SHRIMP, TOMATO AND FETA SALAD
Provided by Anne Burrell
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Coat a large saute pan with olive oil. Add 2 cloves garlic and a pinch crushed red pepper and bring to a high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard. Add the shrimp to the pan, sprinkle with salt and saute until the shrimp have turned pink and opaque, 3 to 4 minutes. Remove from the heat and cool. When the shrimp have cooled, cut them in half lengthwise and reserve.
- Toss together the tomatoes, feta, cucumbers and onions. Smash and finely chop the remaining 2 cloves garlic and add it to the veggies. Add the oregano and a pinch of crushed red pepper. Add in the shrimp and toss to combine. Dress the salad with the vinegar and olive oil and season with salt. Let sit for at least 30 minutes before eating.
- Mmmmmm...salad!
MARINATED CUCUMBER, ONION, AND TOMATO SALAD
This is an easy salad that is perfect for a warm summer day.
Provided by BogeyBill
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
- Cover bowl with plastic wrap; refrigerate at least 2 hours.
Nutrition Facts : Calories 156.2 calories, Carbohydrate 18 g, Fat 9.5 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 784 mg, Sugar 11.9 g
SHRIMP-SALAD TOSTADAS WITH TOMATOES AND CUCUMBER
In the state of Chiapas, these are made with chewy dried shrimp and called tostadas turulas. Use the most flavorful shrimp and best tomatoes you can find.
Provided by Nils Bernstein
Time 40m
Yield Serves 10
Number Of Ingredients 14
Steps:
- Fill a large bowl with 10 cups cool water; stir in 1/4 cup salt (it should taste like seawater). Add shrimp and soak 30 minutes, then drain.
- Fill a medium pot with 8 cups water; stir in 1/4 cup salt. Bring to a boil, add shrimp, and immediately turn off heat. Let sit until pink, opaque, and barely cooked through, about 3 minutes. Drain, transfer to a large bowl, and let cool.
- Add tomato, onion, cucumber, chiles, lime juice, and cilantro to shrimp. Season with salt. Chill until ready to use.
- If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
- Spread 1 heaping Tbsp. Hold-the-Lime Guacamole on a tostada shell. Top with 1/4 cup shrimp salad, then lettuce, crema, queso fresco, and salsa. Repeat with remaining tostada shells. Serve at room temperature.
- Shrimp salad can be chilled for up to 1 day. Bring to room temperature before serving.
CUCUMBER SHRIMP SALAD
A salty, herby, one-bowl salad that's hearty enough to be a meal. For best quality and flavor look for wild-caught shrimp and block feta packaged in brine.
Time 21m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400º.
- Place the shrimp in a single layer on a baking sheet (line it with parchment paper for easier cleanup!). Drizzle with olive oil and sprinkle with salt and pepper then place in the oven and roast for 6 minutes, or until the shrimp is uniformly pink.
- Whisk the ½ c. of olive oil and lemon juice in a large bowl. Add the beans, scallions, dill, parsley, cucumber, and shallot, season with some salt and pepper, and stir to coat everything with the dressing. Add the shrimp and feta and stir gently to combine.
- Salad can be made a day or two ahead - keep covered in the refrigerator until you're ready to serve.
SHRIMP, AVOCADO AND TOMATO SALAD
This is a Williams-Sonoma recipe which can be served as a salad or a light lunch. The dressing can be made up to 2 hours ahead.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 33m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To make the vinaigrette, whisk together the lime juice, cumin, lime zest, garlic, mustard, salt and pepper. Whisk in the olive oil. Set aside.
- To make the salad, bring a saucepan three-fourths full of water to a boil. Add the shrimp and cook until they curl and turn pink, about 3 minutes. Drain and pat dry. Peel and devein and place in a large non-aluminum bowl. Add half of the vinaigrette to the shrimp, toss well, and let stand for 10 minutes.
- Meanwhile, halve, pit and peel the avocados and cut lengthwise into slices 1/2 inch thick. Core and halve the tomatoes and cut into wedges 1/2 inch wide. Add the avocados, tomatoes, and cilantro to the shrimp and toss gently.
- Place the salad greens in a separate bowl. Whisk the remaining vinaigrette and pour over the greens. Toss well. Divide the greens among individual plates. Top with the shrimp mixture. Season each serving with several grinds of pepper and serve at once.
CUCUMBER SHRIMP SALAD
I adopted this recipe and prepared it on August 23, 2006. I felt that it needed a boost of flavor and made some changes to the dressing (importantly to include the wasabi). The original poster found this in Sunset Magazine. The cucumbers become more flavorful the longer you soak them, but I would caution against marinating the shrimp for more than 20 minutes, as the texture will suffer.
Provided by Ms B.
Categories Japanese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse and drain shrimp - blot dry with papertowels to remove excess water.
- Slice the cucumbers thinly.
- In a pretty bowl, combine the vinegar, sugar, soy sauce, and wasabi, then mix in the cucumbers and shrimp.
- Chill 20 minutes.
- Garnish with peanuts, parsley, and/or green onions just before serving.
SUMMER SHRIMP SALAD
Use an array of colorful tomatoes to make this healthy shrimp salad pop. Cooking the shrimp with fresh herbs and garlic infuses them with flavor without coming off too strong for a light dinner salad that's perfect for summer entertaining.
Provided by Nina Compton
Categories Healthy Summer Salad Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Toss shrimp with oil, thyme and garlic on a rimmed baking sheet. Sprinkle with salt and pepper. Bake until the shrimp are pink and firm, 8 to 10 minutes.
- Transfer the shrimp to a large bowl (discard thyme and garlic). Add lemon juice and stir to coat. Gently stir in cucumber, tomatoes and basil. Arrange the shrimp and vegetables in a serving bowl. Serve drizzled with any dressing left in the bowl and garnish with more basil, if desired.
Nutrition Facts : Calories 290.3 calories, Carbohydrate 10.2 g, Cholesterol 228.2 mg, Fat 15.1 g, Fiber 2 g, Protein 30.5 g, SaturatedFat 2.2 g, Sodium 321.9 mg, Sugar 4.8 g
GARLIC SHRIMP WITH POTATO-CUCUMBER SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a medium saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil; reduce the heat to a steady simmer and cook until tender, 12 to 15 minutes. Drain and transfer to a bowl. Toss with 1 tablespoon vinegar and season with salt and pepper. Refrigerate until cooled.
- Meanwhile, whisk together the yogurt, mayonnaise, shallot, remaining 3 tablespoons vinegar and 2 tablespoons water in a small bowl. Season with salt and pepper and set aside.
- Season the shrimp with salt, pepper and the paprika. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until browned on the bottom, about 2 minutes. Flip the shrimp and add the garlic to the pan; cook until the shrimp are just cooked through and the garlic is golden, 1 to 2 minutes. Remove from the heat.
- Add the cucumbers, yogurt mixture and about half of the mint to the potatoes. Toss well and season with salt and pepper. Divide among plates. Add the shrimp and any juices from the skillet to the plates. Top with the remaining mint.
Nutrition Facts : Calories 570, Fat 31 grams, SaturatedFat 5 grams, Cholesterol 240 milligrams, Sodium 692 milligrams, Carbohydrate 40 grams, Fiber 5 grams, Protein 37 grams, Sugar 3 grams
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