Creamy Spinach Salad Dressing Recipe Recipe For Shrimp

SHRIMP & SPINACH SALAD WITH VINAIGRETTE

Steps:

• Place lemon juice in a small bowl and whisk in salt, pepper and mustard.
• Slowing whisk in oil, adding a little at a time until thickened Add rest of the ingredients.
• Let stand an hour.
• Mix salad ingredients together in a bowl.
• Dress w/ vinaigrette.

SPINACH SALAD WITH CREAMY PARMESAN DRESSING

Steps:

• Combine dressing ingredients (thinning with additional milk, if necessary) and serve over spinach. Cover and refrigerate any leftovers.

SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING

Steps:

• Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat., In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.

ASIAN SPINACH AND SHRIMP SALAD WITH SESAME DRESSING

Steps:

• Bring orange juice to boil in small saucepan over medium-high heat and simmer until reduced to about 1 Tbsp., about 6 minutes. Meanwhile, place spinach in large bowl, and set aside.
• Whisk reduced orange juice, zest, ginger, vinegar, and honey together in small bowl. Whisk in vegetable and sesame oils and season with salt and pepper.
• Toss shrimp, orange segments, and scallions,with 2 tablespoons dressing in bowl and season with salt and pepper. . Toss spinach with remaining dressing and season with salt and pepper. Divide spinach among 4 individual plates and top with shrimp and oranges. Serve.

SPINACH SHRIMP SALAD WITH MISO DRESSING

Steps:

• Combine vinegar, honey, white miso paste, soy sauce, sugar, salt, and pepper in a blender; blend until smooth. Add canola oil and sesame oil; blend until dressing is emulsified and thick.
• Pour dressing into a large bowl; stir in green onions. Add spinach and toss to coat.
• Transfer spinach to a serving plate. Arrange shrimp on top. Sprinkle sesame seeds over shrimp.

SPINACH-SHRIMP SALAD WITH HOT BACON DRESSING

Steps:

• Cook bacon in 10-inch skillet over medium-high heat, stirring occasionally, until crisp. Stir in vinegar, sugar and mustard; continue stirring until sugar is dissolved.
• Toss spinach, mushrooms, cheese and shrimp in large bowl. Drizzle hot bacon dressing over spinach mixture; toss to coat. Serve immediately.

CREAMY SPINACH AND SHRIMP RISOTTO

Steps:

• Heat 2 tablespoons olive oil and butter in a 12- to 14-inch skillet over medium heat. Add shallot and cook until soft, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice; cook and stir with a wooden spoon until toasted and opaque, about 4 minutes.
• Add wine and let it reduce for 2 minutes. Add one ladle of chicken broth; cook and stir until it's all absorbed. Continue adding one ladle at a time, cooking and stirring until broth is absorbed before adding the next ladle. When finished, rice will be creamy and tender yet firm to the bite. Stirring in the broth should take 15 to 20 minutes in all.
• Meanwhile, season shrimp with salt and pepper.
• Heat remaining olive oil in a skillet; add shrimp and saute just until they turn pink, 2 to 3 minutes; they will not be fully cooked. Remove from the heat.
• When the risotto is finished, stir in shrimp, spinach, 1/4 cup Parmesan cheese, prosciutto, parsley, and lemon zest. Season with salt and pepper and cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Let rest for 5 minutes. Serve with more Parmesan cheese.