jay Brooks, MD, FACP, Chief of Hematology/Oncology, Ochsner Medical Center – Baton Rouge

spring / summer 2014 3