Peggy’s Shrimp Mushroom Salad in Curry
Peggy Tjin's 10-10 Classic shows
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6m 3s
Peggy’s Shrimp Mushroom Salad in Curry
Servings: 1
Prep Time: 4 minutes
Cook Time: 5 minutes
Price: $6 per serving
Difficulty: Easy
Ingredients, all organic:
● 4 Large Shrimps
● ½ Cup of Veggie Broth
● 1 Cup of Romaine Lettuce
● 1 Cup of Mushrooms
● 1 Tablespoon of Peggy’s Signature Masala
● 1 Tablespoon of Cilantro
● 1 Tablespoon of Garlic
● 1 Teaspoon of Madame Jeanette
● 1 Tablespoon of Coconut Oil
● 1 Tablespoon of Sour Cream
● 1 Egg
● 2 Tablespoons of Grated Parmesan Cheese
● 1 Tablespoon of Mixed Nuts
● 1 Potato
Nutritional Fact: Did you know that turmeric is extremely high in antioxidants?
Tools:
● 1 Pan
Directions:
1. Place the shrimp and mushrooms in a pan with about ½ cup of veggie broth over a medium flame. Add in 1 tablespoon of Peggy’s Signature Masala, 1 tablespoon of cilantro, 1 tablespoon of garlic and 1 teaspoon of Madame Jeanette and mix it all together.
2. Add 1 tablespoon of coconut oil and cook the shrimp for 4-5 minutes.
3. Once the shrimp is ready, add 1 tablespoon of sour cream to the pan.
4. Prepare the salad. Take a bed of Romaine lettuce, slice an egg over the lettuce, add 2 tablespoons of grated Parmesan cheese on top and 1 tablespoon of mixed nuts.
5. Now add 1 potato, sliced, over the lettuce along with the shrimp and mushrooms from the pan. Top it all off with a dash of cilantro and you’re good to go!
Bon Apetito, From Peggy with LOVE!
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