Asparagus Salad With Shrimp Recipes

SHRIMP AND ASPARAGUS SALAD

Steps:

• Cook green asparagus in boiling salted water until barely tender, about 1 minute.
• If purple asparagus is tender, don't cook at all.
• In mixing bowl, combine asparagus, shrimp and bell pepper.
• In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture.
• Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges.

ASPARAGUS SALAD WITH SHRIMP

Steps:

• Boil the asparagus: Bring a medium pot of water to a boil and salt it well. Add the asparagus to the boiling water and boil for 3 minutes. Use a slotted spoon to remove the asparagus to a bowl of ice water to cool.
• Add the shrimp: to the pot of boiling water. If they are pre-cooked, remove after 30 seconds-this is just to warm them. If the shrimp are uncooked, boil them for 2-3 minutes, until cooked through. Remove the shrimp and add them to a large bowl.
• Slice the asparagus spears thinly on the diagonal: until you get close to the tip. Cut the asparagus tips off in one piece. (They look prettier that way.)
• Toss everything to combine: Put the asparagus in the bowl with the shrimp. Add the remaining ingredients and toss to combine. Add salt and black pepper to taste. Add more lemon juice if desired, to taste. Links: Skillet Shrimp and Asparagus here on Simply Recipes Asparagus Salad with Broccolini and Radishes - from 101 Cookbooks Quinoa Salad with Shrimp and Asparagus - from House of Annie

ASPARAGUS SHRIMP LINGUINE

Steps:

• In a large saucepan, cook linguine according to package directions, adding asparagus during the last 3 minutes of cooking., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add shrimp and garlic; cook 2-4 minutes longer or until shrimp turn pink. Stir in broth; cook over medium heat 1-2 minutes or until liquid is almost evaporated. Add Swiss cheese, lemon juice, salt and pepper; stir until cheese is melted., Drain linguine and asparagus, reserving 1/4 cup pasta water. Stir linguine and asparagus into shrimp mixture, adding enough reserved pasta water to moisten pasta. Sprinkle with Parmesan cheese.

EASTER ASPARAGUS SALAD WITH SHRIMP AND CHERRY TOMATOES

Steps:

• Combine mayonnaise, vinegar, dill, water, and garlic in a bowl; whisk until well combined. Season with salt and pepper and refrigerate for several hours or overnight for flavors to meld.
• Bring a pot of lightly salted water to a boil over medium-high heat. Cook asparagus until just tender, about 3 minutes. Drain and rinse under cold water.
• Combine asparagus, cherry tomatoes, salad greens, shrimp, and avocados in a large bowl. Toss with desired amount of dressing and serve.

SHRIMP AND FRESH ASPARAGUS SALAD

Steps:

• Heat oil in large skillet over medium-high heat until hot. Add asparagus and bell pepper; sprinkle with salt and pepper. Cook 6 to 8 minutes or until asparagus is crisp-tender, stirring frequently. Cool slightly.
• Meanwhile, in small bowl, combine mayonnaise, lemon juice, paprika and garlic; blend well.
• To assemble salads, arrange asparagus and bell pepper on individual salad plates. Spoon mayonnaise mixture over each salad. Top each evenly with shrimp and hard-cooked eggs.

SHRIMP, FAVA BEAN, AND ASPARAGUS SALAD

Steps:

• Make dressing:
• In a small bowl whisk together honey, mustard, lime juice, and tarragon. Add oil in a stream, whisking until emulsified, and season with salt and pepper. Dressing may be prepared up to this point 1 day ahead and chilled, covered. Bring dressing to room temperature before proceeding. Stir in chives.
• Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook favas until crisp-tender, about 2 1/2 minutes, and transfer with a slotted spoon to ice water to stop cooking. Drain favas in a colander and gently peel away outer skins. Transfer favas to a large serving bowl.
• Have ready another large bowl of ice and cold water. Return water in pan to a boil and cook asparagus until crisp-tender, about 3 1/2 minutes. Transfer asparagus with slotted spoon to ice water to stop cooking. Drain asparagus in colander and pat dry with paper towels.
• Return water in pan to a boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with slotted spoon to paper towels to cool.
• In bowl with favas, toss together 1/3 cup dressing, asparagus, shrimp, mâche, frisée, and salt and pepper to taste. Drizzle salad with some of remaining dressing and garnish with chives.

RICE SALAD WITH ROCK SHRIMP AND ASPARAGUS

Steps:

• Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add a large pinch of salt. Blanch asparagus until bright green and tender, about 3 minutes. Immediately transfer with tongs to ice-water bath to stop the cooking. Drain well; pat dry. Cut spears on the diagonal into thin pieces; set aside.
• Bring rice and 1 1/2 cups water to a boil in a medium saucepan. Cover, and reduce heat to medium-low. Simmer until liquid is absorbed and rice is tender, about 10 minutes; set aside.
• Heat sesame and olive oils in a large skillet over medium-high heat until hot but not smoking. Add shrimp; stir to coat. Stir in lemon juice, and season with salt and pepper; cook until shrimp are pink and cooked through, about 3 minutes. Stir shrimp, rice, asparagus, and almonds in a large bowl. Garnish with lemon zest.

SOBA SALAD WITH ASPARAGUS AND SHRIMP

Steps:

• In a large pot of boiling salted water, cook asparagus until crisp-tender, about 3 minutes. With a slotted spoon or mesh strainer, transfer asparagus to a colander and rinse under cool water to stop the cooking. Transfer asparagus to a medium bowl. Return water to a boil; add shrimp and cook until pink and opaque throughout, about 2 minutes. Transfer shrimp to bowl with asparagus. Return water to a boil; add noodles and cook according to package instructions. Drain noodles and rinse under cool water.
• Meanwhile, in a small bowl, whisk together soy sauce, oil, vinegar, and sugar. Divide noodles among 4 bowls and drizzle with dressing. Top with asparagus and shrimp and sprinkle with scallions and basil.

WARM QUINOA SALAD WITH SHRIMP AND ASPARAGUS

Steps:

• In a saucepan, heat the olive oil over medium heat, and sauté the garlic and onion for 3 minutes.
• Add the sun-dried tomatoes, and continue to sauté for 1 more minute.
• Add the vegetable stock, white wine, lemon juice, lemon zest, pepper and salt, and bring it to a boil.
• Stir in the quinoa, and simmer on a low heat with the saucepan covered for about 20 minutes, or until the quinoa is almost tender to the bite.
• Add the shrimp to the saucepan on top of the quinoa and simmer for 3 more minutes.
• Add the asparagus and peas on top of the shrimp and simmer for 3 more minutes.
• Top the dish with the roasted cashew pieces, scallions, and chopped parsley. Season to taste with the salt and pepper.

ROASTED ASPARAGUS SALAD WITH TANGERINE DRESSING

Steps:

• Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool.
• Using sharp knife, cut peel and white pith from tangerines. Cut between membranes to release segments. Arrange tangerine segments atop asparagus. Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts and serve.