Tepid Sauté Of Spinach, Shrimps And Tangerines With Dijon

1. Boil the shrimp in salty water for 2 minutes. Once cold peel them.

2. Peel the tangerines and separate them in segments removing the white skin so they will not be bitter.

3. Prepares the creamy vinaigrette by mixing the olive oil with the mustard and reserve.

4. Sauté shrimp for 3 minutes.

5. Add the tangerines and spinach and sauté for an additional 5 minutes. Season to taste.

6. Draw some lines on the serving plates with the creamy vinaigrette and place the sauté in the middle decorating with mint leaves.

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Nutrient	Quantity
Total fats	2.5128 g
Protein	54.9187 g
Carbohydrates	18.0578 g
Energy	302.9667 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1619 g
Water	596.2166 g
Aspartic acid	0.0081 g
Calcium, Ca	1222.5568 mg
Lutein + zeaxanthin	2.6105 g
Fiber, total dietary	12.8461 g
Carotene, beta	1.7825 g
Niacin	5.5753 mg
Vitamin A, RAE	2313.435 g
Arginine	0.0018 g
Riboflavin	0.7628 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.127 g
Glutamic acid	0.0081 g
Sodium, Na	249.5026 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0344 g
Total lipid (fat)	2.5128 g
Manganese, Mn	1.9194 mg
Fructose	0.0013 g
Proline	0.0081 g
Fatty acids, total saturated 16:0	0.2389 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	0.0001 g
Choline, total	147.3983 mg
Sugars, total	0.0037 g
Serine	0.0024 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.0948 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.9677 mg
Selenium, Se	41.7369 g
Ash	9.0961 g
Fatty acids, total saturated 18:1 undifferentiated	0.269 g
Pantothenic acid	0.8154 mg
Phenylalanine	0.0026 g
Copper, Cu	0.9145 mg
Betaine	0.0512 mg
Thiamin	0.581 mg
Retinol	68 g
Methionine	0.0006 g
Iron, Fe	10.033 mg
Carbohydrate, by difference	18.0578 g
Phosphorus, P	535.9142 mg
Folate, total	755.3088 g
Tocopherol, gamma	0.0377 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Fatty acids, total saturated 22:1 undifferentiated	0.3946 g
Lycopene	0.115 g
Alanine	0.0035 g
Cholesterol	113.3333 mg
Valine	0.0031 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.2149 g
Glycine	0.0025 g
Carotene, alpha	0.069 g
Glucose (dextrose)	0.0014 g
Fatty acids, total saturated 14:0	0.0047 g
Zinc, Zn	3.0446 mg
Isoleucine	0.0021 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	0.6495 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.0058 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	45135.4081 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	755.3088 g
Tryptophan	0.0003 g
Vitamin C, total ascorbic acid	589.6694 mg
Phytosterols	0.529 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0028 g
Vitamin B-12	2.2667 g
Vitamin K (phylloquinone)	1.168 g
Fatty acids, total saturated	0.3639 g
Histidine	0.0009 g
Fatty acids, total monounsaturated	0.8297 g
Threonine	0.0014 g
Folate, food	755.3088 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	1.1393 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	96.2116 mg
Lysine	0.0014 g
Potassium, K	2565.6025 mg
Cystine	0.0008 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Spinach	16 ounces	99.7902	17.6901	1.3608
Extra virgin olive oil	3 tablespoons	201.7333	0	1.1333
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
dijon mustard	3 tablespoons	201.7333	0	1.1333
mint leaf	12	201.7333	0	1.1333
tangerine	2 tangerines	0	0	0
large shrimp	8 ounces	201.7333	0	1.1333