4
Servings
Prep Time
15 Min
Cook Time
15 Min
  • 4 ounces sugar snap peas, stems removed
  • 1/2 cup NESTLÉ Media Crema
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  • 1 tablespoon lemon juice
  • 1 clove garlic, finely chopped
  • 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon, divided
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  • 1/4 teaspoon dried oregano leaves
  • 1/8 teaspoon ground white pepper
  • 6 cherry tomatoes, cut in half
  • 1/2 red bell pepper, cut into strips
  • 1/4 cup sliced green onions
  • 1/4 cup vegetable oil
  • 1 large egg
  • 3/4 cup breadcrumbs
  • 1 pound peeled, deveined and cooked jumbo shrimp, patted dry with paper towels
  • 8 large lettuce leaves
Step 1
<b>BOIL</b> sugar snap peas in water for 3 to 5 minutes or until crisp tender. Plunge in ice water; drain well.<BR><BR><b>MIX</b> media crema, lemon juice, garlic, <i>1 teaspoon</i> bouillon, oregano and white pepper in medium bowl. Add sugar snap peas, tomatoes, bell pepper and green onions; mix well. Refrigerate.<BR><BR><b>HEAT</b> oil in large skillet over medium-high heat. Beat egg lightly in medium bowl. Combine bread crumbs and <i>remaining</i> bouillon on a plate. Dip shrimp in egg. Toss in bread crumb mixture. <BR><BR><b>COOK</b> half of shrimp in single layer, turning once, until golden brown on both sides. Drain on paper towels. Repeat with remaining shrimp.<BR><BR><b>SERVE</b> salad on lettuce leaves; top with warm shrimp.

Nutrition Information

432.56 Kcal

  • vitamin_d

    0.36 International unit

  • potassium

    365.38 Milligrams

  • iron

    2.36 Milligrams

  • calcium

    131.42 Milligrams

  • saturedfat

    18.87 Grams

  • cholesterol

    216.65 Milligrams

  • sodium

    1321.74 Milligrams

  • fiber

    2.51 Grams

  • fat

    28.12 Grams

  • protein

    21.14 Grams

  • carbohydrates

    23.96 Grams