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Recipe Name: Spinach Salad With Shrimp Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 6

10 Dried shrimp
1 Cup(s) Water
1 Pound(s) Spinach
1/2 Cup(s) Shrimp liquid
2 Tablespoon(s) Soy sauce
1 Tablespoon(s) Peanut Oil
1/2 Teaspoon(s) Salt
3 Sesame oil, more or less
Place dried shrimp and cold water in a small pan. Cover and bring
quickly to a boil. Turn off the heat and let stand, still covered, 20
minutes. Remove tough stems from spinach. Meanwhile bring remaining
water to a boil. Pour over spinach, then drain at once. Cool under
cold running water and drain again. Shake leaves dry, then chop
coarsely. Place in a bowl. Remove shrimp from pan and chop coarsely.
Add to spinach. Combine shrimp liquid with soy sauce, peanut oil, salt
and sesame oil, blending well. Add to spinach and shrimp and toss.
Serve at once. VARIATION: For the shrimp and its dressing, substitute
a hot mustard sauce, made by blending 1/2 tablespoon powdered mustard
and 1 tablespoon cold water to a paste, then stirring in 1/4 teaspoon
vinegar, a pinch of salt and another 1-1/2 tablespoons water. Add this
dressing to the spinach and toss. Then sprinkle with 1/2 teaspoon salt
and toss again. (For a milder sauce, use less mustard.) From <The
Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from
Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 53
Calories From Fat: 26
Total Fat: 3g
Cholesterol: 7.6mg
Sodium: 654.9mg
Potassium: 246.7mg
Carbohydrates: 4.1g
Fiber: 2.8g
Sugar: <1g
Protein: 4.1g

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