FARRO-CITRUS SALAD WITH SHRIMP
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a medium saucepan of water to a boil. Add the farro, stir and reduce the heat to low; simmer until tender, 20 to 25 minutes. Drain.
- Meanwhile, grate the zest of 1/2 blood orange into a medium bowl. Add the shrimp, fennel seeds, a pinch of salt and 1/2 teaspoon pepper. Toss well, then set aside 10 minutes. Cut the peel off both oranges using a paring knife. Working over a large bowl, cut between the membranes to remove the orange segments so they fall into the bowl. Squeeze the remaining membranes to release any juices. Whisk in 2 tablespoons olive oil and the vinegar; set aside.
- Halve the fennel bulb lengthwise and thinly slice crosswise, discarding the core. Add to the oranges along with the watercress, parsley and olives; do not toss the salad yet.
- Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook, turning occasionally, until just cooked through, about 3 minutes.
- Add the farro to the salad, toss and season with salt and pepper. Divide among plates and top with the shrimp.
Nutrition Facts : Calories 480, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 273 milligrams, Sodium 1579 milligrams, Carbohydrate 47 grams, Fiber 7 grams, Protein 38 grams, Sugar 9 grams
SHRIMP, WATERCRESS AND FARRO SALAD
Provided by Food Network
Time 1h20m
Yield 4 large servings or 6 small servings
Number Of Ingredients 10
Steps:
- Soak the farro in warm water for about 20 minutes. Drain and rinse well. Pour into a medium saucepan with enough water to cover by 1 inch. Cover the pot and bring to a boil, and then reduce to a simmer. Add a pinch of salt and cook for about 30 minutes. The farro should be soft but have a slight chew to it. Drain to remove excess water, and then transfer to a bowl and toss with 2 tablespoons of the olive oil. Set aside.
- Preheat the broiler.
- Toss the shrimp with 2 more tablespoons olive oil, some salt, pepper and the lime juice. Spread in an even layer on a baking sheet and broil for 10 minutes, flipping halfway through. Let cool slightly.
- Make the salad dressing by combining the remaining 1/4 cup olive oil, the mint, lemon juice and some salt and pepper in a small jar. Cover and shake to combine.
- Toss together the farro, beans and watercress in a large bowl with half of the dressing. Season with salt and pepper. To plate, transfer the salad to a large platter and top with the shrimp. Serve with the remaining dressing on the side.
SHRIMP AND FARRO SALAD
Provided by Food Network
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Rinse the farro well and cook in a large saucepan of boiling salted water. Turn the heat to low and simmer for 25 to 30 minutes, stirring occasionally. Drain. Add the cooked farro to a bowl and drizzle with 1 tablespoon olive oil. Let cool.
- Add the mint, parsley, lemon juice, and 1/4 cup olive oil to a bowl of a small food processor and puree until smooth. Season the mixture with salt and pepper.
- Toss the cooled shrimp, farro, cannellini beans, watercress, and the dressing all together in a large bowl and serve immediately.
Nutrition Facts : Calories 352, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 153 milligrams, Sodium 473 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 27 grams, Sugar 3 grams
AVOCADO SHRIMP SALAD
I love this shrimp and avocado salad. I make this at least once a week.
Provided by Christopher M Rodgers
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Melt margarine in a skillet over medium-high heat. Add shrimp and lobster and cook until opaque, about 3 minutes on each side.
- Place tomatoes, red onion, shrimp, and lobster in a bowl; toss with olive oil. Add feta cheese and lemon pepper. Toss in avocado. Garnish the salad with chives.
Nutrition Facts : Calories 399.6 calories, Carbohydrate 15.1 g, Cholesterol 112.6 mg, Fat 30.2 g, Fiber 7.8 g, Protein 20.5 g, SaturatedFat 7.9 g, Sodium 644.9 mg, Sugar 3.2 g
AVOCADO-SHRIMP SALAD
Shrimp, avocado, tomato and sweet onions with fresh squeezed lime juice, nice on a hot day
Provided by RCRENFRO
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 14.9 g, Cholesterol 196.4 mg, Fat 17.1 g, Fiber 7.9 g, Protein 29.1 g, SaturatedFat 2.6 g, Sodium 203.4 mg, Sugar 3.5 g
SEARED SHRIMP AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: private selection argentine shrimp, olive oil, garlic, kosher salt, pepper, lemon zest, mesclun greens, quinoa, cherry tomato, avocado, chickpeas, scallions, shallot, apple cider vinegar, honey, dijon mustard, kosher salt, pepper, olive oil
Provided by Rachel Gaewski
Categories Lunch
Yield 3 servings
Number Of Ingredients 19
Steps:
- Add the shrimp to a mesh strainer set in a bowl of cool water and let sit for about 10 minutes to defrost.
- In a medium bowl, combine the defrosted shrimp, olive oil, garlic, salt, pepper, and lemon zest. Toss until the shrimp are well coated.
- Heat a medium pan over medium heat. Add the shrimp to the pan and cook for about 1 minute on each side, until pink, opaque, and firm. Remove from the pan and set aside to cool.
- Make the vinaigrette: In a liquid measuring cup, combine the shallot, vinegar, honey, mustard, salt, and pepper. Whisk until fully incorporated. While whisking, slowly stream in the olive oil until completely emulsified.
- To assemble the salad, add the mesclun greens to a large bowl. Top with the cooked shrimp, quinoa, cherry tomatoes, avocado, chickpeas, and green onions. Drizzle with the vinaigrette, then toss to combine.
- Enjoy!
Nutrition Facts : Calories 685 calories, Carbohydrate 35 grams, Fat 51 grams, Fiber 6 grams, Protein 22 grams, Sugar 10 grams
SHRIMP AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: jumbo shrimp, limes, salt, pepper, romaine lettuce, cherry tomato, fresh cilantro, avocados, olive oil, honey, chili powder, blue corn tortilla chips
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, toss shrimp with salt, pepper, and juice from one lime.
- Sauté shrimp around 1-2 minutes each side, until the shrimp is pink and cooked through. Avoid overcrowding the pan, so you may need to sauté the shrimp in batches. Set aside.
- Place chopped lettuce, tomatoes, cilantro, and avocados, in a large salad bowl.
- In a small bowl, mix olive oil, juice from 2 limes, honey, chili powder, salt and pepper to form the dressing.
- Toss salad with dressing. Add Shrimp and toss.
- Add tortilla chips to the sides of the bowls.
- Enjoy!
Nutrition Facts : Calories 859 calories, Carbohydrate 49 grams, Fat 55 grams, Fiber 17 grams, Protein 52 grams, Sugar 16 grams
FARRO, AVOCADO, SHRIMP AND ORANGE SALAD
Steps:
- To cook shrimp, fill a bowl with ice water. Bring a medium pot of water to a boil. Add the peeled and deveined shrimp; cover the pot and turn off the heat. Let sit for 2 to 4 minutes, until the shrimp turn pink and start to curl. Cut one open to make sure they are cooked through. Immediately drain and transfer to the ice water. Drain when cooled. You can add more flavor to the shrimp by using fresh shrimp and boil them with the heads on. This will provide more flavor to the shrimp and then cool, devein and cut up as described above. The fat contained in the head of the shrimp will add greatly to the flavor of the shrimp. To section an orange, use a large chef's knife to slice off both ends of the fruit. Stand the fruit on end and slice downward along the curve of the fruit, cutting away both the peel and pith while leaving as much of the flesh as possible. Use a paring knife to cut between the sections to detach each section of fruit from its surrounding membrane. Discard the membrane. Combine the cooked farro, shrimp, orange pieces and juice, cucumber, avocado, dill, vinegar, oil, sugar and salt and pepper to taste in a large bowl. Taste, and adjust the seasoning as needed. Let it sit for 20 minutes before serving. Makes 4 main-course or 8 side-dish servings.
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