Aegean Shrimp Salad Recipes

AEGEAN SHRIMP SALAD

Steps:

• In a medium bowl combine vinegar, cilantro, 1/2 tsp.
• salt, and sugar.
• Slowly whisk in the 2 Tblsp.
• of oil.
• Set this aside.
• Heat the remainder 2 tsp.
• oil in medium skillet over medium heat add the next 3 ingredients and remaining 1/3 tsp salt.
• Cook 2-4 min.
• or until opaque.
• Combine with dressing and the greens.
• Toss well to coat then top your salad with the Feta Cheese and Serve--.

ASIAN SHRIMP SALAD

Steps:

• Make the paste: In a blender combine the first 9 ingredients and blend until pureed. In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables.
• Make the salad: In a large bowl combine the 6 salad vegetables. Make the dressing: In a bowl whisk together the 6 salad dressing vegetables. Spray a large skillet set over moderately high heat with some vegetable oil and heat until hot. Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked. Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss. Divide among serving dishes and sprinkle with the sesame seeds.

AEGEAN SHRIMP ANITA

Steps:

• Preheat oven to 475ºF.
• Heat oil in a large skillet over medium-high heat.
• Add onion and sauté until soft.
• Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, hot sesame oil, salt and pepper.
• Cook 4 to 5 minutes.
• Remove vegetables from skillet with slotted spoon, leaving juices in skillet, and spread vegetables in bottom of an 8 x 8 x 2-inch baking pan.
• Bring pan juices to a boil; add shrimp.
• Cook 2 minutes or until shrimp turn pink.
• Add shrimp with juices to baking pan; crumble feta over top.
• Arrange olives on top of feta and squeeze lemon juice over all.
• Bake 10 to 15 minutes.
• Serve over rice.

AEGEAN SHRIMP

Steps:

• Preheat oven to 475 degrees F.
• Heat olive oil in a large skillet over medium heat.
• Add onions and saute until soft.
• Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, sesame oil, hot oil, and salt and pepper to taste.
• Add reserved tomato juice and wine, and cook for 4-5 minutes.
• Remove vegetables from skillet using a slotted spoon, leaving juices in skillet.
• Spread vegetables in the bottom of an 8"x8"x2" baking pan.
• Increase heat to medium-high, and bring pan juices to a boil; add shrimp and cook 2-4 minutes, turning several times, until shrimp are pink and juices have lightly browned on the shrimp.
• Add shrimp to baking pan.
• Deglaze skillet with a little more wine, and pour over shrimp.
• Crumble feta cheese over shrimp, arrange olives over cheese, and squeeze half of lemon over top.
• Bake for 10-15 minutes.
• Remove from oven, and squeeze remaining lemon over top.
• Serve with rice or rice pilaf.
• Makes 4-5 servings.

AEGEAN SHRIMP AND RICE SALAD

Steps:

• Mix vinaigrette and reserve.
• Cook the rice in a very large pot of rapidly boiling salted water for 15-20 minutes, or until tender but slightly firm.
• Drain and rinse in cool water, then drain well.
• Combine rice and half of vinaigrette.
• Let stand until rice is at room temperature.
• Mix in the remaining vinaigrette and the scallions, parsley and mint, and chill for at least 4 hours.
• Just before serving, line a serving platter/dish or individual plates with salad greens.
• Place a mound of the rice mixture in the center, sprinkle with cucumber chunks, then the feta. Rim the salad with shrimp.
• If you store the rice mixture and the rest of the ingredients separately, leftovers taste great. But if you mix everything together, the cucumber can become slimey and the feta can become watery overnight.

GREEK-STYLE SHRIMP SALAD ON A BED OF BABY SPINACH

Steps:

• Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar.
• Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.
• Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)
• When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture.

ASIAN SHRIMP SALAD

Steps:

• In a large, straight-sided skillet, bring 2 inches of water to a simmer. Add shrimp and cook until opaque throughout, 2 to 3 minutes. Drain and rinse under cold water.
• Remove peel and pith from oranges and, working over a medium bowl, carefully cut between membranes, letting segments drop into bowl. Add carrots, lime juice, and jicama. Let sit for a few minutes. Mix in oil, sriracha, fish sauce, salt, and sugar. Adjust salt, sugar, and lime juice to taste. Stir in shrimp and cilantro. Serve on lettuce.

GERMAN SHRIMP PASTA SALAD

Steps:

• Bring 4 quarts of water to a boil. Add 1 tablespoon salt. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Combine vinegar, sugar, dill, and parsley in a large bowl. Muddle the herbs with flat spatula and mix until sugar is dissolved. Whisk in mayonnaise, lime juice, and 1 teaspoon salt until creamy. Stir in celery and onion. Cover and refrigerate.
• Rinse pasta under cold water. Fold pasta into the dressing until evenly coated. Cover and refrigerate, folding salad occasionally so that dressing is evenly absorbed, 8 hours to overnight. Add more mayonnaise if pasta looks dry.
• Gently fold in shrimp in the last fold before serving.