Warm Salad with Shrimp

This a post from my other blog, The Cookbook Challenge. This recipe fits the Cooking 4 the Week philosophy though so I wanted to make sure you got to see it too.

Biba's Taste of Italy: Recipes form the Homes, Trattorie & Restaurants of Emilia-Romagna by Biba Caggiano, copyright 2001
Warm Salad of Shrimp, Radicchio, Arugula and Balsamic Vinegar, page 44

The title of this book: Biba's Taste of Italy is a little misleading. This is really Biba's Taste of Emilia-Romagna. You will not be disappointed by this cookbook. Emilia-Romagna is the source of so many wonderful foodstuffs and dishes, there is something for everyone. Seafood from the coast? Linguine alla Bolognese (otherwise known as bolognese sauce)? Vegetables? Desserts? Check, check and check.

This recipe is a great example of how an interesting recipe doesn't have to be difficult. Wash greens, saute shrimp, make dressing, serve. We had this as an appetizer. To make this an entree salad, just double the amount of shrimp.

Warm Salad of Shrimp, Radicchio, Arugula and Balsamic Vinegar

• 1/2 head radicchio, torn into bite-sized pieces, washed and dried
• 3 cups arugula, torn into bite-sized pieces, washed and dried
• 1/4 cup extra virgin olive oil
• 16 medium shrimp (about 1/2 pound), shelled, deveined and dried
• 3 tablespoons balsamic vinegar
• 1/3 cup dry white wine

Toss the radicchio and arugula together and arrange them on four salad plates.

In a skillet large enough to hold the shrimp in one layer, saute the shrimp in the olive oil. When the shrimp has started to color, pour the balsamic vinegar and wine over the shrimp and add a pinch of salt (the liquid will sputter and spit, be careful). Cook another 2-3 minutes, until the shrimp is cooked and the liquid is reduced by half. (If the shrimp finish faster than the reduction, remove them so they don't overcook.)

Remove the shrimp from the pan and arrange them over the greens. Pour the contents of the skillet over the salad plates. Serve.