Penn Herb Wellness Guide
Grilled Shrimp and Heirloom Tomato Salad
Sr. Executive Chef Jeremy Anderson
Celebrate the best of the heirloom tomato season with this summertime meal.
Ingredients
- 4 heirloom tomatoes (assorted varieties and colors)
- 4 Walla Walla spring onions
- 6-8 oz crumbed cheese
- 8 basil leaves
- 16 jumbo (21/25) shrimp, grilled
- Broken Coffee Vinaigrette4 fl oz white balsamic vinegar
- 1.25 fl oz Worcestershire sauce
- 1 pinch sugar
- 2 tsp chopped shallots
- 2 fl oz extra virgin olive oil
- 1 fl oz coffee (brewed)
Directions
- Slice the tomatoes into 3 slices each. Slice the onions into 3 equals slices also. Now alternate them on the plates (you should have 4 plates). Now drizzle the dressing over the tomatoes and onions. Sprinkle the cheese over the top of the salad and garnish with the basil leaves and the grilled prawns.
- Broken Coffee VinaigretteCombine all ingredients and place in cuisinart blender until just combined. Place in a clean squeeze bottle and reserve for service.
Recipe courtesy of the National Fisheries Institute
Nutrition Facts
Calories 432
Calories from Fat 254 (59%)
(45%)Total Fat 29g
(55%)Saturated Fat 11g
Polyunsaturated Fat 2g
Monounsaturated Fat 15g
(29%)Cholesterol 88mg
(18%)Sodium 428mg
(24%)Potassium 825mg
Total Carbohydrate 28g
(17%)Dietary Fiber 4g
Sugars 7g
Sugar Alcohols 0g
(37%)Protein 18g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.