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French Bistro Salad, Peel-And-Eat Shrimp (Atkins)

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Ingredients Nutrition


  1. For dressing: Combine lemon juice, mustard, salt and pepper in a blender in a medium bowl. Slowly whisk in olive oil until dressing thickens and set aside.
  2. Poach eggs in an egg poacher, saucepot or microwave. Cook until whites are set but yolks are still runny, about 4 minutes in an egg poacher or 2 minutes in microwave. Place in ice water until ready to use.
  3. Stack bacon and slice into 1" by 1/2" pieces and saut over medium-high heat until nicely browned and crisp, about 3 minutes. Drain and set aside.
  4. To assemble salads: Toss frisee with the dressing and divide evenly on 4 plates. Sprinkle with bacon slices and shredded cheese. To quickly reheat eggs, immerse in simmering water for 30 seconds. Place one egg on top of each salad.
  5. Shrimp:
  6. Combine water, vinegar, pickling spice and salt in a 5-quart saucepan; bring to a boil over high heat. Reduce heat to medium and simmer 20 minutes.
  7. Bring back to a boil over high heat. Add shrimp; turn off heat, cover and let stand until shrimp turn pink, about 4 minutes. Serve right away with lemon wedges, or refrigerate until cool, about 1 hour, before serving.

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