Chili Shrimp Cocktail with Arugula Artichoke Salad
Ingredients
- 1/2 cup olive oil
- 2 cloves garlic minced
- 1 lb shrimp uncooked
- 1 lemon zest and juice
- 1/2 cup chili sauce
- 2 tomatoes cubed
- 1/4 cup horseradish
- 1/4 cup parsley fresh, finely chopped
Arugula Artichoke Salad
- 1/2 lb arugula - fresh
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 4 artichoke hearts chopped
- salt
- pepper
Instructions
- In a large skillet over low heat, sauté garlic in olive oil until it begins to turn golden brown.
- Turn heat up to medium, then add shrimp to skillet.
- Once the shrimp begins to turn a pink color, add the lemon zest and juice. Then add chili sauce, tomatoes, and horseradish.
- Allow the mixture to simmer, then remove from heat. Stir in parsley prior to serving.
- For arugula artichoke salad: In a small bowl, whisk together lemon juice and olive oil. Add salt and pepper to taste.
- Place arugula in a large bowl. Mix in artichoke hearts and drizzle with dressing. Toss well and serve.
Nutrition
By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.
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